Find out about Riverside BBQ Cooking Classes with Richard Holden

Find out about Riverside BBQ Cooking Classes with Richard Holden


Hi, I’m Russell from the Riverside BBQ center. We’ve had a fantastic year. We’ve been working with Richard Holden the chef. We’ve been
showing people how to cook onWeber barbecues, how to build them, how to work with them, how to clean them. We have had a super year. So next year we are going to
expand it by forty to fifty percent with new products which you would not believe.
New ideas whole new concept of what we’re gonna do
with Weber barbecues. We’re going to go out shortly meet Richard Holden which I
know is getting ready for today’s demonstration and I am really excited
for next year so join us on this journey and enjoy cooking with the Weber BBQs and with Richard and myself. Morning Richard. Morning. I have been explaining to
everybody inside what we’re doing for next year and all the exciting things and what’s happened this year and it’s been an amazing year, hasn’t it. It has. it’s taken off from nowhere…well we we did the first weber bbq demo back in March didn’t we and we’ve just had I think we’ve done a dozen or so demos throughout the year different
themes and we’ve had so many people here for them. Everybody from complete
beginners to people who have had their Weber barbecues like 10, 15, 20 years yeah who just want to get more involved and more advanced with their cooking because they’re fed up with the same old same old.. yes but the guy who for 10 years couldn’t cook had given up with
his BBQ, came to the demonstration… The guy with his Weber Genesis? Yes and then sends a picture of the pork belly which he cooked and he was over the moon. Yes because do you remember, he didn’t know the difference between direct and indirect heat and we explained it and then he sent that picture in via Facebook. Absolutely, brilliant, and the most important thing is that people are learning how
now not to put these Weber BBQs away in the wintertime because we’re cooking
turkeys at Christmas absolutely just about to do a Christmas cooking. Amazing and all the cooking demos we’re going to do today… We’ve got two, one this morning one this afternoon so I’m not gonna hold you up . See you later on and I’ll be mixing with the crowd later on. Absolutely. Enjoy the day. Thanks Russell. Morning everybody. All good? Yeah? We’re gonna be using gas and charcoal Weber barbecues today. This BBQ because I’m
outside completely and I don’t have the option to put my food that it is resting
in a warm place in my kitchen this is my warming cupboard. I’ve just got
one burner on low so just that this will actually keep warm so that I can as
things are cooked before I want to serve them I can just put them in so I’m using
the three Weber barbecues you can do this in in with one BBQ whether it’s gas or charcoal. If I show something on gas you can do it on charcoal and vice versa okay so he’s got a charcoal Weber BBQ and I show and I show something on gas then do not worry that you can’t do it on your barbecue because I’m not doing them on the style that suits yours at home. And the thing that you do is you use something like a smoker box and if you notice that inverted V underneath this is designed
to sit on one of those flavors bars, one of those angled pieces of metal that sits
over the burner, gets incredibly hot and that and has a high surface area and
that high surface area compliments with the high surface area
on the underside of this chip box and it transfers the heat into the metal and
then into the chips… If they get the wrong sized griddle plates, say they get the Weber Genesis griddle plate and they put it on the Weber Spirit, it takes up too much cooking area for the size of the barbecue and you reduce the air flow going through the barbecue and you can’t get it to the right temperature. Should be the same thing. You’re putting
too big of an obstruction in there for the air flow so there is there is a
there is a limit but there’s always bigger barbecues and there’s always the Weber Smokey Mountain so there’s always plenty of options at Riverside. Do you like what I did there? You can mix your wood chips, that’s the next thing that i’m gonna say. You can mix your chips. So you can do if you like cherry will give you a beautiful
mahogany on your food so if you put much cherry on your food will be really
really dark and the intensity of the mahogany colour but if you’re doing ribs for competition they might
use Hickory with a chip or a chunk or two of the cherry because you get the flavour of the more intense wood but you then get the the color on your ribs of the
cherry. So mixing your chips, experiment. It’s like
mixing spices and herbs from your spice cupboard. It’s all personal I might like certain things with certain meats and
certain vegetables you might think it’s alright but I can do better than that and that’s great, go for it, yeah so with your chips just play around with them have an experiment if
you try something and you think it’s not particularly smokey add more next time or use a more intense wood smoke or if you think I don’t like that don’t write smoking off
just try a different wood chip. I hope you all have a great, safe journey home and I wish you all a very Merry Christmas. It’s been a fantastic day hasn’t it? It has. Such…two really good groups. Now Richard we’ve had a fantastic day. We have. I’m sure they’ve learnt a lot.
Exhausted. Yeah, I feel exhausted.
They have. It’s gone dark. As the early winter is coming in. Yeah, two fantastic groups this afternoon. Both just all sorts of levels of the spectrum From people that have just got a Weber barbecue to people who have, you know, been doing a while… but we’re doing more of these next year aren’t we? Oh yeah, what you need to do is watch our channel, join our email list, we’re going to channel stuff over to you. Straight after Christmas, we’ve got lots of things as I’ve already mentioned going on for next year. Really excited to be working with Richard. Yep likewise. And we’re having some fun. We’re producing some videos on how to cook on the barbecue, so stay with us. Enjoy the next year coming up and we’re always here. You can contact Richard and I on both of our channels. Richard it’s been a pleasure. Look forward to the next year. I don’t know about you but I’m ready for a beer. Lets go have a beer. Lets go. Thank you.

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