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.


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!
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Cooking Classes

How to make Pulled Pork Enchiladas
Bam Bam's Pork Butt Recipe
Bam Bam's Spare Rib Recipe
My Introduction to Competition BBQ
Bam Bam's Smoked Chicken Recipe
Bam Bam's Beef Brisket Recipe
Lotta Bull BBQ Class Review
BBQ Island Intro to Competition BBQ Clinic - Saturday March 10th
Arizona Centennial
How to Light a Weber Smokey Mountain.

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BBQ Island | 8425 South Emerald Drive, #103 | Tempe, AZ 85284 | 877-474-5669

BBQ Island | 15815 N. Frank Lloyd Wright Blvd | Scottsdale, AZ 85260 | 480-503-1110
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