Learn
how to BBQ like a Champion and get ready to dazzle your family, friends,
and neighbors during summer cookouts
Location: Diamond Bar, CA
Times
and Dates: 7:45am-2:30pm (approximately)
Class
Description:
This class is geared
towards applying competition BBQ techniques to your backyard cooking
including food safety, meat selection, trimming, rubs,
injections, mops, sprays, sauces, meat placement, temperature, chemistry
of BBQ, foiling, meat doneness, bark development, smokers, grills,
ovens, wood, and fire control.
In this six-hour
class, you will work side-by-side with Harry to smoke, grill, bake,
and prepare 15 different types of meats and
sides. Sauces and rubs are all prepared from
regular pantry ingredients. Includes an all you can eat BBQ lunch of
half-chickens, thighs, St. Louis style spareribs, Baby Back ribs, Rib
Tips, Pork Butts, Beef Brisket, Sausage, Hot Links,
Salami, and Santa Maria tri-tip.
Our tri tip won 1st place in the
Tri
Tip
Championship Throwdown in 2009 in Santa
Maria, California, the tri tip capital of the world.
Traditional BBQ
sides that will be taught include from scratch classic BBQ beans,
coleslaw, and Harry’s popular Slapilicious cornbread. You will also learn how to prepare Harry’s famous Seared Ahi Tuna
with Maui Onion Dressing.
Each student will
take home a hefty box of BBQ leftovers and sides for your family to
enjoy. In addition, each student will take home a bound copy of SYD BBQ
101 class manual, Harry’s top-secret Slap Yo'
Daddy rub which will be made in class, a souvenir
Black Slap Yo' Daddy
BBQ apron (commercial grade), a frameable certificate of completion of
Slap Yo’ Daddy BBQ Pitmaster Class, and one year of free technical BBQ
support.
Discussion /
Demonstration / Hands-On
How to light a
fire
How to make your
own rubs and sauces
How to prepare
chicken, ribs, pork, brisket, and tri-tip
How to prepare
injections and marinades
Detailed
instructions on cooking methods
Equipment and
Accessories
Overview of
BBQ contests and judging
Cooking
long-haul Brisket and Pork Butts
Cooking
spareribs, St. Louis Ribs, and Baby Back Ribs
Cooking Tri-Tip
Santa Maria Style
Cooking Half
Chickens and Chicken Thighs
Cooking Sausages
and Links
Answering your
grilling and BBQ problems and questions
Certificates and
Conclusion
2012 Class Schedule
Sat, Jan 21, 2012 <FULL>
Sat, Feb 18, 2012 <FULL>
Sat, Feb 25, 2012 <FULL>
Sat, Mar 3, 2012 <FULL>
Sat, Apr 14,
2012 <FULL>
Sat, Apr 28, 2012 - BBQ Island Class, Tempe,AZ <FULL>
Sun, Apr 29, 2012 - BBQ Island Class, Tempe, AZ <FULL>
Sat, May 5,
2012 <FULL>
Sun, May 6, 2012 <FULL>
Sat, Jun 16, 2012
<FULL>
Sat, Jul 21, 2012
<FULL>
Sat, Aug 11, 2012
<FULL>
Sat, Sep 22, 2012
<FULL>
UPDATE 3/14/2012
- I'm so sorry that my classes are full through Sep.
I'm waiting for
my October to December BBQ calendar to firm up
before I add more class dates. If you
would like to be notified when class dates are added,
please fill up this
form and mail it. No payment is needed at
this time. Thank you for your
understanding.
Registration
Each class is
limited to 14 students, as this is a hands-on class with one-on-one
guidance. Cost of each class is $349 per person. Classes fill up 2-3
months ahead so please send in your form and payment to save your spot.
A class spot cannot be saved until your registration and check has been
received. Checks are deposited 2-3 weeks before class. Once your
registration has been received and a spot is still open for that
particular class, we will send out an email to confirm your spot.
Please contact us if you have sent out a registration & payment and have
not received any email from back from us. Subsequent emails will be sent
at the two-week, one-week, and three days
before class mark with special instructions and class address.
If you
are purchasing a class as a gift for someone,
please write "Gift Certificate" at the top of your registration form.
Once I receive your payment in the mail, I will email you a
certificate that you can print and present.
This is how Jenn gave her gift to her husband. Awwww . . .
Time
Class runs from
7:45
am - 2:30 pm (arrive 7:45; we start promptly at 8:00; lunch around 1:00;
conclude with certificates after lunch). If you're flying in, please
note that my class may not end until 3:00 pm or later because BBQ is
ready when it's ready and can't be hurried. Consequently, please don't
book flight too tightly. You won't want to miss out on the final
product and wrap up portions of the class.
Cancellation
Policy
2
weeks before class - Full Refund
1
- 2 weeks before class - 50% refund
Less than 7 days before class - no refunds (as I have purchased all
meats and materials for the class)
Note: All
information and pricing subject to change. Please check this page
for latest updates
Additionally, we have 50+ five star reviews on
Yelp . . . (please check the filtered reviews as they
"disappeared" into the filtered area. Coincidentally, a
Yelp salesperson called me to advertize and I declined.
Hmmm . . .)
Better
than 20 BBQ Books I own
Instructor knew and told every aspect of BBQ process. I plan to
be a Pro and now know what to do to win
One of best classes I have taken
I am a Certified BBQ Judge and have taken several classes
including some in the Mid-West. This ranks way up there as one
of the best I have attended
Worth
the plane trip
Well worth even with my flight, hotel, and rental car.
Best BBQ class I've taken. Period
Very
Satisfied
I was very satisfied. Class was a 10+
Comprehensive coverage
Everything from how to light a fire, cut of meat, to where to
purchase meat was covered. Excellent
Hands
on, fast timeline and speed
Hands on approach was very useful. I can remember what I did.
I now want an advanced / competition
class
Wonderful
I am so happy I learned a lot of techniques. Class was
wonderful. Keep up the good work
Tremendous
Value
Great food. Great techniques. Great presentation and course
book. I got my money worth and more
Everything
was demystified
Everything was clearly explained and why certain steps were
needed. Techniques were well described in detail
Humble and Positive
Instructor was very humble and positive. Topics were presented
graciously taking into account diverse opinions regarding what
constituted the correct technique
Excellent Class Manual
26 page class handout was very well done and the review and
summary portions were excellent
Spectacular
First class instruction. Very organized.
Thanks wife
After my so-so BBQ for many years, my wife surprised me with
this amazing class. No longer mad at her for sending me
Amazingly delicious BBQ
Easy to understand instruction. Very helpful for BBQ beginner
Well done for all levels
Class was very done for all levels. Would be interested in
a competition class in the future
Hands on works very well
Hands on approach works very well. Informative and good pace
Answered all my questions
Good pace. Very informative
Want to take it one more time
Had a great time. So much to learn.
Very good class.
One up on my BBQ buddies
My BBQ buddies are in for a big surprise when they taste what I
learned. I'm not telling I took Harry's class
Loved
the food
Very informative. If possible don't eat too much. I loved the
food and ate too much and got sleepy
Already knew how to BBQ
Thought my BBQ was pretty good. Damm. Until I ate
his. Great class. Learned a lot
Secrets and Tips Provided
Learned a lot. Special tips and secrets provided by Harry
Good Pace, Good Handouts, Good Hands On
Very organized. Very informative. Harry has great
presentation skills. Very confident.
I am glad I came
Everything was delicious. Class was very well organized. Great job.
Gifted teacher and communicator
Gifted teacher and communicator and I am
really glad I attended the class
Best thing I have ever done
Single best thing I have ever done! I have attended other
cooking classes which have paled by comparison
Very easy to understand
Nice pace. Not too many students even with full class made it
easy to see everything
Class size was perfect
Perfect class size to perform hands on activities and to watch
instruction
Loved the small group size
Very informative, simple, and very well taught!
Proud of my Pitmaster certificate
Spent $25,000 on my outdoor kitchen and grill and still cannot
cook. After class, I'm now a confident Pitmaster.
Thanks Harry!
Easy to follow
Very impressed overall. It was great to learn all the different
meats cooked in class
Fantastic end results
Fantastic end results which we ate for lunch. I cannot
believe I cooked all that wonderful BBQ with my fellow
students
Long way but really worth it
Drove 500 miles for this class. Learned so much. I
am ready to impress
Clear explanations
Clear instructions and explanations whenever students asked for
clarifications
Beyond what I expected
Above and beyond what I expected to be honest for this wonderful
birthday gift I received
