Next Class:  March 28th 10am-2pm @ GFS Marketplace in  Murfreesboro.

Chicken and Pork - Boston Butt 101- class fee $25-   Includes lunch and instruction that will cover years of knowledge you get in one day!    Email for info on reserving your place! Jeff@lightmyfirebbq.com

(Private in depth, one on one classes are available email for details)

BBQ Cooking Class 101

What you will learn:

Chicken

• How to prep a whole Chicken and thighs
• What is a brine and it’s use in keeping poultry moist
• How to know when Chicken is done?
• How to know when chicken is done, use of a digital thermometer- your best friend in BBQ!
• How to cut a whole chicken
• Tasting of finished product for Lunch

Pork - Bone In Boston Butt

• How to prep a bone in Boston butt- is it from Boston and is a butt? hmmm
  
• How to make an injection for added flavor
• Meat glue for your rub to stick to the meat
• The built in thermometer of knowing when it's done and using a digital thermometer
  
• How to pull the pork when it's done- hand pull, chopped, slice
  
• Tasting of finished product for Lunch

Ribs

• Different types of ribs- Spares/Baby Backs
• How to prep them- cut down Spares to St. Louis Cut
• How to make a marinade for ribs
• Meat glue for your rub to stick to the meat
• How to Know when ribs are done, use of a digital thermometer- your best friend in BBQ!
• How to cut ribs- One bone or Hollywood style- 2 bone
• Tasting of Finished product for Lunch

Brisket

• How to prep a whole brisket
• Different grades of meat - Select, Choice, Prime
• Cooking the flat vs the point/butt of the brisket
• Meat glue for your rub to stick to the meat
• How to know when Brisket is done, use of a digital thermometer.
• How to slice a brisket against the grain or with?
  
• Tasting of finished product for Lunch

Added bonus:

Hot Dog- all beef

• Is there a difference from all beef to the other mixed variety?
  
• Does temperature really matter in a hot dog? It;s just a dog right?
• When buying hot dogs what does 8 to 1, 4 to 1 mean?
• How to know when your hot dog is done, use of a digital thermometer- your best friend in BBQ!
• Tasting of finished product for Lunch

What else will I learn in any of the above classes:

• What is the difference between grilling and barbecuing?
• How to make a All purpose rub- 5 stages: Salt, Sugar, Appearance, Heat, Flavor. Portions of a rub 33% method.
• How you can use a small grill as a smoker  using the indirect method on a Grill
• Basic instructions on using a 9ft Smoker, vertical smoker and small grill
• Discussion on the various types of grills/Smokers- Pellet smoker, Big Green Egg ceramic grill/smoker, In direct gas grills- is that cheating?
• Types of wood to use in smoking. 

Classes cover two meats- ribs/chicken  or pork/brisket .  Added bonus cover the most misunderstood meat of all- The Hot Dog!

Classes run from 10a-2pm in Murfreesboro or can be at your location if 5 or more are signed up- a kitchen will be needed

Cost for class is $50 per person- Spouse Free!   Includes a catered meal of the meats covered and a sample rub made during the class

Private in depth one on one classes are available- email for details

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Give Jeff a call at (615) 582-5668 or send an email to Jeff@LightMyFireBBQ.com  for more information.