Wake N Bacon BBQ Classes
Let's Get Smokin'
Fathers day Special
$200 stop by and purchase class before 6/19
next class July 8th (at the beach)
For more information on BBQ Smoking classes please email us at Sales@wakenbaconbbq.com
Great for fathers day, birthdays, team building or a fun group for a bachelor party!
Next Class is July 8th, 2020.
We offer beginner BBQ smoking classes (3 hour)
$300 per person.
All classes include lunch and take home smoked goods at the end of class!
Class sizes are limited. It's fun, it's casual, It's informative and most importantly, it's Wake N Bacon style!
Great for fathers day, birthdays, team building or a fun group for a bachelor party!
Next Class is July 8th, 2020.
We offer beginner BBQ smoking classes (3 hour)
$300 per person.
All classes include lunch and take home smoked goods at the end of class!
Class sizes are limited. It's fun, it's casual, It's informative and most importantly, it's Wake N Bacon style!
This class is taught by Wake N Bacon BBQ's own, Pit-Master Reuben
Wake N Bacon BBQ just held it's first brisket meat smoking class!
As huge supporters of Homeward Pet (a non-profit , no-kill animal shelter) in Woodinville, Wake N Bacon BBQ donated a three hour beginner brisket class for the annual FurBall auction. This is Homeward Pet's biggest fundraiser of the year, raising money for homeless animals all over Washington! This BBQ class raised $600 for Homeward Pet.
As huge supporters of Homeward Pet (a non-profit , no-kill animal shelter) in Woodinville, Wake N Bacon BBQ donated a three hour beginner brisket class for the annual FurBall auction. This is Homeward Pet's biggest fundraiser of the year, raising money for homeless animals all over Washington! This BBQ class raised $600 for Homeward Pet.
The auction winner was Mike Petwryszak! He was allowed to bring a friend to the class so he brought his son-in-law Henry!
Each participant is given their own brisket to handle, trim and get a real hands on experience. The Pit-master explains how to choose a great cut of meat and how to properly prep and trim a brisket,
Reuben loves to talk meat! He explains the science behind the smoke ring, real wood vs. pallets, types of smokers available and what Texas style BBQ is all about... LOW AND SLOW
At the end of class there was so much beef fat left over from trimming the brisket. Mike was a natural! Henry had just started the Keto diet and was interested in rendering the beef fat and making tallow. Pit-Master Reuben walked Henry through the process of making tallow and packed all the fat up for him at the end of class to try his experiment at home!
Chef Mel prepared a scrumptious cheese platter for the participants to enjoy during class!
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