Here at BBQ U, we’ve been called a lot of things. (“Best BBQ experience in the U.S.”—Food Network; “One of the best and most fun experiences of my career”—Larry Olmsted, Forbes.com.)
But none has quite captured the spirit of the school (or made us smile) as a recent story by Senior Editor Tim Cebula in Cooking Light magazine: “Like fantasy camp for coalheads”.
Well, for all you coalheads in our barbecue community, we’re excited to announce the 2015 dates for Barbecue University™ at the fabulous 5-star Broadmoor resort in Colorado Springs: June 3 to 6 and June 7 to 10.
For more than 15 years, global grilling authority Steven Raichlen has shared his vast knowledge of live-fire cooking with barbecue enthusiasts from around the world (our alums hail from as far away as Colombia, Ireland, Dubai, Germany, and Australia). You’ve read Steven’s award-winning, best-selling books (like The Barbecue! Bible and How to Grill) and watched his popular TV shows Primal Grill and Barbecue University on PBS. Now you can learn hands-on, with smoke ring-side seats in three action-packed days with the man Esquire called “America’s grill master.”
This year’s course—Up In Smoke™—is all about smoke and is, by the way, the name of Steven’s newsletter and Steven’s next book). The sweet scent of apple wood smoke in our Kansas City classic baby backs. The powerful aroma of oak smoke in our mustard-rubbed Texas Hill Country brisket. Learn how to smoke black cod and arctic char (and make a killer smoked fish dip). Master the art of smoking steak prior to grilling. Assemble a “fattie” (bacon-wrapped sausage roll); triple-thick bourbon brined pork chops; and even apple pie (yes, with smoked ice cream) for dessert.
And that’s just for starters. Our 2015 menu also includes:
You’ll learn about the best woods for smoking and how to pair their unique flavors with food, from spicy pimento wood—the secret of authentic Jamaican jerk—to pungent take-no-prisoners mesquite. You’ll learn the differences between hot smoking, cold smoking, and smoke-roasting, and of course you’ll learn new grilling techniques to help take your next barbecue over the top.
Best of all, you’ll have the opportunity to cook on the more than three dozen grills and smokers in our collection: jumbo Big Green Eggs. Kamado Joes. Serious offset barrel smokers like the Horizon Marshall. Pellet smokers like the deluxe Memphis. High-tech smokers. Old school water smokers. Charcoal grills like the Weber Ranch (a kettle grill on steroids) and the perennially popular Grillworks Argentinean-style wood burner. And lust-worthy stainless steel “supergrills,” including the Kalamazoo, Twin Eagles, Fire Magic, and more.
Your course begins with a get-acquainted reception hosted by Steven Raichlen and the Forbes 5-Star Broadmoor. You’ll spend the next three mornings at Cheyenne Mountain Lodge, our soaring timber and glass classroom. Take your coffee outdoors to our “burn area” for glorious views of the Rocky Mountains amid our smokers and grills. The intense 3-hour class (very hands-on) concludes with a lavish lunch featuring the day’s recipes. Afternoons and evenings are free to enjoy the Broadmoor’s many diversions—three world-class golf courses, fishing, spa, bowling, casual and fine dining, etc. Or visit Pike’s Peak, Garden of the Gods, and other attractions in the Colorado Springs area.
Barbecue University™ is a terrific experience to share with your spouse, son or daughter, grandchildren, siblings, friends, or co-workers. (Guests can join you for lunch for a modest fee, even if they’re not registered for the class.) BBQ U makes an over-the-top gift for a special occasion—a birthday or anniversary, for example. Just ask our hundreds of repeat students.
But don’t delay: Class size is limited to 55 people per session, and classes fill quickly.
Packages start at $2175 per person for double occupancy. To make a reservation, please call 855-634-7711, or visit the Broadmoor’s website.