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877-474-5669
8425 South Emerald Drive, #103 | Tempe, AZ 85284
Posted by Administrator on 3/13/2011 to Cooking Classes
The weather this year was fantastic. It was in the mid-seventies a with a gentle breeze.

Blue Sky


While waiting for all the students to arrive, Chris fielded questions from the class.

Tents


After Chris demonstrated how to prepare ribs and chicken, the students all got to prepare their own cuts of meat. Once they were prepared they were put into the smoker.

Putting on the chicken and the ribs


A few hours later this is how they were looking.  The chicken is almost finished but the ribs still have an hour or so to go.

Chicken and ribs


Man that is some tasty looking chicken. Nice crispy skin packed with flavor. Are you getting hungry yet?

Smoked chicken


Chris surprised us with a couple of BACON EXPLOSIONS! These things were crazy. They were stuffed with more bacon, sausage and bbq sauce. Take that Lipitor! I could hear myself getting fatter when I was eating it.

Bacon explosion times two


Chowing down on the finished ribs. Everyone got to eat some of their own and taste other peoples. It was interesting to see people comparing their results.

Students eating ribs


Chris did a wonderful job of explaining the brisket and how to trim it up.
 
Chris and a brisket


Rubbing the brisket down with mustard.

Putting mustard on a brisket


Adding some rub to the brisket.

Seasoning a brisket


Jaccarding the flat side of the brisket. This not only help tenderize the meat, it cuts down on the cooking time and forces some of the rub into the meat. This helps to create a great bark.

Jaccarding a brisket


One of the students trimming  brisket.

Student trimming a brisket


A student trying out the Jaccard.

Student jaccarding a brisket


A finished brisket. Look at the depth of that smoke ring!

Finished brisket


Demonstrating where to inject the pork butt.

Injecting a pork butt


 Covering the butt with rub.

Seasoning a pork butt


This butt is prepped and ready for the smoker.

Seasoned pork butt


Finished brisket, butts and bacon wrapped poppers.

Brisket, butts and poppers


Shredding the finished pork butts with Bear Paws. These really make shedding the butts a breeze.

Pulling the pork


Lastly, everyone here at BBQ Island would like to thank Shelton for coordinating such a superb event!

Shelton Steele
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