It is that time of year again to announce our 4th Annual Two-Day BBQ Master Class! This year’s class will take place June 8th and 9th at the Weber Grill Restaurant in Schaumburg, IL. No matter what your BBQ skill level is, this is not a class to miss. This two-day hands-on Master Class will cover everything you need to know about beef brisket and pork ribs. You will master the ins and outs of grilling with wood, charcoal and gas and learn the secrets of producing the same authentic BBQ as the great pit masters. From seasoning, trimming and slow cooking your meat to pairing the best beverages with BBQ, we will teach you all the techniques necessary to become a grilling expert!
Here is a run-down of the weekend’s festivities:
· Science of Brisket
· Brisket Fabrication (competition style vs. backyard style, burnt ends)
· Top BBQ Accessories
· Ultimate Brisket Taste Test – Wagyu, USDA Prime, Choice, Select and Certified Angus Beef Choice
Breakout Sessions:
· Brisket Ins and Outs
· Pork Ribs 101
· Alcohol and Beer Pairing with BBQ - Samuel Adams Beers and Sazerac Liquor Company
Our BBQ Master Class will include panel discussions with Weber Grills Head Grillmaster Kevin Kolman, Weber Grills BBQ Experience Manager and Culinary Grillmaster Dustin Green, as well as some of the nation’s top barbecue experts including Duce Raymond of Sweet Baby Rays BBQ/Duces Wild Competition BBQ, Harry Soo of Slap Yo Daddy BBQ and Tony Bunce of Historic BBQ in Lebanon, OH, Meat Scientists from the Ohio State University Department of Animal Sciences and our talented friend, Michael Ollier, who is the Senior Corporate Chef for Certified Angus Beef.
This Master Class will sell out quickly, and trust us, this is not an event you want to miss! The wealth of knowledge and passion this class provides cannot be replicated anywhere else. Barbecue is a lifestyle and we are so excited to celebrate and share the love during this class!
