Pit Master: Smoked Turkey

Our resident Pit master Mikey Kay is back and he’s ready to up your turkey game. Learn how to smoke a turkey the right way from a pit master. This is an all day class and we’ll cover all the basics.

Menu

• Smoked Turkey
• Smoked Mac and Cheese
• Rest of the menu TBD

What To Expect: Hands On Class BBQ 

Our  Pitmaster Mikey Kay of  Fire and Smoke BBQ  and the popular Man Meat BBQ podcast will teach you the proper techniques to elevate your smoking and grilling. You will work in groups with other guests in a fun, hands-on environment led by our professional chef.

• Work from a recipe that was created for each specific class
• This class is held outdoors under a tent if needed – rain or shine – so please dress appropriately.
• Work side-by-side with other students to prepare each dish from start to finish
• Classes are roughly 2 1/2 hours, unless otherwise noted above, and each student will enjoy a full meal of what you created in class!
• Cooking classes are conducted in our state of the art Blue Star outfitted demonstration kitchen and each class is led by an experienced chef instructor
• Students receive a 10% to shop before or after class

Food Allergies

If you have any dietary restrictions or allergies, that we can work around we will please add any info we may need to know about in your order notes. We can not make any substitutions the day of class. thank you for understanding.

Note: Please note that you will be cooking food with a group and you will be on your feet. We kindly request that you tie long hair back and wear closed toed shoes … thank you!

Substitutions and Class Format

We reserve the right to substitute ingredients, menus, recipes, chefs and instructors. Unless noted otherwise, all of our classes are hands-on and participatory in style. Our class size is limited and classes are structured to allow each student the opportunity to work closely with the chef in the preparation of dishes and to observe, up-close, the ingredients, tools and techniques used in the making of all dishes. The exception to the hands-on format are classes labeled as “Demonstration” or “Demo” or “Lecture”.