Kategorier
Cooking Class

Tuffy Stone – 26 & 27 AUGUSTI 2019

Tuffy Stone is many things: a World Record-breaking champion pitmaster, a former Marine, a classically-trained chef, a businessman and an occasional reality television star. Dubbed “The Professor”, Tuffy’s legendary precision and obsession with the science of smoke make him one of the most influential people in barbecue industry. 
 
In 2018 Tuffy released his first cookbook, Cool Smoke: The Art of Great Barbecue, and was inducted in the BBQ-Hall of Fame at the American Royal World Series of Barbecue.
 
We’re thrilled to announce Tuffy as our next cooking class host late August next year. Come join us for another far out experience under the blue skies of Bräcke in Sweden.Tuffy will cover a plethora of topics, techniques and dishes in both hands-on and theoretical sessions, all in in the name of fire and smoke – this is a unique opportunity to learn from a living legend!

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Cooking Class

Cramby & Lilla Napoli – 15 & 16 JUNI 2020

För första gången någonsin kommer Sveriges mest besatta pizza-shokunins Ville Ilola och Bes Balaj från Lilla Napoli i Falkenberg hålla en cooking class tillsammans med kokboksförfattaren Jonas Cramby och BBQ-evangelisterna Holy Smoke.
Detta får ni bara inte missa! Under en lång lärorik, och rökig dag kommer vi verkligen pusha gränserna för vad man egentligen kan göra med en grill. Förutom att Ville och Bes kommer hålla masterclass i konsten att sätta en deg, preppa råvaror och baka den perfekta napoletanska pizza kommer de också visa hur man transformerar en helt vanlig klotgrill till det 500 grader heta inferno som är en napolitansk pizzaugn (samt baka pizza till lunch såklart).
Johan Fritzell och Johan Åkerberg från Holy Smoke kommer lära ut sina bästa BBQ-tricks samt ladda rökarna med lite gött medan Jonas Cramby precis kommit hem från Kina verkligen superladdad på Hong Kong BBQ.
Förutom att snacka nudlar, såser och tillbehör kommer han även lära er grilla en vackert bärnstensfärgade char siu (fläskkarré), visa hur du får till en perfekt frasig fluffig svål på sin siu yuk (fläsksida) och kanske, möjligtvis även våga sig på det kanske svåraste (och godaste) du kan göra med en grill: Pekinganka.

Kort sagt: Kinamat, napolitansk pizza och lite gammal hederlig amerikansk BBQ – på en och samma fullmatade dag!

Kategorier
Cooking Class

CRAMBY & MYLLYMÄKI – 2 & 3 JULI 2019

För fjärde året i rad!

Stjärnkocken Tommy Myllymäki, kokbokslegendaren Jonas Cramby och BBQ-evangelisterna Holy Smoke BBQ hälsar er välkomna till ännu en cooking class i Bräcke.
Schemat för dagen är fortfarande under planering men kommer garanterat bli precis lika fullspäckat som vanligt, efter den gemensamma frukosten blir det högtryck på alla fronter, all day long!

Kategorier
Cooking Class

MATT PITTMAN – 14 AUGUSTI 2018

Vissa saker kan man ju bara inte få nog av, Matt Pittman är en sådan. I augusti kommer han tillbaka för att hålla sin fjärde cooking class hos oss. Det kommer att bli precis som vanlig, alldeles för mycket och alldeles för länge (förra året lagade vi 12 rätter).
Sedan förra året har Matt inlett ett djupt samarbete med Traeger så vi misstänker att det kan bli en slev av pellets också – kul tycker vi då det är nytt för oss.

Kategorier
Cooking Class

BILLY DURNEY – 30 JULI 2018

July 30-31 2018, the event you’ve all been waiting for!
A unique opportunity to learn from some of the worlds finest pitmasters.
Two days of intense cooking in Bräcke, Sweden.
First out is a returning visitor, Billy Durney from Hometown Bar-B-Que in Brooklyn NYC who had a much appreciated cooking class at Holy Smoke last summer. Hometown is one of our favorite restaurants where you can’t only get delicious Q but a plethora of dishes combining smoke and various techniques inspired by the multi-cultural melting pot New York is.

Louie Mueller Barbecue has been described as a “cathedral of smoke” due to producing the finest BBQ in Texas since opening its doors in 1949. Founder Louie Mueller handed over the reins to his son Bobby in 1974, who ran the smoker for over three decades before his son (third generation owner/pitmaster) Wayne Mueller took control in 2007. There’s nothing Wayne dosen’t know about Central Texas bbq. 

Next up is a hero from North Carolina, Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947, since then they have always stayed true to what has made them what they are, a standard bearer for wood cooked eastern NC style barbecue. In the fall of 2015 Sam Jones BBQ opened in Winterville, NC. It’s a new restaurant but with all the indicators of traditional BBQ. 

Pat Martin, one of the US most renowned pitmasters is also joining the party. Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. With a total of six restaurants, four in Tennessee, one in Kentucky and one in West Virginia all focusing on legendary whole-hog Bar-B-Que tradition which is the cornerstone of all Martin’s Bar-B-Que Joints there’s a few words of wisdom coming from this man. 

Billy and Wayne will guide us through the first day which will have focus on beef.
Sam and Pat will teach you everything you didn’t know that you wanted to know about whole hog the day after. Needless for us to try to explain how excited we’re about this event.

Kategorier
Cooking Class

PAT MARTIN – 30 JULI 2018

July 30-31 2018, the event you’ve all been waiting for!
A unique opportunity to learn from some of the worlds finest pitmasters.
Two days of intense cooking in Bräcke, Sweden.
First out is a returning visitor, Billy Durney from Hometown Bar-B-Que in Brooklyn NYC who had a much appreciated cooking class at Holy Smoke last summer. Hometown is one of our favorite restaurants where you can’t only get delicious Q but a plethora of dishes combining smoke and various techniques inspired by the multi-cultural melting pot New York is.

Louie Mueller Barbecue has been described as a “cathedral of smoke” due to producing the finest BBQ in Texas since opening its doors in 1949. Founder Louie Mueller handed over the reins to his son Bobby in 1974, who ran the smoker for over three decades before his son (third generation owner/pitmaster) Wayne Mueller took control in 2007. There’s nothing Wayne dosen’t know about Central Texas bbq. 

Next up is a hero from North Carolina, Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947, since then they have always stayed true to what has made them what they are, a standard bearer for wood cooked eastern NC style barbecue. In the fall of 2015 Sam Jones BBQ opened in Winterville, NC. It’s a new restaurant but with all the indicators of traditional BBQ. 

Pat Martin, one of the US most renowned pitmasters is also joining the party. Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. With a total of six restaurants, four in Tennessee, one in Kentucky and one in West Virginia all focusing on legendary whole-hog Bar-B-Que tradition which is the cornerstone of all Martin’s Bar-B-Que Joints there’s a few words of wisdom coming from this man. 

Billy and Wayne will guide us through the first day which will have focus on beef.
Sam and Pat will teach you everything you didn’t know that you wanted to know about whole hog the day after. Needless for us to try to explain how excited we’re about this event.

Kategorier
Cooking Class

SAM JONES – 30 JULI 2018

July 30-31 2018, the event you’ve all been waiting for!
A unique opportunity to learn from some of the worlds finest pitmasters.
Two days of intense cooking in Bräcke, Sweden.
First out is a returning visitor, Billy Durney from Hometown Bar-B-Que in Brooklyn NYC who had a much appreciated cooking class at Holy Smoke last summer. Hometown is one of our favorite restaurants where you can’t only get delicious Q but a plethora of dishes combining smoke and various techniques inspired by the multi-cultural melting pot New York is.

Louie Mueller Barbecue has been described as a “cathedral of smoke” due to producing the finest BBQ in Texas since opening its doors in 1949. Founder Louie Mueller handed over the reins to his son Bobby in 1974, who ran the smoker for over three decades before his son (third generation owner/pitmaster) Wayne Mueller took control in 2007. There’s nothing Wayne dosen’t know about Central Texas bbq. 

Next up is a hero from North Carolina, Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947, since then they have always stayed true to what has made them what they are, a standard bearer for wood cooked eastern NC style barbecue. In the fall of 2015 Sam Jones BBQ opened in Winterville, NC. It’s a new restaurant but with all the indicators of traditional BBQ. 

Pat Martin, one of the US most renowned pitmasters is also joining the party. Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. With a total of six restaurants, four in Tennessee, one in Kentucky and one in West Virginia all focusing on legendary whole-hog Bar-B-Que tradition which is the cornerstone of all Martin’s Bar-B-Que Joints there’s a few words of wisdom coming from this man. 

Billy and Wayne will guide us through the first day which will have focus on beef.
Sam and Pat will teach you everything you didn’t know that you wanted to know about whole hog the day after. Needless for us to try to explain how excited we’re about this event.

Kategorier
Cooking Class

LOUIE MUELLER – 30 JULI 2018

July 30-31 2018, the event you’ve all been waiting for!
A unique opportunity to learn from some of the worlds finest pitmasters.
Two days of intense cooking in Bräcke, Sweden.
First out is a returning visitor, Billy Durney from Hometown Bar-B-Que in Brooklyn NYC who had a much appreciated cooking class at Holy Smoke last summer. Hometown is one of our favorite restaurants where you can’t only get delicious Q but a plethora of dishes combining smoke and various techniques inspired by the multi-cultural melting pot New York is.

Louie Mueller Barbecue has been described as a “cathedral of smoke” due to producing the finest BBQ in Texas since opening its doors in 1949. Founder Louie Mueller handed over the reins to his son Bobby in 1974, who ran the smoker for over three decades before his son (third generation owner/pitmaster) Wayne Mueller took control in 2007. There’s nothing Wayne dosen’t know about Central Texas bbq. 

Next up is a hero from North Carolina, Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947, since then they have always stayed true to what has made them what they are, a standard bearer for wood cooked eastern NC style barbecue. In the fall of 2015 Sam Jones BBQ opened in Winterville, NC. It’s a new restaurant but with all the indicators of traditional BBQ. 

Pat Martin, one of the US most renowned pitmasters is also joining the party. Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. With a total of six restaurants, four in Tennessee, one in Kentucky and one in West Virginia all focusing on legendary whole-hog Bar-B-Que tradition which is the cornerstone of all Martin’s Bar-B-Que Joints there’s a few words of wisdom coming from this man. 

Billy and Wayne will guide us through the first day which will have focus on beef.
Sam and Pat will teach you everything you didn’t know that you wanted to know about whole hog the day after. Needless for us to try to explain how excited we’re about this event.

Kategorier
Cooking Class

CRAMBY & MYLLYMÄKI – 2 JULI 2018

Stjärnkocken Tommy Myllymäki, kokboksförfattaren Jonas Cramby och BBQ-evangelisterna Holy Smoke hälsar välkomna till en cooking class i rökens, eldens och den heliga såsens namn. Under en lång dag kopplas ett helhetsgrepp på grillning från klassisk amerikansk low- and slow via asiatisk snabbgrillning till hur man lagar de bästa tillbehören och såserna.

Dagen börjar redan innan frukost med att ni tillsammans med Johan Fritzell och Johan Åkerberg från Holy Smoke laddar rökarna med det kött som vi kommer äta samma kväll.

Kategorier
Cooking Class

JESS PRYLES – 15 AUGUSTI 2017

We’re very happy to present our next cooking class host, join Hardcore Carnivore Jess Pryles – who hails from Australia but calls Texas home, for a live fire food fest. 

Jess enjoys being challenged to find unusual ways to use the smoker, like creating smoked garlic sauce or smoked tomato jam, in addition to classic barbecued meats like black bark crusted beef ribs. Steak is her signature – exploring unusual and less-known cuts. She also created the popular line of Hardcore Carnivore seasoning rubs which will be debuted for the first time ever in Sweden.