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This is our flagship 5-hour class, held on weekends.

Backyard Pitmaster Class in Ottawa February 23rd

SKILL LEVEL:  Beginner – Intermediate

Cost: $200

February 23, 2019

You can grill a steak, and you make burgers the kids wont complain about.  Fantastic!  But now it’s time to up your game.  Now it’s time to learn how to nail Ribs, perfect your Pulled Pork and tackle the King of the big meats:  Beef Brisket.

Join us for a day of interactive instruction and some awesome food. This class is targeted towards Intermediate to Advanced cooks who want to spend a day learning about BBQ Theory, Practice and participate in lots of Q&A. We will learn all about true “Low ‘n Slow” and “Hot ‘n Fast” Southern-style Barbecue.  Classes are kept small to keep them intimate, informal and to give everyone an opportunity to get some hands-on, if they want.

For each of the meats (Chicken, Ribs, Pork Shoulder and Beef Brisket), we will spend time covering:

  • How To Select and Trim
  • Suppliers
  • Marinating VS Injecting VS Brining
  • Cooking Techniques
  • To Wrap Or Not
  • Rub and Sauce Recipes
  • Breakfast and Lunch served
  • Sample all 4 BBQ Meats

 

Click the button below to be taken to the Eatapedia page to register and pay.

Quantity
Product in stock

Price: $0.01

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Backyard Pitmaster Class in Ottawa March 23rd

SKILL LEVEL:  Beginner – Intermediate

Cost: $200

March 23, 2019

You can grill a steak, and you make burgers the kids wont complain about.  Fantastic!  But now it’s time to up your game.  Now it’s time to learn how to nail Ribs, perfect your Pulled Pork and tackle the King of the big meats:  Beef Brisket.

Join us for a day of interactive instruction and some awesome food. This class is targeted towards Intermediate to Advanced cooks who want to spend a day learning about BBQ Theory, Practice and participate in lots of Q&A. We will learn all about true “Low ‘n Slow” and “Hot ‘n Fast” Southern-style Barbecue.  Classes are kept small to keep them intimate, informal and to give everyone an opportunity to get some hands-on, if they want.

For each of the meats (Chicken, Ribs, Pork Shoulder and Beef Brisket), we will spend time covering:

  • How To Select and Trim
  • Suppliers
  • Marinating VS Injecting VS Brining
  • Cooking Techniques
  • To Wrap Or Not
  • Rub and Sauce Recipes
  • Breakfast and Lunch served
  • Sample all 4 BBQ Meats

 

Click the button below to be taken to the Eatapedia page to register and pay.

Quantity
Product in stock

Price: $0.01

Loading Updating cart…

Early Bird Pitmaster Class – Regina – March 9th **SOLD OUT!**

March 9, 2019 (Saturday)

Tentative Class Time: 11am – 4pm
Location:  1265 Osler St. Regina

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product not in stock

Price: $140.00

Early Bird Pitmaster Class – Regina – March 10th

March 10, 2019 (Sunday)

Tentative Class Time: 10am – 3pm
Location:  1265 Osler St. Regina

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $140.00

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Pitmaster Class – Lethbridge – March 23

March 23, 2019 (Saturday)

Tentative Class Time: 10am – 3pm
Location:  TBA

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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Pitmaster Class – Medicine Hat – March 24

March 24, 2019 (Sunday)

Tentative Class Time: 11am – 4pm
Location:  The Carriage House, 2055 – 21st Ave. SE

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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Pitmaster Class – Calgary – March 30 (Rob)

March 30, 2019 (Saturday)

LOCATION: Southview Community Association 2020 – 33 Street SE  Click the link to go to their website where you will also find a map to the location.

Class time is 11am to 4pm

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbon’ BBQ sauce and rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 5 meats – Brisket, pulled pork, ribs, chicken, and a bonus 5th protein. We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $180.00

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Pitmaster Class – Calgary – March 31 (Rob)

March 31, 2019 (Sunday)

LOCATION: Southview Community Association 2020 – 33 Street SE  Click the link to go to their website where you will also find a map to the location.

Class time is 2:30pm to 7:30pm

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbon’ BBQ sauce and rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 5 meats – Brisket, pulled pork, ribs, and chicken – plus a bonus 5th protein.   We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $180.00

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Pitmaster Class – Regina – April 13th

April 13, 2019 (Saturday)

Tentative Class Time: 11am – 4pm
Location:  1265 Osler St. Regina

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $170.00

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Pitmaster Class – Regina – April 14th

April 14, 2019 (Sunday)

Tentative Class Time: 10am – 3pm
Location:  1265 Osler St. Regina

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $170.00

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Pitmaster Class – Saskatoon – May 11th

May 11, 2019 (Saturday)

Tentative Class Time: 11am – 4pm
Location:  TBA

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $180.00

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Pitmaster Class – Red Deer – June 1st

June 1, 2019 (Saturday)

Tentative Class Time: 11am – 4pm
Location:  TBA

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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Pitmaster Class – Calgary – March 23rd (Kris)

March 23, 2019 (Saturday)

10:00am to 3:00pm

Class location TBA

Instructor:  Kris Valckx – Pitmaster, Rocky Mountain Smokers

DETAILS:

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue

We will be cooking throughout the class and we will have our award winning food for you to try, a detailed handout for you to take home.  Class is held indoors, with several topics covered outside – so please dress accordingly. We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory
  • Equipment – all types smokers and grills for cooking real BBQ
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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Pitmaster Class – Calgary – April 27th (Kris)

April 27, 2019 (Saturday)

10:00am to 3:00pm

Class location TBA

Instructor:  Kris Valckx – Pitmaster, Rocky Mountain Smokers

DETAILS:

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue

We will be cooking throughout the class and we will have our award winning food for you to try, a detailed handout for you to take home.  Class is held indoors, with several topics covered outside – so please dress accordingly. We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory
  • Equipment – all types smokers and grills for cooking real BBQ, most are present in class.
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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Pitmaster Class – Calgary – February 23rd (Kris)

February 23, 2019 (Saturday)

10:00am to 3:00pm

Class will be held at Common Crown Brewing at:

948 – 23rd Ave. NE, Calgary, AB

Instructor:  Kris Valckx – Pitmaster, Rocky Mountain Smokers

DETAILS:

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue

We will be cooking throughout the class and we will have our award winning food for you to try, a detailed handout for you to take home.  Class is held indoors, with several topics covered outside – so please dress accordingly. We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory
  • Equipment – all types smokers and grills for cooking real BBQ
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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Pitmaster Class – Edmonton – June 2nd

June 2, 2019 (Sunday)

Tentative Class Time: 10am – 3pm
Location:  St. Albert Community Hall,  17 Perron St., St. Albert, AB 

                   *Note, the class will be held in the basement

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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Pitmaster Class – Winnipeg – April 27th

April 27, 2019 (Saturday)

Tentative Class Time: 11am – 4pm
Location:  TBD

Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbecue.  Intermediate cooks who have taken our classes have picked up enough knowledge to win Grand Championships of their own!

We will be cooking throughout the class and we will have our award winning food for you to try.  You’ll go home with our award-winning Blue Ribbin’ BBQ sauce and spice rubs, and a detailed handout covering everything we discuss in class, and more.  Class is held indoors, with several topics covered outside – so please dress accordingly.  We will cover:

  • Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.  (5th bonus meat to be announced in class!)
  • BBQ rubs, mops, sauces, glazes, etc.
  • Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
  • “Low ‘n Slow” in theory.  We’ll discuss “Hot & Fast” cooking also.
  • Equipment – all types smokers and grills for cooking real BBQ – we have cooked on them all, and most are present in class.
  • Tools for ‘Que, both necessary and unnecessary
  • Myths in the BBQ world, and science too
  • Basics of Competition – requirements, entry guidelines, judging, etc.
  • Lots of stories from the BBQ trail
Quantity
Product in stock

Price: $200.00

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