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Want to create something masterful on your backyard BBQ?
Join Texan BBQ Pitmaster Brian Gray or Perth's own Liam Barker and learn all the secrets behind the grill.
Experienced and enthusiastic pitmasters use charcoal, gas, pellet grills, pit barrels, and solid plate barbecues.
Easy going, Relaxed. You will learn a range of techniques that are easily done at home on the barbecue you already own.
You will sample a lot of great barbecue food.
Complimentary Drinks Provided, and you are welcome to bring your own.
Classes are kept small so you can have the best experience.
Proudly associated with the national Australian BBQ School network bbqschool.com.au
Hot Things BBQ School is part of Dotmall Barbecues and Heaters.
Instore discounts are available for all particpants. dotmall.com.au
Hardcore Carnivore Red is our signature pork & chicken rub, with a blend of classic spices like garlic, black pepper, paprika and just a hint of heat. And that vivid color? Totally natural.
Red is less sweet than traditional pork rubs, so it tastes like meat, not dessert. It's also a best-keep secret amongst competition BBQ teams.
Flavor profile: a coarse blend of classic spices like garlic, black pepper and paprika with just a hint of heat.
Hardcore Carnivore Red is: Gluten Free, No MSG, No artificial colors, Keto friendly.
Sea Salt, Spices, Sugar, Dehydrated Garlic and Onion, and Natural Flavors.
CONTAINS: Sea Salt, Spices, Sugar, Dehydrated Garlic and Onion, and Natural Flavors.
Hot Things BBQ School
13/30 Erindale Road, Balcatta (Rear of Dotmall)
Brian grew up in Texas, USA, where his earliest memories are helping his parents in the family's barbecue restaurant. Brian has been cooking American-style barbecue professionally from an age when most people were barely boiling eggs.
After spending some time in the US Marines as a young man, Brian now lives in Perth and has continued developing his passion for cooking good barbecue food on all grill styles.
"Charcoal is what we used to use, but my friends back in the USA convinced me to buy a Wood Pellet Barbecue, and I cook on that and a gas barbecue all the time now. I still love my charcoal, though"
At Hot Things BBQ School, we are lucky that Brian has chosen to join us to share his skills and passion.