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Back to School with Barbecue University™

UP IN SMOKE
Back to School with Barbecue University™
September 4th, 2013
 

Dear Up in Smoke Subscriber,

Laptop? iPad? Smartphone? September is back to school month, of course, but the checklist of essential school supplies has changed a lot since the name “Raichlen, Steven” appeared on a class roster. Believe it or not, there was a time when the word “tablet” referred to a pad of lined paper.

If this time of year makes you nostalgic for school, enroll in the learning adventure of a lifetime—Barbecue University™ at The Broadmoor—for one of our May/June, 2014 sessions.

You may remember the old song about school days:

Reading and writing and ’rithmetic
Taught to the tune of a hick’ry stick…

Well, Barbecue University™ is all about hickory sticks. And apple wood and cedar planks, too.

Accept the challenge, and we promise your school supply list will be short: Bring your curiosity, your enthusiasm for live-fire cooking, and a hearty appetite. BBQ U will provide everything else—the tools, fuels, and more than 30 grills and smokers to help you take your barbecuing and grilling skills to graduate level. And talk about classrooms! Our students start class in an indoor amphitheater with state of the art video and do their “lab work” in a vast outdoor burn area with dramatic views of Colorado Springs.


Photo courtesy of Rob Baas, class of BBQ U 2013.
In case you’ve been playing hooky for the last decade, Barbecue University™ is the 3-day workshop I teach annually at the luxurious Broadmoor resort in Colorado Springs. (Think of it as parochial school for people who’ve found barbecue religion.) Our students come literally from all over the world, with a large percentage of repeat students reluctant to cut ties to their alma mater. Each year the menu is different and these were some of the recipes the BBQ U class of 2013 made this past summer:

There is no homework, no summer reading list (beyond my book Planet Barbecue! and my Barbecue! Bible cookbook series), but as at the Harvard Business School, class participation is essential. And yes, we do give a final exam on the last day of class, but in my 15 years of teaching BBQ U, no one has failed it.

The course is very hands-on (everyone cooks) and no matter how much you think you know about grilling and smoking, you will learn something. You will come home with many recipes you are dying to make, and you will likely be the most popular backyard cook in your neck of the woods – for years to come.

Larry Olmsted, Forbes.com
Barbecue University™ alumnus

 

The theme of our 2014 curriculum is Adventures on Planet Barbecue™, focusing on the most eye-popping recipes and jaw-dropping techniques from around the world’s barbecue trail. You’ll master the ABCs of global grilling. A for Australian shrimp on the barbie. B for Balinese roast suckling pig. C for Caribbean cabrito. And so on.

We’ll also give you a refresher course on the icons of American barbecue, from Memphis dry ribs to Texas brisket to Carolina pork shoulder.

As for the “new math” at BBQ U, you’ll learn:

  • The 5 Methods of Live-Fire Cooking
  • The 4 Ways to Determine When Food is Done
  • 3 Techniques for Grilling Fish Without it Sticking to the Grill Grate
  • 2 Ways to Make a Rub
  • The 1 and Only Recipe You’ll Need for Spit-Roasting a Whole Prime Rib

Barbecue University™ at the Broadmoor, a Forbes 5-Star and AAA 5-Diamond resort, is not only an education-enhancing activity for individuals: It’s also a great program for husbands and wives, fathers and sons, mothers and daughters, friends, co-workers, etc. It also makes an unforgettable gift for a special occasion. Classes fill quickly, so register without delay.

Barbecue University™. Where the only marks you get are grill marks. The details:

  • Packages start at $2,100 for three nights based on double-occupancy.
  • For more information, go to the Barbecue University™ page on BarbecueBible.com where you can also check out a student’s perspective of BBQ U 2013, as well as get details on how to make a reservation.
  • You can also reserve directly with The Broadmoor by calling 855-634-7711 or going to The Broadmoor’s website.

PLUS! DON’T MISS THIS:

Yours in righteous grilling,
Steven Raichlen

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