The grilling classes are intimate, with a limit of 70-80 people per event. The class is split up into three groups, which will rotate between grilling stations that include gas, charcoal and a garbage can smoker, which chef Joe Lumbrazo’s team will even explain how to build. Patrons spend about 20 minutes at each interactive station with pencil and customized grilling brochure in hand, sampling food and beverage, asking chefs questions and jotting down techniques they would like to translate into their own backyard grills.
Backyard Pork Chop with Bistro’s Western Carolina BBQ Sauce
R&R Bone In Chicken Legs
NC State Fair Grilled Corn
Portabello Mushrooms with Smoked Sea Salt and Balsamic Glaze