Next Class: BBQ Basics
October 13, 2018 at Gator Pit of Texas
Brisket, Ribs, Chicken,Pulled Pork, Sides and Sauces
Special Guest Speaker: Kevin Riley, CRC cookers
Learn from the Kings of the Grill, Ritch Robin and Kirk Draut, on how to get the most from your offset or upright smoker. They will share their 40+ years of BBQ experience on fire management, meat preparation, cooking, presentation and catering. Every class is a hands-on experience with brisket, ribs, chicken, and pork, as well as sauces and sides. Classes are held at the Gator Pit facility in Houston, Texas.
Ritch and Kirk have been seen on Destination America, Discovery Channel, Food Network, and the History Channel, showing off their unique BBQ style and skills. In addition to years of TGCBCA and ICBA cook-offs, they also cooked at the HLSRA BBQ cookoff, Operation BBQ Rescue for US servicemen at Camp Pendleton, and fed thousands Hurricane Katrina survivors in the aftermath of that storm.
Tuition is $500 per student, includes all meats, supplies, and refreshments. Gator Pit BBQ School is an 8-hour, one day class. All meats, rubs, and sauces are provided, along with refreshments. Class begins promptly at 8 AM and ends at 5 PM. We ask that students not arrive earlier than 7:30AM. All students should dress in layers in case of changes in the weather. Gator Pit BBQ School recommends bringing a pen and paper to make notes in addition to the course book. Every participant will receive a course book, food safety card and BBQ Pitmaster certificate. All sales are final, no refunds, no roll-overs or make-up classes, no exceptions. Space is limited to 18 students.
All participants must be 18 years of age or older.
Contact Ritch at firstname.lastname@example.org to register
or call 713-896-0144 or Toll Free: 1-866-869-5166.
Kevin Riley, CRC Cookers
Kevin Riley, Championship Pitmaster of CRC BBQ, will be joining us for a Q&A session concerning BBQ competition cooking. Kevin has won hundreds of awards competing in some of the biggest cook-offs across the country.
At the 2013 American Royal in Kansas City, he finished 18th out of 532 teams in the open and taking 5th in Pork Butt in the invitational out of 174 teams. Kevin is also the proud owner of his 3rd Gator Pit.
Registration is closed.
"Thanks for taking my BBQ skills to the next level. I had a great time!"
Good Morning Ritch…
Thank you to everyone for the time spent, the southern hospitality and the easy access to all the specific details, suggestions and knowledge on smoking meats and specialty dishes. I really enjoyed it!
Todd Harris (aka Double Chin Charlies)
Gator Pit’s BBQ class has two to three Pit Instructors at each class. Up to a 100 years combined experience in the industry of BBQ. From backyard cooking, commercial cooking, to competition cooking. Our students attend from all around the globe: North America, South America, Europe, Asia, Australia, Africa. They range from general backyard BBQ enthusiasts, caterers, restaurant owners, chefs, to competition cookers.
So, what is it you can expect from attending Gator Pit’s BBQ Class? Gator Pit’s BBQ class is for any and every one that wants to expand their Q knowledge. From the BBQ novice to the professional. Our class is primarily focused on the most popular meats: Pork Ribs, Chicken, Brisket, Pulled Pork/Porkbutts. We prepare and smoke the meats various ways to see and taste the differences in the methods. Brines, rubs, sauces, glazes, and other ingredients used in preparation of meat and used during the smoking process. We cover meat selection, where to buy quality meat, pricing of meat, grades of meat (choice, select, prime), etc. During the preparation: We will demonstrate meat trimming and cutting techniques, properly seasoning meats, meat placement on the smoker. Smoking temperature ranges and food temperatures. Food safety is an integral part of our class throughout the day. No one wants to get sick eating food and knowing the do’s and don’ts will prevent this in your cooking. We demonstrate quality tools used when Q’ing. Tools that will aid in making cooking easier. We will demonstrate how to cook full packer briskets averaging 12lbs in under 8 hours. How to cook 10lbs whole Pork Butts and pull in less than 8 hours. I know. You are thinking it will be dry and tough as a boot. NO IT WILL NOT. The meat will be tender, juicy, beautiful appearance, and most important, flavorful tasting. Cutting hours off your cooking time alone is worth attending our Gator Pit BBQ class.
Our Instructors usually throw a little extra in the Q, such as: smoked beef tenderloin, smoked breakfast sausage, smoked sausage links, smoked stuffed mushrooms, smoked ribeye and smoked pork chops. Time permitting, but we usually do most of these extras, if not all, during our one day class.
Desserts and side dishes: Every dish is prepared from scratch in our class. Some popular desserts and side dishes we do are: Smoked apple pie, smoked home-made beans, smoked Mac and Cheese. If time permits, we may show other side dishes and desserts.
Concluding: Meat selection, where to buy quality meats, fire and time management, flavored cooking woods, food safety, food temperatures, meat tenderness/texture/color, various marinades, brines, injections, rubs/sauces/glazes, various types/styles of cookers, a shop tour of Gator Pit’s manufacturing facility, Q & A with the three Instructors throughout the day, and many other important ingredients used to make great BBQ, etc. Proper tools and tricks on how to pull membrane off ribs, slicing briskets, cutting racks of ribs, pulling pork, cutting chicken, and more. We talk about BBQ competition cooking, catering, restaurant Q, backyard cooking. Our Instructors combined have well over 400 awards in the BBQ industry.
Each student will get a FREE copy of our BBQ book. Only available to our students. This book is not for sale. Over 60 full size color pages on what we cover in the class and more. A great resource to refer back to after the class. One full 8 hour day and students get to eat everything we cook. We cover so much, that this statement touches the main focus of what our students will walk away with at the end of the day. That is, TAKING THEIR BBQ TO THE NEXT LEVEL.
COME HUNGRY BECAUSE YOU ARE GONNA EAT AND EAT A LOT
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