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.
- Tips and tricks for easy maintenance
- Dan Twomey showing how to clean burners
- Dan Twomey using de-greaser
- Paul from Napoleon chatting it up
- Paul showing some accessories
- Where there’s smoke, there’s BBQ
- Chef Brian Henry introduces Basics of BBQ
- Chef Brian Henry
- Chef Brian Henry introduces Basics of BBQ
- Tasting the difference an Egg makes
- Chicken in an Egg
- Yes, that’s a cake!
- A very popular class
- George & Anna from The Original Greek
- Souvlaki on the grill!
- A lot of interest in using wood planks and smoking
- Pork tenderloin on a cedar plank
- Brian & his mesquite-smoked beer-butt chicken
- Jakes Restaurant teaching the secrets of great steaks
- Chef Paul serving us a steak breakfast!
- Bet you didn’t know Jakes also means salmon