The Secrets of BBQ
(aka "Day 1")
BBQ Fantasy Camp™
Teaching BBQ Cooks from Beginners to Experienced
The Secrets of a Championship Winning Pit Master
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Perfect
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Kansas City BBQ Society |
Class Description
What's Covered , Class Dates , Student Testimonials
, Instructors Bio &
Pictures
We have a very simple philosophy when it comes to
BBQ. When you understand what you are doing barque is just not
that hard complicated or time consuming. Our definition of barbeque
is very simle:
"BBQ meat needs to be tender,
moist and taste great before the sauce is applied"
The BBQ Institute is run by the husband and wife team of Konrad
and Phyllis Haskins of Teddy Bear's BBQ, World Championship BBQ Team,
Restaurant and Catering
Co. They are winners of over 70 BBQ
awards including being
named Grand Champions five times. The have been featured on Radio and TV
and have appeared in newspapers all over the world. If you watch
FoodTV you may have seen them 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 success. This 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 team of
Konrad and Phyllis Haskins, whose accomplishments included being invited to
six invitation only barbeque world championship cook-offs and appearing on two
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.
The exception is our egg class when we only cook on our four eggs (S, M, L &
XL')
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 and Scandinavia) to attend our
classes.
-
If you can find 12 to 25 people interested in a class we are happy to
travel.
Questions? email
Phyllis or
call her at WA (360) 243-0699 or (CA) 310-691-5227
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Day 2 BBQ Class
We are revamping day two class based on
customer feedback and our first place win in the people's choice award at
the 2008 Pacific Northwest EggFest. We have Charcoal, Gas, Pellet and
Egg cookers and use them all in this class.
-
Pizza
Easy pizza on any grill with easy no knead pizza dough
-
Stuffed
Pork Loin
Caramelized onion and roast
garlic stuffed pork loin
-
Appetizers
Stuffed sweet and hot
peppers and mushrooms wrapped in bacon and smoked.
Margarita marinated colossal shrimp and boneless/skinlesschicken breasts
-
Veggies
of the Grill
Quick and delicious geilled veggies to go with BBQ
-
BBQ
Desserts
Grilling fruit and making
desserts including our famous Bourbon Peach Cobbler
-
Scratch
made Buttermilk Biscuits
Quick, easy and melt in your mouth biscuits
Come Hungry!
Class Dates , Student Testimonials
, Instructors Bio &
Pictures
Questions or to make a reservation email
Phyllis or
call her at
WA (360) 243-0699
Internet Security & Safety , Why you can trust us
PayPal does not require you to be a registered user
Pizza Class
This is a 3 hour class covering the basics of cooking
thin crust Artisan Pizza. No prior baking skills are
required. Everything is provided including Beer and Wine.
Everyone will have Pizza to take home that they have made.
The techniques will
work with any BBQ or oven that you can fit a pizza stone in and get to
500ºf. We teach the class with a Big Green Egg as well as cooking
Pizza on Gas and Charcoal kettle..
Class is taught on Monday nights from 6pm to 9pm limit 12
students. We are happy to teach this class at other times for groups
by special arrangement.
Class Dates , Student Testimonials
, Instructors Bio &
Pictures
Questions or to make a reservation email
Phyllis or
call her at
WA (360) 243-0699 or
(CA) 310-691-5227
Internet Security & Safety , Why you can trust us
PayPal does not require you to be a registered user
New
Chicken & Ribs
Learn to cook Chicken and Ribs from
a Grand Champion Pitmaster. This is a Monday evening class for those who
don't have the time to take our all day weekend class. We cover all this
and more in our "Day 1" class. You'll get to make and eat all the food listed below. Doggie Bag Included.
-
BBQ Setup
-
Charcoal
-
Gas
-
Wood Pellet
-
Ceramic Egg
-
How to Make our Restaurant Rub
(Recipe Included)
-
How to make our Restaurant Sassy
Bear BBQ Sauce (Recipe Included)
-
Pork Ribs
-
St. Louis Trimmed
-
Loin/Baby Back Ribs
-
Full Packer Spare Ribs
-
Rib Tips
-
Whole Chickens, Half Chickens,
Parts and Boneless Skinless Breasts
Class is at the restaurant in
Duvall, WA from 5pm to 9pm. Beer and wine are available for purchase.
Class Dates , Student Testimonials
, Instructors Bio &
Pictures
Questions or to make a reservation email
Phyllis or
call her at
WA (360) 243-0699 or
(CA) 310-691-5227
Internet Security & Safety , Why you can trust us
PayPal does not require you to be a registered user
