• Private Classes

    For information on private classes please send us a message below or call the shop @ 828.505.3777!

  • Beef Hind Quarter

    See our Head Butcher/owner breakdown a hind-quarter of dry-aged Apple Brandy Beef. We’ll harvest bavette, flank, t-bones, bottom round and more! Learn the difference in some often-confused names of popular cuts, learn about cuts you’ve never heard of, and cooking techniques to maximize the meals you can cook from this section of a beef. We’ll eat charcuterie and cheeses and have libations, and you’ll get to take home a nice cut of beef just in time for the weekend!

  • Smoke Series - Boston Butt

    A NEW SERIES!!! WE’VE PARTNERED WITH OUR FRIEND SHELTON STEELE FOR SOME EVENINGS TO HELP YOU ELEVATE YOUR SMOKING GAME! LEARN FROM THE SEASONED AND PROFESSIONALS THEMSELVES!

     

    We’ll discuss the different tools, techniques, tips and myths of what it takes to make the BEST BBQ. It’s easy to make good, it’s the extra knowledge and experience that can make it GREAT.

     

    Shelton grew up on a Polled Hereford beef farm in Statesville, NC. His early childhood bbq memories were the family pilgrimages to Keaton's BBQ, famous for its no-nonsense customer service and bbq chicken. Ironically, Shelton had to leave NC to start his formal bbq education. He moved to Arizona in 2006, while his wife attended medical school. Shelton partnered with a friend to open BBQ Island, Arizona's largest outdoor kitchen grill store. Selling gas grills led to selling smokers, and smokers led to bbq festivals and classes. Some of the nation's top pit master's taught at BBQ Island. Shelton's BBQ mentor was an award winning Kansas City pit master named Chris Marks. Shelton worked with Chris to put on a dozen bbq classes in AZ and NC. Shelton competed with Chris and his Three Little Pigs BBQ team at the American Royal in Kansas City in 2011, and again in 2012.

     

    Shelton returned to Asheville in 2013. He immediately started competing at Asheville's only bbq competition, KnuckleDeep BBQ. His team, ThunderPig Allstars, has won numerous awards. Shelton has also catered Beer City Festival and Brewgrass, and he also hosts an annual bbq fundraiser at Hall Fletcher Elementary.

     

    Shelton’s smoking classes are designed to teach bbq as a life skill. The classes will cover the fundamentals of slow and low bbq, while also sharing the competition tricks and techniques that create consistency every time you cook.

  • Whole Hog Butchery Class

    Get to #knowyourbutcher Matt Helms as he demonstrates a complete breakdown of a side of Warren Wilson College Farm Heritage breed pastured hog. He’ll discuss the different cuts that retail stores demand, as well as cooking techniques.

    We will also offer some house made and local charcuterie as well as beers and wines.

  • Smoke Series - Ribs

    A NEW SERIES!!! WE’VE PARTNERED WITH OUR FRIEND SHELTON STEELE FOR SOME EVENINGS TO HELP YOU ELEVATE YOUR SMOKING GAME! LEARN FROM THE SEASONED AND PROFESSIONALS THEMSELVES!

     

    We’ll discuss the different tools, techniques, tips and myths of what it takes to make the BEST BBQ. It’s easy to make good, it’s the extra knowledge and experience that can make it GREAT.

     

    Shelton grew up on a Polled Hereford beef farm in Statesville, NC. His early childhood bbq memories were the family pilgrimages to Keaton's BBQ, famous for its no-nonsense customer service and bbq chicken. Ironically, Shelton had to leave NC to start his formal bbq education. He moved to Arizona in 2006, while his wife attended medical school. Shelton partnered with a friend to open BBQ Island, Arizona's largest outdoor kitchen grill store. Selling gas grills led to selling smokers, and smokers led to bbq festivals and classes. Some of the nation's top pit master's taught at BBQ Island. Shelton's BBQ mentor was an award winning Kansas City pit master named Chris Marks. Shelton worked with Chris to put on a dozen bbq classes in AZ and NC. Shelton competed with Chris and his Three Little Pigs BBQ team at the American Royal in Kansas City in 2011, and again in 2012.

     

    Shelton returned to Asheville in 2013. He immediately started competing at Asheville's only bbq competition, KnuckleDeep BBQ. His team, ThunderPig Allstars, has won numerous awards. Shelton has also catered Beer City Festival and Brewgrass, and he also hosts an annual bbq fundraiser at Hall Fletcher Elementary.

     

    Shelton’s smoking classes are designed to teach bbq as a life skill. The classes will cover the fundamentals of slow and low bbq, while also sharing the competition tricks and techniques that create consistency every time you cook.

  • DIY Sausage & Beer

    Join Butchers Rob Jones and Matt Helms, and our friends from a local brewery (TBA) for an evening of beer and Sausage! They'll teach you all you need to know about fresh and smoked sausages, AND which beers go best as the ingredients or the libation!! This will be a HANDS ON course allowing you to learn the techniques so YOU can make your own sausages at home! You'll get to enjoy a number of styles of sausages, along with some charcuterie and beer from (TBA). Each participant will have the opportunity to take home some sausages as well!

  • Smoke Series - Chicken

    A NEW SERIES!!! WE’VE PARTNERED WITH OUR FRIEND SHELTON STEELE FOR SOME EVENINGS TO HELP YOU ELEVATE YOUR SMOKING GAME! LEARN FROM THE SEASONED AND PROFESSIONALS THEMSELVES!

     

    We’ll discuss the different tools, techniques, tips and myths of what it takes to make the BEST BBQ. It’s easy to make good, it’s the extra knowledge and experience that can make it GREAT.

     

    Shelton grew up on a Polled Hereford beef farm in Statesville, NC. His early childhood bbq memories were the family pilgrimages to Keaton's BBQ, famous for its no-nonsense customer service and bbq chicken. Ironically, Shelton had to leave NC to start his formal bbq education. He moved to Arizona in 2006, while his wife attended medical school. Shelton partnered with a friend to open BBQ Island, Arizona's largest outdoor kitchen grill store. Selling gas grills led to selling smokers, and smokers led to bbq festivals and classes. Some of the nation's top pit master's taught at BBQ Island. Shelton's BBQ mentor was an award winning Kansas City pit master named Chris Marks. Shelton worked with Chris to put on a dozen bbq classes in AZ and NC. Shelton competed with Chris and his Three Little Pigs BBQ team at the American Royal in Kansas City in 2011, and again in 2012.

     

    Shelton returned to Asheville in 2013. He immediately started competing at Asheville's only bbq competition, KnuckleDeep BBQ. His team, ThunderPig Allstars, has won numerous awards. Shelton has also catered Beer City Festival and Brewgrass, and he also hosts an annual bbq fundraiser at Hall Fletcher Elementary.

     

    Shelton’s smoking classes are designed to teach bbq as a life skill. The classes will cover the fundamentals of slow and low bbq, while also sharing the competition tricks and techniques that create consistency every time you cook.

  • Seafood & Oyster Class

    Come spend some time with our seafood wizard Rob Jones to learn how to filet and prepare some of the most amazing fish from our coast. We work closely with Abundant Seafood from Charleston to get the freshest, most sustainably caught seafood in the Southeast. You’ll also learn about the different tools used in fish butchery to maximize yield and provide the best value for the whole fish. You’ll take home fresh fish, oysters, and a wealth of knowledge. Beers and wines and fresh seafood? YES PLEASE! This class will sell out QUICKLY!

  • Smoke Series - Brisket

    A NEW SERIES!!! WE’VE PARTNERED WITH OUR FRIEND SHELTON STEELE FOR SOME EVENINGS TO HELP YOU ELEVATE YOUR SMOKING GAME! LEARN FROM THE SEASONED AND PROFESSIONALS THEMSELVES!

     

    We’ll discuss the different tools, techniques, tips and myths of what it takes to make the BEST BBQ. It’s easy to make good, it’s the extra knowledge and experience that can make it GREAT.

     

    Shelton grew up on a Polled Hereford beef farm in Statesville, NC. His early childhood bbq memories were the family pilgrimages to Keaton's BBQ, famous for its no-nonsense customer service and bbq chicken. Ironically, Shelton had to leave NC to start his formal bbq education. He moved to Arizona in 2006, while his wife attended medical school. Shelton partnered with a friend to open BBQ Island, Arizona's largest outdoor kitchen grill store. Selling gas grills led to selling smokers, and smokers led to bbq festivals and classes. Some of the nation's top pit master's taught at BBQ Island. Shelton's BBQ mentor was an award winning Kansas City pit master named Chris Marks. Shelton worked with Chris to put on a dozen bbq classes in AZ and NC. Shelton competed with Chris and his Three Little Pigs BBQ team at the American Royal in Kansas City in 2011, and again in 2012.

     

    Shelton returned to Asheville in 2013. He immediately started competing at Asheville's only bbq competition, KnuckleDeep BBQ. His team, ThunderPig Allstars, has won numerous awards. Shelton has also catered Beer City Festival and Brewgrass, and he also hosts an annual bbq fundraiser at Hall Fletcher Elementary.

     

    Shelton’s smoking classes are designed to teach bbq as a life skill. The classes will cover the fundamentals of slow and low bbq, while also sharing the competition tricks and techniques that create consistency every time you cook.

  • Beef Front Quarter Butchery Class

    Learn from the butcher himself! Matt Helms will show you where your Rib Roast comes from, along with all of the other cuts from the front of the beef. We’ll talk about cooking techniques and carving tips to make YOU look like the pro at your holiday feast!

     

    We will also offer some house made and local charcuterie as well as beers and wine.

  • Whole Hog 2.0 [Advanced]

    By request from some of our class regulars, we’re opening an advanced series to the PUBLIC!! We do ask that you attend a WHOLE HOG 101 COURSE to sign up for this one. Limited to 6 persons, you’ll each cut ½ of a Heritage breed hog YOURSELF with professional assistance. You’ll get to take home a piece of that in time for the weekend! Libations and charcuterie and cheeses will be served

     

  • DIY Sausage & Beer

    Join Butchers Rob Jones and Matt Helms, and our friends from a local brewery (TBA) for an evening of beer and Sausage! They'll teach you all you need to know about fresh and smoked sausages, AND which beers go best as the ingredients or the libation!! This will be a HANDS ON course allowing you to learn the techniques so YOU can make your own sausages at home! You'll get to enjoy a number of styles of sausages, along with some charcuterie and beer from (TBA). Each participant will have the opportunity to take home some sausages as well!

  • Poultry Butchery Class

    BE PREPARED FOR THE HOLIDAY! Build confidence in your sourcing, preparing, cooking and serving BEFORE the big show at the Holiday Table with your friends and family.

    We’ll take a look at all kinds of Joyce Farms poultry, from 8oz. pousson, to 22lb. broad breasted Turkeys! We’ll show you why theyre different from “grocery store” birds, how to prepare them, cook them, and even carve them differently to get the most from this centerpiece.

  • Beef Holiday Roast

    BE PREPARED FOR THE HOLIDAY! Build confidence in your sourcing, preparing, cooking and serving BEFORE the big show at the Holiday Table with your friends and family.

    We’ll discuss where your roast is from, where it’s located on the animal, and why it has the characteristics it does. Our professionally trained chefs will share with you proper preparation, cooking techniques, and the easiest way to serve your guests. We’ll get to eat the examples, along with wine, cheese and charcuterie

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