Perfect barbecue doesn’t just happen. Fire and meat are an ancient combination, but the delicious refinements of U.S. barbecue come from long-established regional variations that add distinction and depth to this smoky treat. Whether you’re a weekend warrior or an advanced grill master, there is something special about learning techniques from an award-winning pitmaster and connecting with people sharing your passion for great BBQ.
Two types of BBQ: Hot and Fast, Low and Slow
The first type of BBQ is called “direct heat” or “hot and fast.” Here, meat is cooked quickly over high heat directly above the flames. This method is often used for smaller cuts that cook quickly, such as burgers, steaks, or chicken breasts.
The second type of BBQ is called “indirect heat” or “low and slow.” This method cooks larger cuts slowly over a longer time, using indirect heat. This method works best with pork shoulder, ribs or brisket, and requires several hours cooking time to yield tender and flavorful barbecue.
The southern United States is the cradle of barbecue, and the joys of learning regional styles are best experienced in person, on location. Here are some places to experience different BBQ styles, each with its own unique flavors created by time-tested techniques.
Texas is known for its beef brisket, which is cooked low and slow over mesquite wood for up to 18 hours. In Kansas City, BBQ means sweet and tangy tomato-based sauces, which are often used on pork ribs and burnt ends. In North Carolina, BBQ is typically made with pulled pork and a vinegar-based sauce.
Cities like Memphis, Tennessee, and Austin are standard bearers for BBQ culture. They all have a rich BBQ history and are home to many famous restaurants, festivals and competitions. These great destinations are the gateways for anyone looking to explore the world of BBQ.
Texas
Meat Church BBQ is a Waxahatchie, Texas BBQ restaurant that also offers classes. Tackle methods for brisket, ribs, chicken, and pork, learning the techniques and tips needed for great BBQ. Their credo: “We use only the best quality meats and ingredients, and we share our knowledge and experience to help you become a better cook.”
Leroy and Lewis BBQ is a popular Austin BBQ joint with classes and workshops that cover a variety of topics, including brisket, pork shoulder, and sausage making. Pitmasters and chefs Evan LeRoy and Sawyer Lewis share their techniques and tips for cooking delicious and flavorful BBQ. The pitmasters focus on using fresh, seasonal ingredients and emphasize experimentation and creativity. According to their website, “We want to push the boundaries of what BBQ can be, and we want to share that knowledge with others.” The classes take place at the restaurant’s commercial kitchen and include hands-on instruction, recipes, and plenty of BBQ to sample.
Georgia
Myron Mixon’s Pitmaster BBQ School (Unadilla, Georgia) – Myron Mixon’s Pitmaster BBQ School is a cooking school run by BBQ pitmaster Myron Mixon, who is a four-time world BBQ champion. The school offers instruction in BBQ basics, a whole hog class, and a competition BBQ class. “Our classes are designed to teach you the techniques and secrets of great BBQ,” Mixton says on his website. “We use only the best quality meats and ingredients, and we share our knowledge and experience to help you become a better cook.”
The BBQ Yard Workshop is a cooking school located in Cumming, Georgia, dedicated to BBQ and grilling. Pitmaster and owner Ed Gaile, runs workshops on meat selection, rubs and sauces, and smoking techniques. What makes The BBQ Yard Workshop unique is their focus on hands-on learning and their small class sizes, which allows for personalized instruction and plenty of opportunities to ask questions. They also offer custom classes and private events for groups of all sizes.
Multiple Destinations
Backyard Pitmasters classes, held by Brisket U in locations from Colorado to Tennessee, focus on specific meats in a series of modules from lifelong BBQ pitmaster and chef Bryan Bracewell. The course is broken down by meats: BrisketU, RibsU, ChickensU, TurkeyU, SeadfoodU and WildgameU. Learn how to select the right cut of meat and trim, season, and smoke it to perfection. The course includes detailed video tutorials, recipes, and a community forum where students can ask questions and get feedback from Bryan and other students. What makes BrisketU unique is its focus on community and the personal attention that Bryan gives to each student. According to their website, “We’re not just teaching you how to cook brisket, we’re building a community of BBQ enthusiasts who are passionate about great food and great company.”
BrisketU operates in Atlanta, Austin, Bryan, Texas, Chattanooga, Tenn., Denver, Dallas, Fort Collins, Colo. Fort Worth, Houston, Nashville and San Antonio.
How to Get There
It’s best to check flight and lodging availability before registering for any class or workshop. These workshops are stellar experiences lead by award-winning BBQ pitmasters, so it’s best to book early since some of the class sizes are limited.
Please drop us a line if you attend any of the workshops listed above, or if you have a topic you’d like us to cover. We love hearing from you.
