PITMASTER 101 CLASS
Currently , Sold Out! Click here to request to be put on the wait list.
Note: This is not a KCBS CLASS, this is a general pitmaster class where you grill with Wayne and eat the grub!
This seminar focuses on tips and tricks to help you be a better barbecue guy or gal. Great for at home or apply some techniques in your contests, (not geared towards KCBS) . We will go over the below topics and apply them on some form of chicken, beef, pork and ribs and discuss different grilling methods (from a professional competition Myron Mixon smoker to an oil drum Weber Kettle grill).
The class starts with coffee / drinks and a history tour of Big Fat Daddy’s facility, then we move to open forum, and the actual class. Open buffet for guests for Lunch in addition to the items we prepare which will be ready for dinner!
You’ll prep and eat grub, all day long, so do come hungry. We will also discuss any questions or problems you have when barbecuing.
This class is based on my experience and personal success, and you may “takeaway” something to help you down the road in your personal culinary cooking or backyard contests. As Wayne no longer competes, he does not teach KCBS methods in this class but some of these prep ideas , tips, and tricks can certainly be applied anywhere you’re cooking. This is perfect for a gift idea !
WHERE: At my compound in Manchester, PA 17345
YOU NEED: To Come Hungry, Mini cooler bag to take home leftovers!
COURSE SCHEDULE: Mainly this class discusses woods, grills, marinades, injections, and dry rubs. We cook, we eat and we learn.
Meet and Greet, and Tour of the Facility if you haven’t got one already
Different Grills and Smokers – We’ll cook on everything from a professional smoker to a Weber Kettle grill.
Different Woods & Charcoals – My preferences and tricks with wood. What wood to use and where to get it. Cheat tips for wood.
Marination Recipes – We’ll go over my recipes, and give you some ideas for marinades. From my citrus marinades to zesty marinades, you will learn them all.
Injection & Brine – We’ll discuss injections and brining, how much is too much and some simple injection ideas.
Dry Rub Recipes – I’ll share my favorite dry rub ideas with you, and have you make some up and apply.
Hacks – I’ll teach you some of my favorite hacks to apply to meat when you overcook or it comes out too dry.
We will use some form of chicken, some form of beef, some form of ribs and some form of pork as examples for this class.
This class is approximately 4 hours with questions and answers.
We’ll send you home with a graduation package goodie bag. Yes, you can take leftovers if they are available, provided we haven’t eaten them all but you must have some form of mini-cooler bag to put them in. Don’t worry , I have ice.
Call me for the best hotels to stay in.
CLASSES ARE KEPT SMALL, and FILL UP QUICKLY.
COST & CLASS SCHEDULE: SOLD OUT . WAIT LIST.
HOW TO REGISTER: Sign up Here or use the form and Pay Now.