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BBQ Cooking Classes

Spring Cooking Classes with Chef Paul Kirk

Chef Paul KirkFor those of you looking for classes on how to cook on your Lang BBQ Smoker® cooker, Chef Paul Kirk will be teaching 2 one day cooking classes in our kitchen in Nahunta, Georgia!

The class is suited for back yard BBQ enthusiasts, seasoned barbeque competitors, and those considering opening a BBQ business (catering, mobile restaurants and other types of barbeque joints).

Paul Kirk CWC, Ph.B., B.S.A.S., also known as the Kansas City Baron of Barbecue, is a seven time world champion and the Barron of BBQ. His School Of Pit Masters one day classes are extremely popular.

The BBQ cooking class will cover the basics of barbecuing Brisket, Pork Butt, Pork Ribs, Chicken, and Sausage. Additional topics covered include; BBQ rubs and spices, cover fire management, BBQ fuels, BBQ sauce, contest presentation.

Class Dates:

April 13, 2012

April 14, 2012

Class Times: 8:00am - 4:30pm or 5:00pm (for both classes)

Where: In the Lang BBQ Smokers® Kitchen: 132 Lang Farm Rd. Nahunta, GA.

Major cross roads are:
Hwy 82 and Caney Bay Rd.

The Farm House Kitchen is one and half miles from the cross roads, and three miles from the Lang BBQ Smoker Plant.

Cost: $300.00

Availability: Each class is limited to 17 persons. Sign up and pay in advance.

Contact:

Kitchen (for class days): 1-912-462-8907
Office: 1-800-462-4629

The BBQ Cooking Class Outline

 

Beginning Barbecue
Barbeque Philosophy
Smoking: What_____ Why_____ How_____
Barbecuing: What_____ Why_____ How_____
Grilling: What_____ Why_____ How_____
Basic Equipment...i.e. tools, etc.:
     The most misunderstood tool
Products to cook with:
     Cookers:
          Which one is the best?
          Functions:
          Design:
Fuels:
     Charcoal: Lump Coal_____ Briquette's_____
     Wood: All types
Contest Presentation:
     Slicing, cutting for all categories of entries.
     Supply list for contest 1st time out.		 Seasoning / relation to different meats
     What does: "to season" mean
Seasonings: Develop and build rubs
     Sugars:
     Salts:
     Capsicums:
     Spices:
     Herbs:
Development of Barbecue Sauces:
Temperatures and what they do
     Cold smoking:
     Hot smoking:
     Barbecuing:
     Grilling:
     Internal temperatures: What – Why – How
Meat Selection and Preparation:
     How to buy—What to look for:
     What to buy and Why—
     Brisket, Pork, Ribs, Chicken, Fish, Lamb