Meat Smoking - Low Temp and Heavy Smoking for meat heaven

This isn’t your run-of-the-mill BBQ class. Alessandro Piovezahn, master of the smoke and flame, brings his genius technique to the table, blending Brazilian BBQ traditions with American smoking hardware. Low-temp smoking with mesquite wood chips infuses the meat with deep, unapologetic flavor, while a final flare on the grill ensures every bite is tender, juicy, and perfectly charred. Forget rubs and marinades. Here, it’s all about rock salt, fire, and guts.

You’ll tackle ribeye, skirt steak, pork loin, chicken, and sausages as you learn Alessandro’s low-and-slow method. But first, kick things off with Picanha, Brazil’s prized cut served as an appetizer, grilled to perfection and paired with farofa, spicy pork sausage, and a refreshing caipirinha. And the feast doesn’t stop there.

Think grilled vegetables bursting with smoky goodness, baked sweet potatoes turned ridiculously indulgent, creamy Brazilian Mayo Salad, Very Garlicky Bread that’s exactly as it sounds, and an ethereal Brazilian Cream Caramel Pudim that’s the perfect sweet ending.

This is food that makes you sweat, laugh, and savor every bite. Alessandro will teach you the truth of meat, the essential dance of smoke and flame. Are you ready to fire it up? Join us.