BBQ Classes with BBQ Spit Rotisseries

Ever wanted to be part of a BBQ class but unsure what is involved? 

BBQ Spit Rotisseries hosted Beef Masterclasses on Sunday for emerging & established BBQ stars across their Sydney and Melbourne sites. The goal is to have fun plus learn together to cook the ultimate beef for family, friends and judges!

Competition BBQ team Happy Grillmore’s Ashley hosted the Melbourne event (in great weather) with support from the BBQ Spit Rotisseries’ team, including Russell from Moist BBQ.

In Sydney, the class was run by resident Flaming Coals Pitmaster Cameron Davidson and BBQ team member Kieran. 

The class found it invaluable to ask general questions (to reduce the trial and error we all experience cooking at home), get in-depth on meat preparation plus receive competition-level advice.

Below table lists what was on the menu plus what equipment, fuel and seasonings were used:





Beef Short Ribs

1. Gravity Feed Smoker

Then moved to 2. Offset Smoker 


Flaming Coals Bovine Espresso seasoning

Tip: baste with lemon juice and olive oil while cooking

Greek Gyros (Bolar Blade) Mallee Root Flaming Coals Greek Gyros seasoning 
Hot & Fast Scotch Fillet Steaks 1. Weber then
2. Grill Grates on Cyprus Spit
B&B Charcoal  B&B Charcoal Trinity & Butcher BBQ Grilling Addiction 
Reverse Sear Scotch Fillet Steaks
Pro Q Smoker 
B&B Charcoal Kosmos’ Q Cow Cover & Butcher BBQ Grilling Addiction
Burger Patties
Gidgee Flaming Coals Bovine Espresso
Reverse Seared Tomahawk Steak
1. Offset Smoker then
2. Grill Grates on Cyprus Spit
Gidgee Butcher BBQ Private Seasoning & Grilling Addiction 






This is a picture of the smoker buying guide banner that links to a page where you can download the free guide to help you with your BBQ smoker purchase



Some of the topics covered include gyros discs vs prongs on a Cyprus spit and use of charcoal and wood to get the best cooking results. 

Apart from taking away knowledge, the class was able to take away a memorable experience plus a goodie bag including smoking log book, rubs & sauces.

What’s Next?


      By: Rob Shackles