26/05/2026
On Saturday we held our very first Private Masterclass, and what an epic group of people to spend the day with.
We set out to create the ultimate BBQ day out — loading up the smokers with some of the best cuts available and sharing everything we’ve learned from years of competition BBQ, catering and home cooking.
The goal was simple:
Prepare great food, cook it properly, serve it with great presentation and share knowledge along the way.
This was a true end-to-end class, with the larger cuts taken right from trimming and prep through to slicing, pulling and serving.
Across the day we cooked four different Wagyu steaks, Wagyu brisket and a full spread of BBQ favourites, all cooked across different smokers and using different techniques to show just how much variety there is in traditional and live-fire cooking.
All up we cooked:
👉 Cornbread with smoked Hot Honey
👉 Brisket
👉 Picanha
👉 Tomahawk Steak
👉 Flank Steak
👉 Denver Steak
👉 Pork Shoulder
👉 Chorizo Sausage
👉 Pork Belly Sausage
👉 Lamb Racks
👉 Pork Ribs
👉 Chicken Wings
👉 Roast Potatoes
👉 Banana Pudding
A huge thank you to our team — Vic and Troy — for helping deliver another awesome event.
And to everyone who came along and spent the day with us, thank you. We hope you left full, inspired and with a whole bunch of new BBQ knowledge to take home.
If you and a bunch of mates are keen on this or other classes send us a message.
For our 6 course classes at the Petone Rugby Club click on the link below. https://blackdogbbq.co.nz/collections/classes
