Our Past Cooking/Barbecue Classes in Pictures

We would love to have you be part of our gallery, too! You are welcome to join us for our next public event or to book a private event contact us at the store –

Address: 1401 114th Street Lubbock, TX 79423
Phone: 806-748-7144
Email: outdoorcheflubbock@gmail.com

Father’s Day is in June and on June 3rd we were hosting a Traeger Day, so Sheryl thought what better day than June 3rd to have a Steak Class! It was perfect! The class was sold out in a matter of days. Sheryl and Tony taught the participants how to cook a steak that every dad would be proud to serve!

The limited seating steak clinic was maxed at 25 participants. They learned tips on searing and how it is possible to cook steaks on various grills! Some examples we used are a gas grill, pellet cooker, and especially charcoal.

Red Raider Meats is where the steaks came from and were grilled on some of our favorite grill options – Traeger Timberline XL, GMG Peak, Memphis Elite, a PK grill, and a Saber. The heat sources and processes are different for each of these and we like to show how to master each one.

The menu included a couple of sides as well. In addition to using our grills, we used some of our employee favorites: Disposable cutting boards, Thermopen, Duck Fat Spray, and multiple spices.

Before the steak class, we had Traeger Days in the store. A rep from Traeger was demonstrating their cookers and we had Craig Sharry of Texas Pepper Jelly giving samples of his famous TPJ products!

It was an all-around great day! (Pictures coming soon!)

Father’s Day is in June and on June 3rd we were hosting a Traeger Day, so Sheryl thought what better day than June 3rd to have a Steak Class! It was perfect! The class was sold out in a matter of days. Sheryl and Tony taught the participants how to cook a steak that every dad would be proud to serve!

The limited seating steak clinic was maxed at 25 participants. They learned tips on searing and how it is possible to cook steaks on various grills! Some examples we used are a gas grill, pellet cooker, and especially charcoal.

Red Raider Meats is where the steaks came from and were grilled on some of our favorite grill options – Traeger Timberline XL, GMG Peak, Memphis Elite, a PK grill, and a Saber. The heat sources and processes are different for each of these and we like to show how to master each one.

The menu included a couple of sides as well. In addition to using our grills, we used some of our employee favorites: Disposable cutting boards, Thermopen, Duck Fat Spray, and multiple spices.

Before the steak class, we had Traeger Days in the store. A rep from Traeger was demonstrating their cookers and we had Craig Sharry of Texas Pepper Jelly giving samples of his famous TPJ products!

It was an all-around great day!

Father’s Day is in June and on June 3rd we were hosting a Traeger Day, so Sheryl thought what better day than June 3rd to have a Steak Class! It was perfect! The class was sold out in a matter of days. Sheryl and Tony taught the participants how to cook a steak that every dad would be proud to serve!

The limited seating steak clinic was maxed at 25 participants. They learned tips on searing and how it is possible to cook steaks on various grills! Some examples we used are a gas grill, pellet cooker, and especially charcoal.

Red Raider Meats is where the steaks came from and were grilled on some of our favorite grill options – Traeger Timberline XL, GMG Peak, Memphis Elite, a PK grill, and a Saber. The heat sources and processes are different for each of these and we like to show how to master each one.

The menu included a couple of sides as well. In addition to using our grills, we used some of our employee favorites: Disposable cutting boards, Thermopen, Duck Fat Spray, and multiple spices.

Before the steak class, we had Traeger Days in the store. A rep from Traeger was demonstrating their cookers and we had Craig Sharry of Texas Pepper Jelly giving samples of his famous TPJ products!

It was an all-around great day!

We held our first class of 2023 on February 11th, just in time for Valentine’s Day. Sheryl and Tony taught the participants how to cook a steak everyone will rave about!

They gave helpful tips on searing a steak, and cooking steaks on multiple grills! Pellet grill, charcoal, etc. It was a chilly, but sunny Saturday Afternoon. The steak clinic was a paid class (open to the public) with limited seating. There were 25 participants.

The steaks from Red Raider Meats were grilled on some of our best grill options – the Saber, Traeger Timberline XL, Green Mountain Grill Peak, Memphis Elite, and a PK grill. The reason for this is to show the different heat sources and how the processes are a little different for each grill.

The menu included roasted potatoes and garlic bread, which were cooked on the GMG.

Not only did they enjoy the steak teachings, but they also had the opportunity to participate in the tasting of a brand-new Texas Pepper Jelly seasoning coming to market in 2023.

The day included a special guest. Kali, a grad student from Raider Red Meats discussed the meat science and how it impacts your steak selection.

Throughout the cooking process, the steak class participants got to see accessories (which we carry in-store) in action. For this class, we used some of what we consider must-haves: Disposable cutting boards, Thermopen, Thermopop, Duck Fat Spray, and multiple spices.

This Holiday Cooking Class was our first public class since moving to our new location. We opened it up to 25 participants. Little did we know how quickly it would sell out!

The class was just in time for Thanksgiving and Christmas because on the menu was Juicy Turkey & Double Smoked Ham along with sides and desserts.

Some of the flavor booster products we incorporated from our store were our popular Duck Fat spray, Rib Candy, and John Henry seasonings.

Throughout the cooking class, we utilized our in-store grills and accessories, including knives from Bunzl, Black Mamba nitrile gloves, foil pans, and the ever-popular The Briner bucket. These items make prep and serving so much easier.

The grills we chose to use were the New Timberline (pellet), a Stainless Steel Memphis Elite (pellet), a Genesis Weber (propane gas grill), and a GMG (pellet). We were able to show the differences between the brands, and how to use each one specifically for the purpose of the day.

On a beautiful sunny October day, we hosted a group of men from Southcrest Baptist Church for a flavorful afternoon of barbecue! Their men’s group enjoyed learning some barbecue brisket basics such as, how to trim a brisket and how to season a brisket.

In the trim portion of the class, we used a Clauss knife and a Granton edge slicer from Bunzl/Koch.

We smoked multiple briskets on our personal offset smoker using hickory wood.

The seasoning flavors we chose to go with were the Big Poppa Smokers Money & Cash cow as well as the competition-winning Chupacabra Brisket Magic. These were utilized separately on the briskets to allow the participants to taste-test multiple seasoning brands. Throughout the event, we used our favorite Black Mamba Nitrile gloves and disposable foil pans.