Los Angeles area BBQ quasi-expert needed

[Fillmore Farmer]

I'm posting this in Q-Talk because of the broad exposure. Mods, please feel free to move to another section if more appropriate but I hope you'll give me a few days here. I wish you had a SoCal section.

My name is Steve, I'm relatively new to BBQ but LOVE it....the addiction is solid and the affliction is legit. I have an idea and I can't do it alone.

About 3 years ago I fulfilled a dream in buying a large piece of property, about 10 acres of orchard/farm/ranch out in Fillmore, California. It's a working avocado ranch and has a feel like a nice winery with mountains in the background, a real slice of heaven. It's about 40 minutes Northwest of the San Fernando Valley. GREAT SETTING....we've had events there, got outdoor bathrooms, parking, etc.

I built a HUGE BBQ area, complete with sink, frig, 30" DCS grill, 48" DCS grill, Pitmaker Vault, Arizona Outfitters Santa Maria grill....lots of counter space and 2 HUGE tables. I'd eventually like to hold some Bretheren events but in the meanwhile had another idea:

Call is BBQ camp, BBQ clinic, BBQ school or what have you.....but I'd like to make available BBQ classes for small groups of budding BBQ enthusiast...for people who are new to BBQ but want to learn from some solid experienced people. Group size would range from 2-10 and it'd be a weekend thing. We could probably run 2-4 hours and do Saturday or Sunday. Probably offer 2-3 types of food ranging from burgers to chicken, turkey, brisket, pork butt or whatever makes sense. Beginner classes, intermediate, advanced, etc.

I'M IN IT FOR FUN.....yes we'll charge some money and make some bucks but on the whole this is mostly to share the art, have some fun and just enjoy the experience. This is the type of thing a wife might buy for the husband who has everything....it could be some guys from the office, a bachelor party or even a business doing this for their employees as an outing. The list goes on and we have every reason to feel this is a great fit for the area.

I have ZERO trophies, no competition experience and my BBQ skills are pretty much limited to chicken, turkey, brisket and salmon. I don't qualify as an expert or even someone who could really be seen as worthy of instructing. I imagine YOU would be the guy with some trophies, some wins, some comp experience but you're a bit tired of trailering around a smoker and bringing your skills to the people...now the people come to us!

I have the venue, the enthusiasm and already run a good-sized business as my regular income. I've got the marketing down and my head is firmly planted in the desire to have FUN. I need someone who has fairly extensive BBQ experience, has good people skills, enjoys teaching, good patience, wants to share in the fun and is personable/friendly. We might even do some impromptu weekend restaurant fun on weekends as well...but this is ALL about having fun and the adventure.

Other requirements:
You must NOT have voted for Obama
You must reliable transportation
You must believe that liquid smoke is fundamentally wrong

 

[Smookey]

Actually I know south California very well. been there 6 times last year alone. However to start right you need one who won BBQ champ or active in BBQ comp. There must be some in that area. I visit family there and was thinking of moving with them. So PM me with capital requirements or if the place can be a good fit for steakhouse or resort. However, when it comes to BBQ you need someone who was really doing comp. How far are you from Santa M or Ventura?

 

[IamMadMan]

Steve,

This sounds like an awesome idea and a great opportunity for everyone involved, the Teacher and the students....

My niece owns a winery in Western NY and hosts music events, weddings, receptions, wine tastings, and general picnic areas. They pair the wine with the food ordered for an intimate picnic, and have an inside hall for the musical events with dinner. She claims they do incredibly well, but occasionally they get the jerk who wants everything for nothing, so they discourage him/her before it comes to the contract stage.

There are a lot of Brethren in your area, maybe someone will see this as an opportunity for both of you to expand the horizons of your BBQ.

If you get a start before Father's Day, this would be an awesome gift to kick-off the summer BBQ season......

Keep us posted on your progress...

 

[Ron_L]

Interesting idea, Steve! My first suggestion is to look for existing classes in Southern California to see what is available and who is teaching them. That will show you what your competition will be. In addition, sometimes folks currently running classes will be looking to add additional classes in other areas.

I would also go to the California BBQ Association site and see who on there is in your area. Competition cooks are good targets for instructors, but it doesn't have to be a competition class. There are several backyard bbq classes in the Chicago area that do very well. The members here and on the CBBQA site may also be a source of info and may have ideas about what type of class or which instructors they would like to see

As far a Brethren, the first two who came to mind are Big Mista and Big Brother Smoke. Big Mista has two successful restaurants in the LA area and Big Brother Smoke owns Simple Marvelous Rubs, has a successful catering business and does very well in competitions. They may be too busy to do classes, but they would be a good place to start.

As far as this...

I'm posting this in Q-Talk because of the broad exposure. Mods, please feel free to move to another section if more appropriate but I hope you'll give me a few days here. I wish you had a SoCal section.

As far as I can tell, QTalk is the best fit for this, but if you're unsure about where to post please use the forum descriptions as guidelines, and if you are still unsure please PM the moderator team before posting. We'll be happy to tell you where to go... I mean where to post and it save us work later. :-D

 

[Leftwngr]

Check CA Bbq Association for starters. They do classes events etc.

 

[Fillmore Farmer]

How far are you from Santa M or Ventura?

Fillmore is in Ventura County but the very most southern section, perhaps 20 minutes from Ventura. Santa Monica is about an hour away but a nice drive up the coast and then inland. If you meant Santa Maria, that's very far away, lol...

Interesting idea, Steve! My first suggestion is to look for existing classes in Southern California to see what is available and who is teaching them. That will show you what your competition will be. In addition, sometimes folks currently running classes will be looking to add additional classes in other areas.

I would also go to the California BBQ Association site and see who on there is in your area. Competition cooks are good targets for instructors, but it doesn't have to be a competition class. There are several backyard bbq classes in the Chicago area that do very well. The members here and on the CBBQA site may also be a source of info and may have ideas about what type of class or which instructors they would like to see

As far a Brethren, the first two who came to mind are Big Mista and Big Brother Smoke. Big Mista has two successful restaurants in the LA area and Big Brother Smoke owns Simple Marvelous Rubs, has a successful catering business and does very well in competitions. They may be too busy to do classes, but they would be a good place to start.

Excellent info, thanks. The guys who own restaurants and do competitions probably wouldn't have time or interest in doing small classes. Again, this is just for fun and oriented as a gift or small-size event for the beginner or enthusiast who just want to develop some grill skills.

Some years ago my wife actually tried to find something like this to do and there wasn't much out there. Some appliance store offered a clinic and in the back we met with 3 other couples and some guy who travels around giving classes. He had no trophies or wins under his belt nor did he compete...he was just an avid Q'er with some culinary background. Hate to say it but his chicken was bland, salmon was tasteless and I can't remember what else we made that day....but what I find, on the whole, is that most folks just want to get out, do something new, socialize and take in a new experience.

I would imagine most the people taking this 'class' are currently throwing burgers on a propane grill and think they're BBQ'ing...and yeah, they would expect the class to be taught by someone whose won some awards or competed...but again, I'm thinking it's someone whose retired, has some time on their hands and would get a kick out of doing some teaching...ya know, that rare and unheard of concept called 'fun'....

I'll look to meet some guys here in the local area and see what develops.

 

[Ron_L]

Excellent info, thanks. The guys who own restaurants and do competitions probably wouldn't have time or interest in doing small classes. Again, this is just for fun and oriented as a gift or small-size event for the beginner or enthusiast who just want to develop some grill skills.

You never know until you ask. Jared Leonard, who owns Rub's Backwoods Smokehouse, one of the best BBQ places in Chicago does classes on Saturday afternoon in his pit room and Duce Raymond, pitmaster at Sweet Baby Ray's in Wooddale, IL does classes on or two evenings a month in the restaurant.

 

[DUBBAGA]

If you do get on CBBQA, hit up Steve Conaway. He is from the Fillmore area, and has a comp team named "Part Time BBQ". At the Fillmore contest last year he took 1st in Brisket with a 180

 

[Bigmista]

Bill Keyes and Dan Daniels of Tropical Heat BBQ are champions and live in the area. Look them up.

 

[Fillmore Farmer]

You never know until you ask.

Very true....good point!

If you do get on CBBQA, hit up Steve Conaway. He is from the Fillmore area, and has a comp team named "Part Time BBQ". At the Fillmore contest last year he took 1st in Brisket with a 180

You mean he beat BOTH other teams competing? LOL...kidding. Fillmore is small-town and I went by the event and it looked rather slow but that's an excellent idea.

I think I actually saw him driving his truck with rig in tow.....as I passed him I started doing the 2-handed worship bow...his wife started laughing but he looked at me like I was serving him IRS audit papers; not amused nor did he even appreciate the respective gesture...but then again, maybe that wasn't him..lots of guy driving around with BBQ smokers in tow. I thought that was the name on the trailer.

Bill Keyes and Dan Daniels of Tropical Heat BBQ are champions and live in the area. Look them up.

Sounds good, I will....hey, are you the guy selling the Simply Marvelous seasoning?

Thanks guys!

 

[SmokinJohn]

1. I'll drive up there if you will hook me up with some of that avocado wood.
2. We might have the makings for a new BASH site
3. I'll drive up there if you will hook me up with some of that avocado wood.

 

[DUBBAGA]

Steve,

Definitely take John up on his offer. If he's feeling extra generous, he might even bring you some spam and 1 of his 400 drums that the missus has yet to find

 

[Jason TQ]

Great idea. Wish you were closer. I'd be in.

 

[Fillmore Farmer]

1. I'll drive up there if you will hook me up with some of that avocado wood.
2. We might have the makings for a new BASH site
3. I'll drive up there if you will hook me up with some of that avocado wood.

I DARE you to smoke with avocado wood...ain't nothing nastier. I don't even burn it in the fireplace because it's so smoky and has a weird odor. You sure it's any good for smoking?

I got about 680 avocado trees and right now the Santa Ana winds are harvesting plenty of avocados. I drive around on my ATV and fill a huge box in no time...

We also have the Zutano avocados, these are used as pollinators but few people realize they taste better then Haas. See, the thing about Haas is that they have a thick skin and transport to market very well, they also have good shelf life and look good. The Zutano are large, have thin skin and even on the tree can look bruised. They don't transport well and they don't last as long...BUT THEY TASTE AMAZING. It's pure economics and practicality that dictates that Haas is the market avocado. You come to my place and I'll give you avocados till your skin is green and the rear suspension of your truck bottoms-out. You mix a Haas with a Zutano and make guac, it's the best!!

Now, you want some GREAT wood...orange wood, nothing smells better in a fireplace and each year we have about 100 fruit trees so I got plum, peach, apple, cherry, pluot, aprium, apricot, nectarine, nectoplum....whatever dude, bring your buckets!

I've been working on this place for the last 3 years...outdoor bathrooms, large parking area, staging area. I'm just going to go balls deep and say it....this IS the best BASH site. I was just telling a friend we should organize a group cook and open it to the public for tasting, donate the proceeds to a solid charity.

Steve,

Definitely take John up on his offer. If he's feeling extra generous, he might even bring you some spam and 1 of his 400 drums that the missus has yet to find

Hmm, I have 3 drums that came with the property, wonder if he would want them, lol....

 

[Smookey]

Zutano avocados

for how much do you sell these? If price is good, can we order by the box? we use special service from UPS for shipping

Thanks,

 

[hammb]

We also have the Zutano avocados, these are used as pollinators but few people realize they taste better then Haas. See, the thing about Haas is that they have a thick skin and transport to market very well, they also have good shelf life and look good. The Zutano are large, have thin skin and even on the tree can look bruised. They don't transport well and they don't last as long...BUT THEY TASTE AMAZING. It's pure economics and practicality that dictates that Haas is the market avocado. You come to my place and I'll give you avocados till your skin is green and the rear suspension of your truck bottoms-out. You mix a Haas with a Zutano and make guac, it's the best!!
.

I've never tried a Zutano avocado, but would love to! Over here in Ohio we get a couple choices: Haas from Mexico, Haas from California, or Haas from anywhere else. Occasionally I'll see some Florida avos, but sure what the variety is, but they're the bigger rounder green ones. Not a fan of those, really...kinda watery.

But in Hawaii, I ate avocados. We shopped at the farmers market 3-4 times while we were there, and some of that fruit changed my life (not necessarily in a good way). Avos, passion fruit, pineapple, and mangos. I got those items like I have never tried anywhere else. The flavors were out of the world, and I have not found anything similar since coming back home. In the case of avocados they had a bunch of different varieties that were vastly superior to the Haas, but of course we don't get them in Ohio.

Why wasn't it a good way? Because those items are some of my very favorite fruits, and now whenever I eat any of them back home I'm a bit disappointed because they never taste the way I remember them tasting...

Sorry for the threadjack, just was interested in a new type of avocado...

 

[rickv14623]

...My niece owns a winery in Western NY

My backyard, care to share which winery?

 

[SmokinJohn]

I DARE you to smoke with avocado wood...ain't nothing nastier. I don't even burn it in the fireplace because it's so smoky and has a weird odor. You sure it's any good for smoking?

We also have the Zutano avocados

I have 3 drums that came with the property, wonder if he would want them, lol....

Avocado wood burns hotter than other fruit woods, but in a smoker with either chicken or pork? Fugeddaboutit. I made some pulled chicken using avocado wood I got from a guy in Idlewild (sp?), and a chicken hater gobbled it down like it was pulled pork.

You should think about selling that wood as another revenue stream (I'll take a cord as a thank you/commission).

I agree with you on the Zutanos. I bought some from a guy at the local Farmer's market (He has sold me Mexicolas and Pinkertons before). Yum-mo! I have one in my lunch bag right now.

Regarding the drums: I'm always in trouble with the missus.

 

[Fillmore Farmer]

for how much do you sell these? If price is good, can we order by the box? we use special service from UPS for shipping

Zutano's are not practical for shipping, their skin is thin, delicate and the fruit doesn't transport well or have a good shelf life.

The avocados we have are picked by a packing house, we pick all the Haas around early March to April depending on market price. The Zutano's are used as pollintors and we have about 40 trees to serve our 650 Haas trees. We just have friends pick the Zutanos or I give them away.

The other thing is that some of these are hit & miss. The recent rain has caused some cracking and I'd feel awful sending you something that you open to find not good. If you REALLY want some I suppose I could try to make it work but by the time they arrive and how they were shipped, might arrive as guacamole.

I've never tried a Zutano avocado, but would love to! Over here in Ohio we get a couple choices: Haas from Mexico, Haas from California, or Haas from anywhere else.

Haas are popular because they have thick skin, transport very well and have a good shelf life....but yeah, they are far from being the best tasting avocado. What you're getting from Florida are probably Pinkerton, Fuerte or some other variety.

Avocado wood burns hotter than other fruit woods, but in a smoker with either chicken or pork? Fugeddaboutit. I made some pulled chicken using avocado wood I got from a guy in Idlewild (sp?), and a chicken hater gobbled it down like it was pulled pork.

You should think about selling that wood as another revenue stream (I'll take a cord as a thank you/commission).

Our 650 avocado trees are all about 3-4 years old so I don't really have any avocado wood to sell. We have some larger trees but they've all be trimmed. I was told and have experienced how avocado wood burns fast, hot and smokey....but I never thought that smoke would be good for food.

Sad story...we got 2 goats and the wind knocked a branch off an avocado tree so I threw the branch into the pen with the goats, one goat in particular munched it all down like candy...next day he was dead! Yeah, apparently there are toxins in the leaves and I've seen the wood burn hot & nasty so I just figured eat the fruit and pass on all the rest. The best smelling fire I ever smelled was Orange wood, perhaps mixed with some oak.

 

[landarc]

It depends on whether you are looking for comp classes to have taught or BBQ classes. I would start with Big Mista, who is enjoying a lot of press and popularity, and Steph, who has not only been running a successful catering company in SoCal for years, but, is a great comp cook as well. They can point the way. Honestly, I would find my way into Big Mistas and chat with the man in person.