For my early birthday present this year, my lovely wife signed me up for something totally awesome. It was the Prairie Smoke & Spice Barbecue Fundamentals class. This was an introduction to the Low n’ Slow cooking methods made popular in the Southern States of America. But gradually, low and slow is coming to the truth north, strong and free. For over a year I’ve been delving into BBQ cooking on my Big Green Egg ceramic grill. I instantly fell in love with smoked food and the amazing results this method of cooking produces. Being the self-starter that I am, I learned everything I know from the Internet and watching YouTube, especially the Barbecue Pit Boys‘ channel. But it was really great to get some first hand instruction in real life. Enter Rob’s Class.
This course is absolutely ideal for the BBQ beginner. Rob takes you through all the various grill styles from Yoder Pellet Smokers to Kettle Grills to Offsets, etc. for low and slow. And, he cooks competition grade food for the participants so you can really experience what great BBQ is supposed to be like. Rob comes across with a humble confidence. He isn’t trying to prove to the BBQ world that he’s “all that and a can of slow cooked spam.” He simply and effectively communicates the knowledge, techniques, and tips and tricks that make for amazing food. The course had the perfect balance of classroom instruction, engaging hands on learning and of course, the best part: eating! Even though it was 5 hours long, never once did I feel like it was lagging or slow. Rob really kept it moving, interspersing the teaching parts with the results parts – us scarfing down some of the best BBQ in Saskatchewan. It was great to watch him prepare and rub down a brisket, and then get to taste the finished product (which was kicked up to notches unknown to mankind). Likewise for the pulled pork, chicken, ribs and for this course, a kettle grill cooked prime rib. Rob showed us the importance of reverse-searing the prime rib for a perfect internal medium rare cook but also some nice crispy bark on the outside too. It was to sooooo good! Everything was simply delicious and I could have indulged in the sin of gluttony repeatedly. 😀
If you want to have an excellent experience and get into BBQ, I cannot recommend Rob’s class enough. He’s a great instructor with a wealth of tips from the BBQ competition circuit and years of experience. It’s the perfect course for the beginner or the person who already loves BBQ and wants to learn more. If you have a carnivorous BBQ fan in your household and are looking for a perfectly unique gift for her or him, be sure to sign up for the next class. For the proof is, like they say, is in the
I’ve been marinating two ginormous steaks for a few days in the fridge. They were dry rubbed and then put into foodsaver bags to suck all the air out. The vacuum process opens up all the pours in the meat beautifully and allows the rub to work its magic. Pure awesomeness results! Then, you apply the meat to the grill. Sear it directly on the coals both sides, then retreat to indirect heat for the rest of the cook. Medium rare at the 135º and it’s super delicious! 😆 I also did some southwest roasted potato fries on the propane grill. Can you smell that? That smells GOOD! 8)
After din din, I was able to catch three of Ethan’s moods in a row. heheheheehhe……..