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Smokin'
Joe's True-Blue Texas Barbecue, Inc.
(718) 948-3340
-Home-
BBQ PITMASTER UNIVERSITY (PU)
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Watch
this space for our upcoming class schedule.
If you have a group and would like to us to conduct a special
training class for you...
Please
contact us!
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July 16th, August 19th, 2008
Smokin’
Joe’s True-Blue
Texas Barbecue, Inc.
In cooperation with the
Staten Island Historical Society
at Historic Richmond Town
Presents |
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BBQ Pitmaster
University |
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The
craving for truly great Barbecue has hit a fevered pitch
in New York City. This culinary sensation, a staple
of the South and the West for years has finally worked
its way north of the Mason Dixon Line and the NJ Turnpike,
replete with new BBQ “Joints” popping up every day,
all over the city. Why travel to them, look for parking
and wait on long lines (if the food is any good) when
you can now learn the secrets that will make YOU an
expert and culinary “Master of the Pit.”
Come spend the day at Staten
Island’s Historic Richmond Town,
learn the art and the secrets for cooking authentic
wood-smoked Barbecue from expert Pitmasters; and, as
a bonus, you will enjoy a great meal of True-Blue Texas
Barbecue with all the fixin’s! Smokin’ Joe Mizrahi
proprietor of the 20 year old, critically acclaimed,
Staten Island based Smokin’ Joe’s True-Blue Texas Barbecue,
Inc. will be joined by Stephen Harkavy
long time BBQ buddy and Pitmaster on the grounds of
the bucolic Staten Island Richmondtown Restoration to
teach the secrets of a “BBQ Pitmaster”.
Both Joe and Steve are accomplished Pitmasters and Memphis
in May (MIM) Certified Barbecue Judges; having judged
at both the MIM World Championship Barbecue Cooking
Contest and the prestigious Jack Daniels Invitational
Barbecue Cooking Contest. In addition, Steve is a Kansas
City Barbecue Society Certified Judge and Pitmaster
for the award winning “Fuhgeddaboutit” BBQ Cooking Team.
Come early to explore the Restoration’s
buildings and grounds then settle in for your training,
loaded with practical demonstrations and some hands-on
experience. All of which will culminate with a full
BBQ Dinner, served family-style by period dressed interpreters.
Dinner will include Slow Smoked Beef Brisket, BBQ Pulled
Pork Shoulder, Spare Ribs, Slaw, Pit Baked Beans, Cornbread
and a specially prepared Dessert baked on the open hearth
in a reflector oven made at the historic village.
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The Syllabus
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WHO:
Smokin' Joe's True-Blue Texas Barbecue's Pitmaster's
University (PU) brings the true Pitmaster's
skills back to the “Art of Barbecue”.
Our one-day (that's one-long Pitmaster's day!) course
taught by seasoned Memphis in May Certified
and Kansas City Barbecue Society Trained
Judges who are:
- Barbecue Professionals
with true-grit experience having cooked competition
BBQ at such prestigious events as the “ International
Memphis in May World Championship Barbecue Cooking
Contest ”.
Barbecue Judges
at the world famous“Jack Daniel's World
Championship Invitational Barbecue” and
the “International Memphis in May World
Championship Barbecue Cooking Contest”.
Barbecue Cooking
Instructors having successfully
taught classes to home cooks and serious enthusiasts
as on-staff instructor at New York City 's “New
School Culinary Arts Program”.
- Barbecue Caterers,
the first of their breed in the Metropolitan New
York area, with over 20 years of BBQ cooking experience
and critical acclaim to prove their expertise.
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WHAT:
We will teach the home cook, BBQ enthusiast, the restauranteur
looking to add BBQ to their menu or just plain you - “Joe
or Jane BBQ Lover”, the following aspects of a Pitmaster’s
skills:
- We’ll start with a brief History
of BarbecueDiscuss the difference between Grilling,
Barbecuing and SmokingExplain the Basic Tools and Equipment
used in BBQ cooking
- Examine and demonstrate How-to-Use
a Cooker/Pit, Weber or Water Smoker
Whether you’re a professional
or novice, with or without equipment at home - our demonstrations
will be presented on three of the more popular types of
cookers:
- Our 20 year old “Lang 80” wood burning
Pit, affectionately named “Bertha”; and
- Brinkman Electric, Bullet type Water-Smoker
…so that you’ll actually be
able to use our techniques once you start practicing and
perfecting your craft upon graduation!
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- We cover each of the BBQ
Fuels, including: Lump Coal, Briquettes, Wood
Logs – Hickory Oak, Mesquite, Wood Chips, and how
to best start and maintain a fire.
- We will introduce and provide the
BBQ meats and teach you
with some hands-on demonstration how to buy, trim,
prepare and cook: Brisket, Pork
Shoulder /Picnic and Baby Back and St. Louis-cut Ribs.
- Spices, Rubs
and Sauces: as these are truly a matter of
regional style and taste we’ll present and let you
sample several regional styles, and then we’ll teach
you the basics on their preparation… You can decide
on a favorite style and then customize it to be your
own!
- Low and Slow:
Time and Temperature the most important skill
to learn to help you produce consistent, quality BBQ.
We’ll teach you how to tend your fire to maintain
the proper temperature inside your smoker, how to
determine the internal temperature of the various
cuts of meat and to know when your BBQ is done, as
some cuts are forgiving and others, not.
- Side Dishes:
We’ll discuss the popular ones and prepare our special
“Pitmaster Beans” to cook along side our BBQ in the
cooker.
- Hold-on, not so fast, it’s taken
this long There's lots of other
"Stuff" – Like – Life-After-the-Smoker:
How to “Hold cooked BBQ”, How to “Pull, Shred and
Chop Pork”, How to “Trim and Slice Brisket” correctly
and, there's No instruction necessary for Ribs - or
are there?!
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| By the end of your long day, Dinner
is Served. A time to sit back, relax and unwind
with your fellow Pitmaster recruits and partake in the
day’s bounty! |
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By the time you’re ready to go
home you will:
- Be exhausted!
- Have eaten your fill of truly great
BBQ!
- Have learned the Art of Barbecue
and what it takes to earn the title of Pitmaster.
- Have your own “BBQ Bible” a comprehensive
notebook full of handouts with important, useful information
and inside trade secrets.
- Have earned an honorary diploma acknowledging
your degree of “MOP” - Master of the Pit from your
Alma Mater Smokin’ Joe’s True-Blue Texas Barbecue
Pitmaster’s University (SJTBTB-PU)
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WHERE,
WHEN and HOW:
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The
Monster - 6" Pulled Pork Sandwich! |
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Updated November 10th, 2008
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