Class FAQ

Why take Harry’s class?

There are many choices of barbecue classes in America and many good instructors. So how do you choose? If you’re looking for an instructor who loves to teach and has a terrific track record for sharing the art and science of barbecue that’s backed by 30+ Grand Championships and 100+ first places from America, Canada, England, and Hawaii, you don’t need to look further (see Awards).

Since 2009, Harry has proven that he can take you from zero to hero in six-hours in his entertaining action-packed barbecue class whether you’re a restaurateur, competitor, aspiring competitor, caterer, BBQ judge, or regular backyard cook. Of the 3,500+ pitmasters Harry has personally taught hands-on in small classes, many have gone on to win Grand Championships after class and 20+ have made it to the prestigious Jack Daniels Invitational contest in Lynchburg, Tennessee. Harry also trained the first woman grand champion pitmaster from California and the first one from Arizona. Harry’s teaching has attracted a diverse clientele of students from around the world including England, Netherlands, Germany, Thailand, Korea, Africa, Canada, and Australia. Numerous Executive Chefs and classically trained chefs from prestigious institutions and multinational hotels (Four Seasons, JW Marriott, Disneyland Resorts, high-end casinos) have all found their way to Harry’s class.

Class Details

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 KamadoGreen 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!

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

  • Class Cost
    Checks are cashed 2 weeks prior to your class date.
    Each class is limited in size as this is a hands-on class with one-on-one guidance.

    Class Time

    Class runs from 7:45 am – 2:30 pm