{"product_id":"chef-mark-obrien-american-bbq-steakhouse-26th-july","title":"American Barbecue with Chef Mark O'Brien | Sunday 26 July","description":"\u003cdiv class=\"charlie-masterclass\" style=\"font-family: 'DM Sans', sans-serif; line-height: 1.6;\"\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: 'DM Sans', sans-serif;\"\u003eSunday 26 July, 11am to 4.30pm, West London\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMark O'Brien is back at Charlie this July, fresh off a run to the final three on this year's \u003cem\u003eMasterChef: The Professionals\u003c\/em\u003e. His first class with us sold out, as did his June return, so when he mentioned a third date, we locked it in straight away.\u003c\/p\u003e\n\u003cp\u003eThe focus is full American barbecue, cooked over charcoal in the Charlie Oven. You'll spend the afternoon working hands-on with Mark through butchery, seasoning and running the fire, then sit down at the long table for a feast made up of everything you've cooked.\u003c\/p\u003e\n\u003ch2 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eAbout Chef Mark O'Brien\u003c\/h2\u003e\n\u003cp\u003eDublin-born Mark spent most of his career in London, at Barbecoa, The Dairy and Birch at the Zebra Riding Club, picking up whole animal butchery and live fire cooking along the way. After that he went to the States to learn American barbecue from the source. Last year he opened his own place, Snake Oil Barbecue, in Margate.\u003c\/p\u003e\n\u003ch2 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eWhat you'll learn\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eChoosing the right cuts and what to ask your butcher for\u003c\/li\u003e\n\u003cli\u003eWhen to go low and slow, and when to grill fast and hot, based on the cut in front of you\u003c\/li\u003e\n\u003cli\u003eSeasoning that works with the meat rather than covering it up\u003c\/li\u003e\n\u003cli\u003eRunning the fire inside the Charlie Oven, including when to use the lower racks for heat and the upper racks when you want something gentler\u003c\/li\u003e\n\u003cli\u003eKnowing when the meat is ready, and how long it needs to rest before you carve\u003c\/li\u003e\n\u003cli\u003eHow to mix Charlie's Peach and Bourbon Sour, our new signature cocktail. The menu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eThe Menu\u003c\/h2\u003e\n\u003ch3 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003ePicture this: a meat platter with three different meats, ribs, steak and chicken, matched with pickles, slaw and cornbread. Followed by an iconic American dessert. What's not to love!\u003c\/h3\u003e\n\u003ch3 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eMains\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eLow'n Slow Thick-cut pork belly ribs\u003c\/li\u003e\n\u003cli\u003eEmber grilled Denver steaks\u003c\/li\u003e\n\u003cli\u003ePiri-piri chicken\u003c\/li\u003e\n\u003cli\u003eAll served with homemade pickles and sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eSides\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRainbow pickle slaw\u003c\/li\u003e\n\u003cli\u003eCornbread (as cooked on Masterchef Professionals 2026)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eDessert\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBourbon Pecan pie with whipped cream\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eThe day itself\u003c\/h2\u003e\n\u003cp\u003eOur masterclasses are relaxed and centred around the cooking. You work alongside Mark rather than watching from the back, and the afternoon is built around getting your hands on the fire and asking questions as they come up. This isn't a demo class.\u003c\/p\u003e\n\u003cp\u003eAt the end of the afternoon everyone sits down together for the feast.\u003c\/p\u003e\n\u003ch2 style=\"font-family: 'Cormorant Garamond', serif; font-weight: 500;\"\u003eEvent details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDate:\u003c\/strong\u003e Sunday 26 July\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime:\u003c\/strong\u003e 11am to 4.30pm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation:\u003c\/strong\u003e West London. Full address sent on booking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGroup size:\u003c\/strong\u003e Smaller than usual\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIncluded:\u003c\/strong\u003e The afternoon with Mark, all food and drink during the class, and the shared feast.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePlaces are limited and tickets go on a first-come basis.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Charlie Oven","offers":[{"title":"Default Title","offer_id":48133782405352,"sku":null,"price":405.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/2952\/3432\/files\/Chef_Mark_O_Brien_Masterchef_Professionals_Finalist.jpg?v=1776888929","url":"https:\/\/charlieoven.com\/en-au\/products\/chef-mark-obrien-american-bbq-steakhouse-26th-july","provider":"Charlie Oven","version":"1.0","type":"link"}