Barbeque Class

Learn the difference between Barbeque and Grilling (they're very different) and how to turn out juicy barbeque that's  better than the commercial stuff.  We'll even make up some wonderful BBQ sauces and rubs to guarantee your barbeque has great taste!  Note, this class starts with three days of preparation before the actual class in brining, rubs and preparation methods.  This is a one-day class that takes two days to prepare for.  The actual class is the last three hours of that three-day process.  For that reason we require a minimum of three people per class.  Here is my timeline:

Day 1 - Brining the Butt.  Learn safe and simple secrets of brining and safe storage techniques in preparation for Day 2.  Granted, this day's work wasn't too bad.

Day 2 - Rubbing the Butt.  Another light day.  Spice rubs, pellicle formation, preparation for Day 3.  Smoking Day.  Just sprinkle some rub, rub the butt, and leave it uncovered in the refrigerator.

Day 3 - Smoking Day.  This is going to be a very busy day, but believe me, it will be worth it.  We have to get the smoker set up and lit (around 2:00 a.m.), we have to arrange the butts for good circulation.  We set two internal thermometers to assure low, slow, safe and wonderful cooking temperatures and adjust the mix of wood to charcoal to keep our standards.  This will usually take 12-16 hours of constant attention, depending on how much meat you're smoking.

After cooking, we will pull the pork into classic shredded pieces and make our wonderful barbeque sauce and Cole slaw to make the perfect pulled-pork feast.  And you get to take some of our surprises home with you.

It is best that the class starts around 2:00 p.m. if possible, but later start times can usually work as well.  Let me know (on the next form) if you are allergic to, or dislike certain foods and we can avoid those.

So, if you want to schedule a class, just click the registration button below and let's get started.  You'll be taken to a PayPal site, where you can safely and securely make the payment for your class.

Terms and Conditions:  Class participants who take part in cooking or any preparation functions are solely liable for accidents or injury and agree to hold Chef Bob harmless from all causes of action resulting therefrom.  Class participants can eat or take home the food we prepare in class.  Wine costs are extra and not included.  All classes include the cost of food selected for demonstration and are held in Chef Bob's Kitchen in Melbourne, FL unless arrangements are made in advance for another location for an additional fee  All Registration Certificates must be redeemed within 90 days of issuance and are not refundable or redeemable for cash under any circumstances.  Send mail to bob@chefbobskitchen.com with questions or comments about this web site.  Copyright © 2011 Chef Bob's Kitchen, All Rights Reserved.  No part of this web site or its pictures or content may be copied, reproduced or published by any means whatsoever without prior written consent of Chef Bob McGuire.  Last modified: 01/01/12 Chef Bob's Kitchen Photos by Chef Bob McGuire is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.  Permissions beyond the scope of this license may be available at http://www.chefbobskitchen.com/Feedback.htm.  ServSafe® is a registered trademark of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.  Please note that all trademarks are the respective property of their owners and are used with specific permissions.