Ribs, Ribs, Ribs!       

Date:  April 8, 2020       Wednesday

Tentative time 6:00-8:30 PM

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

We’ll cover ribs from start to finish, including different types, cooking techniques, and flavours.  We’ll talk about selection, preparation seasoning, etc.

We’ll cook with pellet grills and charcoal smokers.

Ribs to be cooked and served in class:

Pork side ribs:  Competition style  (similar to the ribs we cook in our 5-hr pitmaster class)

Pork back ribs:  Finished with Memphis dry rub.  Look for bold, smoky flavours here.

Beef chuck or plate ribs:  (aka short ribs).   These meaty bones are loaded with collagen and will be some of the most succulent bites of beef you’ll ever eat.

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

June 7, 2020 (Sunday)

1:00pm to 6:00pm

Class Location: St. George Senior Citizens’ Centre – 1235 20th St. W., Saskatoon.  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

June 6, 2020 (Saturday)

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