Welcome to Gator Pit BBQ SCHOOL

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.  

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.

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.   We demonstrate quality tools used when Q’ing.  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.  

Every class is a hands-on experience with brisket, ribs, chicken, and pork, as well as sauces and sides.  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.