Instant Pot BBQ

Instant Pot BBQ

$59.00
Per Seat
Ages 14+ (Paying adult must accompany ages 17 & under.)
Class ID: 5526298
CHEF: Lynne J.
Instant Pot BBQ
This class is no longer orderable.
Location:
Change Location
Date:
May 16, 06:30 PM
Change Date
Sorry, there are no other dates available for this class at this location.
We regret to inform you that there are only 12 space(s) available in this class. Please adjust your number of attendees, add to cart, and proceed to Checkout.
Menu
  • Dry Rubbed BBQ Brisket
  • Collard Greens with Black-Eyed Peas
  • Bourbon Peach Bread Pudding with Pecans
Instructor: Lynne J.
What you will learn
Menu: Dry Rubbed BBQ Brisket - Collard Greens with Black-Eyed Peas - Bourbon Peach Bread Pudding with Pecans

Class Description: Join us in this fun, hands-on cooking class to discover how to use the Instant Pot to prepare a BBQ meal that won't take hours. Our instructor will guide you through the ins and outs of Instant Pot features, functions, and safety tips, and you'll learn how to prepare tender brisket, collard greens, and even a decadent bread pudding.


What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class

Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.