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    Ask the Community - Class Cooking

    Review Highlights - Class Cooking

    I run a large weekend festival in the Portland/Vancouver area and hired Kim from Class Cooking to cater part of the event.

    Mentioned in 8 reviews

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    NW BBQ and Grilling School - Final Exam

    NW BBQ and Grilling School

    (27 reviews)

    I had never been so excited to go to school in my whole life. For my birthday The Wife and the…read moreMother in Law had teamed up to get me a smoker grill to compliment my gas grill and a seven hour class with the NW BBQ and Grilling School. Ladies, want to make your man really, really happy? Buy him this class. You arrive at the school to the wafting aroma of wood chips and charcoal as the smokers and grills are all ready to go as you arrive. Traegers, grills, a big green egg... it's all there, all the best equipment. After checking in and getting to know your classmates it's into the classroom/kitchen for some "chalk talk" about the basics and then prepping some dishes. The main lesson that Stu (the instructor) tries to get across to you from the start is that barbecue and grilling are a "concept" and that there are almost no wrong answers. The answer of the day was, "Yep". How long does that cook for? Yep, it cooks until it's done How much cayenne pepper should I put in that sauce? Yep. Should I use hickory wood or applewood or mesquite? Yep. The time went by so fast as we prepped St Louis style ribs two ways, steamed and smoked. We prepped chicken several ways from beer can style grilled to smoked. We made our own barbecue sauce and smoked chicken wings. We made an amazing pulled pork and grilled apples and nectarines and stuffed green peppers. We grilled sweet potatoes and regular potatoes and spaghetti squash. Then, at 2:00, we had to do the best part of the school, we ate everything we made. But is it over? Hell no! Bloated from food from drink and in a semi-coma, Stu takes you back out to the grill to show you how make grilled pizza. The man is a devil. In between Stu dropped pearls of wisdom on us to make our own personal grilling experience better. Stu told us the best places to buy our meat, the best thermometers to use, the best liquids for injecting and more importantly, what not to do and use. If you go you'll be surprised at how laid back it is, and yet how intensely the information comes flying at you from every direction. You get to bring BYOB and many did, from beer to soda to water to wine, people brought their favorite grillin' beverages. You can also bring take home containers because let me tell you, you and your classmates are not finishing all that food. At the end of the class the email you all the "concepts" (recipes) to keep. I ran right home and made grilled pizza's for the Wife, the Mother in Law and the Tax Deduction. I was a freakin' hero. Isn't that the way it should be? A man, grilling for his family. Next week, pulled pork and grilled potatoes. Super Bowl at my place, Yeeps!

    Interesting to read the varying reviews ranging from 1 star to 5 stars. My review is somewhere in…read morethe middle. One thing to remember is that in the past that had been different instructors. A review for one instructor may not reflect another instructor's class. Stu was the instructor for the class I attended. There were pros and there were cons to the class I attended. To begin with I did not find that he was pushing sales items too much as one reviewer mentioned. It's nice to know what is available and he had it available. Prices were not high. He also had different spices and rubs but none of them were pushed in this class. I felt Stu covered an awful lot of information in a very short time. I think it might have been a little too much with too many people for what was presented. However, with that said, I also think everyone walked away with a great deal of knowledge from the class. For the most part it was very good. A slide presentation was shown and moved along with a few items. The presentation and all the product knowledge from the class was available for sale as well as a website link to all the recipes. There was no way he could have covered all the information in the presentation on this class and stay within the time limit. The slide presentation was very nice and the ability to have it once you left the class, even nicer. Food items prepared were done in several different ways using spicy seasonings and not so spicy seasonings. In addition to brisket, ribs, chicken and pork, he also demonstrated cooking several different vegetables on the BBQ. There was a lot of food to eat and to take home. I believe we all learned a lot. However, with all those compliments about the class, there was definitely a big con with Stu. At the beginning, I actually thought about booking a private session for family. However, that was before he repeatedly used sexual innuendos and insinuations in his presentation. He thought he was funny using them as examples over and over again. He wasn't funny and it was extremely unprofessional. In addition, it left several in the class feeling uncomfortable. No way would I invite that behavior in our home with family. Thus, what would have been a 4 or 5 star rating, is dropped to 3.

    Class Cooking - cookingschools - Updated May 2026

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