CBBQA Class March 7, 2009
From CBBQAwiki
THIS CLASS IS SOLD OUT...THANK YOU FOR YOUR SUPPORT.
Contents |
When
Saturday March 7, 2009
9am til 4pm
Where
Casa De Fruta RV Park
10021 Pacheco Pass Hwy
Hollister, CA 95023
Limited number of RV spaces have been reserved for Friday and or Saturday night stay over, please request a space on your application if you would like to camp over Saturday evening.
Spaces for Students of the class will go $35 per night. Please note on your payment application if you are interested in a space. We will contact you about details and availibilty.
Class Info
The California BBQ Association is a non profit organization that fund raises for California Children's Charities through paticipating in Barbecue events such as contests and cooking classes. This CBBQA educational program is dedicated to promoting the art of Low-n-Slow Barbecue. This year’s first one day class, "An Introduction to Authentic Barbecue", caters to the backyard novice chef, and will be scheduled from 9AM-4PM on March 7, 2009 in Hollister, California. Many of our CBBQA veteran competition Pitmasters can trace their roots back to the early days spent practicing on their own backyard grills and smokers. Its where the love for the art of Low and Slow BBQ was born---cooking for family and friends.
Class guidelines: We have the most experienced pitmasters in the area coming to help conduct 4-5 classes throughout the day. They will be showcasing their favorite Low and Slow BBQ skills, how tos, recipies and BBQ tips. Get a 2009 jumpstart and cook like a pro at your next outdoor party.
Students will not be required to bring a cooker, instead our expert instructors will demonstrate as they explain each step by step. A take home Class packet filled with course recipes and techniques will be provided.
No recording devices will allowed.
This class will be held rain or shine—No refunds. There is an indoor facility on the grounds where the class can be moved to in case of rain.
Class Schedule
*9:00am
-Welcome to CBBQ-U with the President of the CBBQA
*9:15am
-Brisket, a Texas BBQ Tradition with Larry Hill.
*10:00am
- Pulled Pork, an American Classic with Harry Stewart.
*10:40am
- All about Backyard Chicken with Ric Gilbert.
*12:00
-Break
*12:15pm
- Tri-tip...A California backyard Favorite with Frank Boyer.
*1:00pm
- Championship Quality Ribs in your own backyard with Harry Stewart.
*2:15pm
- Dutch oven cooking with Leonard Sanders.
*3:30
- Class conclusion ceremony with CBBQA BBQ University completion certificates
Instructors
Harry Stewart
Owner of Great American Barbecue in Alameda, California. Harry is an award winning competition cook on the CBBQA circuit as well as a full time restaurant owner/operator. Harry has his smokers going everyday in his business with many a customer singing his praises as one the Bay Area’s best.
Larry Hill
Larry has competed at a high level for the past 3 years attending both the Jack Daniel’s World BBQ Championships in Lynchburg, Tennessee and the American Royal in Kansas City representing the state of California. 2007 California BBQ Association’s Team of the Year Brisket winner.
Frank Boyer
One of the co-founders of the California BBQ Association. Frank keeps his skills sharp by competing each year as the senior member of the Northern California Team members. Frank is a KCBS contest Representitive as well as a Master Judge. Frank was elected to the CBBQA Hall of Fame to reward his longtime service to the Association. 2007 California BBQ Association’s Team of the Year Tri-tip winner.
Ric Gilbert
Ric is veteran competition cook, his well orchestrated team has won several big awards along the way. Ric is also a Bay Area promoter and a KCBS Certified Judge. Ric was elected to the CBBQA Hall of Fame to reward his longtime service to the Association. 2006 California BBQ Association’s Team of the Year Chicken winner.
Leonard Sanders
Owner of Chuck Wagon BBQ in Oroville, California. Leonard brings a different twist to our sport. He is a legend in these parts for his Chuck Wagon cooking skills ranging from Dutch oven cooking to cooking on an open fire. Being another veteran who cooks everyday as an occupation, many a secret can be had listening to this pitmaster while he works.
Registration
This class has now sold out. Thank you and see you all in Hollister.
Registered Students
Nick & Mary Pack -Belmont
Armando & Gloria Valdez -Los Altos
Brian Ross –Penn Valley
Mark Barros –Rancho Cordova
Perry Gentry –Bakersfield
Robert Krucker -Cloverdale
Yori Herrera -Cloverdale
Bruce & Sue McCallister -Visalia
Jon Green –Campbell
Jamie Purviance –Foster City
Morris Scheider –South Pasadena
Paul Romeburg (RV) –Santa Rosa
Curtis Michelini –Santa Rosa
Chris & Mary Ann Cave –San Jose
Greg Wright –Bellfower
Ezra Wright -Corona
Tom & Linn Sharp –Oakley
Nate Thompson –Huntington Beach
Clifton Scott -San Jose
Marcus Pena -San Jose
James Allen –Plumas Lake
Bill & Yvonne Souza -Pacifica
Raymond Hester (2)-Los Gatos
Wayne Gresky -Hanford
David Towne -Sacramento
Greg Johnson –Altadena
Randy Moen – Gilroy
Neil Mussallem -Gilroy
Robert Bowles –Live Oak
Jamie Burton -Sacramento
Chris Westphal -San Jose
Ron Henderson (2)-Coulterville
40 Total
Pictures
Class Testimonials
I just want to post up a real quick THANK YOU to everyone involved in putting on today's event. It was a ton of fun and IMHO very successful! Having a broad range of experience and expectations within the student population makes it really tough to teach a class that works for everyone, yet that is exactly what the CBBQA staff did. We had everything from backyard only grillers to begining competition cookers to guys interested in commercial BBQ for their restaurants, and everything in between. And, I heard almost everyone speak of how much fun they had and how much they learned.
Hats off to the entire crew for putting on a top notch educational event.
-J. Burton 03/07/09
We attended the CBBQA BBQ University in Hollister on March 7. We are new to competition but not new to BBQ. This was a basic class but even the most advanced Smoker could have picked up some new tips. The class was well organized and presented. There was alot of good information and the food. How can you beat the samples? The venue picked for the class was great; CASA de FRUTA was great. We told some friend s how we spent our Saturday and all they said: "Wow, that sounded like a alot of fun." I had to agree. Thank you CBBQA for all the hard work for a very informative and enjoyable time.
-Tom & Linn Sharp, Big Pig BBQ 03/09/09
The class organization was exceptional. I appreciated the way the presenters went from buying, preparing to cooking (smoking and grilling) and the proper way to cut the meat to fully enjoying the product of your labor. Great classes and a great bunch of guys. Thanks!
-G. Wright 03/10/09
I can cook tri-tip and chicken all day long, but mastering brisket, pulled pork and ribs are a talent. The Masters of California BBQ gave me the tips I need to go home and practice. I’ve done them all in the past, but not to the quality that I tasted this past weekend. Going to this event makes you want to go home and practice, then someday go head to head with these experts to see where you fit in. I’m looking forward to new and upcoming classes.
-Perry Gentry of Dale Burnhardt’s BBQ Choo Choo 03/11/09
The class was great a lot of info on all meats much needed by us newbies!! CBBQA nicest bunch of folks we met in a long time. Oh did I mention the bbq all of it was awsome good. Thanks again for all the info and please keep us informed of any up coming events, we are very excited to start getting involved.
-W. Souza 3/11/09
I was very happy with the entire class, The venue was perfect. Organized, fast paced, on time. Good literature. Excellent speakers. The best of all was the tasting. Best BBQ I ever had. All of it. Well worth the price.
I would recommend to anyone that wants to do a better job on the grill.
-R. Moen 3/13/09
I want to thank the CBBQA for hosting this course. I had alot of fun attending and learning the different types of BBQ, including Dutch Oven.
Nice touch having the students eat the different types of meats after each class. You kept the pace moving all day resulting in the day going fast.
Was not bored ever during the 6 plus hours. The handbook has alot of good information. Thanks for telling us where to purchase the best meats and going over different rubs. Now I have alot of practicing to do! Thanks again and hope to see you guys at an event soon!
-M. Barros 03/07/09
Your classes were well thought out to give the novice a good start on
how to BBQ. A foundation to build on will help make better BBQ.
I also found the dutch oven class very interesting. Great job.
-J. Allen 03/31/09
