My first Cooking Class

For the last two years, using info gleaned and learned from this site, I have developed a small group of dishes enjoyed by a coterie of teachers and BBQ lovers. Every time we have a staff "gathering," I get tapped to make pulled pork or some variation of my IBTs.

As a result, the Family and Consumer Education teacher asked me if I'd play the role of "guest chef" for her cooking class. I agreed :crazy:, and the teacher requested IBTs. After a few more discussions, I added some breakfast fatties for the feint of heart.

So...tomorrow morning, I'll get up at 3:00 am :shocked: to come into school and get the smoker up and rockin' and the food on the smoker. I will prep and cook enough for the students ahead of time, and they'll help me prep another batch ray: which we'll put on the smoker before class ends :clap:. They will leave with hands-on experience with the peppers, as well as recipes for both the peppers and the breakfast fatties. :thumb:

I spoke with the students today and tried to gauge their 'cue knowledge. To most a cookout gets limited to burgers and brats :twitch:. Many sounded adventurous, and even requested that I leave the seeds and veins in a few peppers they will eat :thumb:.

I talked a little about layering flavors and trying to get that "complex" taste from your 'cue. They kids seemed excited as I left, and a few even asked how early they could come in to help.

Tonight I'm going to do prep work ahead of time and get my food into the fridge at school. Tomorrow, I'll document the cook and the "lesson" with the kids. I'm excited - as an English teacher, I often do not get to let kids see this side fo me.

Stay tuned...

40 IBTs prepped and ready for the smoker. Two breakfast fatties stuffed with scrambled eggs, hand-shredded hash browns, sautéed onions and garlic. One with maple syrup and SM Sweet and Spicy. One with Head Country BBQ and Plowboy's Yardbird.

The kids will help me make another batch tomorrow.

Up at 3:00 am. In by 4:00 am. Fire by 4:15 am.

More to come.

I'd LOVE to get the tech Ed guys to build a cabinet smoker as a welding project.

Yesterday, I talked a small bit about history of BBQ. They actually seemed interested. Today, I want to make sure they can set up a kettle for smoke. A couple of kids are interested in working with their dad's on UDS builds (I will show them the thread).

Well, temp is closing n on 200. Nice, slow, steady climb. Put the wood chunks on about 15 minutes ago. The smell is starting to waft down the hall.



More pics once the kids get here.

Fatties on board!

Wonder if that would count for a professional development conference?

Holding ROCK-steady at 225. Fatties at 90 degrees. I LOVE it when a plan comes together. Well, off to the cooking room to find a bowl to mix the cream cheese mixture.