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SO I have been asked to teach a class....

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  • fracmeister
    Founding Member
    • Jul 2014
    • 1028
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    SO I have been asked to teach a class....

    After providing brisket for the Church 4th of July party and pulled pork for the Easter party, the head of our Church women's organization (the Relief Society) has asked me to teach a one of their monthly classes on "barbecue". I assume "how to" but it will no doubt be at my house. I am assuming they will mainly want to get fed. I plan to show them several smoking options and maybe cover some of Meathead's pet peeves (if you boil the ribs the terrorists win, prebrining, home made rubs and sauces, what is a smoke ring) and maybe show options for a charcoal, pellet grill and gasser...

    digital thermometers

    Looking for ideas on what I could cover in like 90 minutes including them eating. ideas welcome.
    Last edited by fracmeister; July 7th, 2019, 06:23 PM.
  • fracmeister
    Founding Member
    • Jul 2014
    • 1028
    • Sprang, TX
    • Dances with lemmings

      (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

    #2
    For clarification...they don't have monthly classes on barbecue... they cover all sorts of stuff from personal finance to quilting. Barbecue, fracking and beekeeping are the only things I know enough about to teach anyone anything.

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 5671
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      #3
      Two-zone grilling/smoking.

      Comment


      • fracmeister
        fracmeister commented
        Editing a comment
        Two zone... definitely!
    • Greygoose
      Club Member
      • May 2019
      • 333
      • South Shore,MA

      #4
      Chicken,,,semi quick, semi easy , and all the techniques apply to most everything else but with more time
      brine it, grill it, smoke it ,,you have it all

      Comment

      • Nuke em
        Club Member
        • Jun 2016
        • 739
        • Nj

        #5
        Dry brinning, maybe do a quick chicken on the 2 zone. 90 mins is not a lot of time. Maybe some bacon wrapped poppers?

        Comment


        • fracmeister
          fracmeister commented
          Editing a comment
          I am thinking I pre-cook everything I am going to show and whatever dishes I demonstrate will just be the key prep work... ala tv show... then I cook that for me...
      • MBMorgan
        Club Member
        • Sep 2015
        • 5671
        • Colorado
        • > Weber Genesis EP-330
          > Grilla Grills Original Grilla (OG) pellet smoker
          > Pit Barrel Cooker (gone to a new home)
          > WeberQ 2000 (on "loan" to a relative)
          > Old Smokey Electric (for chickens mostly - when it's too nasty out
          to fiddle with a more capable cooker)
          > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
          > Thermoworks Smoke
          > 3 Thermoworks Chef Alarms
          > Thermoworks Thermapen
          > Thermoworks IR-GUN-S
          > Anova sous vide circulator
          > Searzall torch
          > BBQ Guru Rib Ring

          > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
          > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
          > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

        #6
        Probably throw in some food safety basics, e.g. the “danger zone”, shocking, holding in a faux cambro, etc.

        Comment


        • HouseHomey
          HouseHomey commented
          Editing a comment
          Oh crap. Not again. 🤔🤔🤔🤪

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Definitely, and to stress that they should only grill a couple of times a year.
      • IowaGirl
        Club Member
        • Dec 2018
        • 441
        • Northeast Iowa, USA

        #7
        I'd recommend Meathead's peach crumble for dessert -- here's FishTalesNC's version: https://pitmaster.amazingribs.com/fo...-peach-crumble I haven't made it, but FishTale's results looks awesomely yummy. The dish would be easy to do, add an impressive finishing touch, and would show how the grill can be used for more than just meat.

        Some ideas about the class structure -- Ninety minutes will be over in a flash, so stick to the high points. Decide how much you think you can teach in that time and then pare that material by half. (Yes, I mean this seriously.) Give a handout with recipes, cuz people are gonna want the recipes. Plan a followup class if you want to go into more details about stuff. Do a run through with friends/family for practice.
        Last edited by IowaGirl; July 7th, 2019, 06:51 PM.

        Comment

        • mountainsmoker
          Club Member
          • Jun 2019
          • 1462
          • Bryson City, NC

          #8
          fracmeister First things first, get hold of the head of the class and find out what is exactly is expected of you, how long there meeting is any topic she might have in mind, how long you will be expect to talk. With a church class you never know for sure. Second ask here how many she would expect to attend. Third I would try to keep it simple, they will only be with you an hour or two as they all have other things to do also. Remember most of these ladies have never touched a smoker, or grill and will glad to learn the basics. If you do feed them most will be glad to get some greatest smoked chicken as your fanciest brisket.

          Finally remember that most church woman's groups are more social organizations for there monthly meeting, a business section, a meal and social get together and a speaker or not.

          Well have fun

          Comment

          • Donw
            Club Member
            • Jul 2017
            • 2107

            #9
            Well we do know you don’t need to cover Jello salads.🙂 Dry brining, applying rubs, 2 zone cooking and how to use a digital thermometer should just fit the allowed time with eating. Good luck.

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 7871
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
                Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
                Weber 18" Kettle ($30 CL) 'Lil' Feller'
                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
                Weber 22.5 OTS DO Code Black ($15 CL)
                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
                Weber SJS AH 'Lil' Brother'
                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
                Pink Thermapen Mk4
                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
                2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
                BBQ Vortex, 2 Hovergrills, Top Deck
                Warming shelf
                MyWeigh KD-8000Kitchen Scale
                Backyard Grill marinade injector
                Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
                Bear Paws
                Meat Rakes
                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
                60's CorningWare 10-cup percolator (Mom's) Daily driver
                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
                Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #10
              Reckon, regardless of th cooker(s) they might currently possess, or even covet, publicly, or privately...a worthy fundamental skill would be proper fire management...
              Jus sayin...

              Comment


              • Mr. Bones
                Mr. Bones commented
                Editing a comment
                Personally, I jus realized how very blessed, an delighted I am, to be able succeed in bein able to present myself to all but th very penultimate, an utmost keenest observers, as bein such a simpleton, bumpkin, rube, corn-fed, brain-dead, inbred, stump jumpin, ridge-runnin six-toed, banjo-pickin, mule ridin, dirt-farmin Muhzurrah Hillbilly, that nobody generally tends to ask me any question that pertains to any intellectual matters...

                My Shield of Sanity remains intact. Mum's th Word, yall

              • holehogg
                holehogg commented
                Editing a comment
                While you about branding yourself you might as throw in a SA one one that seems to fit in.
                BONEHEAD.

              • Steve R.
                Steve R. commented
                Editing a comment
                Your secret is safe with us, Mr. Bones.
            • CaptainMike
              Club Member
              • Nov 2015
              • 2104
              • The Great State of Jefferson
              • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                Old school big'ol Traeger w/Pro controller (Big Tex)
                2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                20 x 30 Santa Maria grill (Maria, duh)
                Bradley cabinet smoker (Pepper Gomez)
                36" Blackstone griddle (The Black Beauty)
                Fireboard
                Thermoworks Smoke and Thermapen.

              #11
              Just send them this link and then feed 'em: amazingribs.com

              Comment


              • ComfortablyNumb
                ComfortablyNumb commented
                Editing a comment
                Indeed. 90 minutes isn't much time. I'd cover types of fuel, types of cookers, what can be smoked or grilled, and then point them to the website for where to further their education.
            • scottranda
              Charter Member
              • May 2015
              • 1528
              • Charlotte, NC

              #12
              That magnet thermometer guide for all food that AR gives out (or at least used to)

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 11007
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #13
                MBMorgan mentioned food safety. I guess food temps is a part of that, but please do mention the importance of an instant read thermometer.

                For something fairly quick, you could grill some kabobs. Beef, chicken, or shrimp, (or a combo), would all cook fairly quickly. Or maybe some chicken satay.

                Comment

                • HouseHomey
                  Club Member
                  • May 2016
                  • 4262
                  • Huntington Beach, Ca. Surf City USA.
                  • Equipment
                    Slow n Sear
                    Drip n Griddle
                    22" Weber Kettle
                    26" Weber Kettle one touch
                    Blackstone 36” Pro Series
                    Sous vide machine
                    Kitchen Aid
                    Meat grinder
                    sausage stuffer
                    5 Crock Pots
                    Akootrimonts
                    Two chimneys (was 3 but rivets finally popped, down to 1)
                    cast iron pans,
                    Dutch ovens
                    Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
                    The help and preferences
                    1 extra fridge and a deep chest freezer in the garage
                    KBB
                    A 7 year old princess foster child
                    Patience and patio furniture
                    Lots of ice cubes
                    "Baby Girl" The cat

                    Erik S.

                  #14
                  Perhaps your finest Ambrosia Salad. Other than that I think I may have past a church once in the last decade.

                  Gotta agree with the above. Instaread and perhaps regional styles of sauces and sides. If it goes on lead them into (salt) brining (all types) and marinades, then whole cuts and resting including how to get crispy skin.

                  the reason I say this specifically is because all of those things apply to indoor cooking as well so you may add on to an already existing skill set that may make them even better than I’m sure they already are and it keeps their interest.

                  i am assuming this is generally a social function with a topic. I have no clue.

                  if you find the group has no love for gassers and wants to fire up coal then after thermometer go to two zone cooking and not trusting the dial.

                  This is just IMHO. My non existing church group knowledge Humble opinion.


                  Comment


                  • ComfortablyNumb
                    ComfortablyNumb commented
                    Editing a comment
                    You passed a church? That must have hurt!
                • LA Pork Butt
                  Charter Member
                  • Dec 2014
                  • 4514
                  • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                  #15
                  I would guess they are impressed with your results. I think I wouldn’t assume anything about what they already know. So, think about things like direct and indirect cooking, cooking temperatures and two zone fires. I think polling them as to what they already know and want to know will help you taylor it to their needs and wants.

                  Comment

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