BrisketU. What’s the point?
Timing: Year-round 

Great question. And one of many that will be answered in our nationally-famous BrisketU class.  We will show you what to watch for, how to push a brisket through the “stall”, when to wrap (or not), and how to know when your brisket is cooked to perfection. In 3 short hours, you’ll be a Certified Backyard Pitmaster

RibsU. Bad to the Bone.
Timing: Year-round 

Our famous RibsU class educates and entertains as you learn the ins and outs of how to smoke the perfect southern-style ribs right in your own backyard. We will introduce you to 6 types of ribs: beef plate short ribs, beef chuck ribs, beef back ribs, St.Louis Style pork ribs, pork baby back ribs, and lamb ribs. After showing you how to butcher a rack of spareribs into the popular St. Louis style, we will explain the methods for perfect ribs, and when to use a candy, dry rub, or sauce.  Lastly, we will show you how to slice and serve each different type of rib!  Time to become a full-fledged Certified Backyard Rib Pitmaster. 

ChickensU. Another feather in your BBQ cap.
Timing: Year-round on occasion

Built on a foundation of years of knowledge, our ChickensU class imparts the wisdom you need to smoke, grill, and even rotisserie a chicken like a pro, but in the comfort of your own backyard. In addition to 411 on chicken: anatomy, types, and selection, we go over the pros and cons of injection and brining, how to spatchcock a chicken, the 8-piece breakdown, and trussing.  Once each chicken is crispy and cooked, we will show you how to slice and carve it, earning you the coveted Certified Backyard Chicken/Pitmaster designation.

SeafoodU. Scale up your seafood game.
Timing: Spring and Fall

In this specialty class, you’ll learn all about the three main types of seafood.  We will cover the finer points of hot and cold smoking, to cure or not to cure your salmon, and then share our secret of the whole fish 5-step system (the perfect way to grill a whole fish) while we hang some red snappers on the Kudu grill.  We also tackle shellfish–oysters and lobster. You will learn how to properly shuck oysters and char-grill them to perfection with our Graduate rub compound butter—and then throw some lobster tails on the grill and teach you how to make a Texas-style lobster roll. Yes, you get to eat it all.  You will be captain of any get-together and a Certified Backyard Seafood Pitmaster!

TurkeyU. Okay pilgrim, it’s not just for Thanksgiving anymore.
Timing:  October through November 

Our team at BrisketU has carefully crafted the best class for teaching you how to properly and safely smoke and deep-fry whole turkeys in our extremely popular 3-hour class.  To start, we will walk you through pits and fryers, the right tools and equipment for smoking or frying, and how to select the right bird.  Smoking a turkey takes time, but using our method, we can guarantee a flavorsome fowl by discussing injections and proper seasoning.  Next comes frying.  We will show you how to season the oil and safely fry your bird to crispy perfection. You’ll be a proven Certified Backyard Turkey Pitmaster and Frymaster.