Meat Smoking 101 at Smoke & Barrel

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Image curtesy Smoke & Barrel

Ever wondered what happens behind the doors of Smoke & Barrel in The Beast?* Join Head Chef Christopher Tuthill and Chef Chris Grare for a 101 on Meat Smoking. Starting from 30th January 2021, Smoke & Barrel will kick off the interactive Pit House Cooking Lessons. As well as a pumping playlist of hip hop and rap tunes, the meat smoking classes will include:

  • What is traditional meat smoking and the types of wood used for smoking
  • Hands-on cutting and breaking down meats
  • Understanding the difference between good and bad smoke, temperature control, and types of seasoning
  • Seasoning chosen meats
  • Tasting of various smoked meats and a light lunch
  • Guests to return to the restaurant at 6pm to take their smoked meats home

Pit House Cooking Lessons

  • When: First and last Saturdays of the month (10am-1pm)
  • Cost: $800 per student – Optional 2 hour free-flow drinks for an additional $198
  • To Book: Contact the restaurant on +852 2866 2120 or email hello@smokeandbarrelhk.com
Image curtsey of Smoke & Barrel – Cider Glazed Baby Back Ribs

About The Beast

* The Beast is the first real traditional and authentic imported wood smoker in Hong Kong. Different from a charcoal or gas grill, the use of a smoker produces the hallmark flavors of real American-style barbecue imparted by hickory wood. The smoker is imported all the way from the family-owned American Grill Co. in Sikeston, Missouri, purveyors of some of the finest USA-built barbecue smoker ovens and air-lifted into the Smoke & Barrel space of Hong Kong.

Read More: Smoke & Barrel launches lunch and brunch menus

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