We’d like to thank all the chefs and experts who donated their time and food to fill our bellies as well as our minds every Saturday morning:
- Friendly Fires’ own Dan Twomey – BBQ Maintenance and Spring Fire-Up
- Napoleon BBQs’ Paul Hastings – BBQ features and accessories to get you going
- Private Chef Services’ Brian Henry – various topics from beginner BBQ to sizzling seafood
- Big Green Eggs’ Marketing Guru John Rance – Charcoal cooking and everything on the egg
- The Original Greek owners George and Anna Anagoustou – Greek on the grill
- Jakes Restaurant owner Kevin Ross and Chef Paul – steaks (of course) and salmon
- Friendly Fires’ own Alex Soubliere, Chuck Barker and Jason Lichter – Battle of the ribs
- The Rare Grill owner Chef Brad Watt – lesser-known local meats – pig tails and cow tongue!
- Franz’s Meat Maket owner Franz Roessel – sharing his award-winning smoked pork loin
Click any image to view as slideshow.
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- Tips and tricks for easy maintenance
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- Dan Twomey showing how to clean burners
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- Dan Twomey using de-greaser
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- Paul from Napoleon chatting it up
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- Paul showing some accessories
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- Where there’s smoke, there’s BBQ
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- Chef Brian Henry introduces Basics of BBQ
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- Chef Brian Henry
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- Chef Brian Henry introduces Basics of BBQ
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- Tasting the difference an Egg makes
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- Chicken in an Egg
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- Yes, that’s a cake!
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- A very popular class
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- George & Anna from The Original Greek
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- Souvlaki on the grill!
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- A lot of interest in using wood planks and smoking
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- Pork tenderloin on a cedar plank
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- Brian & his mesquite-smoked beer-butt chicken
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- Jakes Restaurant teaching the secrets of great steaks
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- Chef Paul serving us a steak breakfast!
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- Bet you didn’t know Jakes also means salmon
