bbq classes are not just about time tested recipes!
Ally Nisbet, Pitmaster / Owner at a recent class. Looks like ribs & rubs time!!!
“Nobody in their right mind wants to listen to me babbling away all day surely?!? I am extremely humbled by the inquiries, and it means a great deal to me for you spending your hard earned dollars on this class, so I will do the very best I can”
We could talk about the last year for……well….years but I’m focussing on the positive and well there was some of that as well.
COVID gave me the time to reflect a little and I had been wanting to put on BBQ Classes for a while now. I grew up in Aberdeen, Scotland moving to USA in 1997, where the food was humble but rich in technique, from French, Italian & Indian the list goes on!!
After opening The Scottish Arms in 2005 I have continued my education reading, writing, listening, every day and every step of the way. Even as I write this in office at home, 10.45pm on Wed 6/9/21 I am finishing up and heading back into work to do some recipe testing on a few new dishes. It’s a love. It’s constant and I feel very blessed to have worked (and still work) with many inspiring people.
Writing the curriculum for the class was more challenging than I thought, and I would be telling a wee porky pie if I said I hadn’t changed it up a little as more classes have been taken. My approach all along hasn’t changed though and that is the “freedom one experiences knowing the fundamentals.”
Around 1993 my Executive Chef Alastair (funnily enough) at the Belvedere was hard!! Aye Scottish “Ally dishwasher isn’t working, stick yer hand in and give it a …….” as I got zapped for the rest of the kitchens amusement. He was hard, but the finest chef I have worked under. I moved from Dish to Commis Chef and my first challenge was a daily soup. I made a few and he took the time to teach me “leek and potato soup” (or the base). Now son you have about 1000 soups you could make from that base…have at it!!
Of course this is pretty fundamental stuff but it resonated then and still does today.
In the class we physically taste and smell the spices, herbs, aromatics. We discuss which resonate with you and go from there. We measure so we have quantities (in case it’s banging!!!) but we approach from a fundamental building block style.
This is your BBQ not mine, and trust me in all the classes we have had I don’t think my rub even came close to my favorite!!
There are no secrets held back in this class. I show you exactly what we do here every day.
We kick off the day with donuts, coffee and hang out, some have moved rapidly to the cooler full of cold beers, and you’re welcome to do that also!!
Cook all day and at 3 we ask you to invite your partner, friends, kids, to come and dine with us tasting what you have worked on all day.
At the moment I am doing 1 class a month but if the inquiries keep coming I will add a few more!! I hope they do I love hanging out with you all and getting to know you. Made many a new pal indeed!!
I am always available to chat if you have any questions in regards to your smoking techniques and such. Just shoot me an email at nisbetally@gmail.com.
Hopefully our paths will cross soon.
Best,
Ally
Pitmaster/Owner