Down at Ger-Nis Summer BBQ Bonanza, we’ll be celebrating all things summer BBQ, focusing on how to make every BBQ the absolute best it can be! In this class, we’ll be focus on maximizing the flavor of our BBQ goods by preparing fresh flavorful sauces, dry rubs, wet rubs and marinades! You’ll discover how to prepare classic BBQ sauces, wet rubs and dry rubs, and marinades using fresh, seasonal ingredients and see how and when to use them, learning a little history and regional recipes that have been adapted to lifestyles across the globe! Learn to choose “flavor accessories” to take your BBQ in a variety of delicious directions! You’ll learn how marinades and rubs are applied before the cooking process, certain sauces go on during the cooking process and others are used at the end of the cooking process or still after. No matter which we’re toying with, each and every one of these flavor enhancement tools charge every BBQ with that extra oomph, drawing on the natural flavor properties present to take it to the next level! Let the secret to blanketing your meats and treats be revealed!
Recipes: Sauces: Chipotle Herb BBQ Sauce, Mango Sage BBQ Sauce, Ginger Hoisin BBQ Sauce, Texas BBQ Sauce Rubs: Fresh Cherry Coffee Rub, African Spice Rub, Jerk Rub, Fire Rub Marinades: Lemon Chili Mint Marinade, Chili Herb Yogurt Marinade, Oniony Garlic Marinade
Class Type: Ger-Nis Summer BBQ Bonanza Festival, hands-on cooking class
Class Notes: BBQ gets its soak on! Students leave with a little jar of sauce or rub of choice!
Managing Director of Ger-Nis Culinary & Herb Center, Nissa Pierson, loves the process of preparing the best sauces, rubs and marinades, turning simple cooking into an art form, relying on fresh herbs, spices and seasonal ingredients to make the best flavor! In addition to running Ger-Nis, Nissa is a long-time culinary instructor, specializing in fresh herbs. Besides being a passionate teacher of fresh herbs, organics, & fair-trade, she enjoys spice (in food and life), good conversations and debates, kickboxing, surfing, and submersing herself in the food and cultures of the world. Contact Nissa