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‘Class’ Category

  1. School is in Session

    October 4, 2013 by BBQ Jim

    Last night we had our first class where 8 eager people came seeking to improve their BBQ skills. 

    If you would like to join them it’s not too late.  You can sign up at the Abington Adult School website. Just search for "The Art of B-B-Que" on the page and press the "Register Online" button.

    Also if you would like to play along on the home game you can pick up a portable grill at Aldi. The current cost is $29.99.  The box is pictured below.

    Indoor Grill


  2. No School

    January 24, 2013 by BBQ Jim

    no_school

    Looks like there won’t be a class this year in the Spring. Look for class to resume again in the fall.

    No worries though. I will definitely be filling that time with working on a second level for the class.  This one will be a bit more advanced than the first one.


  3. Class Day 1

    October 9, 2012 by BBQ Jim

    Day 1 of class was Thursday so I’m a little behind on posting this.

    Day 1 was a big surprise. My class list had nine people signed up. That’s two more than what I ended up with last semester. By the time the class started, I ended up with thirteen names but only twelve showed up! I’m happy with that number.

    This time around I have a full range of people. Everyone from the absolute beginner to competition BBQ participants. I’ve got my work cut out for me this time around but I’m up to the challenge. I think we will all be learning something from each other this go around.


  4. Weeks 3, 4 & 5

    March 5, 2012 by BBQ Jim

    Full MealWhere are my manners? I seem to have forgotten to give updates.

    Week 3 – We took a closer look at burgers and hot dogs but more so burgers. What goes into making a good burger? The right meat/fat ratio for starters. Add to that you best seasonings or marinades prior to committing meat to heat. But it doesn’t stop there! Once the cooking is over the right condiments, toppings choice of bun or cheese can dramatically affect flavor.

    Ideally condiments should compliment not season your meal. Too much ketchup or a strong flavored pickle and ruin a mouth full of juicy burger.

    Week 4 – Who doesn’t like ribs? Even if pork isn’t you thing beef or lamb pack the right amount on the same sized bone.

    Preparation is one of the keys to great ribs. Never broil or boil prior to cooking. Doing so only removes flavor. If you are doing so to make cooking easier try cooking your ribs with indirect heat or a lower temperature. Ribs are best when cooked slowly and covered with the grill lid. The smoke generated is the best flavoring source you have. Wood chips in this case will be your best friends.

    Your other best friend will be a good seasoning. Experiment to find the right dry seasoning to your liking. Season different sections of the ribs with different seasons and have your own tasting experience.

    Week 5 – There’s more to a BBQ than meat and there are more sides out there than potato salad! No meal is complete without the compliment of side dishes and BBQ is no exception.

    Almost any vegetable can be grilled if it is large enough to not fall through the grates. For long vegetables, you would cut it on the bias as demonstrated in this video:

    Other sides that are BBQ favorites include baked beans, Deviled Eggs, corn on the cobb, salads and casseroles. For any side that you may have out remember to keep cold foods cold and hot foods hot. If you are planning to be outside, keep an extra bag or cooler of ice on hand just for food purposes. Don’t leave food sitting out in the sun or uncovered under a tree.


  5. Class Week 2

    February 13, 2012 by BBQ Jim

    BBQ Sauce

    This week (actually last week by the time this is posted) we made homemade BBQ sauces. There were 4 recipes and 8 cooks (counting myself) so that we could contrast how sauces tastes with and without vinegar as an ingredient. The substitute ingredient was olive oil due to its lack of a dominate flavor and consistency.

    Each of the 4 sauces that were made had a distinct flavoring to them. Our sauces covered the broad range of types from a honey barbecue to a Memphis style and even a Carolina mustard based sauce. A few even with a hint of rum or bourbon for an extra kick!

    Sampling sauces with and without vinegar as an ingredient is pretty impossible in store bought sauces due to manufactures sticking to one recipe as to not to create a conflicting product within their own brands.

    The exercise turned out pretty well in the class. There wasn’t a clear winner, unless you count the over enthusiasm of one student for a particular sauce, due to everyone’s unique taste preferences.


  6. Class Week 1

    February 3, 2012 by BBQ Jim

     

    First night went smoothly as expected. We started off with 5 students signed up and 2 walk-ins bringing the class size to 7! I’m impressed by the turn out.

    The overall consensus of the students is to learn not to burn. That’s an easy thing to over come.

    In the class we went over the various equipment used and I gave a few tips on choosing utensils such as make sure your tongs are constructed for stability and using a meat thermometer.

    Safety also filled our discussion. Always have a fire extinguisher on hand incase of an emergency and ensure that it is in working order.

    Finally we ended with a bit of a preview of next week: Spices, Seasonings and Sauces. I brought in some of the spices I use myself for everyone to sniff-test. From my view point I could see that many were experiencing them for the first time.

    I just got off the phone phone with the director of the school and if the students agree, we will be adding on an extra 30 minutes to the class! Class will be starting at 7:30 instead of 8 giving us more time to cover material. It’s up to you the students so let them know if you want more time.

    See you soon!


  7. Class is in Session

    January 30, 2012 by BBQ Jim

     

    I got the word over the weekend that my class will be in session starting on February 2!

    Class time will be a little tight but there’s a lot to go over and we’ll be eating good while we learn. Hope to see you there!