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the KC Baron of Barbeque

Barbeque School of Pitmasters

as taught by 7 time world BBQ champion
Chef Paul Kirk
C.W.C., Ph. B.,
Order of the Magic Mop, B.S.A.S.

Chef Paul's Righteous Urban Barbeque

Find out if the Baron's pitmaster school is coming to a venue near you!

Sponsored in part by...

This BBQ pitmaster class is taught by Chef Paul Kirk, the Kansas City BARON of BARBEQUE. Chef Paul has won the world championship of BBQ 7 times and has won nearly 400 cooking awards. Previous students of the Baron's class have said Chef Paul can take 3 years off trial and error experimenting on your own. This class is suited for the back yard BBQ enthusiast, the seasoned competitor, or those considering opening a BBQ joint (restaurant).

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Chef Paul demonstrating how he hangs all the meat in his smoker.

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Chef Paul showing the class how to save space by rolling your ribs.

The Baron will cover the basics of BBQing Brisket, Pork Butt, Pork Ribs, Chicken, and Sausage. He will also cover fire management, fuels, BBQ rubs and spices, BBQ sauce, contest presentation, among many other subjects.

Click here to see the one thing Chef Paul will not use when cooking BBQ!

The class outline:

Beginning Barbecue
Barbeque Philosophy
Smoking: What_____ Why_____ How_____
Barbecuing: What_____ Why_____ How_____
Grilling: What_____ Why_____ How_____
Basic Equipment...i.e. tools, etc.:
     The most misunderstood tool
Products to cook with:
     Cookers:
          Which one is the best?
          Functions:
          Design:
Fuels:
     Charcoal: Lump Coal_____ Briquette’s_____
     Wood: All types
Contest Presentation:
     Slicing, cutting for all categories of entries.
     Supply list for contest 1st time out.		 Seasoning / relation to different meats
     What does: "to season" mean
Seasonings: Develop and build rubs
     Sugars:
     Salts:
     Capsicums:
     Spices:
     Herbs:
Development of Barbecue Sauces:
Temperatures and what they do
     Cold smoking:
     Hot smoking:
     Barbecuing:
     Grilling:
     Internal temperatures: What – Why – How
Meat Selection and Preparation:
     How to buy—What to look for:
     What to buy and Why—
     Brisket, Pork, Ribs, Chicken, Fish, Lamb

 

Upcoming Pitmaster Schools

Class Information
subject to change
June 30, 2007
Good Ol' Days Farm,
http://www.goodoldays.com/
Midway, Kentucky
Contact: John Dance
jdance@goodoldays.com
859.873.9520

 September 15, 2007
Slidell, LA
Contact: John Stevenson
jestevenson@charter.net
Phone & fax ---985-6416430
Fax dedicated --985-641-50269

 September 29,2007
Contact: Jenny Harris
Tulsa, Ok
tulsapitmasterclass@hotmail.com
918-269-2228 

Details on the above classes will be posted as they develop. Stay tuned!

If you would like to inquire about sponsoring a pitmaster BBQ class in your area, email the Baron today! The Baron will be in touch soon!

Sponsored in part by:

PRO-PITS Mobile Smokers

The BBQ SHACK

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This BBQ site is a winner of the
TOP HAWG AWARD
May 2, 1999

This website funded by PRO-PITS Mobile Smokers.
This site generated and maintained by The BBQ SHACK.
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All Rights Reserved
Last modified: June 19, 2007 07:08:21 PM