- BBQ Class
- Class Type: Competition
-
Class Type: Full Day
Any class longer than 5 hours
-
Class Type: Half Day
3-4 hour classes
- Instructor: Graham Sherman
- Instructor: Rob Reinhardt
- Province: Alberta
- Province: B.C.
- Province: Manitoba
- Province: N.S.
- Province: Ontario
- Province: Saskatchewan
Brisket Masterclass – Regina – June 29th, 2025
Date: June 29, 2025
Time: 11 AM to 4 PM
Location: 1169 Winnipeg Street, Regina, Saskatchewan
Introduction:
Combining 25 years of experience, 29,000 briskets cooked, and fresh back from a 2-day intensive Camp Brisket experience in College Station, Texas, We’re excited to announce Canada’s most thorough and advanced Brisket Master Class.
Special for participants travelling from outside Saskatchewan:
$150 gift basket featuring BBQ Rubs and Accessories
Topics to be covered during class:
- Low & slow traditional brisket
- Hot & fast competition brisket (1st place recipe, all secrets revealed)
- Trimming styles: Back yard vs “New School Texas” vs competition
- Wrapping styles: When to use them. Paper, foil, foil boat, unwrapped
- Texas brisket: Top restaurants vs top competition teams: What’s different?
- What is “New School Brisket”?
- Burnt Ends: History, Different versions. We cook them and taste them.
- Finishing: Temperatures, tenderness, holding
- Brisket Grades and grading process
- Equipment: Different strategies for pellet smokers, charcoal smokers, offsets, and drum smokers.
- Tallow: truth, fiction, or somewhere in the middle?
- Ageing
Vertical Tastings: A unique experience you’ll never get anywhere else!
1.) Different grades, all cooked with the same rub on the same smoker: AA / select, AAA / choice, Prime, Wagyu
2.) Low & slow brisket vs hot & fast brisket
Pitmaster Fundamentals – Burlington – May 10th, 2025
May 10th, 2025 (Saturday)
Tentative Class Time: 12pm – 5pm
Location: Barbecues Galore – 3100 Harvester Rd, Burlington, ON L7N 3W8. Link to Goo
gle 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
Pitmaster Fundamentals – Edmonton – April 19th, 2025
April 19th, 2025 (Saturday)
Tentative Class Time: 10am – 3pm
Location: You Need A BBQ – 100 Broadview Dr #50, Sherwood Park, AB T8H 0T5 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
Pitmaster Fundamentals – Regina – June 28th, 2025
June 28th, 2025 (Saturday)
Tentative Class Time: 11am – 4pm
Location: 1169 Winnipeg St., Regina, SK S4R 1J5. 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
Updating…