BBQ with the Pros Class

Class Overview

7:15 am - Upon your arrival, we will give you a step-by-step illustrated manual can use to follow along with our instructions and take notes, and also an apron because you are going to need it. Enjoy our hot breakfast buffet while waiting for class to begin at 7:30 am sharp.

7:30 am - Class will begin with us demonstrating how to prepare a 12-14lb whole brisket. You can watch on our BBQ cam and we will be discussing not only what to do but also the rationale behind each step - very important. Next, you will go to a lab table where you and your teammates, along with a lab assistant, will prepare your brisket as we showed you. When you have finished, it will go into one of our six or so smokers - various brands and types. Next, you will do the same with pork butts, ribs, chicken, pork loin, and whatever else we feel like cooking that day.

10:30 am - All the big meats will be in a smoker, so it’s time to begin preparing today’s lunch items: pork loin, lollipop chicken, smoked sausages, and drumsticks.

Noon - As shown above, we be using many different types of smokers, including ceramic, Webber charcoal, pellet, gravity-fed cabinet, and a trailer smoker. Most schools only use one brand and type but to be a real pitmaster you need to be familiar with how different smokers operate and some general theory on smoker design. After we cover this in class we will go outside and walk you through each of the various types of smokers and how they are designed to operate.

12:30 pm - Lunch break. Beer and wine available for cheap.

1:00 PM - Prepare hens to go into an apple-wood-fired Webber smoker.

2:00 pm - We will give you a handout and a brief lecture on how to create BBQ sauces and then you and your teammates will return to your lab table and everyone will work on inventing their sauces. You will be tasting each other’s sauces which adds to the value of this lesson. At the end of the lab, your team will select one sauce and turn it in for judging. The winning team will be announced during the evening banquet.

2:30 pm - In the afternoon there will be more lectures on cooking ahead, storing and reheating meats, and other need-to-know topics. You will also be participating in the cooking steps needed to finish brisket, ribs, and pork butts. You will also learn to make burnt ends and cook spatchcock chicken.

5:00 pm - Students pull pork, chicken, and rib tips. Absolutely no tasting allowed! (just kidding).

5:30 pm - Those who have met our strict academic standards will receive a frame-worthy diploma. Guests will begin arriving with adult beverages and an appetite.

6:00 pm - A full BBQ banquet starts at 6:00 P.M. Invite a guest to dinner or take some home. Bring some red wine if you like and plan on making a picnic out of it.