Welcome
Our process is a step by step
approach to improve your barbecue whether you are new to the art of
cooking with smoke or have won trophies. We teach you how to take the
guess work out of cooking. Our Pitmaster class teaches you the “why” behind
each step of the process. Learn the tips and secrets from a Pitmaster who
knows how to teach.
Food TV "Power of Food"
Learn from Grand Champion Pitmaster Konrad Haskins. In addition to winning
BBQ contests all of the US and Canada, he has appeared on TV, Radio and
Newspapers including the Wall Street Journal. Konrad's love of barbecue started
started by watching his Oupa (granddad) cooking whole steers on a spit when he was 5 years old
in South Africa. After a lifetime
of backyard BBQ he started winning contests in 2002 and turned pro in 2003.
His experience includes founding and running Teddy Bear’s BBQ restaurant and
catering company in Monroe, Washington. The BBQ Institute was founded in
2004 and has been teaching classes in Texas since 2006. Students travel from
all over the United States and the world to take our BBQ class. All classes come with tech support
so
you are not alone when you try it at home.
Book Early We limit class size to
25 students.
Konrad with Harry Soo
Click to Enlarge
TLC's Pitmasters show is
great TV for BBQ.
Harry Soo started with a BBQ Institute Pitmaster class
(2006) and also took
our competition class (2008) which help him clinch the 2008 California rookie of the
year award. On the
"Inside The World of Championship Barbecue" DVD you can
watch Konrad cook against Johnny Trig and Chris Lilly at the American
Royal Invitational.
We are always adding dates
check here
email
Konrad or
call
TX (512) 692-6855, WA (425) 280-3762, CA (310) 691-5227
Updates
Houston (Katy) Texas May 1st Added
New England BBQ Class July 10th in
Planning
Gov. Arnold Schwarzenegger
Signing a bottle of our sauce at a BBQ Institute Class
in Sacramento, CA
You
changed my life
(actual title of email)
Konrad,
My buddy and I took your BBQ class about a year and a half
ago in San Diego. We flew out from Phoenix. I come from a
proud Central / West Texas BBQ family but could never quite
get it right. Well, almost two years later and a couple tons
of meat later I am the Pit Master of Smokin Aces BBQ
www.smokinacesbarbeque.com I provide BBQ to a number
local caterers and special events. It is a wonderful thing
to put smiles on peoples faces.
Thanks for everything.
Kevin H August 2008
More
Testimonials Here
This letter dated November 22nd, 2007 from David L. a graduate
of the Institute in response to our Thanksgiving Newsletter.
Hi Konrad,
Nice to hear from you. I have
enjoyed my new BBQ skills more than I ever anticipated. I
took your class last March and have been a BBQing fool ever
since. I've either grilled or BBQ'd every weekend we've
been home since then. I bought a Weber Smokey Mountain
cooker soon after the class and just love it. I have smoked
spare ribs, baby back ribs, pork loins, pork roasts, pork
butts, beef roasts, whole turkeys, whole chickens and
Cornish game hens. I did a whole turkey today for our
family Thanksgiving dinner. I first brined it for a few
days, let it dry a day, then stuffed it with chunked onions,
oranges and celery. A little of your dry rub on the outside
and then into the smoker for 8 hours over mesquite. The
family loved it. As my family paid for my BBQ class fee as
a gift, they are most pleased at how it has paid off. Thank
you for starting me off in a whole new direction in my
outdoor cooking skills.
Happy Holidays to you and
Phyllis,
As Featured in
THE
WALL STREET JOURNAL
"Grill Masters of
the Universe" July 1st, 2006
See our
Press
Clippings Page for more media news
™
