"Since my husband took your
class in May (2011), we *haven't* been to a BBQ restaurant - they just can't
measure up to what he can make at home! Best birthday present I ever gave
him in the 31 years we've been married! :)"
Dawn Carter Bowyer on
facebook.com/bbqinstitute December 1st 2011
That's the goal here at
the BBQ institute. People enjoying and sharing great barbecue.
Harry Soo can be seen on TLC
Click to Enlarge
Konrad and Phyllis:
Your fledging BBQ chicken-hat student Harry "pulled" off (pun
intended) his Boss' Day treat on October 16 for his staff. I made
pulled pork (9 hrs to 205F) and sliced brisket (8 hrs to 195F) using
the KISS technique from your class. I cooked it on Saturday and
refrigerated it. I sliced the brisket Sunday night and warmed it in
the company cafeteria microwave before lunchtime Monday. I shredded
the pulled pork before I served it and made the coleslaw just before
serving. I served the meat warmed on a heating pad smuggled into
the building (avoiding the building electrical Gestapo!). Needless
to say with your fool proof techniques, I wowed 30+ of my staff who
now have a renewed appreciation for their boss whom they thought was
just an IT geek! I told them that it's a "unit" test in IT-speak
and I'll have to do another unit test for the chicken and ribs. If
all goes well, I'll be ready to go "production" at a local BBQ
contest. Thanks again for your class and I willl go forth and
spread the yummy BBQ word according to Konrad and Phyllis!
PS Harry was
desperate to win the Rookie of The Year trophy. Konrad has
been there and done that. So we put on a class for one and
taught Harry all our winning tips and tricks. He went on to
win Rookie of the Year and has enjoyed considerable fame success
including starring on
TLC BBQ Pitmasters. Harry achieved his
success through hard work and attention to details.
New Added August 2011
Hey there, Konrad:
Please see attached (Picture). My son is a senior this year at West Point and is
a varsity wrestler. This past weekend, I cooked for the entire wrestling team
and their families to rave reviews. The best comment came from a father of one
of my son’s friends who said, “I’ve had a lot of pork in my life, but that was
absolutely the best, hands down.” The gentleman lives in Georgia. Pretty good
compliment from a Southern boy.
The skills I learned at your class have taken my hobby to a completely different
level. It solidified the foundation of my BBQ skills and I have been honing the
craft ever since. Many thanks for certificate, knowledge and experience.
Saw your post on FB and would love a graduation certificate. I attended the
class you gave last Memorial Day in Rochester, NY – I believe the date was 28
All the best,
Kendall S. August 2011
New Added August 2011
Hope all is well.
Just wanted to pass along a “thank you”.
This past weekend I used the information I obtained from your Grilling/BBQ’ing
held at Dallas/Love Field.
The brisket, pork shoulder, and steaks were the Best I have ever cooked
or eaten (according to my family/friends).
Your methods/recipes were easier to use than our past “traditions”.
I really appreciate you answering the phone calls, e-mails and advice given
since the class.
I cannot wait to put into practice the tips you have given
when my team and I cook at the World Championship Goat Cook-off in Brady, TX.
David V. June 2011
New Added August 2011
The techniques I learned in your BBQ Class made all the difference in my results
at Rochester's Roc City Fest this year. Last year, I placed 76th in a field of
107 competitors. I took your class at the Roc City Rib Fest in Rochester last
year, and this year I placed 12th out of 124 competitors!!! This is our
fledgling team's ("Born To Rub"} best finish, and first ribbon, after three
official contests (but lots of backyard practice on my WSM). Thanks again,
Dave P. May 2011
Click to enlarge
Mike's review of Grilling 101 and BBQ 101 can be found on the
Rambling Madman Blog
Mike K, Burnaby, BC, May 2011
Thanks a lot for the great class I really enjoyed it and learned
alot. Everyone at work has been asking me about what I learned. The thing I have
been asked about a lot is the cabbage you smoked.
I plan to pick up a Smokey Mountain Weber soon and my first
adventure will be the pulled pork. One of the guys here tried out the reverse
searing on steaks last night and could not believe how great it was.
John R., April 2011
"hey great class this pass weekend as always."
"was a great class, I enjoy every minute of it!"
Richard A on
I was in your March 7th class of 2010 in Fredericksburg, TX. Just got your new
year newsletter and thought I would drop you a note and let you know how things
are going. I competed in 3 cook-off’s last year, very busy with kids, and I
ended up with a 1st place in chicken, 2- 4th places in ribs, a 9th in brisket
and a 4th place in fajitas. I have gotten a friend interested in my new hobby
and we plan on doing 8-10 this year. So hopefully more success to come. Thanks
for a great class!
Ian S. Austin, TX, January 2011
Konrad, I entered my
second cookoff since I took your BBQ school in Katy, Texas. It was the Sealy
Fantasy of Lights- a Lonestar Barbeque Society sanctioned cookoff with 31 teams.
We got fifth in all three meats and Reserve Grand Champion. We pretty much used
your techniques, (Secret Knowledge Edited)
I really couldn't have done much better on brisket or chicken- they turned out
very well. But I wasn't happy with the ribs- they were not quite tender
enough...probably could have finished top-3 there if I would have (Secret
We were the little guys that kinda flew under the radar amid the big barbecue
rigs. You can see a picture of your outfit attached. What was really great was
that we had our families there. Our kids were more excited when they announced
our names (four times) than anybody. I am the guy on the right. My buddy Aaron
S. is on the left- he owns the horse trailer.
I want to thank you again. Let me know when you'll be in the Houston area...I
can likely steer people towards your training courses based on our success over
the past few months.
Thanks very much...my best regards and Merry Christmas,
"Southern Waller Meat Company"
Update from Pat May 2011
Konrad, it's great to hear
from you. I did one competition so far this year- my company event as a lead-in
to the Houston Livestock show and Rodeo. Ribs and brisket only. I got first in
ribs out of 15 teams but not top 3 in brisket. We got a great giant trophy for
that...pretty nice actually. (Secret Knowledge Edited) Friends are asking me to
cater. I have done so selectively for up to 50 people for close friends, but not
to make money...just as a favor.
So your school has paid off big-time for me. I'm too busy to get really serious
about competitions, but I plan to do three or four a year around the Katy Texas
The BBQ class was unbelievable. I always wondered if those
classes would be worth the money. Well, your class is worth what you charge
and then some. I have finally smoked a decent set of ribs! I was the toast
of the neighborhood after taking these babies off the rack. Fall off the
bone tender and juicy, just like you taught us in class.
Thanks again for the knowledge of a lifetime!!
Len (July 10th, 2010, Lexington, Mass, Class)
You changed my life
(actual title of
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
The BBQ class was unbelievable. I always wondered if those classes would be
worth the money. Well, your class is worth what you charge and then some. I
have finally smoked a decent set of ribs! I was the toast of the
neighborhood after taking these babies off the rack. Fall off the bone
tender and juicy, just like you taught us in class.
Thanks again for the knowledge of a lifetime!!
Len July 2010
Thanks for friending me on Facebook. I've wanted to pass along my warmest
appreciation since I took your class three years ago. I had known barbecue
before then, but what you taught me opened up a vast landscape of new adventure.
I've practiced with my Weber Bullet nearly every weekend, and have tried a few
alternative recipes for rubs and sauce that I've found in cookbooks by several
I mean this in all sincerity: The recipes I got from you cannot be improved or
compared. The sauce is so good it doesn't need meat, and the relatively simple
ingredients in the rub are just better than anything else I've tried.
My days of experimenting with alternatives is now over; I just can't improve on
what you gave me. I've wanted to thank you again for the knowledge and skill you
put into your craft.
Brian B June 2010
Just finished The BBQ Institute™s
"Day 1 Secrets of BBQ" in Monroe Wa. and had a blast. Learned things not found
on the internet and books and tasted great tasting BBQ. Thanks Konrad for an
exceptional class and well worth the price of admission.
March 2010 on facebook
Comments on the
Forum about March 6th and 7th, 2010
Hi Konrad, it was a real pleasure to meet you and take your class. Last weekend
my wife bought me a new 22" WSM and I really love it. On Sunday I cooked up a
great brisket, some baby backs and a slab of spare ribs. My son comes over
every Sunday for dinner and this time he said in all the years I have made
barbeque this was the first time that it tasted like it was made in a restaraunt.
For him that is a real compliment! I sent him home with 1/2 a brisket and most
of the ribs and 1/2 of your lemon cake.
Thanks again, I got way more than my money's worth.
P.C. March 9th 2010
Just wanted to drop a little note thanking you for a very informative
class. I learned much and can't wait to put this knowledge to work.
Jason M March 9th 2010
I really enjoyed the BBQ Class on March 6th. Great job and lots of good
Tom K March 9th 2010
The class was a real eye-opener. I
already have some of the meat prepped for this weekend, incorporating many
of the new things learned on March 6th. Let's hope I got the good brisket I
think I did!
Thanks again, Konrad!
Mark G March 2010
This letter dated
November 22nd, 2007 from David L. a graduate of the Institute in response to our
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
We went to our 1st cook off this weekend. There were 67 teams. We placed 4th in
Chicken and 5th in Brisket. We made the final table in Ribs but didn't place.
The competition checklist you sent me was very helpful, we took everything we
needed and didn't forget anything. Your classes were very helpful as well as
your advice from when we went shopping.
We got to cook again this weekend.
3rd in chicken
5th in ribs
6th in brisket
Reserve Grand Champion!
You are a good teacher, not bad for my second cookoff.
Thanks for the info on cooking for a large group.
Click to Enlarge
My buddy Todd and I took your Sacramento BBQ class last year. It was great fun
and very informative. I have been practicing and playing with various rubs and
techniques all based on what was learned in that class.
I decided to test the waters on competition cooking at the Smithfield Slammin
BBQ contest and festival in Norfolk, VA April 27/28. It was a KCBS sanctioned
event but also had a “backyard griller” amateur category as well (also KCBS
judging criteria/rules). We only got to do pork ribs and chicken as KCBS meats
and then they also had everyone do turkey (contest provided legs). It was a
great time as we got to meet and talk with teams such as Jacks Old South, Lotta
Bull, Dizzy Pig, iQue, etc.
So…on to the results. We took 2nd place in turkey, 1st place ribs, 1st place
chicken, and 1st place overall (Backyard Griller)!!! Not too shabby for first time out. Oh…I forgot
to mention…We won $1800 in prize money too!!! We used our own homemade rubs and
sauces that were based on what we learned in your class with a few modifications
(like the use of turbindo sugar instead of white in the rub and a couple other
things). We kept in mind what you taught about layers of flavors when picking
and choosing ingredients and studied the handout binder many times.
It was funny as we were definitely the smallest team there cooking on a single
Weber 22” Kettle (chicken) and a small offset smoker from BBQ Galore (ribs and
turkey). I am now looking at either a Fast Eddy or possibly a 60in Lang reverse
flow (thoughts on one versus the other?) as I could barely get 6 racks of ribs
into the offset and would never have been able to also do multiple briskets and
pork butts at the same time.
Anyways…just thought you might be interested in an alumnus of your class, using
what was learned in that class, and winning on their first try in the
competition world. Attached is a picture of us with our winnings.
Konrad & Phyllis,
Click to Enlarge
I took your BBQ class on February 2nd, 2007. I
have got to say wow! I am a guy who had never cooked with charcoal. After
taking your class, I went out and got a Webber Smokey Mountain. I came
home and cooked up some chicken breasts using your methods for my family.
They all said it was probably the best BBQ they had ever had. A couple of
weeks later I cooked a pork tender loin for my family, and once again they
ranted and raved. All of this from an amateur pit master!!!!!
Thank you guys so much for teaching me! I love
BBQing! I am sending this picture just to show how much!
Click to Enlarge
I came to Konrad's class a very
average backyard griller with no experience using a smoker.
Konrad was not only very knowledgeable in his class he was
also very approachable and answered any question without
making you feel bad about how amateur it was. In the 6
weeks since the class I've fed 150 people for Thanksgiving
and Christmas and took some to work and neighbors. Everyone
has given great complements and I have even received quite a
few "best I've ever had" complements. This class
basically escalated me through what would take most
people years of hard knocks BBQ to learn on their own in a
very short period of time. Konrad even helped me in
an e-mail with a question weeks after the class. He's very
Shayne D. Texas
Click to Enlarge
Please feel free to use my success story regarding your classes. You elevated
me to Grand Champion after only two cook offs and the first one was only 1
point out of first. You did one heck of a job!
Best to you and Phyllis
Thanks to you and
your class I have finally been
successful at preparing food on the grill that is edible… in fact, much
better than just edible.
I attended Konrad's class this last Saturday in Kennewick's Ranch and
Home. It was excellent, informative, entertaining and delicious.
Thank you for an enlightening learning experience at your recent BBQ
class in Sacramento. Konrad I was certainly impressed with the BBQ
you prepared (with the classes help), however, the way you went to
plan B when your primary BBQ oven didn't work properly, and kept 10
balls in the air, ribs, chicken, brisket, pork shoulder, pork loin,
etc. etc.. In the mean time kept your classes interest for 8 hours.
First I want to tell you both how much I enjoyed
the day. I learned more that day about keeping things simple and getter
results then ever before. And from any other source. You can read all
the books you can get your hands on but they will not answer questions
as were answered that day. I feel that I will do better from now on
using the basic knowledge that I received that day.
Thanks again for all the tips and great BBQ. It was a pleasure and honor
to meet you and Phyllis.
I had a great time and will recommend the class to my friends.
I attended your class last Sunday and just wanted
to say what a great day it was. I don't know whether I ate more or
Once again, thanks for a great day and ..oh by the way that was the best
darn prime rib I've ever had
... By the way I did my first pork loin Sunday and my family could not
believe how good it was...money well spent for the class
Hey guys I went to your class in ca a few months
ago O lordy now im a barbeque cooking fool not like I wasn't before but
now its even better.... thanks again when are you coming back My father
and I came last time and want to come again
Konrad and Phyllis,
Despite the fact that my jeans no longer fit after this weekend, I
wanted to send a note to thank you for the class. I dreamed about
chuck roll last night!
I have really only transformed myself from a meat burner to a BBQ'er
for one year but am making great progress. The topics that helped me
the most were the temperature control tips and setting up the smoker.
My main problem is that I am one of the nervous cooks that you
describe. I purchased a wireless smoker thermoter which has enabled me
to be neurotic about my smoker and meat temp without having to peek
inside the smoker. I just look at the remote...However, I can really
sense that I am making things too complicated and need to enjoy more
and worry less. Thanks for that!
One last thing - I forgot to have you send me an "official" note
explaining to my wife that if I wanted to make championship BBQ, I
would need a new smoker. Anything you can do in that regard would be
Thanks again. I really enjoyed the class and cannot wait until this
weekend so I can start experimenting. If you ever come to Atlanta,
please let me know. I would love to show you the best BBQ in the city.
[even though it will soon be my backyard (-: ]
Rob Harrison aka Big Hairy Dawg BBQ!
Konrad and Phyllis,
I just wanted to thank you again for the great time my father and I had in
Monroe last Saturday (08-APR-06). It was definitely a fun learning
experience. I can't wait to try out the things I learned. And after the
reaction I got from my wife after she tasted the plentiful leftovers, I am
sure I will be encouraged to try it out soon.
Thank you once again
Just wanted to say both my wife and I loved your BBQ class.
I love what I have cooked after taking your class, and can't wait to try this
recipe!!! (Mitch took advantage of our free tech support and
requested a recipe for prime rib)
Great class this Saturday I was impressed with your style of no stress and
simplicity yet turning out great BBQ. This lesson will help me tremendously
Leon February 4th, 2006 Student
I wanted to thank you and Konrad for a great class that I truly enjoyed. I
look forward to taking another class in the future. Thanks again.....
Best to you and Konrad
Thanks! I had a great time and will be recommending your class to others!
Chris Ballard, President, The Ballard Agency, Inc
Thanks for the class Saturday. I learned a lot and I've already put the
techniques to use and the family, even my most particular eater, was quite
Thanks again, I really enjoyed everything. I will be recommending the class
to my neighbor who bought my old BBQ because the hickory smoke was making him
hungry and he didn't want to keep asking for tastes.
Thank you both for one of the best days I have ever
had, you two were so well informed and fun to be with.
All of us (experienced chefs in our own right) had a
wonderful day at BBQ 101. Even though we thought we
knew everything already you had surprise after surprise
and made for a wonderful day thanks again.
Good morning folks,
I just wanted to drop you a note to thank you for the great class and a
wonderful day of cooking and chatting. I had a ball. It's the first time
I've been able to spend time with people who really know how to barbeque.
One of most important things I learned is to relax. Being your typical
"type A" personality, I see now that I have been making way too much of a
fuss about a lot of things that I didn't need to.
Konrad, I know your ease comes from years of practice and confidence.
Trophies don't come without hard work. I wont be able to match your Q for a
long time. But, I am going to try to emulate your laid back style: not only
to improve my product, but also my enjoyment in cooking it.
The food was terrific. There's a saying, "You can fool the fans, but you
can't fool the players." I found out yesterday that it applies to my
briskets. The people I've served it to have enjoyed it. Sadly though, the
meat has been worlds less juicy than the one Konrad fixed. Now I have
something to shoot for and can practice getting there.
Thanks again from the bottom of my stomach.
I took a class up in Monroe in June. Konrad and Phyllis did a
As posted on the Virtual Weber