BBQ with the Pros Class

When you arrive we will put an apron on you,  hand you a knife and our step-by-step manual, and then show you how to prepare a 12-14lb whole brisket.

You will then go to a lab table where you and your teammates, with a lab assistant, will prepare your own brisket and take it to one of our smokers. Then you will do the same with pork butts, ribs, chicken, pork loin, and what ever else we feel like cooking that day.

At 5:00 P.M. you will help us prepare our day’s work for a delicious banquet at 6:00P.M. Invite a guest or take some home. In all, expect to cook over 200 lbs of meat shoulder-to-shoulder with us Pro’s. Guarantee you will have a lot of fun and probably make some new friends.

Seating is limited so…

WHAT YOU LEARN

• Award-winning techniques for barbecuing brisket with au jus, competition style ribs, sweet and juicy pulled pork, tender, applewood smoked chicken, elegant spatchcock chicken, fancy pork loin, and things we feel like cooking
• Recipes for sauces, rubs , brines, and injections
• How a variety of top commercial rubs and sauces taste
• Theory of smoker design and how to control all types of smokers
• Walk-thru a wide variety of smokers including trailer, ceramic, drum, pellet, water, and cabinet
• Minion method of lighting and controlling charcoal
• How foiling and brining work
• How to cook ahead, store, and reheat BBQ
• How to plan events
• How to “doctor” bottled sauces to make your own
• How to pull pork, chicken, and rib tips
• Lots of time to ask your own questions

WHAT YOU GET

• 10 hours of hands-on instruction
• Step-by-Step manual containing what you learned in class
• Recipes for rubs, sauces, injections, and crowd-tested sides
• Breakfast, lunch, and full banquet for you and your guest
• Frame-able diploma
• Que University Apron
• Skills you need to be a great BBQ cook