Eastern BBQ with Adam Williams
The menu
Tebasaki yakitori, chicken wing, sesame and chive
Negima yakitori, thigh and leek
Peking style roast duck, pancakes, cucumber, spring onion
Tuna tataki, fast grilled tuna with ponzu, soy and sesame
Char siu, Cantonese BBQ pork, fried rice and stir fried green beans
Yaki Nasu, grilled aubergine with katsuobushi flakes
Plus a delicious pudding
About the day:
10:00am: Welcome introduction.
10:15am - 11:00am: Building your fire, wood and coals.
Moisture content and seasoning of wood.
Using the right type of fuel – coals and wood, what to look for.
Splitting logs and making your own kindling.
Building your fire – the foundations.
Fire lighting techniques such as using flint and hay.
Controlling your fire and keeping it going economically.
The use of feeder fire and controlling heat levels11.00am – 11:30am: Break – Tea, coffee and almond moon cakes from the fire.
11.30am - 13:30pm: Cooking and preparing lunch.
Pork, Chicken and Duck butchery and cooking
Fire techniques: tempering, hanging, smoking, slow cooking, fast, direct on the coals, over and under.
Preparing tuna for raw eating.
Vegetable and accompaniment preparation, cooking and tips.
Sauce making and dessert prep.13.30pm - 14:00pm: Snacks.
Tebasaki yakitori, chicken wing, sesame and chive
Negima yakitori, thigh and leek14:00pm - 14:30pm: The finishing touches.
14:30pm - 16:00pm: Sit down for lunch.
16:00pm - 16:30pm: Closing down your fire and Q&As.
Limited to 20 guests.
This masterclass isn’t aimed at children, although they are welcome to join alongside an adult.