According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig-picking commemorating the infamous Bearded Rebellion. Celebrate saucy beards with today's Groupon: for $150, you get a four-hour barbecue and grilling class for four at a location of your choice within the Portland/Vancouver area from NW BBQ and Grilling School (a $300 value). Classes can be scheduled from 9 a.m. to 1 p.m. or from 1 p.m. to 5 p.m. on any day, including Saturday and Sunday.
NW BBQ and Grilling School’s culinary crew teach the charcoal-curious about grill-commanding techniques. The sizzle-ready staff set up shop at their students' selected location, whether it’s in their own backyard or a vacationing neighbor's tennis court, in preparation for a full fridge-to-table demonstration of myriad meals. A school-supplied pellet smoker and charcoal grill handle the glowing coals but will divvy up duties with the pupils' gas grill if it starts to pout. The school also stocks its traveling pantry with all the foodstuffs needed for the class session, during which its teaching team walks fledgling flame-flickers through the prep-and-grill program behind up to 20 dishes, including barbie basics such as smoked ribs and beer-can chicken as well as unusual flame-broiled fare such as chili-stuffed squash and crowd-pleasing grilled pizza. After the intensive searing session, take an hour to feast on the meats of your labor and bask in post-repast afterglow or stare appreciatively at your culinary handiwork for those 3,600 seconds.
Phoenix BBQ and Grilling School
Smoke and fierce heat rise from a battalion of Weber gas grills and Big Green Egg smokers as barbecue docents line up in front of them, ready to wrangle rafts of raw meat into expertly grilled, smoked, and sauced feasts. In classes that range from three to seven hours, Phoenix BBQ and Grilling School's instructors impart their knowledge of sauces and marinades. They also teach students how to brine, smoke, and grill ingredients such as ribs, turkeys, chickens, peppers, pork, and veggies, all of which are provided. The three dudes in charge have been leading classes since 1998. Head honcho Stu McMullen draws upon myriad cooking classes and international travels to develop exciting recipes, while "sauce king" Eric Viken introduces sauces that can enchant palates and save accidentally overcooked meats. The barbecue experts hold classes onsite or in private backyards, enabling the family cat to finally learn to do something productive with its hunting gifts.
2420 Main St.
Vancouver, Washington 98660Get Directions