|Smokin' Joe's True-Blue Texas Barbecue,
BBQ PITMASTER UNIVERSITY
| If you have a group and
would like to us to conduct a special training class for
A FATHER’S DAY GIFT THAT TRULY KEEPS ON GIVING…
A custom designed “Pit Master” or “How to Roast a Pig” training class
|Give your Dad, Grand Dad, Grad or significant other a Father's Day gift that truly keeps on giving - a custom designed “Pit Master” or “How to Roast a Pig” training class.
Joe Mizrahi, renowned Pit Master from Smokin' Joe's True-Blue Texas Barbecue will teach your Dads everything they need to know to become Masters of their own Pits.
Joe will come to your home with all the tools of the trade.
For the Pit Master class he will bring his mini-pit, samples of the primal BBQ cuts, sauces to taste, the woods and rubs that he uses along with some delectable bits to munch on. In a few short hours Joe will impart the “secrets” that other pit masters tell you (tongue-in-cheek), that “they would give you… but then they'd have to kill you!”
For the Pig Roast class Joe will bring the “guest of honor” and his roaster. You will learn how to prepare and roast a pig to a moist, succulent and mahogany-hued, crispy skin masterpiece.
Using Joe's techniques and simple equipment your dad will be preparing delicious, authentic, True-Blue BBQ or Pig Roasts right out of the gate.
Contact Smokin' Joe Mizrahi for details and to book dates. Prices start at $100.00 per person (for groups of 8-10, smaller or larger groups can be arranged)
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
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 course is taught by
a seasoned Memphis in May Certified
Judge who is a:
Professional with true-grit experience having
cooked competition BBQ at such prestigious events as
the “ International Memphis in May World Championship
Barbecue Cooking Contest ”.
- Barbecue Judge at the world
famous“Jack Daniel's World Championship
Invitational Barbecue” and the
“International Memphis in May World
Championship Barbecue Cooking
Cooking Instructor having
successfully taught classes to home cooks and serious
enthusiasts as on-staff instructor at New York City 's “New School Culinary Arts Program”.
Caterer, the first of his breed in the
Metropolitan New York area, with over 30 years of BBQ
cooking experience and critical acclaim to prove their
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
- 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 the popular Brinkman Electric, Bullet type Water-Smoker.
that you’ll actually be able to use our techniques once
you start practicing and perfecting your craft upon
- We cover the BBQ Fuels, including: Lump Coal,
Briquettes, Wood Logs – Hickory Oak, Mesquite, Wood
Chips, and how to best start and maintain a
- 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
- 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 as your
- 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.
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
|By the end of your class you will: |
- Have tasted truly great
- Have learned the Art of Barbecue and
what it takes to earn the title of Pitmaster.
- 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)
Monster - 6" Pulled Pork