BBQ PITMASTER UNIVERSITY

Joe Mizrahi, renowned Pit Master from Smokin' Joe's True-Blue Texas Barbecue will teach you everything you need to know to become a BBQ PitMaster. Using his techniques and simple equipment you will be preparing delicious, authentic, True-Blue BBQ or Pig Roasts right out of the gate.
For the Pit Master class Joe will demonstrate using samples of the primal BBQ cuts, conduct a BBQ sauce tasting and judging, discuss the woods and rubs that he uses and provide a tasting of delectable BBQ matched with a craft brew.

In a few short hours Joe will impart the “secrets” that other pit masters tell you (tongue-in-cheek), that “they would give you… but then they'd have to kill you!”

Contact Smokin' Joe Mizrahi for details and to book one of these classes. The cost for the Pit Master class is $185.00 per person. Joe can be reached at [masked] 


BBQ Pitmaster University
The craving for truly great Barbecue has hit a fevered pitch in New York City. This culinary sensation, a staple of the South and the West for years has finally worked its way north of the Mason Dixon Line and the NJ Turnpike, replete with new BBQ “Joints” popping up every day, all over the city. Why travel to them, look for parking and wait on long lines (if the food is any good) when you can now learn the secrets that will make YOU an expert and culinary “Master of the Pit.”

WHO:

Smokin' Joe's True-Blue Texas Barbecue's Pitmaster's University (PU) brings the true Pitmaster's skills back to the “Art of Barbecue”. Our course is taught by a seasoned Memphis in May Certified Judge who is a:

Barbecue Professional with true-grit experience having cooked competition BBQ at such prestigious events as the “ International Memphis in May World Championship Barbecue Cooking Contest ”.
Barbecue Judge at the world famous“Jack Daniel's World Championship Invitational Barbecue” and the “International Memphis in May World Championship Barbecue Cooking Contest”.
Barbecue Cooking Instructor having successfully taught classes to home cooks and serious enthusiasts as on-staff instructor at New York City 's “New School Culinary Arts Program”.
Barbecue Caterer, the first of his breed in the Metropolitan New York area, with over 30+ years of BBQ cooking experience and critical acclaim to prove their expertise.


WHAT:

We will teach the home cook, BBQ enthusiast, the restauranteur looking to add BBQ to their menu or just plain you - “Joe or Jane BBQ Lover”, the following aspects of a Pitmaster’s skills:

We’ll start with a brief History of BarbecueDiscuss the difference between Grilling, Barbecuing and SmokingExplain the Basic Tools and Equipment used in BBQ cooking

Examine and demonstrate How-to-Use a Cooker/Pit, Weber or Water Smoker

Whether you’re a professional or novice, with or without equipment at home - our demonstrations will be presented on the popular Brinkman Electric, Bullet type Water-Smoker.

…so that you’ll actually be able to use our techniques once you start practicing and perfecting your craft upon graduation!

We cover the BBQ Fuels, including: Lump Coal, Briquettes, Wood Logs – Hickory Oak, Mesquite, Wood Chips, and how to best start and maintain a fire.

We will introduce and provide the BBQ meats and teach you with some hands-on demonstration how to buy, trim, prepare and cook: Brisket, Pork Shoulder /Picnic and Baby Back and St. Louis-cut Ribs.

Spices, Rubs and Sauces: as these are truly a matter of regional style and taste we’ll present and let you sample several regional styles, and then we’ll teach you the basics on their preparation… You can decide on a favorite style and then customize as your own!

Low and Slow: Time and Temperature the most important skill to learn to help you produce consistent, quality BBQ. We’ll teach you how to tend your fire to maintain the proper temperature inside your smoker, how to determine the internal temperature of the various cuts of meat and to know when your BBQ is done, as some cuts are forgiving and others, not.

Side Dishes: We’ll discuss the popular ones, including our special “Pitmaster Beans” that cook along side your BBQ in the cooker.

Hold-on, not so fast, it’s taken this long There's lots of other "Stuff" – Like – Life-After-the-Smoker: How to “Hold cooked BBQ”, How to “Pull, Shred and Chop Pork”, How to “Trim and Slice Brisket” correctly and, there's No instruction necessary for Ribs - or are there?!

By the end of your class you will:

• Have tasted truly great BBQ!

• Have learned the Art of Barbecue and what it takes to earn the title of Pitmaster. 

• Have earned an honorary diploma acknowledging your degree of “MOP” - Master of the Pit from your Alma Mater Smokin’ Joe’s True-Blue Texas Barbecue Pitmaster’s University (SJTBTB-PU)

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  • William

    I took this class in 2008 on my birthday....great class and you learn a lot about BBQ..worth the entrance fee.

    June 29

  • D.P.

    I contacted the guy running the course to see how I could sign up, and he told me the class won't be held on the 12th... does anyone know for sure whether this class is taking place or not?

    June 28

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