Bbq Bubba
somebody shut me the fark up.
Just wanted to let everyone know about the cooking class we have coming up. Should be a fun and educational day....hope to see some of you there.
Thanks,
Theresa.
First Annual GLBBQA Cooking Class
When
Saturday February 21, 2009
10 AM til 4 PM
Where
Holly Police Department Meeting Room
315 S. Broad Street
Holly, MI 48442
Class Info
The Great Lakes BBQ Association is a non-profit organization formed to promote and support barbecue and all forms of outdoor cooking in the Great Lakes region. Our mission is to raise awareness and enthusiasm for barbecue and outdoor cooking with information, education, competition, fellowship and respect for all forms of outdoor cooking. We also recognize that family and fun are two of the main ingredients in any recipe for success.
This GLBBQA educational program is dedicated to promoting the art of Low-n-Slow Barbecue. This year’s one day class, "First Annual Great Lakes BBQ Association Cooking Class", caters to all levels of cooks from the backyard chef to the competition pit masters and will be scheduled from 10AM-4PM on February 21, 2009 in Holly Michigan. Many of our GLBBQA veteran competition Pit masters can trace their roots back to the early days spent practicing on their own backyard grills and smokers. It’s where the love for the art of BBQ was born---cooking for family and friends .
Class guidelines: We have some of the most experienced pit masters in the area coming to help conduct 5 segments throughout the day. They will be showcasing their favorite BBQ skills, ‘how tos’, recipes and BBQ tips. Get a 2009 jumpstart and cook like a pro at your next outdoor party.
Students will not be required to bring a cooker, instead our expert instructors will demonstrate as they explain each step by step. A take home Class packet filled with course recipes and techniques will be provided. Students will be required to bring an appetite, note pad and curiosity. Lunch will be served including BBQ pork sandwiches, coleslaw, corn bread and bottled water. BYO pop, etc. Food samples from the demonstrations will also be shared throughout the day.
This class will be held rain or shine—No refunds. Instructions and demonstrations will largely be held indoors.
Class Schedule
•10:00 Class Introduction – Theresa Munroe and Bruce McEnroe
•10:15 - 11:15 Chuck Henk cooking on Weber Smokey Mountains (WSM) will demonstrate the preparation of bacon wrapped pork loin including different injections and special chicken presentation.
•11:15 - Noon Troy Conner of Extreme Roasters will lead a discussion on the basic ingredients and composition of a good BBQ rub. Through this discussion the class will develop together an all purpose BBQ rub that can be used on virtually any cut of meat, poultry, or fish as well as vegetables. The class will then "customize" this all purpose rub to work with these specific cuts; Beef tri-tip, chicken thighs, and pork brisket. These cuts will then be smoked and sampled at the end of the class.
•Noon - 1:00 Ford Alison demonstrates trimming and prepping whole beef tenderloin for the smoker or oven, dry and wet aging beef and what cuts work best each way (including safety warnings); tips for cooking beef cuts based on the science of how tissue and connective tissue reacts.
•1:00 - 1:30 Lunch Break
•1:30 - 2:30 Steve Coddington will demonstrate the preparation and cooking techniques for Pork ribs, trimming spare ribs to St. Louis style, and the 3-2-1 method for cooking perfect ribs every time! He will wrap up his session making ABT's (atomic buffalo turds), a great appetizer when Q'ing all day! Samples will be available for the class at the end of the demonstration.
•2:30 - 3:30 Julie Applegate smokes hundreds of pounds of salmon and whitefish each year. She will share this passion and enlighten you by speaking about selecting fish, cures and brining, rubs/seasonings, glazes, smoking woods, times and temperatures, and cold smoking versus hot smoking. Included will be a demonstration and sample tasting.
•Wrap up and eats.
Registration
Students must register to attend.
$20* for members of the Great Lakes BBQ Association.
$35* for Non-members
$50* for Non-members (includes a 1 year membership to the GLBBQA).
(*Your spouse may attend with you for an additional $10)
Space is limited, first come – first served. So, sign up now!
We must receive your reservation and payment by February 14, 2009.
To register, simply fill out the form below and submit a money order, check or cash to:
Bruce McEnroe, Treasurer
Great Lakes BBQ Association
7119 Danbrooke
West Bloomfield, Michigan 48322
Name:__________________________________
Contact information:
Phone: ( ) __________________________ E-Mail:__________________________
Member yes_______ no_________
$20 - Member
$35 – Non-member
$50 – Class and one year membership in the Great Lakes BBQ Association
$10 - Spouse
Amount submitted= $__________
Please make your check payable to: Great Lakes Barbecue Association
Questions ?? – Contact Theresa Munroe at tmunroe@glbbqa.com or Bruce McEnroe at bmcenroe@glbbqa.com.
__________________
Thanks,
Theresa.
First Annual GLBBQA Cooking Class
When
Saturday February 21, 2009
10 AM til 4 PM
Where
Holly Police Department Meeting Room
315 S. Broad Street
Holly, MI 48442
Class Info
The Great Lakes BBQ Association is a non-profit organization formed to promote and support barbecue and all forms of outdoor cooking in the Great Lakes region. Our mission is to raise awareness and enthusiasm for barbecue and outdoor cooking with information, education, competition, fellowship and respect for all forms of outdoor cooking. We also recognize that family and fun are two of the main ingredients in any recipe for success.
This GLBBQA educational program is dedicated to promoting the art of Low-n-Slow Barbecue. This year’s one day class, "First Annual Great Lakes BBQ Association Cooking Class", caters to all levels of cooks from the backyard chef to the competition pit masters and will be scheduled from 10AM-4PM on February 21, 2009 in Holly Michigan. Many of our GLBBQA veteran competition Pit masters can trace their roots back to the early days spent practicing on their own backyard grills and smokers. It’s where the love for the art of BBQ was born---cooking for family and friends .
Class guidelines: We have some of the most experienced pit masters in the area coming to help conduct 5 segments throughout the day. They will be showcasing their favorite BBQ skills, ‘how tos’, recipes and BBQ tips. Get a 2009 jumpstart and cook like a pro at your next outdoor party.
Students will not be required to bring a cooker, instead our expert instructors will demonstrate as they explain each step by step. A take home Class packet filled with course recipes and techniques will be provided. Students will be required to bring an appetite, note pad and curiosity. Lunch will be served including BBQ pork sandwiches, coleslaw, corn bread and bottled water. BYO pop, etc. Food samples from the demonstrations will also be shared throughout the day.
This class will be held rain or shine—No refunds. Instructions and demonstrations will largely be held indoors.
Class Schedule
•10:00 Class Introduction – Theresa Munroe and Bruce McEnroe
•10:15 - 11:15 Chuck Henk cooking on Weber Smokey Mountains (WSM) will demonstrate the preparation of bacon wrapped pork loin including different injections and special chicken presentation.
•11:15 - Noon Troy Conner of Extreme Roasters will lead a discussion on the basic ingredients and composition of a good BBQ rub. Through this discussion the class will develop together an all purpose BBQ rub that can be used on virtually any cut of meat, poultry, or fish as well as vegetables. The class will then "customize" this all purpose rub to work with these specific cuts; Beef tri-tip, chicken thighs, and pork brisket. These cuts will then be smoked and sampled at the end of the class.
•Noon - 1:00 Ford Alison demonstrates trimming and prepping whole beef tenderloin for the smoker or oven, dry and wet aging beef and what cuts work best each way (including safety warnings); tips for cooking beef cuts based on the science of how tissue and connective tissue reacts.
•1:00 - 1:30 Lunch Break
•1:30 - 2:30 Steve Coddington will demonstrate the preparation and cooking techniques for Pork ribs, trimming spare ribs to St. Louis style, and the 3-2-1 method for cooking perfect ribs every time! He will wrap up his session making ABT's (atomic buffalo turds), a great appetizer when Q'ing all day! Samples will be available for the class at the end of the demonstration.
•2:30 - 3:30 Julie Applegate smokes hundreds of pounds of salmon and whitefish each year. She will share this passion and enlighten you by speaking about selecting fish, cures and brining, rubs/seasonings, glazes, smoking woods, times and temperatures, and cold smoking versus hot smoking. Included will be a demonstration and sample tasting.
•Wrap up and eats.
Registration
Students must register to attend.
$20* for members of the Great Lakes BBQ Association.
$35* for Non-members
$50* for Non-members (includes a 1 year membership to the GLBBQA).
(*Your spouse may attend with you for an additional $10)
Space is limited, first come – first served. So, sign up now!
We must receive your reservation and payment by February 14, 2009.
To register, simply fill out the form below and submit a money order, check or cash to:
Bruce McEnroe, Treasurer
Great Lakes BBQ Association
7119 Danbrooke
West Bloomfield, Michigan 48322
Name:__________________________________
Contact information:
Phone: ( ) __________________________ E-Mail:__________________________
Member yes_______ no_________
$20 - Member
$35 – Non-member
$50 – Class and one year membership in the Great Lakes BBQ Association
$10 - Spouse
Amount submitted= $__________
Please make your check payable to: Great Lakes Barbecue Association
Questions ?? – Contact Theresa Munroe at tmunroe@glbbqa.com or Bruce McEnroe at bmcenroe@glbbqa.com.
__________________
