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Tramontina 6″ Boning Knife – Low & Slow. Featuring a narrow blade and sharpened point, this knife easily prepares fish, poultry and meat.
With a combination of high carbon German stainless steel and a sharper angle edge, Low & Slow knives can slice through various cuts of meat with ease.Tramontina Low & Slow knives feature Microban protected handles which prevents bacteria from growing. The handles are molded around the blade creating a gap free zone, ergonomically designed to sit comfortably in your hand and to prevent fatigue.
6″ Boning Knife, made for the BBQ pitmaster / enthusiast!
Experience an afternoon of BBQ fun right here in Perth.
Our courses are suitable for anyone with a barbecue who wants to learn and improve their BBQ skills.
Classes are kept to a maximum of 15 people.
At the end of the day, you will have a full belly, a sample bag of goodies,and the knowledge to help you take your BBQ cooking to the next level.
Complimentary Drinks Provided, and you are welcome to bring your own.
Soooo, what might be covered in a typical class? Nothing is set in stone as we want to keep our courses interesting and relevant for you.
But typically, we cover
Breakfast: some Texas-centric items.
Vegetables: A little smoke and high-temperature searing go along way.
Lunch: usually Tex-Mex inspired and prepared on the BBQ.
Dinner: Some low and slow cuts, some smoked and/or grilled seafood, as well as delightfully delectable side dishes.
Hot Things BBQ School is proudly a part of Dotmall Barbecues and Heaters
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.