Saskatchewan's first Southern BBQ Class

What an awesome weekend... seriously. The weather was beautiful and warm, our guests were enthusiastic and actually interested in what we had to say! We had two classes sold out, 25 students each. Regina is serious about BBQ! We covered all the basics of cooking the 4 competition meats - pork butt, beef brisket, pork ribs, and chicken. We talked about cookers, rubs, sauces, and slathers. We even chowed down on some of our grub. We didn't leave anyone in the "Meatal" position (Thanks Brian for that one...) but people were definitely moving a bit slower by the end of the afternoon! Students were able to take home some product (sauces, rubs, etc) from each of the instructors to get started right away. I heard from one attendee who cooked the best chicken ever the next day... All it took was indirect heat, brining, House of Q "House Rub", and Apple Butter sauce. Easy stuff.

Talking about smokers...


The meats for the weekend were provided by Butcher Boy Meats on Park St - these guys are my primary source for competition and catering and the service is second to none.

Special thanks to Savour Life Magazine for presenting the classes!

And more thanks go to JB's Sausage Making Supplies for graciously hosting the classes... A perfect venue.


Listening to questions from the group...


Finally, a big Thanks must go out to Brian Misko from Vancouver's House of Q for making the long trek across half of the country to help teach the class. It was interesting (having never cooked with one another) to discover our different philosophies and opinions on everything... live in front of a class. Fortunately it just helped us communicate that there is no single best way to do this stuff... it's really just about putting meat on the fire, with indirect heat, and waiting for the delicious results.

Tasty lookin' chicken on the Louisiana Grill


Finally, a look at the CTV news clip, which was played across Canada.