We are excited to announce that we will be partnering with
Eggs by the Bay in Santa Clara, CA to teach a class on
of Championship BBQ".
class will present the whys and hows of what transforms
meat, smoke, spices and sauce into meltingly delicious
entries worthy of ribbons and trophies.
Far more than just presenting recipes or formulas,
“Fundamentals of Championship BBQ” grounds the home
cook firmly in the techniques of competition chicken,
ribs, pulled pork and brisket, and goes on to initiate the
BBQ enthusiast into the world of KCBS barbecue contests.
Covered topics will include cooker types and fire management; meat
selection and preparation, including food safety in
handling and storage; how injections and marinades are
used on contest meats; demonstration of cooking methods;
developing flavor profile through rubs and sauces; the
timelines, organization, and equipment that make a contest
different than cooking at home, and contest walkthrough;
explanation of KCBS judging processes and scoring; BBQ
contest “etiquette”, culture, camaraderie and respect;
presenting entries for judging; and tasting of the four
competition meats. The
class fee is $345 per person (Early Bird before March 16);
class size is limited so early registration is advised.
After a recent demo at Whole Foods, we received the
"We Loved "Rhythm and Que"!!! Those Ribs
Were The BEST EVER!!! and those recipes are practical and
Me and my wife have been to a couple rib cook off's,
including the Reno National Rib cook off (baby-backs)..
Chef Mark McLaughlin C.E.C."