BARBECUE UNIVERSITY ANNOUNCEMENTS
Dear BBQ U alums and future students:
After 12 great years at the Broadmoor, Barbecue University will be moving to an exciting new location in 2020. We’ll announce the new hotel and dates this fall. In the interim, if you’d like more information, please send an email to: email@example.com
See below for 2019 BBQU information.
The BarbecueBible.com Team
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
Jamaican jerk brisket. Wood oven lobster mac ’n cheese. Montreal smoked meat. Korean pork sliders with Asian slaw. Lone Star poppers. Caveman corn. Grilled watermelon salad. Chocolate brownie s’mores with bourbon and bacon. Smoked martinis.
Hungry yet? We’re just getting started. These are just a few of the more than three dozen dishes we’ll be smoking, grilling, and spit-roasting during the annual bacchanal of smoke and fire known as Barbecue University ™ at the luxurious Forbes 5-Star Broadmoor resort in Colorado Springs, Colorado.
Dates have just been announced for two action-packed, back-to-back sessions: May 23 to May 26 and May 26 to May 29.
Your “professor” will be 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.”
The theme of BBQ U 2019—“Smoke and Fire”—pays homage to Steven’s books, Project Smoke and Project Fire as well as his latest, The Brisket Chronicles, which is scheduled for release in mid-May 2019. In fact, this year’s tuition includes a copy of The Brisket Chonicles (or another title if publication is delayed for any reason).
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 many of the Broadmoor’s 20 restaurants, cafes, and lounges.
You’ll spend the next three mornings at the Cheyenne Mountain Lodge, the soaring timber and glass “classroom” for BBQ U. (A continental breakfast is served there daily from 8 to 9 a.m.) Morning coffee in hand, you’re welcome to preview the vast outdoor “burn area.” Take in the gorgeous panoramic views, breathe in fragrant wood smoke and mountain air, and survey the more than three dozen grills and smokers Steven and the Broadmoor have assembled for your use.
It’s a jaw-dropping collection, from cost-more-than-your-first-car supergrills like Kalamazoo, Fire Magic, Memphis Wood Fire (a ’luxe pellet grill), Twin Eagles, and others, to backyard stalwarts like Weber kettle grills (including the colossal Ranch model) and Lodge’s cast iron hibachi. There’s a wood-burning pizza oven as well as kamado-style cookers like the Komodo Kamado. You’ll see smokers galore: upright water smokers; electric smokers; offset barrel; and the popular Pit Barrel Cooker. International grilling styles will also be represented—the lust-worthy Argentinian wood-burning grill by Grillworks, and an ingenious multi-spit Brazilian rotisserie by Carson Rodezio.
While preparing the iconic foods of barbecue (the class is very hands-on; everyone gets at least one turn at the grill), 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.
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
Afternoons and evenings, you’re free to enjoy the historic Broadmoor’s many diversions—three world-class golf courses, fishing, tennis, swimming, spa, guided jeep and van tours, bowling, hiking, zip-lining, white water rafting, and numerous dining options from casual to white tablecloth. (The Broadmoor also hosts one of the world’s finest collections of art from the American West.) You can also visit the area’s many attractions including the Garden of the Gods; the Air Force Academy; Pike’s Peak; U.S. Olympic Headquarters and Training Center; the Museum of the American Cowboy.
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.
BBQ U makes 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. We’ve had entire families attend.
Classes fill quickly, so don’t delay.
Packages start at $2425 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 him in May! Enroll now.