New Posts  All Forums:Forum Nav:

BBQ Cooking Class Ideas

post #1 of 4
5/26/11 at 9:43pm
Thread Starter 

Hi Steven, I am an avid fan of your show, Barbecue University - love the Grill Cam!

 

I run cooking classes in Los Angeles and I am interested in coming up with a BBQ cooking class. I wonder if you have any suggestions on what I should teach for total BBQ beginners. I was thinking about teaching them how to start a charcoal grill using a chimney starter, but not sure what food to teach them to cook on the grill. My classes are typically 3 hours long.

 

Thank you,

 

Supra

Reply

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!
post #2 of 4
5/27/11 at 5:54am

Am sure that would be a very popular class, Supra. At Barbecue University, the class I teach annually at the Broadmoor in Colorado Springs, Colorado (learn more on my website, www.barbecuebible.com), we open with a short lecture of the history of barbecue. We do 8 to 9 recipes each of 3 days, making sure the students get thorough exposure to all the methods of live-fire cooking. I divide the students into teams, and assign each a recipe to make from start to finish. Afterwards, the hotel serves a lunch based on that day's recipes. My advice would be to use How to Grill as a texbook and include a copy in the registration fee you charge. You could likely get a good deal on a quantity of books from my publisher, Workman (New York City).

Reply
post #3 of 4
5/27/11 at 7:09am

SupraTT, Steve's book "How to Grill" came about because of the sorts of questions he got in Q&A sessions with people who grill. It's very much designed around technique masquerading as a recipe. Which would make it an excellent text book. I think your students will find it accessible, informative and valuable.

 

And insufficiently bound. The paperback perfect binding is not up to the task of heavy use. You need to release a hard back version. I'm not blaming the publisher. Any book bound this way with the heavy paper just can't take the use I've given my copy.

more than taste fine
me eat it all the time
Reply
post #4 of 4
5/28/11 at 10:37am

Phatch, thank you for responding to SupraTT. As for the How to Grill binding, the publisher actually did have a problem with a batch of glue they purchased. We have been apologizing ever since.

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Q&A With Steven Raichlen

Featured Stories on ChefTalk.com

When Cooks Cook for Themselves
Great product that allows you to manually adjust the sharpening angle for each knife
Follow ChefTalk on Pinterest!