“I have attended cooking classes and retreats throughout the US and Europe but have never experienced anything like BBQ University—an informal poll of roughly 30 fellow students failed to find even one person who was not blown away and having an awesome time.”
—Larry Olmsted, Forbes
Prime rib steaks. Wood oven lobster. Piri piri prawns. Ribs cured like ham served with mustard seed “caviar.” Citrus-fennel turkey breast. And a Caribbean spiced whole hog in a caja china.
Hungry yet? We’re just getting started. These are a few of the more than three dozen dishes we’ll be smoking, grilling, and spit roasting during the annual orgy of smoke and fire known as Barbecue University™ at the luxurious Forbes 5-Star Broadmoor resort in Colorado Springs, Colorado.
This year, we’re offering two action-packed, back-to-back sessions: June 8 to 11 and June 11 to 14.
Daniel Vaughn, Barbecue Editor at Texas Monthly
Your “professor” is the world’s foremost authority on live fire cooking—multi-award-winning, international best-selling author and television host Steven Raichlen. Esquire calls him “America’s grill master.”
“Like fantasy camp for coalheads.”
—Tim Cebula, Senior Editor, Cooking Light
Each 3-day session kicks off with a meet-and-greet cocktail reception featuring a selection of small plates from the Broadmoor’s 18—and counting—restaurants.
You’ll spend the next three mornings at the Cheyenne Mountain Lodge, the soaring timber and glass “classroom” for BBQ U. (Breakfast is served there daily from 8:00 to 9:00 a.m.) Morning coffee in hand, you’re invited to preview the vast outdoor “burn area.” Take in the gorgeous panoramic views, breathe in fragrant wood smoke and mountain air, and survey the grills and smokers (36 to 40) Steven and the Broadmoor have assembled for your use.
It’s a jaw-dropping collection, from supergrills like Kalamazoo, Fire Magic, Memphis Wood Fire (a ’luxe pellet grill) to Weber kettle grills (including the colossal Ranch model), kamado grills, stick burners, water smokers, and lust-worthy wood-burning Grillworks gaucho grills and Brazilian-style rotisseries.
While preparing the iconic foods of barbecue (the class is very hands-on), you’ll learn the five methods of live-fire cooking. How to light and control a fire. How to harness the flavor-enhancing power of wood smoke in everything from appetizers to desserts. The differences between hot smoking and cold smoking. Several methods for gauging doneness. A new technique for consistently cooking beef to a perfect medium-rare. And much, much more. Take good notes, because the rumors of a test are true!
“Raichlen’s expertise seemed to expand over the three days, or maybe it was that I became more open to realizing the hugeness of all there is to know about grilling, barbecuing and smoking (the latter something I knew nothing about but became somewhat obsessed with by the end).”
—Toni Dash, blogger and BBQ U alumna
Class is always followed by a belt-loosening buffet lunch prepared by the Broadmoor’s culinary staff featuring the day’s recipes. Among them will be:
Afternoons and evenings, you’re free to enjoy the historic Broadmoor’s many diversions—three world-class golf courses, fishing, tennis, spa, shopping, guided jeep tours, hiking, zip-lining, white water rafting, and dining options from casual to white tablecloth. You can also visit the area’s many attractions including the Garden of the Gods; the Air Force Academy; Pike’s Peak; and U.S. Olympic Headquarters and Training Center.
Enrollment is limited to 55 people per session; returning students make up about 25 percent of each class. Attendees have come from as far as Dubai, Singapore, Germany, Colombia, South Africa, Ireland, and Australia.
“Smoke ring-side seats” at BBQ U make a great special occasion gift, whether it be birthday, anniversary, or Father’s Day. It’s a terrific bonding experience to share with a spouse, parents, sons or daughters, grandchildren, siblings, friends, or co-workers. Sometimes, entire families attend.
Classes fill quickly, so don’t delay.
Packages start at $2175 per person based on double occupancy. To make reservations, please call 855-634-7711, or visit the Broadmoor’s website.
As USA Today said, “Where there’s smoke, there’s Steven Raichlen.” Join us in June!