Class Type: Full Day

SKILL LEVEL:  Beginner – Intermediate
DURATION: 6-7 HOURS
COST: $200

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 Chicken Game 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, 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
• Light Breakfast and Big Lunch served
• Sample all 3 BBQ Meats

Click here to go to the sign up page.  Note, this will take you to eatapedia.com to make your purchase.

March 22, 2020 (Sunday)

Tentative Class Time: 11am – 4pm

Location: 1265 Osler St. Link to Google Maps here.

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

March 21, 2020 (Saturday)

Tentative Class Time: 10am – 3pm

Location: 1265 Osler St. Link to Google Maps here.

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

April 19, 2020 (Sunday)

Tentative Class Time: 11am – 4pm

Location: Heritage House

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

April 18, 2020 (Saturday)

Tentative Class Time: 10am – 3pm

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

March 28, 2020 (Saturday)

Class time is 11am to 4pm

Location: Southview Community Centre, 2020 – 33St. SE, Calgary, AB.  Link to Google Maps here.

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

April 25, 2020 (Saturday)

Tentative Class Time: 10am – 3pm

Location: 1265 Osler St.  Link to Google Maps here.

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

April 26, 2019 (Sunday)

Tentative Class Time: 11am – 4pm

Location: 1265 Osler St.  Link to Google Maps here.

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

May 9, 2020 (Saturday)

Tentative Class Time: 10am – 3pm

Location: St George’s Senior Centre:     1235 20th St W, Saskatoon, SK

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

**Get this class and tomorrow’s Foundations of Fire class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

March 14, 2020 (Saturday)

10:00am to 3:00pm

Class Location: Tool Shed Brewing – 801 30 St NE, Calgary  Click here for a link to Google Maps.

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

**Get this class and tomorrow’s Sausage Party class together  to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

April 25, 2020 (Saturday)

10:00am to 3:00pm

Class Location: Tool Shed Brewing – 801 30 St NE, Calgary  Click here for a link to Google Maps.

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

**Get this class and tomorrow’s Foundations of Fire class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

March 21, 2020 (Saturday)

Class Location and time: To be determined.

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

April 18, 2020 (Saturday)

Class Location and time: To be determined.

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

April 19, 2020 (Sunday)

Class Location and time to be determined.

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

**Get this class and tomorrow’s Foundations of Fire class together to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

March 14, 2020 (Saturday)

Class Location and time to be determined.

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

**Get this class and tomorrow’s Steak Master Class class together  to save $15 on the total!  Add both classes to the cart and use the Promo Code “Second” to receive the discount.**

May 23, 2020 (Saturday)

10:00am to 3:00pm

Class Location: Tool Shed Brewing – 801 30 St NE, Calgary  Click here for a link to Google Maps.

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

May 9, 2020 (Saturday)

Class Location and time 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

May 10, 2020 (Sunday)

Class Location and time 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

June 6, 2020 (Saturday)

Class Location and time 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

June 7, 2020 (Sunday)

10:00am to 3:00pm

Class Location: Location: 1265 Osler St.  Link to Google Maps here.

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

Hot & Fast Competition BBQ Class

Friday March 27 – Calgary, Alberta

Class time: 10am – 6pm

Location: Tool Shed Brewing, 801 30 St. NE, Calgary, AB.  Link to Google Maps here.

Interested in competition barbecue?  Or maybe you’re an experienced team looking for a few golden nuggets?   This class is  meant for you!

This isn’t just any BBQ guy talking about ‘Que – Rob is an experienced instructor and has mentored many cooks.  His BBQ & grilling classes have been attended by over 2000 students so far!   Many of the top teams in Canada have attended one of Rob’s pitmaster or  competition classes.

Our competition strategies have resulted in:

• 15 Grand Championships since 2013, 21 GC’s since 2009, and regular calls at both the Jack and Royal.  Considering we only cook 3-4 contests a year, that’s not bad!  See our full results here.
• 7 invitations to the American Royal
• 7 invitations to the Jack Daniels Invitational
• Invitation to the Australian World BBQ Championhips
• 2015 Canadian Team of the Year (CBBQS)
• 2019:  In our only 3 contests, we placed 3rd overall, 2nd overall, and 1st overall.   

Award Ceremonies, Porkapalooza 2014 in Edmonton

Some of the best BBQ chicken you will ever eat

CLASS DETAILS

• Cost – $300 –  This is an investment to make sure you’re breaking even at your next competitions, or leaving with dollars in your pocket!
• 1-day class, covering all aspects of a competition cook from start to finish.  Tentative class time is 10 AM until 5 PM –  or whenever every question has been answered.  Lunch will be provided.  All 4 meats will be available for tasting & evaluation.
• Includes prep of all 4 meats, using actual techniques we use in competition and recipes that have won.   
• Presentation ideas for blind boxes.
• Strategies for different judging scenarios, flavour profiles, etc

• —> Most importantly, we don’t just demonstrate and give you ingredients. We discuss our strategies and let you know WHY we do what we do.  We let you know what we’ve changed and why. 
• We will cook hot & fast on Gateway Drum Smokers, just like we do in competition.   We’ll note what we do differently when cooking on pellet or charcoal pits.   We have extensive experience cooking on stick burners in competition also, so we can answer questions about that process as well.

• Students in our past classes have since taken other competition classes from some of the biggest names in BBQ – they tell us that our class was excellent because of this detailed approach to explaining our thought process.
• We don’t expect experienced students to duplicate our process exactly, we educate them enough so that they can decide which nuggets they can use in their repertoire.  If you want to duplicate the whole program, feel free!
• Spouses may attend for $100, and we mean spouses only.
• Class registration is refundable 30 days prior to class date only.
• Payment can be made via Interac E-Transfer (preferred!), by mailed cheque, or by Paypal on this site.

Start getting those big calls!   Start racking up your own GC’s!

March 29, 2020 (Sunday)

Tentative Class Time: 2pm – 7pm

Location: St. Albert Community Centre, 17 Perron St., St. Albert, AB. 

Link to Google Maps here.

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

April 4, 2020   (Saturday)

Tentative Class Time: 10am – 3pm

Location: Deer Lodge Community Centre, 323 Bruce Ave., Winnipeg, MB. 

Link to Google Maps here.

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