{"product_id":"chef-mark-obrien-american-bbq-steakhouse-28th-june","title":"American Steakhouse BBQ with Chef Mark O'Brien | 28th June","description":"\u003cdiv class=\"charlie-masterclass\"\u003e\n\u003cp\u003e\u003cstrong\u003eAmerican Steakhouse Barbecue on the Charlie Oven\u003c\/strong\u003eJoin us for a very special Charlie masterclass as we welcome Chef Mark O’Brien back to teach an in-depth session focused on authentic American-style steakhouse barbecue.\u003c\/p\u003e\n\u003cp\u003eThis class is all about understanding meat and how to cook it properly over charcoal. Mark will guide you through how different cuts behave over fire, how to prepare them, how to season them well and how to cook them with confidence on the Charlie Oven.\u003c\/p\u003e\n\u003cp\u003eThe day is hands-on and interactive. You will work alongside Mark, learning preparation, butchery, seasoning and fire control before everything comes together in a big shared feast at the end of the session.\u003c\/p\u003e\n\u003ch3\u003eAbout Chef Mark O’Brien\u003c\/h3\u003e\n\u003cp\u003eMark is currently competing on the current series of MasterChef: The Professionals and is known for his skill cooking over fire.\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:b861c132-0d09-4cd4-95aa-c91f6a0a6ae7-3\" data-testid=\"conversation-turn-8\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"474e093b-1d88-4a22-8b9c-07d335a35d07\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"268\"\u003eDublin-born chef Mark O’Brien has spent the past decade working in some of London’s most respected kitchens. Time at Barbecoa, The Dairy and Birch at the Zebra Riding Club gave him a strong grounding in modern cooking, whole-animal butchery and cooking over live fire.\u003c\/p\u003e\n\u003cp data-start=\"270\" data-end=\"463\"\u003eLast year, Mark opened his own American-style barbecue restaurant, Snake Oil Barbecue, in Margate, bringing together the techniques and flavours he has picked up from years of cooking with fire.\u003c\/p\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:b861c132-0d09-4cd4-95aa-c91f6a0a6ae7-3\" data-testid=\"conversation-turn-8\" data-scroll-anchor=\"true\" data-turn=\"assistant\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"474e093b-1d88-4a22-8b9c-07d335a35d07\" dir=\"auto\" data-message-model-slug=\"gpt-5-3\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"465\" data-end=\"595\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eHe is the head chef at Willy’s in Margate\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003ch3\u003eWhat you will learn\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eUnderstanding steakhouse cuts and how to prepare them\u003c\/li\u003e\n\u003cli\u003eHow to season meat properly for cooking over charcoal\u003c\/li\u003e\n\u003cli\u003eManaging heat and fire control in the Charlie Oven\u003c\/li\u003e\n\u003cli\u003eCooking different cuts to the right level of doneness\u003c\/li\u003e\n\u003cli\u003eBuilding flavour through grilling, roasting and resting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe menu\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSnacks\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBeef Tartare with Texas Toasts\u003c\/li\u003e\n\u003cli\u003eGrilled Prawn Cocktail\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMains\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThick-Cut Rib Eye with Bordelaise Sauce\u003c\/li\u003e\n\u003cli\u003eGrilled Onglet with Steak Sauce\u003c\/li\u003e\n\u003cli\u003eMustard Pork Shoulder Chops\u003c\/li\u003e\n\u003cli\u003eWhole Grilled Fish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSides\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAll Butter Colcannon\u003c\/li\u003e\n\u003cli\u003eHot Honey Carrots\u003c\/li\u003e\n\u003cli\u003eCaesar Salad\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eThe experience\u003c\/h3\u003e\n\u003cp\u003eOur masterclasses are relaxed, friendly and centred around great food. Guests cook alongside the chef, ask questions throughout the session and enjoy tasting the food as it comes off the fire.\u003c\/p\u003e\n\u003cp\u003eAt the end of the class everyone sits down together to enjoy a proper feast featuring everything that has been cooked during the afternoon.\u003c\/p\u003e\n\u003cp\u003eThis class will be run with a slightly smaller group than usual to allow for more time working with Mark and a deeper dive into the cooking.\u003c\/p\u003e\n\u003ch3\u003eEvent details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e Sunday, 28th June\u003cbr\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e 11am to 4.30pm\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e West London\u003c\/p\u003e\n\u003cp\u003eTickets are limited and places are allocated on a first-come basis. If you would like to join us for this special masterclass with Chef Mark O’Brien, we would love to see you there.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Charlie Oven","offers":[{"title":"Default Title","offer_id":48103667826920,"sku":null,"price":204.17,"currency_code":"GBP","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-gg\/products\/chef-mark-obrien-american-bbq-steakhouse-28th-june","provider":"Charlie Oven","version":"1.0","type":"link"}