Four-Hour Barbecue Masterclass for One, Two, or Four at Cave Creek BBQ School (Up to 50% Off)

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Up to 50% Off

Customer Reviews

4 Ratings

Great afternoon with Mike in his private bbq yard. Learned lots of great tips we've already tried. Looking forward to attending again when friends are in town.
Francine J. · April 17, 2017

What You'll Get


Choose from Three Options

  • $59 for a four-hour barbecue grilling and smoking class for one ($100 value)
  • $109 for a four-hour barbecue grilling and smoking class for two ($200 value)
  • $199 for a four-hour barbecue grilling and smoking class for four ($400 value)

Smoked Meats: Preserved in Flavor

The smoky, complex flavor of smoked meats is the result of an age-old process. Read on to learn more about the flavorful shroud that envelops your meal before it’s served.

Although their invention was evidently not recorded, an origin story for smoked meats isn’t difficult to dream up. The easiest way to preserve meats is to dry them, and, in a chimney-less cave or hut, why not hang them above the fire? While they dried, the smoke also would shoo off insects and, as it turned out, make the surface of the meat acidic enough to yank the welcome mat out from under microorganisms’ grimy feet. And then there’d be the flavor, surely a treasured luxury in a world before imported spices.

Although the technology has advanced, the principles of smoking meats remain the same today. Simply bathing meats in the smoke of flavorful hardwoods at temperatures of no higher than 100 degrees Fahrenheit results in cold smoking. Cold smoking doesn’t actually cook food—it merely adds flavor to meats and authenticity to firefighter costumes. To keep temperatures low, the smoke must be generated in a chamber separate from the meat.

Hot smoking exposes meats to smoke directly from woods burning in a controlled environment over an extended period of time, usually at around 120–180 degrees Fahrenheit. This low-and-slow approach is an ideal way to prepare typically cheap and tough cuts of meat such as brisket or pork. The long heating process helps break down the fats and connective tissues in these cuts, and the lower temperatures keep moisture in the meat for a tender, succulent texture. Meats that won’t reach pasteurization temperature in the smoker, or won’t be finished via another cooking method, are generally prepared with pink salt (sodium nitrite) to ward off spores that might otherwise invade the relatively low-temperature, low-oxygen environment.

The Fine Print


Promotional value expires 120 days after purchase. Amount paid never expires. Reservation required. Subject to availability. Merchant's standard cancellation policy applies (any fees not to exceed Groupon price). Limit 1 per person, may buy 1 additional as gift. Valid only for option purchased. All goods or services must be used by the same person. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Cave Creek BBQ School


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