Hello, hope this is the right place for this post. Been planning to share for a while but been pretty busy.
Made a trip to the US in June of this year to soak as much Barbecue as I can possibly muster.
So, for some background information. I'm from Saudi Arabia, planning to open a "Smokehouse Restaurant" over here in Jeddah, Saudi. The purpose of the trip (BBQ Classes, BBQ Restaurants, BBQ Chats, Restaurants, Restaurant Equipment). I bought a Myron Mixon Smoker, MMS-XC72. haven't received it yet, waiting for other items to ship (Post-Oak Wood, Butcher Paper, Serve-ware, Tables...)
Classes attended:
- Culinary Institute of America, NY. 2-day BBQ Boot Camp.
- Brisket U, Austin, TX.
- Myron Mixon Class. Unadilla, GA. 3-days.
- Dickson's Farmstand, NYC. Butchering & fabricating an entire side.
- CIA BBQ Boot Camp
(2 days) This class was everything I wanted. How to use BBQ & Grilling for professional kitchens. The standards and quality is beyond amazing. The school "Culinary Institute of America" is well renowned for its prestige and credentials in the culinary world. The campus is a thing to behold. They have 3 campuses (Upstate New York, San Antonio TX, St. Helena California.)
Class starts at 7am (first day 6am, so if traveling from Manhattan you'll wake up at 3 am like a champ). 15 participants, Groups of 4. We go over all of the recipes around 15-16 per day first thing, divide into 4 groups and on to the kitchen. Never seen a more fully equipped kitchen, all ingredients are of course set plus students as assistants and people who pick up and clean after you (God bless them). Outdoor setup, includes open fire grill, dome shaped grill, regular grill... and all forms of woods. For the Brisket, we used a professional kitchen smoker (indoors) set it for 225 for 12 hours, then programmed it to hold at 160 for 4 hours. Cooked in a pan, then covered half way through. It was barely trimmed, definitely fat thicker than 1/4". To be honest, I'd give it a 5/10, even the Chef warned this is no replacement to open wood-fire, but gets the job done for catering and so on.
So though I didn't learn much about the brikset, but the ideas and recipes for other smoked/grilled items truly inspired me. For example: Smoked Ratatouille (Smoke the vegetables separately then mix...,), Cornbread with Honey Butter was really good, Grilled Sweet Potatoes with Pecan-Molasses Butter, Smoked Shrimp with Sauce Lamaze, Coleslaws (4 types), Sauces, Etc.....)
All in all was more pretty satisfied, especially that I have no professional training in the culinary industry, this was a good crash course. Even though was pretty expensive $940 . Planning on taking other professional kitchen courses to enhance my experience for my restaurant. I bought a few books "The Professional Cheff" considered the bible for all students, covers pretty much everything. "Low & Slow" adapting some of my recipes from there, I blindly trust their recipes, especially to scale.
Album:
* Brisket U
Austin, Texas. Held at a brewery 15 mins from downtown Austin.
You get a presentation, general information we all know probably 95% of if you're deep into barbecue. Class was less than 20 (I don't really remember). Check the smoker, ask questions....
The Pit-Master Mr. Ken Reed, was quite gracious and accommodating. Even though the class is around 3 hours, you don't really get bored (Maybe the 1 free beer + 5 more from the brewery, time flys by).
For $75, if you're in Austin mainly for barbecue and have some free time this would be a nice activity.
Album:
* Myron Mixon Class
Unadilla, GA.
Approximately 2 hours from Atlanta, around 15 mins by car from the hotel in the closest town near Unadilla.
35-40 Participants, I guess...The ultimate class I believe.
Myron would talk about an item and then demonstrate how to treat, trim, rub, smoke. There's 2 TV screen projecting + the reverse mirror on top. You get all questions answered. Then you go on in groups of 4-5 and do the exact same and hand final product to the crew to hold or put in the smoker. Items smoked: Whole Hog (1 only of course), Briskets +10, Pork Loins, Pork Butts, Pork Ribs, Beef Ribs, Chicken drumstick, Cupcake Chicken, Sauces, Rubs, Marinades.
the amount of food that was smoked might be considered too much but you get the chance to work hands-on. The crew was really amazing, there's like 5-6 from the competition team always helping and doing their jobs (prep smokers, meat, tables...) plus answering all your curiosities. It became too much, there were so many smoking discussions going all around and I felt like I wanted to hear everything for excess knowledge. If you really want you can really learn a lot from others experiences once you start interacting. Some people were really hungry for information, much like me.
The price is a bit steep $800. especially including accommodation and travel plans. But honestly, I felt I got my money's worth and then some. I was on a mission and this is what I wanted.
Album:
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Austin, TX
Album:
I cannot emphasize how long I've been fantasizing about visiting all the legendary smokehouses. I decided to stay 8 days so I can cover 2 Saturdays (One of my best ideas in life!!). Lucky for me Texas Monthly released the Top 50 BBQ Joints in Texas the week I arrived in the US (Thank you God). All in all, I did 10 out of 50 from the list, not too shabby.
Austin is a really unique city, other than being stuffed I had more fun than I anticipated. Tried lots of beers and my first Pappy Van Winkle. Went Kayaking more than a few times, Joined a Soccer team for a week (was a good Goal Keeper), Strolling (I like to walk a lot)...
I went to a least 1 Smokehouse a day, being a solo traveler, I had to eat a lot more than what my capacity allowed. I had to order at least half pound Lean & Fatty Brisket from every place + Beef Ribs if they have it. Usually, I'll save some to eat later.
- Franklin's Barbecue:
Because I was so hyped about it, I went 3 times in a week (I know, but I'm here on a barbecue mission!) 2 times waited in line (first and last), the middle visit was pre-order. I went on the 2nd day and last day of my stay in Austin. Kinda set the standards, truly incredible. Didn't expect Texas Barbecue to be that salty and peppery (but I kinda get it). The smile on my face after the experience....I was literally happy, what a weight off my shoulders that I have finally tried it.
They were kind enough for a pit-tour, the smokers were off for cleaning day. But got a good lengthy tour around 45mins, Pit-Master Andy looked really tired and exhausted but was nice enough to answer all my "novice" questions. The most valuable thing I learned, Food Warmers are imperative for a business model (Temp @ 135-145). & the fat on the brisket was soooo good! The secret to smoking the perfect brisket...by feel.
Did I mention the Brisket Flat blew me away, made me question myself. Is the line worth it? No food or maybe anything is worth to wait 6-7 hours in line for. That being said, the line is a fun experience, if you came all the way to Austin might as well wake up early one day (5am, take a nap in line, or drink and socialize) by 11am you'll be in, by Noon you'll be full, happy and have the day free.
- Snow's BBQ
So glad I made it there, I had this standard of excellence in my head and wanted to see how this would go against it. My knees went weak!! I had Franklin the day before, and Snows brisket was so outstanding. The chicken was the best I've ever had, maybe even not just smoked, perfectly moist and crispy. I knew/heard it was that good, so I ordered 2 Chicken, the other to eat for dinner, I had it in the car on the way back.
You'd question can you really eat Barbecue at 8-9am? After standing in line for a few hours, beer and listening to the cows moo kinda builds your appetite
The hospitality was also special here Tooties is the legend! Pit-Master/Clay gave me 30-40 mins tour and nice long chat.
- Louie Mueller BBQ
Beef Ribs!!!!! Too good!! Brisket amazing!
I can't thank Mr. Wayne Mueller enough. I was there first in line (no line that day, mid-week). He told me to wait until 1pm so he can give me the tour. So I just waited, could'nt imagine what I was up for. We spend at least 1.5 hours chatting, and he was explaining things in the smallest details. Very generous with a big heart. Forever grateful!
- La Barbecue, Valentina's, Mickethwait
They're as good as it gets, no extra long lines if you arrive early.
I can't but say how every place I went I got a tour and at least a 5-10 min. chat, people were very nice and excited that I'm taking something out of Texas to the Middle East while trying to preserve the traditions as best as I can.
----------------------------------
New York City
I consider it the greatest city on earth), I was actually happy with the Barbecue restaurants, for one, thats probably the concept Im going after. Less classic traditional Barbecue joint and more a new-style to cater to your demographics. And some are actually pretty good.
I visited Hometown BBQ, Mighty Quinn's, Blue Smoke. + some vendors in food markets. Honestly after I returned to NYC after Austin, TX, I really could not (maybe even DID NOT) want to eat one more slice of brisket or anything smoked. Luckily in New York there are no shortages of restaurants.
Here are some recommendations if you fancy something a bit fancy: Babbo, ZZ Raw Bar, Speedy Romeos, Salvation Burger, White Guild Butchers, Beatrice Inn, Blue Hill At Stone Barns)
NYC Album:
---------------------------------
Sorry if this is too long, hopefully, it helps some planning a barbecue trip. Feels free to ask any questions.
Our Instagram account:
Made a trip to the US in June of this year to soak as much Barbecue as I can possibly muster.
So, for some background information. I'm from Saudi Arabia, planning to open a "Smokehouse Restaurant" over here in Jeddah, Saudi. The purpose of the trip (BBQ Classes, BBQ Restaurants, BBQ Chats, Restaurants, Restaurant Equipment). I bought a Myron Mixon Smoker, MMS-XC72. haven't received it yet, waiting for other items to ship (Post-Oak Wood, Butcher Paper, Serve-ware, Tables...)
Classes attended:
- Culinary Institute of America, NY. 2-day BBQ Boot Camp.
- Brisket U, Austin, TX.
- Myron Mixon Class. Unadilla, GA. 3-days.
- Dickson's Farmstand, NYC. Butchering & fabricating an entire side.
- CIA BBQ Boot Camp
(2 days) This class was everything I wanted. How to use BBQ & Grilling for professional kitchens. The standards and quality is beyond amazing. The school "Culinary Institute of America" is well renowned for its prestige and credentials in the culinary world. The campus is a thing to behold. They have 3 campuses (Upstate New York, San Antonio TX, St. Helena California.)
Class starts at 7am (first day 6am, so if traveling from Manhattan you'll wake up at 3 am like a champ). 15 participants, Groups of 4. We go over all of the recipes around 15-16 per day first thing, divide into 4 groups and on to the kitchen. Never seen a more fully equipped kitchen, all ingredients are of course set plus students as assistants and people who pick up and clean after you (God bless them). Outdoor setup, includes open fire grill, dome shaped grill, regular grill... and all forms of woods. For the Brisket, we used a professional kitchen smoker (indoors) set it for 225 for 12 hours, then programmed it to hold at 160 for 4 hours. Cooked in a pan, then covered half way through. It was barely trimmed, definitely fat thicker than 1/4". To be honest, I'd give it a 5/10, even the Chef warned this is no replacement to open wood-fire, but gets the job done for catering and so on.
So though I didn't learn much about the brikset, but the ideas and recipes for other smoked/grilled items truly inspired me. For example: Smoked Ratatouille (Smoke the vegetables separately then mix...,), Cornbread with Honey Butter was really good, Grilled Sweet Potatoes with Pecan-Molasses Butter, Smoked Shrimp with Sauce Lamaze, Coleslaws (4 types), Sauces, Etc.....)
All in all was more pretty satisfied, especially that I have no professional training in the culinary industry, this was a good crash course. Even though was pretty expensive $940 . Planning on taking other professional kitchen courses to enhance my experience for my restaurant. I bought a few books "The Professional Cheff" considered the bible for all students, covers pretty much everything. "Low & Slow" adapting some of my recipes from there, I blindly trust their recipes, especially to scale.
Album:
* Brisket U
Austin, Texas. Held at a brewery 15 mins from downtown Austin.
You get a presentation, general information we all know probably 95% of if you're deep into barbecue. Class was less than 20 (I don't really remember). Check the smoker, ask questions....
The Pit-Master Mr. Ken Reed, was quite gracious and accommodating. Even though the class is around 3 hours, you don't really get bored (Maybe the 1 free beer + 5 more from the brewery, time flys by).
For $75, if you're in Austin mainly for barbecue and have some free time this would be a nice activity.
Album:
* Myron Mixon Class
Unadilla, GA.
Approximately 2 hours from Atlanta, around 15 mins by car from the hotel in the closest town near Unadilla.
35-40 Participants, I guess...The ultimate class I believe.
Myron would talk about an item and then demonstrate how to treat, trim, rub, smoke. There's 2 TV screen projecting + the reverse mirror on top. You get all questions answered. Then you go on in groups of 4-5 and do the exact same and hand final product to the crew to hold or put in the smoker. Items smoked: Whole Hog (1 only of course), Briskets +10, Pork Loins, Pork Butts, Pork Ribs, Beef Ribs, Chicken drumstick, Cupcake Chicken, Sauces, Rubs, Marinades.
the amount of food that was smoked might be considered too much but you get the chance to work hands-on. The crew was really amazing, there's like 5-6 from the competition team always helping and doing their jobs (prep smokers, meat, tables...) plus answering all your curiosities. It became too much, there were so many smoking discussions going all around and I felt like I wanted to hear everything for excess knowledge. If you really want you can really learn a lot from others experiences once you start interacting. Some people were really hungry for information, much like me.
The price is a bit steep $800. especially including accommodation and travel plans. But honestly, I felt I got my money's worth and then some. I was on a mission and this is what I wanted.
Album:
---------------------------------
Austin, TX
Album:
I cannot emphasize how long I've been fantasizing about visiting all the legendary smokehouses. I decided to stay 8 days so I can cover 2 Saturdays (One of my best ideas in life!!). Lucky for me Texas Monthly released the Top 50 BBQ Joints in Texas the week I arrived in the US (Thank you God). All in all, I did 10 out of 50 from the list, not too shabby.
Austin is a really unique city, other than being stuffed I had more fun than I anticipated. Tried lots of beers and my first Pappy Van Winkle. Went Kayaking more than a few times, Joined a Soccer team for a week (was a good Goal Keeper), Strolling (I like to walk a lot)...
I went to a least 1 Smokehouse a day, being a solo traveler, I had to eat a lot more than what my capacity allowed. I had to order at least half pound Lean & Fatty Brisket from every place + Beef Ribs if they have it. Usually, I'll save some to eat later.
- Franklin's Barbecue:
Because I was so hyped about it, I went 3 times in a week (I know, but I'm here on a barbecue mission!) 2 times waited in line (first and last), the middle visit was pre-order. I went on the 2nd day and last day of my stay in Austin. Kinda set the standards, truly incredible. Didn't expect Texas Barbecue to be that salty and peppery (but I kinda get it). The smile on my face after the experience....I was literally happy, what a weight off my shoulders that I have finally tried it.
They were kind enough for a pit-tour, the smokers were off for cleaning day. But got a good lengthy tour around 45mins, Pit-Master Andy looked really tired and exhausted but was nice enough to answer all my "novice" questions. The most valuable thing I learned, Food Warmers are imperative for a business model (Temp @ 135-145). & the fat on the brisket was soooo good! The secret to smoking the perfect brisket...by feel.
Did I mention the Brisket Flat blew me away, made me question myself. Is the line worth it? No food or maybe anything is worth to wait 6-7 hours in line for. That being said, the line is a fun experience, if you came all the way to Austin might as well wake up early one day (5am, take a nap in line, or drink and socialize) by 11am you'll be in, by Noon you'll be full, happy and have the day free.
- Snow's BBQ
So glad I made it there, I had this standard of excellence in my head and wanted to see how this would go against it. My knees went weak!! I had Franklin the day before, and Snows brisket was so outstanding. The chicken was the best I've ever had, maybe even not just smoked, perfectly moist and crispy. I knew/heard it was that good, so I ordered 2 Chicken, the other to eat for dinner, I had it in the car on the way back.
You'd question can you really eat Barbecue at 8-9am? After standing in line for a few hours, beer and listening to the cows moo kinda builds your appetite
The hospitality was also special here Tooties is the legend! Pit-Master/Clay gave me 30-40 mins tour and nice long chat.
- Louie Mueller BBQ
Beef Ribs!!!!! Too good!! Brisket amazing!
I can't thank Mr. Wayne Mueller enough. I was there first in line (no line that day, mid-week). He told me to wait until 1pm so he can give me the tour. So I just waited, could'nt imagine what I was up for. We spend at least 1.5 hours chatting, and he was explaining things in the smallest details. Very generous with a big heart. Forever grateful!
- La Barbecue, Valentina's, Mickethwait
They're as good as it gets, no extra long lines if you arrive early.
I can't but say how every place I went I got a tour and at least a 5-10 min. chat, people were very nice and excited that I'm taking something out of Texas to the Middle East while trying to preserve the traditions as best as I can.
----------------------------------
New York City
I consider it the greatest city on earth), I was actually happy with the Barbecue restaurants, for one, thats probably the concept Im going after. Less classic traditional Barbecue joint and more a new-style to cater to your demographics. And some are actually pretty good.
I visited Hometown BBQ, Mighty Quinn's, Blue Smoke. + some vendors in food markets. Honestly after I returned to NYC after Austin, TX, I really could not (maybe even DID NOT) want to eat one more slice of brisket or anything smoked. Luckily in New York there are no shortages of restaurants.
Here are some recommendations if you fancy something a bit fancy: Babbo, ZZ Raw Bar, Speedy Romeos, Salvation Burger, White Guild Butchers, Beatrice Inn, Blue Hill At Stone Barns)
NYC Album:
---------------------------------
Sorry if this is too long, hopefully, it helps some planning a barbecue trip. Feels free to ask any questions.
Our Instagram account:
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