BBQ University™ 2021 – Menus Revealed!
As the sun rises over the May River in Bluffton, South Carolina, we’ll be firing up our grills and smokers for 2021 session of Barbecue University™—June 17 through 20—just in time for Father’s Day.
And what a menu we have for you this year—with electrifying recipes inspired by the new season of Steven’s Project Fire TV show and his sizzling new book, How to Grill Vegetables—both launching in May!
Expect the unexpected: from wood fires to caveman grilling, from hay smoking to reverse searing. Think grilled avocados with salbitxada (Spanish grilled vegetable sauce). Think Lowcountry oyster roast and spicy Korean short ribs. Think hickory-smoked whole beef tenderloin, a wood-fired crab boil, and smoked strawberry-rhubarb crisp for dessert. Plus grilled citrus sangria and smoky dragon’s breath cocktails to slake your thirst.
As always at Barbecue University™, YOU do the grilling and smoking under Steven’s supervision in our Covid-safe outdoor kitchen, with more than two dozen smokers, grills, and wood-burning ovens.
You can’t beat our new location: the luxurious Montage Palmetto Bluff Resort in the heart of the Carolina Lowcountry, where students stay in stylish rooms in the inn or romantic cottages in the village.
Yes, the three-hour classes, followed by lavish lunches, are intense, but you’ll have plenty of time off to enjoy Jack Nicklaus signature golf, fishing, boating, and more on the resort’s 20,000-plus acres.
Your instructor is global grilling authority Steven Raichlen—the five-time James Beard Award-winner and Barbecue Hall of Famer who wrote bestselling Barbecue Bible cookbook series and hosts Project Fire and Project Smoke on Public Television.
THE 2021 BARBECUE UNIVERSITY ™ MENUS
Day 1—THE GLOBAL GRILL
Wood-grilled avocados with salbitxada
Indian grilled cheese kebabs
Grilled wedge salad with smoky ranch dressing
Salmon steaks grilled on a shovel, mustard dill sauce
Salt slab chicken with pepperoncini vinaigrette
Tacos al pastor
Korean grilled short ribs
Tuscan Grilled vegetable platter
Salt slab chocolate brownie s’mores
Day 2—STAR-SPANGLED GRILLING
Cocktail: Grilled sangria
Lowcountry oyster roast
Shrimp grilled on sugarcane
Grilled vegetable frittata
Chesapeake crab boil (over a wood fire)
Big bad beef ribs
The Raichlen stuffed potato
Strawberry rhubarb crisp
Day 3—SMOKE AND FIRE
Cocktail: Dragon’s breath
Tiki beef kebabs
Grilled salade nicoise
Spice-rubbed baby backs with chipotle bourbon barbecue sauce
Smoked beef tenderloin served pit beef style (on Kaiser rolls with horseradish cream)
Grilled artichokes with harissa aioli
Zucchini burnt ends