Want to learn how to smoke your meats to tender perfection? Smoke & Barrel, the first authentic American smokehouse and barbecue restaurant and bar to grace Hong Kong’s food and beverage scene, is introducing new Saturday masterclasses for the art of authentic meat-smoking and pit-house cooking!
Led by Smoke & Barrel’s head chef Chris Tuthill, together with Chris Grare, the highly interactive pit-house cooking lessons will include sharings on traditional meat smoking and the types of wood used for smoking, as well as a more hands-on part of the class that includes cutting and breaking down the chosen meats, understanding the difference between good and bad smoke, temperature control, and types of seasoning.
The class will rub, slather, and season their meats before concluding the session and enjoying a tasting of various smoked meats and a light lunch. Guests will then return to the restaurant at 6 pm to take their smoked meats creations home.
Available to reserve on the first and last Saturdays of the month (10 am to 1 pm) starting from 30 January 2021, the cooking classes are priced at $800 per student, with a maximum capacity of 10 students per class. Optional free-flow drinks are offered during classes at an additional $198 for two hours, and the music playlist will consist of hip hop and rap tunes.
To book your spot at a weekend meat-smoking class at Smoke & Barrel, you can contact the restaurant directly by calling (+852) 2866 2120 or emailing firstname.lastname@example.org.
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