QUE SCHOOL

How it works

Up your game with real world, up close classes

The Meat Mafia Collective Masterclasses are prepared with every level of cook in mind, whether you have never cooked on a solid fuel barbecue or you are a seasoned cook / competitor looking to take away small techniques and tips to improve by 2%.  We cover fuel types, pit types, meat selection, trimming and of course the cooking. 

 

We are proud to present the following class formats which you will see through the year nationally in NZ, but we can also tailor these courses and classes for private events, corporate functions for client entertaiment, or just simply a group of mates that want to learn in an intimate setting for a more personal experience.

Courses & Classes

Full Day

Half-Day
(4 hours)

After Work Series
Short Format

In home
Master Class

Full Day 9-10 hours $350 

Our most comprehensive class.  This is ideal if you are looking to cover most proteins both low and slow and hot and fast and we eat everything we cook .  You will experience trimming, rubbing and full cooks from end to end for a combination of the following proteins:

Chicken Wings – Hot and Fast

Lamb Ribs – Hot and Fast

Whole Chicken – Hot and Fast

Lamb Leg – Hot and Fast

Lamb Shoulder – Low and Slow

Pork Ribs – Low and Slow

Pork Butt – Low and Slow

Ham – Low and Slow (Classes closer to Christmas)

Brisket – The holy grail of low and slow barbecue

 

Half Day – 4 hours – $160

This is our shorter format Barbecue class covering a reduced number of low and slow and hot and fast cuts and we eat everything we cook.  This is ideal if you want to be exposed to a variety of large and small cuts and different cooking styles.  You will experience trimming and rubbing of a combination of the following proteins:

Chicken Wings – Low and Slow

Lamb Ribs – Hot and Fast

Lamb Shoulder – Low and Slow

Pork Butt – Low and Slow

Brisket – Low and Slow

 

After Work Series – 2 hours – $80

 

 

These are a short format class designed to focus on hot and fast cooking direct over coals or hot smoked, lid on Barbecue.  We focus on the development of skills focussing one of the folowing proteins:

Chicken – Wings, Legs, Thighs, Breast, whole bird

Lamb – Racks, Ribs, Rump, Leg

Beef – Steak, Topside, Pichana, Whole cuts, Reverse searing, Direct grilling

Pork – Chops, Fillet, leg steaks

Venison – Racks, Steaks, whole leg, backstraps, fillets

Duck – Leg, Thigh, Breast, whole bird

 

 

In home Masterclass 

This is a fully customised class where you get to choose exactly what you want.  In home, at private venue, size of class, what we cook on etc.  The sky really is the limit with this one.  It involves a full consultation, site inspection and protein choices. Price is variable depending on class length, proteins and location

POWERED BY

JACK DANIELS