Pitmaster Secrets of BBQ Class
Since 2004 our original and most
popular class
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Perfect
Score
Kansas City BBQ Society |
Class Description
(For Prices & Dates click on
Dates above)
What's Covered , Class Dates , Student Testimonials
, Instructors Bio &
Pictures
TLC's Pitmasters show is great TV for BBQ. 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.
Harry Soo started with a BBQ Institute Pitmaster class and also
took our competition class the next year to help him clinch the
rookie of the year award.
We have a very simple philosophy when it comes to
BBQ. When you understand what you are doing barbeque is just not
that hard complicated or time consuming. Our definition of barbecue
is very simple: The meat should be moist, tender and have
great flavor before any sauce is added. We teach you the "why"
in each step so you can apply the concepts you learn to any dish
cooked on any cooker. Many successful competition and
professional careers have been launch after taking our full day
class.
"BBQ meat needs to be tender,
moist and taste great before the sauce is applied"
The BBQ Institute is run by Konrad
Haskins co-founder of Teddy Bear's BBQ, World Championship BBQ Team,
Restaurant and Catering
Co. He has won over 100 BBQ
awards including being
named Grand Champions five times. He has been featured on Radio and TV
and have appeared in newspapers all over the world. If you watch FoodTV you may have seen
him cooking in a competition or feeding the troops. The classes are a fun filled day of
learning and eating for cooks of all experience levels. Everyone from
complete beginners to experienced cooks will learn the secrets to
impressive barbeque.
Our small hands on classes are all about improving your
cooking skills and getting the best results with the least effort. If you cook on a simple charcoal kettle, a
big stainless grill or a trailered off-set smoker these classes will help you
get the most out of your cooker. If you don't have a cooker or want to
upgrade we will help you choose one. All classes come with email tech support so
you are not alone when you try it at home.
Our BBQ School is aimed at the backyard
Barbecue cook, although many of our graduates have gone on to almost instant
competition and commercial success. This is because good BBQ is good Barbeque regardless if
your audience is friends and neighbors or experienced Barbecue judges. You
can read testimonials from our happy students here
.
This is a BBQ Fantasy Camp™ for anyone who
loves cooking outdoors. Teaching BBQ cooks from beginners to
experienced the secrets of a championship winning Pit Master. In the
spirit of "no cook left behind" we limit class size to 25 students. This is our most
popular class on the art of cooking delicious meat with smoke, rub and indirect
heat. The class will give you the theory and hands on experience to know what
you're doing and why. Everyone from complete beginners to barbeque fans who cook
everyday regardless of the weather have enjoyed and benefited from this class.
All our students learn new things to take their que to the next level and have
fun doing it. Read our
testimonials to see what our students are saying. We cooks lots of meat so
students get hands on experience and have enough left over to take samples home
to loved ones.
Our championship winning approach is based a
simple repeatable method that does not take a lot of effort or time. We
take our students from the basic of making a winning rub to cooking tender
delicious Ribs, Chicken, Pork & Brisket, all during our 8am to 5pm class. Briskets don't need to
take 20 hours and ribs don't need to take 6 or 7 hours. We've never taken
that long to cook our first place championship winning entries. Chef
Konrad loves quality at a bargain price. He will share with you how to buy
great meat including steaks for less than the cost of hamburger. Want
great steaks for cheap with more flavor than most butchers offer, we'll teach
you how. The class covers both the theory and hands on so students leave
ready to go home and cook great que. Tenderizing tough cuts and cooking
tender cuts to perfection is covered in the class. Our head instructor and
Pitmaster Konrad Haskins has won championships cooking on everything from
Kettles that cost $35 to huge trailer mounted offset pits. At home he
cooks on both Charcoal and Gas and can help you improve your skills regardless
of what you cook on.
This small hands on class is designed for people who enjoy
cooking for family and friends. It is all about successful and stress free
entertaining. Many of the techniques we teach are commercially and competition
proven yet this is not a competition class. It is about how to cook great 'Q, get a good night's sleep
and have fun doing it.
We give you the knowledge and experience so
you can go home and repeat the results with confidence. Your success in cooking
at home is our mission. To make sure you succeed we include free tech support
with all our classes. If you have a question months after the class, just phone
or email us and we will be happy to help.
Taught by the award winning Grand Champion
Pitmaster
Konrad Haskins,
whose accomplishments included being invited to six invitation only barbeque
world championship cook-offs and appearing on three
Food TV BBQ specials.
FAQ
Q. I cook on (Fill in the blank)
will the class cover that?
A.
We have Charcoal, Gas, Pellet and Egg cookers and
use them all in this class. We tailor each class to what students use.
Please contact us if you have a special request.
Q. I'm concerned the class will
be too simple (or complex) for me?
A. We have students from beginners who have never barbecued anything to
award winning competition cooks in the same class. We go through the
complete process from making the rub and lighting the fire to eating the
finished product. See our Testimonials page
for student feedback. A common feedback we get from students is they
thought they knew the basics and we opened there eyes to the basics from the
view point of a grand champion pitmaster.
Q. I'm concerned you won't be
using the kind of cooker I own?
A. Our home base in the Seattle area is equipped Charcoal Kettles,
Propane Grills, Ceramic Egg Cookers, Pellet Smokers and Commercial Smokers.
Our on the road classes at a minimum include charcoal and propane cookers.
Q. Do you have a class closer to
me
A. Two Answers
-
People Travel from all over the
world (USA, Canada, S. America, Europe, Australia and Scandinavia) to attend our
classes.
-
If you can find 12 to 25 people interested in a class we are happy to
travel. See our Custom Class Page
Questions? See our
Contact Us page
TLC's Pitmasters show is great TV for
BBQ. 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.
Harry Soo started with a BBQ Institute Pitmaster class and also took
our competition class the next year to help him clinch the rookie of the
year award.
-
Konrad Haskins is the co-founder of
Teddy Bear's BBQ
World Championship BBQ Team & Catering Co., Founded 2002
-
Konrad founded the BBQ institute in 2004
-
Students fly in from all over the country and the world
to take Konrad's class
-
2008 Outstand Male (Non Veteran,) WA State Dept. Veterans
Affairs for feeding over 30,000 Troops and their families
-
5 Times Grand Champions & Winners of over 100 competition
and military appreciation BBQ Awards
-
Montana State BBQ Champion 2002 & 2003
-
Nebraska
State BBQ Champions 2003
-
Grand Champions & 1st Place Salmon at the
inaugural Pike Place Market BBQ contest 2003
-
Grand Champion at the 2008
Pacific Northwest Efggfest (Peoples choice format)
-
Invited to six invitation only BBQ World Championships
and yes his brought home awards cooking against the best of the best.
-
Featured on three Food TV Specials and
www.FoodTV.com
-
Featured
"Inside The World of Championship Barbecue"
Video & DVD
-
Newspapers
and magazines and on
radio including the Wall Street Journal and the Gothenburg Post (Sweden)
-
FoodTV, Fine Living and W
network BBQ specials
Konrad brought over 30 years of cooking experience to his
new found passion of competition BBQ in 2002. He was an "overnight" success going
from his first contest to winning his first qualifier in 16 weeks.
Konrad's earliest BBQ memory is watching his Oupa (Grandfarther) cook whole
steers on spit at age 5 in South Africa. Since childhood Konrad has
been a serious cook and took care of the families grilling needs as soon as
he was old enough to light the charcoal. In 2000 he bought his first
Pit a New Braunfels offset from Home Depot. That led to a flurry of
modifications that resulted in our most popular website page
Smoker Mods . The back yard
barbecues got out of control. Fifty people would be invited and a hundred
would show up. Thee would be no street parking for a block in any
direction. Konrad got addicted to competition barbecue in 2002 winning
ribbons from day one.
Winning the Montana state championship (his 1st qualifier got Teddy Bear's BBQ invited
(qualified) to the
American Royal Invitational and The Jack Daniel's world championship. At the American
Royal Invitation in 2002 he cooked next to Texas Legend Harley Goerlitz. In
the six invitationals we've qualified for he has cooked next to the likes of
Johnnie Trig (Smoking Triggers), James and Lola Rice (USA Smoke), Mike Davis
(Lotta Bull), Bill Millroy (Texas Rib Rangers) and Ain't Prime to name a
few.
Konrad's first real Texas cookout (grilling and Dutch ovens)
was at a Jeep Jamboree in the Palo Duro canyon outside of Amarillo in 1998.
After cooking with many Texas BBQ legends Konrad's full on exposure to Texas BBQ was as a result of
winning the Pacific Northwest BBQ associations Best New Cook of 2002 award.
The prize was an all expense paid trip to Houston for a BBQ class taught by
Jams and Lola Rice of USA Smoke BBQ team from Hico Texas at the Klose
factory in 2003. Dinner the
first night of the Class was Fajitas cook by Konrad and Guy Fieri before he
became a TV star. He repeated the Montana success adding First Place
Brisket Trophy in 2003.
Turning pro in 2003 meant no more corporate benefits like
paid vacations so life became smoking for profit. That meant a whole
lot less contests from 2004 on. Konrad focused on growing his catering
business which eventually grew in to a restaurant. Teaching is
something Konrad has been doing professionally since 1985 first aviation
maintenance technology and then Microsoft technology as a Microsoft
employee. It was a natural extension of the BBQ catering and
restaurant business to found the BBQ Institute in 2004. Since then Konrad
has taught thousands of students and has been teaching in Texas since
2006. Our most famous visitor was when we were teaching a BBQ class in
Sacramento and Governor Arnold Schwarzenegger stopped for an event at the
same hotel. he stopped at the class shook hand, we took pictures and
he signed a bottle of our BBQ sauce. Our most famous graduate to Date
is
Harry Soo. Harry took our class in Burbank in October of 2006.
Then in 2008 when he was in the hunt for BBQ Rookie of the year in
California we put on a one on one competition class that helped him win the
title.
Konrad is most proud of the award he has received from the
military for feeding over 30,000 troops and their families for the Navy, Air
Force, Army and Marines. The Operation BBQ Northwest story was chosen
from thousands of submissions for one of the two pilot episodes of the Food
TV show Power of Food. In 2008 Konrad was nominated and eventually was
award the 2008 Outstanding Male (Non Veteran) award by the Washington state
department of veterans affairs and the veterans affairs advisory committee.
Konrad has been very successful and teaches competition
techniques. Many of his students have gone on to competition and
commercial success. Konrad is clear that his class is aimed at
improving BBQ skills for backyard BBQ. His advice for people with
money to burn is if you want to get in to Competition BBQ take a class from
someone who has won a lot of trophies recently on the circuit (KCBS, MIM)
you want to compete on. You would be forgiven for thinking that
competition BBQ is as good as it gets. Konrad remembers eating Ribs
with Johnnie Trig cooked by Ray Lampe at the Jack Daniels. Everybody
who ate them loved them and everybody agreed they could not win.
Johnnie made the same comment on episode one of TLC Pitmasters. We
teach the KISS quick and easy method, the restaurant method and the
competition method and let you decide. Our foundation approach is quick and
easy dry rubbed BBQ which is how we produce guaranteed delicious BBQ inside
of an eight hour class format.
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