Join us for a day of fire fuelled meaty madness for this Christmas edition event hosted by the mighty DJBBQ and the Hunter Gather Cook Crew at the HGC Shepherds barn in Sussex with a special guest appearance from the wizard of charcoal Matt Williams of whittle & Flame formerly the mastermind behind Oxford Charcoal. The day is completely focused on all types of fire cookery from the archaic to the modern- we will be cooking dirty, hoisting up asadors & spits, firing up Webers, grilling on Kadais and going low & slow in the Lang. Expect plenty of meaty treats, lashings of incredible knowledge from the masters in their respective fields, cooking in the woods and sharing a few beverages with some good people in an awesome location.
We’ll kick off with Masterclass No.1: The origins of fire from the HGC Crew, so you guys will be learning how to make fire from scratch using fire by friction techniques and firesteels, then doing the old Ray Mears to blow your tinder bundles into life. We also be looking at Wood selection, how to set up for backwoods cooking and basic axe skills.
Next its onto Masterclass No.2 of the day hosted by Matt Williams. Understanding charcoal, how its made and how it works, as well as the difference in species and flavour in fuel.
Lunch will be a full on feast of all sorts of different cuts cooked in a variety of different methods on different bits of kit used by both HGC and DJBBQ- with plethora of grilled and roasted sides washed down with a few brews.
Masterclass No.3 Learn how to master the Weber for your next BBQ and conqor the Low & slow on the beloved ‘Della’ a beast of a Lang which will couched up in our walled garden. Learn how to set up your BBQ for Quick fire grills, smoking and understand the basics of knocking together your own signature rubs- we will be using ingredients from the wild and the stock cupboard for this one.
Masterclass No.4 will be hosted by Nick Weston, Founder of Hunter Gather Cook and Dave Fennings, here you will learn about the foraged ingredients we use in our fire cookery and getting a grass roots grasp of venison- be it knocking up some hazel framed Muntjac Asadors for later in the day or breaking down some bunnies or pigeons. We will also cover the basics of cooking dirty- the ultimate caveman cookery and how to construct your own clay oven at home.
Next, It’s over to you. The rest of the day will be spent putting together our feast for the end of the day and putting the practical skills you’ve learnt throughout your time with us into action- slaws, sauciness and sides.
We will wrap up the day with a few drinks in the barn, and a christmas dinner like no other, feasting on all our hard work. What a day! A one off pilgrimage of meat and fire in the middle deepest, darkest Sussex. Please note…the course is DEFINITELY not suitable for vegetarians!