Choose Between Two Options
- $75 for a six-hour barbecue-grilling and smoking class for one (a $150 value)
- $135 for a six-hour barbecue-grilling and smoking class for two (a $300 value)
During the workshop, 10–30 participants learn to use Traeger, Grilla, Big Easy, and Big Green Egg smokers and grills to smoke sundries ranging from brisket and pork tenderloin to sweet potatoes and stuffed peppers. At the end of the day, graduates can feast upon their handcrafted sustenance, which may also include buffalo wings, racks of ribs, barbecued cabbage, and grilled pizza. Classes are held on most Fridays from 1 p.m. to 7 p.m. and Saturdays and Sundays from 10 a.m. to 4 p.m. Classes end in mid-April and begin again in October.
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.
93% of 818 customers recommend
“Take something to drink ,and go hungry. You prep and prepare a lot of food that you get to eat and enjoy. It was well worth the price!”
“It was fun but a long day. Eat a good breakfast and bring snacks plus plenty to drink. We didn't eat until 3:00.”
“The time flew by and learned a ton. Worth it!”