All-American style | 22 May 2027

We're going all in with an All-American BBQ class. You'll learn the art of preparing, seasoning and cooking dishes such as fall-off the bone, beef short ribs, (known as a 'Jacobs Ladder because of its robust flavour and high quality fat and marbling), sweet, sticky pork belly Burnt Ends and the most succulent, butter injected Turkey crown you will ever eat.

These are the new BBQ classics with the volume turned up.

You'll practice techniques such as reverse-searing, you'll understand the importance of cooking to temperature, not time, and how to control live fire and smoke. You'll also make dishes that you never thought could be cooked on the BBQ such as Chocolate Guinness cake! I will guide you through every step of the process, there'll be plenty of samples along the way and a platter of all the delicious BBQ food you have cooked to enjoy at the end of the day.

You will not go home hungry!

What's included

• Arrival breakfast.

• Hot and cold drinks, including beer and wine for refreshment during the day.

• Goody bag with rub samples, recipe cards and more.

• Rubs, sauces, Norfolk Charcoal, Traeger pellets, available to purchase in the Shop

• Free parking and WC on site.

• Max 12 people per class.

Sample menu*

• Beef ribs known as Jacobs Ladder

• Peach-tea glazed pork belly Burnt Ends

• DIY baby-back ribs

• Surf n' Turf lunch combo : grilled Sri-Lankan style prawns, Tomahawk steak

• Butter-injected turkey crown

• Maple and Chilli Hot Links (made for The Irish Egg by G F White Butchers, Alysham)

• All-star slaw

• Smoked mac n' cheese

• Chocolate Guinness cake

* NB This is a SAMPLE menu and can be subject to change

Meat Suppliers

Beef: 21 day matured, grass fed beef from Tavistock Farm, Antingham - supplied by Archers Butchers, Norwich and Beast to Block, Cromer, Norfolk

Pork: high welfare, outdoor reared pork from Morley Farm, Holkham Estate - supplied by G W White Butchers, Aylsham, Norfolk

ALLERGY POLICY

Due to the size of our kitchen and the very real possibility of cross-contamination, we are not able to accept guests with any allergies. Further information can be read below or please email hello@theirishegg.com