Tag: BBQ Recipe

Saturday March 3rd, BBQ Concepts Grilling Class Overview

Chef Phillip Dell Using Oakridge BBQ Habanero Death Dust for Jambalaya

BBQ Concepts - Chef Phillip Dell Mardi Gras Themed Back to Basics Grilling Class

BBQ Concepts – Chef Phillip Dell Mardi Gras Themed Back to Basics Grilling Class


 

Chopped Champ Chef Phillip Dell instructed another grilling class over at BBQ Concepts in Las Vegas, Nevada yesterday. For this class, he decided to go Mardi Gras style. Chef Dell grilled up some scrumptious Creole Shrimp, Barbecue Jambalaya, and Grilled Bananas Foster. Chef Dell absolutely delivered during this class with a fantastic meal! If you missed this Mardi Gras themed grilling class, we invite you to join us for our next one on the 11th of April. Learn how to “Build a Better Burger” by Signing up today for this exclusive celebrity chef instructed class. We must warn you though; space is limited. Visit the link below to secure your spot today!

Chef Dell couldn’t say enough about Oakridge BBQ rubs at yesterdays #BBQCONCEPTS grilling class. All the attendees had a blast learning how to grill Mardi Gras style. We would like to give Chef Dell a special thanks for his time and commitment to the BBQ Concepts brand. We can’t wait until next month on April 11th, when he shows us how to Build a Better Burger! If you missed yesterdays class, sign-up now for our next exclusive class with professional Chef Phillip Dell. We can’t wait to see you there.

#OAKRIDGEBBQ #BBQCONCEPTS #BBQCONCEPTSLASVEGAS #CHEFPHILLIPDELL #BBQ #GRILLINGCLASSES #BARBECUECONCEPTS #LASVEGAS #NEVADA

Traeger Recipe – Smoked Dry Rubbed Baby Back Ribs

Smoked Spice Rub Ribs Traeger Wood Pellet Grills

Smoked Dry Rubbed Baby Back Ribs

  • Difficulty2/5
  • Prep time15 mins
  • Cook time5 hrs
  • Serves4 – 6
  • HardwoodHickory

Smoke and spice make for a winning baby back combo. These pork baby back ribs are seasoned with a sweet and spicy rub, smoked over rich hickory wood and set with our smokin’ Traeger ‘Que BBQ sauce.

Ingredients

Rub:

  • 1/4 cup Dark Brown Sugar
  • 1/4 cup Sea Salt
  • 1/4 cup Pimenton (Spanish Smoked Paprika)
  • 2 Tbsp Black Pepper
  • 2 tsp Granulated Onion
  • 2 tsp Granulated Garlic
  • 1 tsp Ground Cumin
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Nutmeg

Baby Back Ribs:

  • 4 racks (8 to 10 lbs total) Baby Back Ribs

Preparation

For the rub, combine all the rub ingredients in a small bowl and whisk to mix.

If your butcher has not already done so, remove the thin silverskin from the bone-side of the ribs by working the tip of a butter knife or screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.

Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not rub vigorously. You will need about 1-1/2 tablespoons of rub for each side.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 15 minutes.

Place the ribs bone-side down on the grill grate. Smoke the ribs until browned, very tender, and the meat has shrunk back from the ends of the rib bones by 1/4-1/2 inch, about 3-1/2 to 4-1/2 hours.

Remove the ribs from the grill grate and let rest. Increase the temperature of the Traeger to 375 degrees F and allow to preheat.

Brush the ribs with Traeger ’Que BBQ Sauce. Grill for 6 to 8 minutes per side, or until the sauce has set.

Cut each rack into halves or individual ribs for serving. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

Traeger Super Center of Las Vegas, Nevada – BBQ Concepts

BBQ Concepts is the official Traeger Pellet Grill super center of Las Vegas, Nevada. We’re die-hard fans and happily carry the most extensive selection of Traeger Wood Pellet Grills, Seasonings, Sauces, Rubs, Shelves, Wood Pellets, Accessories and more. We invite you to come on down to our convenient location off of Tropicana and Fort Apache. We can’t wait to see you here!

Traeger Smokers - Professional Rubs and Sauces

Traeger Smokers – Professional Rubs, Sauces, Seasonings & Pellets Available at BBQ Concepts of Las Vegas, Nevada

Traeger Recipe – Baked Pickles with Buttermilk Dip

Traeger Wood Pellet Grills Recipe - Baked Pickles with Buttermilk

Baked Pickles with Buttermilk Dip

  • Difficulty1/5
  • Prep time20 mins
  • Cook time10 mins
  • Serves4 – 6
  • HardwoodAlder

The pickles make for the ultimate game day appetizer. These pickles are breaded a delicious blend of spices and panko, baked and paired with a creamy buttermilk dip you won’t be able to get enough of.

Ingredients

Baked Pickles:

  • 2 large EGGS
  • 1/3 CUP ALL-PURPOSE FLOUR
  • 1 tsp HOT SAUCE
  • 1/2 tsp CHIPOTLE CHILE POWDER
  • 1/2 tsp ANCHO CHILE POWDER
  • 1 tsp GARLIC POWDER
  • 1/2 TSP DRIED OREGANO
  • 1/4 tsp JACOBSEN SEA SALT
  • 1/4 tsp BLACK PEPPER
  • 1 CUP PANKO BREADCRUMBS
  • 1/2 cup GRATED PARMESAN CHEESE
  • 1 (16 OZ) JAR DILL PICKLES, SLICED

Buttermilk Dip:

  • 1/2 cup MAYONNNAISE
  • 2 tbsp BUTTERMILK
  • 1 tsp FRESH PARSLEY, CHOPPED
  • 1/4 tsp ONION POWDER
  • 1/4 tsp BLACK PEPPER

Preparation

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 450 degrees F and preheat, lid closed 10-15 minutes.

Place a cooling rack on top of a baking sheet and spray the rack with nonstick cooking spray. Drain the pickles, spread out on paper towels and pat dry.

In a medium bowl add eggs, flour, hot sauce, chile powders, oregano, garlic powder, salt and pepper and whisk to combine.

In a large bowl combine the breadcrumbs and parmesan. Toss the pickles in the egg mixture, remove, letting the excess drip off, and transfer to the breadcrumb mixture. Toss to coat.

Transfer the pickles to the prepared cooling rack and arrange in a single layer. Place the baking sheet directly on the grill grate and cook until the tops of the pickles are crisp and golden brown, about 10 minutes.

Make the buttermilk dip by combining all of the dip ingredients in a blender and blending until its smooth. Season to taste with salt and pepper. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

Traeger Super Center of Las Vegas, Nevada – BBQ Concepts

BBQ Concepts is the official Traeger Pellet Grill super center of Las Vegas, Nevada. We’re die-hard Traeger fans and happily carry the most extensive selection of Traeger Wood Pellet Grills, Seasonings, Sauces, Rubs, Shelves, Wood Pellets, Accessories and more. We invite you to come on down to our convenient location off of Tropicana and Fort Apache. We can’t wait to see you here!

Traeger Smokers - Professional Rubs and Sauces

Traeger Smokers – Professional Rubs, Sauces, Seasonings & Pellets Available at BBQ Concepts of Las Vegas, Nevada

Traeger Smoker Recipe – Whole Smoked Chicken

Whole Smoked Chicken Traeger Wood Pellet Grills

Whole Smoked Chicken

Wrap your next poultry cook with a little Traeger Wood Pellet Grill smoke. This whole chicken is brined, seasoned with our Big Game rub, lemon, garlic, fresh thyme and mesquite smoked for some smokin’ flavor.

  • Difficulty 3/5
  • Prep time 10 mins
  • Cook time 3.5 hrs
  • Serves 6 – 8
  • Hardwood Mesquite

Ingredients

Brine:

  • 1/2 cup KOSHER SALT
  • 1 cup BROWN SUGAR
  • 1 GALLON WATER

Whole Chicken:

  • 1 LEMON
  • 1 MEDIUM YELLOW ONION
  • 3 WHOLE GARLIC CLOVES
  • 4-5 SPRIGS THYME

Preparation

To brine the chicken, dissolve the kosher salt and brown sugar in 1 gallon of water. Once dissolved, place the chicken in the brine and refrigerate overnight. Make sure chicken is fully submerged weighing it down if necessary.

When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 225 degrees F and preheat, lid closed 10-15 minutes.

While the grill is preheating, remove the chicken from the brine and pat dry. Rub with the minced garlic and Traeger Big Game Rub.

Next, stuff the cavity with lemon, onion, garlic and thyme. Tie the legs together. Place chicken directly on the grill grate and smoke for 2-1/2 to 3 hours or until an instant read thermometer reads 160 degrees F when inserted into the thickest part of the breast.

The finished internal temperature will rise to 165 degrees F in the breast as the chicken rests. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

Traeger Super Center of Las Vegas, Nevada – BBQ Concepts

BBQ Concepts is the official Traeger Pellet Grill super center of Las Vegas, Nevada. We’re die-hard Traeger fans and happily carry the most extensive selection of Traeger Wood Pellet Grills, Seasonings, Sauces, Rubs, Shelves, Wood Pellets, Accessories and more. We invite you to come on down to our convenient location off of Tropicana and Fort Apache. We can’t wait to see you here!

Traeger Smokers - Professional Rubs and Sauces

Traeger Smokers – Professional Rubs, Sauces, Seasonings & Pellets Available at BBQ Concepts of Las Vegas, Nevada

Traeger Recipe – Roasted Brussels Sprouts with Cheddar Cream

Traeger Recipe - Roasted Brussels Sprouts Cheddar Cream Traeger Wood Pellet Grills

Roasted Brussels Sprouts with Cheddar Cream

  • Difficulty2/5
  • Prep time10 mins
  • Cook time30 mins
  • Serves4 – 6
  • HardwoodCherry

Brussels sprouts prepared the way they should be; roasted over cherry wood, and smothered in a savory and salty bacon cheese sauce.

Ingredients

  • 2 LB BRUSSEL SPROUTS, TRIMMED AND HALVED
  • 1 SMALL ONION, FINELY DICED
  • 2 OZ BACON, DICED
  • 4 OZ GRATED GRUYERE CHEESE
  • Salt and pepper, to taste

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Toss brussel sprouts with olive oil and season with salt and pepper. Spread on a baking sheet and place directly on grill grate. Cook 15-20 minutes or until golden brown.

On the stovetop, using a large cast iron skillet, sauté the bacon until crisp. Remove the bacon from the skillet and place on a paper towel.

Add the butter and the onion to the bacon grease and cook the onions until translucent. Add the flour to the onions and whisk for 1 to 2 minutes or until lightly browned.

Add the milk and stir until smooth. Cook on low for 3 to 4 minutes or until the sauce coats the back of a spoon. Add the Traeger Chicken Rub and mix well.

Add the cheese and stir until melted into the sauce. Add the cooked bacon and stir into sauce. Season with salt and pepper to taste.

Place sprouts on a serving dish and pour cheese sauce over the top. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

 
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Traeger Wood Pellet Grill Recipe – Smoked Venison Holiday Jerky

Traeger Wood Fire Grills - Venison Holiday Jerky

Smoked Venison Holiday Jerky

  • Difficulty2/5
  • Prep time20 mins
  • Cook time4 hrs
  • Serves6 – 8
  • HardwoodBig Game Blend

Sweet, salty and snack-worthy. Thin venison slices are given a bath in a sweet and salty marinade and smoked over our classic Big Game Hardwood for some big flavor. Stick that in your back pocket.

Ingredients

  • 2 lb VENISON, TRIMMED
  • 1 tsp APPLE CIDER VINEGAR
  • 1 tsp GRANULATED GARLIC
  • 1 tsp SALT
  • 1/2 cup SOY SAUCE
  • 1/2 cup WORCESTERSHIRE SAUCE
  • 1 Tbsp BROWN SUGAR
  • 2 tsp WHITE PEPPER
  • 1 tsp GROUND CLOVE
  • 2 tsp GROUND CINNAMON
  • 2 tsp STAR ANISE
  • 1 tsp GROUND NUTMEG

Preparation

With a sharp knife, slice the venison into 1/4″ inch thick slices. Trim any fat or connective tissue.

Add all ingredients besides venison to a bowl and whisk. Add venison slices and mix to combine.

Transfer contents of bowl to a large zip top bag and seal removing as much air as possible. Place in fridge to marinate overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the venison and discard the marinade.

Arrange the meat in a single layer directly on the grill grate. Sprinkle with a little more white pepper, ground clove, ground cinnamon, star anise and nutmeg.

Smoke for 4 to 5 hours, or until the jerky is dry but still chewy and somewhat pliant when you bend it.

Remove from grill and transfer to a cooling rack and allow to cool for 1 hour. Store in an air tight container or zip top bag in refrigerator. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

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Sign-up now for our BBQ Concepts newsletter to receive the latest news, recipes, and happenings in the BBQ industry.

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Visit our official BBQ Concepts Facebook profile to keep up to date with our latest news and happenings – https://www.facebook.com/bbqconcepts/
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The Ultimate Holiday Grilling Class at BBQ Concepts

The Ultimate Holiday Grilling Class November 2017 at BBQ Concepts

Barbecue Concepts just finished our latest class with professional chef instructor Chef Phillip Dell. The course was called “The Ultimate Holiday Grilling Class” and revolved around easy to prepare holiday meals.

The menu was both simple, yet tasted beautifully complex. All in all, a delightful meal that’s easy to replicate as well as build core grilling skills. That’s one of the best parts of working with Chopped Champion Chef Phillip Dell. He is a master of his craft and is a fantastic instructor. He’s a health-conscious chef that understands how to meld and prepare beautiful meals. The menu consisted of the following dishes below:

  • Grilled Flatbread
  • Prosciutto Wrapped & Grilled Asparagus with a Balsamic Glaze
  • Bacon Wrapped & Smoked Pork Tenderloin with Morello Cherry Sauce
  • Garlic & Herb Skillet Potato Cake

Check out this photo album below from the latest holiday grilling class. It was a class to remember! Our guests had a blast, learning how to grill an excellent meal. Class attendees also got to check out the Alfresco Open Air Culinary System Mobile Trailer by the Almo Corporation. We appreciate the support from our community as well as for the Almo Corporation.

Check us out at our official BBQ Concepts Facebook profile #ALFRESCO #ALFRESCOGRILLS #ALMO #TRAEGER #BBQCONCEPTS #BBQCONCEPTSLASVEGAS #BBQ #LASVEGAS #CHEFPHILLIPDELL

About Our In-House Chef Instructor – Chef Phillip Dell

I have been both a winner and a loser-and equally successful at both. Allow me to explain: I am an award winning chef, a competitive natural bodybuilder, three-time world champion powerlifter and an individual who lost 92 pounds and has kept it off for years! So you see, I am equally successful as a winner and a loser.

My food journey began in childhood with a passion for cooking. That interest led me to acquire a Certificate of Culinary Arts at Traverse Bay Area Career Tech Center and a degree in Baking and Pastry Arts, as well as a minor in Nutritional Science, from the prestigious Johnson & Wales University in RI. I went from being a butcher’s helper at Deering’s Meat Market in Traverse City, MI before college to Pastry Sous Chef at Wynn-Las Vegas several years after college—all prior to starting my own upscale private chef company, Sin City Chefs. View Chef Phillip Dell’s Complete Story…

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Traeger Recipe – Thanksgiving BBQ Turkey

Traeger Recipe Thanksgiving BBQ Turkey Traeger Wood Pellet Grills

Thanksgiving BBQ Turkey

  • Difficulty2/5
  • Prep time30 mins
  • Cook time4 hrs
  • Serves8 – 12
  • HardwoodTurkey Blend

Show your true BBQ colors and slather your bird with a little texas spicy this Thanksgiving. Brined, seasoned and glazed, this bird is BBQ through and through.

Ingredients

  • 1/2 Cup BUTTER, ROOM TEMPERATURE

Preparation

The day before you plan to cook the turkey, brine it according to the directions on the turkey brine kit.

The morning of, remove the turkey from the brine, rinse and pat dry. Combine the room temperature butter and 1/2 cup Texas Spicy BBQ sauce.

Using your hands, gently separate the skin from the breast and legs making sure to keep it attached and in one piece.

Slip the bbq butter mixture underneath the skin and spread in an even layer. Season the exterior of the turkey liberally with the turkey rub from the turkey brine kit.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Place the turkey directly on the grill grate and roast for 30 minutes then reduce the temperature on the grill to 300 degrees F.

Continue to cook for 3-4 hours or until the internal temperature reaches 160 degrees F in the breast (the finished temperature should be 165 degrees F but the temperature will continue to rise after the bird is removed from the grill).

In the last 20 minutes of cooking, glaze the bird with the remaining Texas Spicy BBQ sauce and cook until the glaze sets.

Let the bird rest 20-25 minutes before carving. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

BBQ Concepts Ultimate Holiday Cooking Class Poster

Sign-up For Our Exclusive Class – The Ultimate Holiday Grilling Class on Tuesday, November 21st, 2017

Are you ready for the next BBQ Concepts grilling & cooking class? We just scheduled our next class on Tuesday, November 21st, 2017. This holiday inspired class will run from 6PM-8PM. The new class revolves around holiday meals and will be instructed by none other than Chef Phillip Dell. Tickets are limited; we only have room for ten individuals. If we receive enough participation, we’ll go ahead and schedule an additional class on Wednesday night. Make sure to RSVP through the link below. We can’t wait to see you there!

The exciting part of this upcoming grilling class is the fact that Almo is bringing out their “Outdoor Kitchen Expedition” trailer. This trailer is filled to the brim with Alfresco – Open Air Culinary System components (Alfresco is a leading manufacturer of outdoor barbecue grills & cooking components). All class attendees will get the chance to learn and grill on Alfresco’s state-of-the-art equipment.

Traeger Recipe – Roasted Rack of Venison with Cranberry Sauce

Traeger Recipe Venison Cranberry Sauce Traeger Wood Pellet Grills

Roasted Rack of Venison with Cranberry Sauce

  • Difficulty2/5
  • Prep time20 mins
  • Cook time55 mins
  • Serves2 – 4
  • HardwoodBig Game Blend

A wild blend of savory and sweet. Freshly harvested rack of venison is roasted over our big game blend and paired with a sweet and sour cranberry sauce.

Ingredients

Rack of Venison:

  • 1 (8 rib rack) of venison
  • 1 tbsp vegetable oil
  • Kosher salt, to taste
  • Black pepper, to taste

Cranberry Sauce:

  • 1/2 white onion, diced
  • 1 Tbsp chopped parsley
  • 1 Tbsp sage
  • 2 1/2 cups fresh cranberries
  • 1/4 cup beef stock
  • 2 tbsp butter

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

For the Cranberry Sauce: Add onion, parsley, sage, 2 cups cranberries and beef stock to a cast iron sauce pan.

Place on grill and allow to cook and reduce for 30 minutes stirring once halfway through cooking.

Remove sauce from grill. Add contents of pan to a blender and puree. Strain through a mesh sieve while still hot. Mix in the butter and a 1/2 cup of cranberries, set aside and keep warm.

For the Venison: Increase grill temperature to High or 450 degrees F and preheat with lid close for 10-15 minutes. . Remove fat and silver skin from the meat, pat dry with paper towels and season generously with salt and pepper.

Place venison directly on grill grate and cook 10-15 minutes or until browned. Reduce grill temperature to 375 degrees F and roast for 20-25 minutes, or until an instant read thermometer inserted into the thickest part of the meat reads 125 degrees F or to desired doneness.

Remove from grill and allow to rest for 10 minutes. Serve with cranberry sauce. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

BBQ Concepts Ultimate Holiday Cooking Class Poster

Sign-up For Our Exclusive Class – The Ultimate Holiday Grilling Class on Tuesday, November 21st, 2017

Are you ready for the next BBQ Concepts grilling & cooking class? We just scheduled our next class on Tuesday, November 21st, 2017. This holiday inspired class will run from 6PM-8PM. The new class revolves around holiday meals and will be instructed by none other than Chef Phillip Dell. Tickets are limited; we only have room for ten individuals. If we receive enough participation, we’ll go ahead and schedule an additional class on Wednesday night. Make sure to RSVP through the link below. We can’t wait to see you there!

The exciting part of this upcoming grilling class is the fact that Almo is bringing out their “Outdoor Kitchen Expedition” trailer. This trailer is filled to the brim with Alfresco – Open Air Culinary System components (Alfresco is a leading manufacturer of outdoor barbecue grills & cooking components). All class attendees will get the chance to learn and grill on Alfresco’s state-of-the-art equipment.

Traeger Recipe Skillet Baked Potato Cake

Traeger Recipe - Skillet Baked Potato Cake

Skillet Baked Potato Cake

  • Difficulty2/5
  • Prep time10 mins
  • Cook time40 mins
  • Serves4 – 6
  • HardwoodCherry

Skip mashed and go with baked. Creamy potatoes are simply seasoned with butter, salt & pepper, sliced, layered and baked in classic cast-iron over cherry wood.

Ingredients

  • 2 lb small russet potatoes, thinly sliced
  • 8 tbsp butter, melted
  • 3 tbsp kosher salt
  • 2 tbsp coarse ground black pepper

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Brush the bottom of a cast iron skillet with part of the melted butter. Put a layer of sliced potatoes in skillet. Brush the layer of potatoes with melted butter and sprinkle with salt and pepper. Repeat the layering process until all the potatoes are layered.

Pour any additional melted butter over the top of the layers and sprinkle again with salt and pepper.

Place skillet in grill and cook for 35 to 40 minutes or until potatoes are fork tender.

Transfer potatoes to a platter and serve. Enjoy!

Access this, and over a thousand other Traeger recipes on the Traeger App.

BBQ Concepts Ultimate Holiday Cooking Class Poster

Sign-up For Our Exclusive Class – The Ultimate Holiday Grilling Class on Tuesday, November 21st, 2017

Are you ready for the next BBQ Concepts grilling & cooking class? We just scheduled our next class on Tuesday, November 21st, 2017. This holiday inspired class will run from 6PM-8PM. The new class revolves around holiday meals and will be instructed by none other than Chef Phillip Dell. Tickets are limited; we only have room for ten individuals. If we receive enough participation, we’ll go ahead and schedule an additional class on Wednesday night. Make sure to RSVP through the link below. We can’t wait to see you there!

The exciting part of this upcoming grilling class is the fact that Almo is bringing out their “Outdoor Kitchen Expedition” trailer. This trailer is filled to the brim with Alfresco – Open Air Culinary System components (Alfresco is a leading manufacturer of outdoor barbecue grills & cooking components). All class attendees will get the chance to learn and grill on Alfresco’s state-of-the-art equipment.