2Hr Bbq Class At Queen Victoria Market

The Schedule

Classes are scheduled on Saturdays and run most weekends, and at least a few times a month in the extreme hot and cold months (Love you Melbourne weather) Meet at our shop 103 Victoria St, Melbourne (the brick shops along the Victoria St side of the market. Class times and days do vary, and this is shown in the calendar. At least one of these classes run each weekend.

The Class Covers
An introduction to the types of BBQ, and visit the historic and world famous meat hall at Queen Victoria Market guided by an experience and passionate chef.

Meat smoking, what is it?
Wood, charcoal and smoke, how does it flavour your food, and how to get the best results.
American BBQ, and other classic cuts. What should you look for, where can you find them, what is and isn’t important when selecting meats for smoking or BBQ.
Selecting and preparing meat, how to recognise higher quality meats, and why it is important to use them when smoking.
Rubs and marinades, best way to get a good result.
A sampling of delicious BBQ meats from QVM washed down with some craft beer tastings.
You will receive notes with recipes and information you will find helpful as you journey into BBQ cooking with wood and charcoal.

About Whack It On The Barbie and Market Food Workshop
I am Ryan Andrijich, a trained chef and food industry professional for over 20 years. I have been lucky enough to work with some of Australia’s leading food identities in restaurants, at events and on media projects.

The highlights include Stephanie Alexander, Will Studd, Antonio Carluccio, Kate Lamont, Simon Johnson, Kylie Kwong, Greg Malouf, Manu Fidel, Frank Camora. Wineries, catering, events, restaurants, butchers and bakers, I have worked with some of the best.

Croatians bought their homeland cooking style to their new country. Here, they took advantage of the plentiful supply of meat, and in my hometown, the Swan Valley, Western Australia, the lamb on the spit is iconic.

Things have changed a little since then, we no longer turn by hand, but the principal is the same, slowly does it, don’t rush things, and don’t start drinking beer when you put the lamb on. Important lessons passed down through the generations.