Canada’s BBQ School

Since it’s such a beautiful weekend, we hope you’re cooking! Share your creations in our group.

We’re on the verge of announcing our 2021 classes. We ran a number of classes in the summer and fall of 2020, and we’ll be continuing our enhanced safety protocols for classes next year. Our protocols and refund policies are here: https://bbqclass.ca/2021-classes-and-covid-19/

Last class of the year, and we had so much FUN!! Don’t worry, we’ll have new 2021 classes posted soon, just in time for Christmas! The PERFECT stocking stuffer for that special BBQer in your life!

Brisket trimming: How to separate the point from the flat

Saskatoon - just one class in 2020, and it’s coming up this Saturday. Sale price in effect until midnight on Monday night. Info and Registration: https://bbqclass.ca//pitmaster-fundamentals-saskatoon-oct/

Alright kids, just in time for the long weekend. It’s the ultimate guide for anybody looking to cook their first brisket. I cover everything in this video, from start to finish. We keep things simple at Canada’s BBQ School. Yoder Smokers Route 83 Knives... https://youtu.be/6fORh7SgvKA

Brisket: Separating the point muscle from the flat muscle. Now that I’m figuring out this video editing thing, expect more tutorials in the future. Thanks to Route 83 Knives for making this job easy! ... https://youtu.be/4I_EUN5Txls

Weve got the knowledge. The experience. The awards. And were ready to share it with you.

We are excited to announce another round of BBQ classes in Regina! These classes are smaller and more intimate than ones weve scheduled in the past, so its important that you act quickly if you want a seat. About 25% of the seats are already filled with people that used their credits from our cancelled classes this spring. https://bbqclass.ca/products-page/bbq-class/

Alright kids, just in time for the long weekend. Its the ultimate guide for anybody looking to cook their first brisket. I cover everything in this video, from start to finish. We keep things simple at Canadas BBQ School. Yoder Smokers Route 83 Knives... https://youtu.be/6fORh7SgvKA

Brisket: Separating the point muscle from the flat muscle. Now that Im figuring out this video editing thing, expect more tutorials in the future. Thanks to Route 83 Knives for making this job easy! ... https://youtu.be/4I_EUN5Txls

Podcast with one of our instructors..... #Firemasters Food Network Canada

AWESOME classes today with our great friends at @toolshedbeer Made some great sausage this morning, and cooked up some KILLER steaks this afternoon! #sausagepa...rty #steak #rmsbbq #bbqclass #yyceats #goodtimes #bbqaf #canadasbbqschool @gatewaydrumsmokers @webergrillsca Ryans Meat Processing Route 83 Knives #omnomnom #maplevortex #icpcanada @ Tool Shed Brewing Company See more

Trimming a whole striploin into steaks: @route83knives

Just some quick shots of the ribs we served to our first BBQ school of the year in a Regina today. Great group, lots of good questions and engagement! These disappeared quickly Gateway Drum Smokers

Classes are back, and just in time for Fathers Day gifts! https://bbqclass.ca/products-page/bbq-class/

WERE BACK, BABY!

When we first laid our hands on Route 83 Knives at the Australian World BBQ Championships last year, we knew they were special. Route 83 offered us some support for our BBQ School, and were now selling these knives online! Check out this amazing contest over at Prairie Smoke & Spice BBQ.

Our episode is streaming now at Food Network Canada! Check out two of our instructors, facing off head-to-head in an epic battle over live fire. John Thomson Eatapedia Rob Reinhardt Prairie Smoke & Spice BBQ... Thanks to Napoleon for the awesome equipment we used on set. https://www.foodnetwork.ca//steak-it-to-the-li/video.html

This week! 2 of our instructors hit major network television! And wouldnt you know it, theyre on the same episode. Tune-in Thursdays at 11 p.m. ET/PT to Food Network Canada to watch Canadas hottest BBQ show: #FireMasters Thanks to Napoleon for supporting the show. Rob & John both cook on Napoleon at home - as well as Gateway Drum Smokers and Yoder Smokers.

Ever wanted to split a brisket in half? You can cook the flat muscle separate from the point muscle. We do it in competition all the time. We recommend you do this only with a big brisket - 16+ pounds. On small briskets with a thin flat, it becomes more challenging to keep it moist during a long cook Why do this? 3 reasons:... 1. You can cook each muscle to the perfect tenderness 2. By cooking the point on its own, you can make some incredible burnt ends. 3. Maybe you dont want 8-10 pounds of cooked meat in one sitting. Have you tried this yet?

Hot & Fast rib clinic

Well take questions! We wont be monitoring during the broadcast, but well answer your comments/ questions later.

Beef Cheeks! Its whats for dinner!

If you caught our brisket trimming video a few days ago, this should give you some indication why we like to trim out that fat vein between the point and the flat muscle.

Brisket trimming!

We have cancelled all classes for the next little while... but, its CONTEST time! Winner gets a rub & sauce pack, shipped anywhere in Canada.... AND, a free seat to a future class! (Up to $200 in value) To enter, post a pic of your best isolation cook from the past week. Winner chosen at random. Share, comment, tag your friends, and fire up those grills! ... Cc Lavatools, who support our classes.

Awesome class today in Calgary, live Fire cooking was highlighted in our Foundations of Fire class! Check out more of our classes at https://bbqclass.ca/products-page/kris-valckx/

Derrick Riches raises a lot of good points in this article. -> What do you think? Are manufacturers setting up customers for failure with their set it and forget it marketing? Tag someone who is shopping for a new grill. ... https://www.derrickriches.com/the-pellet-grill-expectatio/

Its here! Its the most highly anticipated pellet grill launch in history, and were going to test it out! Whos in the market for a pellet grill in 2020? Thanks to Dickson Barbeque Centre - Bloor St for the quick delivery! Weber Grills Canada

Every brisket in our classes is hand-trimmed. Why? It leads to a better brisket. > Is that the only way to trim a brisket? Of course not! There are pros and cons to every scenario regarding brisket. Discuss

Competition pork butt trim, hot & fast style

RECIPE: Grilled Mango Salsa. Perfect for topping smoked chicken, grilled pork chops, or even a topper for pulled pork sandwiches. * 2 large mangoes, starting to ripen. Alice them in half horizontally, parallel to the flat pit inside. * 1 large red onion, sliced into discs 3/4 thick * salt and pepper... * 3 roma tomatoes, chopped * 1/2 cup cilantro leaves, chopped * 1/2 red bell pepper * 2 limes, juiced * 2 green jalapeos, seeds and membrane removed, finely diced Apply oil, salt, and pepper to the following. Grill at high temperature (400 to 500) for about 5 minutes, flipping halfway: * Onion Discs * Bell Pepper * Mangoes Remove these ingredients from grill and cool. Chop or dice all ingredients, and combine. This salsa can be made 1-2 days ahead, which will allow the flavours to combine. Source: Rob Reinhardt, BBQClass.ca Instructor

Whats your favourite cut of steak?

We love spreading the BBQ love! Ill have classes coming up in the New Year in Alberta and BC, stay tuned for details! Theyll make AWESOME Christmas presents for the BBQer in your life!

Who doesnt love bacon?! Nobody here, thats for sure!

Dont miss our group - the perfect spot to learn and ask questions. No question is too simple or difficult! https://www.facebook.com/groups/CanadianBBQ/?source_id=103650271096854

Here are some pictures from some Fall classes held in Ottawa. Sharing our experiences, tips, tricks and making new BBQ Friends is the best!

Most of our 2020 classes will be published by the end of the weekend... Stay tuned! www.bbqclass.ca

Top 5 Brisket Myths! Years of reading bad brisket advice have given us some insight into 5 commandments that are totally false. 5. Quality doesnt matter. BBQ is turning a cheap cut of meat into something tender, moist and delicious, right?. Brisket is no longer a cheap cut of meat. That means its tempting to buy the cheapest brisket. But, quality makes a huge difference. If you want to serve your guests the best, look at the grade. In Canada that means AAA or ...above. You may even be able to find prime or wagyu. With an incremental jump in quality, you will get more fat marbling, which leads to more moisture and flavour. 2. Wrap, wrap, wrap! 9 times out of 10, keyboard jockeys will advise you that your brisket must be wrapped at some point during the cooking process, usually with foil. What people dont realize is that this step is often unnecessary. By leaving the brisket open for the whole cook, you wind up with meat that retains more of its true barbeque flavor.. Are there reasons to wrap? Sure, especially with certain smokers. But dont just assume that its always the best way to cook. 3. Lower and slower: This is a tough cut of meat that takes long time to cook, right? You need 12 to 18 hours at a very low temperatures to produce the best brisket.. Well, thats not true either. There are many, many world class cooks that are taking an 18 pound brisket and turning it into something moist and tender in 4-5 hours. It may not be possible on every cooker, but hot & fast is the new revolution in barbeque. 4. Inject, brine, marinade, rub, wrap, braise, sauce: Have you ever read a recipe that had a lot of steps, so you assumed it must be good? Sometimes simple is best. Theres a reason some of the most famous joints in the world season brisket with just salt and pepper. Try it and youll understand. 5. Cook your brisket with the fat cap up so the fat melts and soaks into the meat - this suggestion is pure scientific garbage. As meat cooks, it drives moisture away - a 15 lb brisket can leave you with 7-8 lbs of meat by the time its done. Most of that is moisture loss. And we know that oil and water dont mix - so its pretty easy to understand that as moisture is leaving the meat, its not sucking in melted fat. So thats it! Whats YOUR brisket question? We can help :-)