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Class Details
Each class is limited in size as this is a hands-on class with one-on-one guidance. The classes will be held in Diamond Bar, California on Saturdays from 7:45 am – 2:30 pm.
This class is geared towards applying competition-style BBQ techniques to your backyard cooking including food safety, meat selection, trimming, recipe injections,
rubs, mops, sprays,
sauces, temperature control, BBQ chemistry, bark formation, foiling meats, and determining doneness. The class will use a variety of smokers (WSM 18″ and 22″, Comet Kamado,
Green Mountain Grill), propane grill, gas oven, and focus on wood selection and fire control.
In this six-hour class, you will work side-by-side with Harry to smoke, grill, bake, and prepare 15 different types of meats and sides. Sauces and rubs are all prepared from regular pantry ingredients. Class includes an all you can eat BBQ lunch of half-chickens, thighs, St. Louis style spareribs, Baby Back ribs, Rib Tips, Pork Butts, Beef Brisket, Sausage, Hot Links, Salami, and Santa Maria tri-tip. Our tri tip won 1st place in the
Tri Tip Championship Throwdown in 2009 in Santa Maria, California, the tri tip capital of the world. Harry often adds muse dishes to the class such as beef ribs, New Zealand lamb lollipops, Prime ribeyes, and several bacon appetizers such as Jalapeno Poppers, Bacon Wrapped Tempura Shrimp, and others. You will not leave hungry!
Traditional BBQ sides that will be taught include from scratch Peachilicious BBQ beans, coleslaw, and Harry’s popular Slapilicious cornbread. You will also learn how to prepare Harry’s famous Seared Ahi Tuna with Maui Onion Dressing.
Each student will take home a box of BBQ leftovers and sides for your family to enjoy and a bound copy of SYD BBQ 101 class manual, Harry’s top-secret
Slap Yo’ Daddy rub which will be made in class, a souvenir black Slap Yo’ Daddy BBQ apron (commercial grade), a frameable certificate of completion of Slap Yo’ Daddy BBQ Pitmaster Class, and one year of free technical BBQ support.
purchase.
Class Objectives
- How to light a fire
- How to make your own rubs and sauces
- How to prepare chicken, ribs, pork, brisket, and tri-tip
- How to prepare injections and marinades
- Detailed instructions on cooking methods
- Equipment and Accessories
- Overview of BBQ contests and judging
- Cooking long-haul Brisket and Pork Butts
- Cooking spareribs, St. Louis Ribs, and Baby Back Ribs
- Cooking Tri-Tip Santa Maria Style
- Cooking Half Chickens and Chicken Thighs
- Cooking Sausages and Links
- Answering your grilling and BBQ problems and questions
- Certificates and Conclusion
