It is that time of year again to announce our 3rd Annual Two-Day BBQ Master Class! This year’s class will take place June 9th and 10th at the Weber Grill Restaurant in Schaumburg, IL. No matter what your BBQ skill level is, this is not a class to miss. This two-day hands-on Master Class will cover everything you need to know about beef brisket, pork shoulder and pork ribs. You will master the ins and outs of grilling with wood, charcoal and gas and learn the secrets of producing the same authentic BBQ as the great pit masters. From seasoning, brining and slow cooking your meat to pairing the best beverages with BBQ, we will teach you all the techniques necessary to become a grilling expert!
Here is a run-down of the weekend’s festivities:
- Science of Brisket, Pork Shoulder and Ribs
- Brisket Fabrication (competition style vs. backyard style, burnt ends)
- Top BBQ Accessories
- Ultimate Brisket – Wagyu, USDA Prime, Choice, Select and Certified Angus Beef
- Alcohol and Beer Pairing with BBQ - Samuel Adams Beers and Sazerac Liquor Company
- Brisket Ins and Outs
- Pork Ribs 101
- Pork Shoulder
The Ultimate Brisket Taste Test
Our BBQ Master Class will include panel discussions with Weber Grill Executive Chef and Grillmaster Dustin Gree, Weber-Stephen Products Grillmaster Kevin Kolman, as well as some of the nation’s top barbecue experts including Russell Roegels of Roegels BBQ in Houston, Harry Soo of Slap Yo Daddy BBQ, John Gambil Jr and Tony Bunce of Historic BBQ in Lebanon, OH, Meat Scientists from the Ohio State University Department of Animal Sciences and our talented friend, Michael Ollier, who is the Senior Corporate Chef for Certified Angus Beef.
This Master Class will sell out quickly, and trust us, this is not an event you want to miss! The wealth of knowledge and passion this class provides cannot be replicated anywhere else. Barbecue is a lifestyle and we are so excited to celebrate and share the love during this class!
For class details and registration click here!