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Barbecue University™

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.

Barbecue University

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.

Palmetto Bluff - Fishing Saltwater

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.

Barbecue University™: where the only marks you get are grill marks. Space is limited, so please click here to sign up today.

THE 2021 BARBECUE UNIVERSITY ™ MENUS

Day 1—THE GLOBAL GRILL

Cocktail: Limoneiro
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
Blue(berry) balls
Grilled vegetable frittata
Chesapeake crab boil (over a wood fire)
Smoke-tisserie chicken
Big bad beef ribs
The Raichlen stuffed potato
Strawberry rhubarb crisp
Sugar Cane Shrimp With Spiced Rum Glaze

Day 3—SMOKE AND FIRE

Cocktail: Dragon’s breath
Tiki beef kebabs
Buffaque shrimp
Grilled salade nicoise
Tea-smoked chicken
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
Dessert quesadillas

Dragon's Breath Cocktail


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