Kategori: Cooking Class

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.

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.

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.

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.

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.

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.

The prettiest hair in BBQ, straight outta Waxahachie Texas – Matt Pittman from Meat Church BBQ.

Our dear friend Matt was here in September 2016 to host class focused on cooking with the Big Green Egg. He’s got more cards up his sleeve and will come back next summer to teach you more.

Big Moe Cason from Des Moines Iowa, a self taught pitmaster who has competed in almost 300 competitions over the past 10 years.
He’s passionate about maintaining the integrity of BBQ by cooking with authenticity, using simple recipes, and honoring the history of BBQ. His award-winning sauces are made from scratch with natural and fresh ingredients. Good enough to use for competitions but made for the everyday backyard cook.

This will be a very special day in Bräcke with two top level pitmasters coocking alongside each other covering every possible aspect and piece of bbq hardware we have at Holy Soke (and that’s quite a few cookers)

Meet Billy Durney, the man behind Hometown Bar-B-Que in Redhook Brooklyn.

Hometown is one of our absolute favourites and do not only deliver rock solid bbq staples like brisket, ribs and sausages, the rest of the stuff is just fantastic. So much love and thoughts behind stuff like the thick slice of bacon pastrami, korean sticky ribs, vietnamese hot wings, lamb belly bahn mi and all the other stuff. Time has com for Billy to share his knowledge with you, come join us for another epic day in Bräcke when Billy reveals the secrets behind the Hometown signature dishes.

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.

Dom är tillbaka!

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 kokboksaktuella Holy Smoke laddar rökarna med det kött som vi kommer äta samma kväll. Medan deltagarna dricker en kopp kaffe och käkar en stående frukost kommer ni att få prova på att förbereda köttet och lära er teknikerna och hemligheterna som gjort att Holy Smoke nominerats till Årets krog på Restauranggalan.

I två år har kokboksförfattaren Jonas Cramby studerat japansk och koreansk grillning och nu är han grymt sugen på att dela med sig av vad han lärt sig. Deltagarna delas upp i små grupper och under ett antal cook-a-longs lär Jonas er allt om yakitori, yakiniku och korean BBQ. En mängd sidorätter, såser och tillbehör förbereds och ni lär er hur man styckar yakitorikyckling och skär wagyu, gör en grym yukhoe, koreansk råbiff, och kyler ner er öl till minusgrader hemma. När det börjar närma sig lunch får varje grupp en bordsgrill så att köttet kan grillas och tillbehören ätas upp, förslagsvis med en sub zero-bira.

Grilla kan nog de flesta deltagare men vad ska man egentligen äta till? Det vet Tommy Myllymäki som i en cook-a-long av det mer avancerade slaget lär er hur ni höjer era hemmasåser till Bocuse d’Or-nivå och han ger er sina bästa tips, knep och hemligheter hur man lagar fantastiska, grillrelaterade sidorätter och desserter. Tillsammans fixar vi allt som kommer behövas till kvällens brakfest då Johan och Johan öppnar sina smokers och bär ut vad ni stoppat i tolv timmar tidigare.

SLUTSÅLT

We’re thrilled to announce or next cooking class host, a guy that many of you are familiar with – Niklas Ekstedt. He’s a popular host of several cooking shows on Swedish television, restaurateur and Michelin starred chef.

This is a unique chance to learn more about the roots of Nordic cooking with focus on open fire techniques and cook some of the signature dishes from restaurant Ekstedt. Niklas will be accompanied by Mark Parr from London log company, a professional pyromaniac who knows every bit about wood and charcoal.