I did my first bbq class today. Haven’t taught one in 14 months, due to the COVID situation.
it was a 09-17 class with 10 gentlemen. At 17:00 their wifes arrived for dinner.
The plan was to teach them bbq all day, and then serve dinner for 20 people. It turned out to be a great day! I was in the zone, felt relaxed and comfortable doing my thing.
So, first out was three large pork butts on the WSM, they were gonna turn into PP burgers at night, so I wanted to get them going early. I did the Texas Crutch when they hit the stall, and then took them off at 15:30. Into the faux cambro for 2 hours. Came out simply exceptional!
Next up: cherry wood smoked salmon, then Buffalo Chicken Wings tossed in hot sauce and served with a blue cheeese dip.
Then we did ribs two ways, both St Louis trimmed and ‘regular’. They did ‘plain’ ribs, with just rub and smoke. The others was my Ribs Royale with butter, hot sauce etc. Both turned out great.
We also did a Salciccia Fatty stuffed with pimiento olives and grated Parmesan. Mmmm good!!
Then it was time for picanha, also for the evening. We grilled 4 picanhas, first on indirect heat, then seared over blazing hot coals.
I think my ‘gift’ is that I’m good at nailing the times, always on schedule with the various cooks all through the day. The picanha was spot on 5 minutes before serving for example.
I also had them cook bourbon beans and creamed corn. All served with a shot of Bulleitt bourbon.
This was a great day all in all! Didn’t take too many photos as I just wanted to enjoy the day, but here are a few:
it was a 09-17 class with 10 gentlemen. At 17:00 their wifes arrived for dinner.
The plan was to teach them bbq all day, and then serve dinner for 20 people. It turned out to be a great day! I was in the zone, felt relaxed and comfortable doing my thing.
So, first out was three large pork butts on the WSM, they were gonna turn into PP burgers at night, so I wanted to get them going early. I did the Texas Crutch when they hit the stall, and then took them off at 15:30. Into the faux cambro for 2 hours. Came out simply exceptional!
Next up: cherry wood smoked salmon, then Buffalo Chicken Wings tossed in hot sauce and served with a blue cheeese dip.
Then we did ribs two ways, both St Louis trimmed and ‘regular’. They did ‘plain’ ribs, with just rub and smoke. The others was my Ribs Royale with butter, hot sauce etc. Both turned out great.
We also did a Salciccia Fatty stuffed with pimiento olives and grated Parmesan. Mmmm good!!
Then it was time for picanha, also for the evening. We grilled 4 picanhas, first on indirect heat, then seared over blazing hot coals.
I think my ‘gift’ is that I’m good at nailing the times, always on schedule with the various cooks all through the day. The picanha was spot on 5 minutes before serving for example.
I also had them cook bourbon beans and creamed corn. All served with a shot of Bulleitt bourbon.
This was a great day all in all! Didn’t take too many photos as I just wanted to enjoy the day, but here are a few:
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