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8425 South Emerald Drive, #103 | Tempe AZ 85284
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Posted by Administrator on 12/6/2011 to Cooking Classes
We learned how to make Harry's terrific Santa Maria style tri-tip. Spoiler alert: It involved a lot of  white pepper, garlic powder and SYD rub.

Prepping the Tri-tip


By this time the ribs were ready for the second phase of cooking. They were pulled from the smoker and we prepared them for the next stage.

The ribs are ready to foil


We applied brown sugar and other ingredients and wrapped them in foil. At this point they were put back onto the smoker.

Using a flour sifter to apply brown sugar


The pork butts were looking really good at this time. We opened them up so they could breath and set them aside until later. During a competition they would have been Cambroed at this point.

The pork butts are done and the foil opened to rest


After learning three different ways to prep chicken thighs we prepped a bunch.

Trimming the chicken thighs


The next round of food was chicken sausages, kielbasa, summer sausage and tri-tip.

Chicken sausage, kielbasa, summer sausage and tri-tip


Holding true to his less is more theory. This is what chicken looks like when it is ready to go onto the smoker.

Chicken half coated with rub


Harry discussed the different cooking times for the different meats while he was loading the Marshall.

Putting the prepared food onto the Marshall


I am always amazed at how much food the Marshall can hold. We didn't even have the 4th rack in.

The Marshall is loaded and ready to go.


The Tri-tip turned out absolutely fantastic. Have you ever seen one look so good?

The tri-tip turned out perfect


Sausages, sausages, sausages!

The assorted sausages were sliced and sauced.


Surprise! Seared tuna as a snack. The sauce was simple to make and really worked well with the sliced tuna. This is an outstanding appetizer and only takes about 10 minutes to make.

The seared tuna was sliced and sauced.


The ribs were pulled from the smoker and cut. They were really great. Harry put a little heat into the sauce and they turned out just like I like them.

The ribs turned out fantastic


I was waiting for this. The brisket. The burnt ends were fantastic. He took care to use pieces that had just the right amount of fat content but were not chewy. This was my favorite thing we cooked.

Burnt ends


After tasting the brisket we moved on to the pork butts. We tasted each of the three most desirable muscles individually with and without sauce. It really helped me understand the difference in taste and texture between the different parts of the butts.

Tasting the different butt muscles


All I can say about the chicken thighs is WOW!. Bite through skin with a tangy citrus finish. Outstanding!

The finished chicken thighs.


We spent the next 20 minutes eating and comparing the different foods we cooked.

Comparing the different foods.


Finally the class was over and we took time to get a group photo of the class.

Slap Yo Daddy BBQ Class Picture

We have hosted many BBQ classes over the years and I can say that this was one of the best. Thanks again Harry for sharing your knowledge of great BBQ with us!

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Comments
Danny Noland Date 12/8/2011 6:05:21 PM
This class was fun and informative we had more food than u could imagine. Danny Noland Buzzards circle N
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