Learn Chef Steven’s science-forward grilling methods in a hands-on Portland class that blends Southern barbecue roots with global sauces. Over two-and-a-half hours you’ll brine, sear, smoke and eat—walking away with techniques that work every time.
More ways to explore the area's outdoor wonders
The grill clicks awake under a low Portland sky: a ribbon of orange flame licking the edges of a cedar plank, smoke rising like a rumor through the covered patio. You step up to a stainless prep table; beside you a plate of overnight-brined chicken waits, its skin taut and ready. Chef Steven moves with practiced economy—hands that have worked charcoal in Argentina, coals in Korea, and kitchens in France—introducing a method that turns guesswork into reliable heat and flavor.
Difficulty
easy
Duration
2–3 hours
Fitness Level
Light standing and basic kitchen mobility; no special fitness required
Wildlife
History
Portland’s grill culture blends Pacific Northwest seafood traditions with Southern barbecue influences and global immigrant flavors, which shows up in locally sourced proteins and bold sauces.
Conservation
Chef Steven sources ingredients from regional suppliers when possible and emphasizes minimizing food waste and composting scraps after class.
Reserve your spot on the Grilling Techniques Class in Portland Oregon today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Closed-toe shoes
You’ll be on your feet near hot coals and tools—wear sturdy, closed-toe shoes to protect against spills.
Come hungry
The class ends with a multi-course meal prepared on the grill—arrive ready to taste what you cook.
Bring questions and a notebook
Chef Steven teaches the ‘why’ behind every technique—jot down the Golden Eight and sauce ratios for later reference.
Check parking signs
Street parking is ample but restricted on one side of the street; read posted signs to avoid tickets.
Closed-toe shoes
Protects your feet while moving around hot equipment.
Apron
Keeps clothes clean and provides pockets for small tools or notes.
Notebook and pen
Record recipes, rub ratios, and the chef’s detail-oriented tips.
Phone or camera
Capture technique shots and final plated dishes for reference.