This class is all about the meat. Featuring an all-star menu of juicy brisket, spatchcocked chicken, pulled pork and steak, and even a Tito’s vodka smoked lemonade, you’ll learn a variety of techniques to tackle them all. Bring your BBQ questions take home some serious skills to earn you the title of Meat Master. This Class will be taught by legendary BBQ Queen, Danielle Bennett. Danielle knocks the BBQ competition out cold. She’s the host of BBQ Crawl, author of her own cookbook, Diva Q’s Barbecue, and judges BBQ competitions across the U.S. and Canada. Diva is famous for her smoked bacon and wood-fired desserts and she dishes out priceless advice in her Traeger Shop Class.
It’s hard to beat the classics, so this class will show you how to do them even better. From St. Louis-style ribs, pizza and steak, to dessert and even a Tito’s vodka smoked lemonade, you’ll blow away your guests with your smokin’ new skills. This Class will be taught by legendary BBQ Queen, Danielle Bennett. Danielle knocks the BBQ competition out cold. She’s the host of BBQ Crawl, author of her own cookbook, Diva Q’s Barbecue, and judges BBQ competitions across the U.S. and Canada. Diva is famous for her smoked bacon and wood-fired desserts and she dishes out priceless advice in her Traeger Shop Class.
Learn from an area professional pitmaster how to smoke the gold standard of BBQ award-winning pork ribs. Step by step, from selection to prepping to smoking, you’ll learn how to make tender, tasty ribs. You will leave with not-so-secret recipes so you can be the one of the best rib cooks on the block. Q and A time about equipment, meat, seasoning and sauces will be provided during class. All supplies and meat provided. Bring to class: appetite for sampling.
Learn KCBS backyard competition techniques on meat selection, trimming, preparation and seasoning, temperature, pit/fire management, techniques and strategy on KCBS backyard timeline from start to finish, PLUS how to cook a SCA steak.
Time: 7:30AM – 4:30PM – Great BBQ Lunch Included
Location: Falcon Heights, MN
The Minnesota BBQ Society is pleased to join the University of Minnesota Meat Science Department once again to offer the BBQ Spring Training Workshop on May 26th, 2018 in the Andrew Boss Laboratory of Meat Science. This full day program is packed with lectures and demonstrations provided by meat scientists, industry professionals, and Minnesota BBQ Society competition pros.
The workshop contains something for everyone, from the amateur backyard cook to seasoned competition chefs. Your registration for the workshop includes a binder full of all the presentations, a University of Minnesota Meat Science hat and apron, breakfast refreshments, BBQ lunch, and product tastings, all for a reduced registration rate of $150 per person for members and $175 for non-members. The entire program will take place in the Andrew Boss Laboratory of Meat Science on the St. Paul Campus of the University of Minnesota. The day begins with a very informative tour of the Meat Lab; the University raises their own livestock and slaughters them on site. There is also a retail shop where the University’s own meats, sausages, cheeses and amazing ice cream are available for sale.
Due to the date change, our keynote speaker is now Heath Riles, from Heath Riles BBQ (Recently Transitioned from Victory Lane BBQ) Heath is:
- 39 years old, started cooking BBQ at 18
- 52 GC’s in since 2013, over 20 perfect scores as well.
- TV= nationally run Bank of America commercial, also multiple appearances on Food Network, Destination channel, Travel Channel and radio appearances.
- BBQ biz= restaurant consultant, contracted recipe development consult, his personal rub and seasoning business has earned over 30 NBBQA awards.
- Has taught numerous classes, and keynote sessions to all levels of audience.
Some of this year’s topics include:
The Science of Meat
BBQ Equipment- Theories & Reality
The Art of Cooking BBQ
What it takes to be a BBQ Team in Backyard & Pro
The Right Equipment for You