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1:46
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Grill Master University takes the time to sit down with Myron Mixon of Jacks Old South Competition Bar-B-Que Team. Some might call Myron the most winningest man in barbecue, thanks to his many wins in barbecue competitions over the years. There’s a reason he was inducted in the Barbecue Hall of Fame in Kansas City in 2013; he’s won over 200 grand championships and he’s taken first in the Whole Hog category at the World Championship in Memphis four times.
10 Jul 2019
37
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3:22
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In our next segment, we took some time to interview Dylan Lipe of Grilla Grills and Blackwood BBQ. Dylan is the owner of several restaurants in Chicago, Illinois, as well as a food truck in Denver, Colorado. Throughout his career, he’s been featured in many Chef magazines and has earned many awards, including KCBS and MBN competitions. He’s always been inspired by the way that food can create personal connections between people who started out as complete strangers. He’s traveled all over the world, developing and refining his cooking techniques. He has a true passion for the pit and all things barbecue, and it really shines through in his food. The thing he loves most about BBQ in general is the familial atmosphere. Everyone gathers around the pit and the fire, coming together to enjoy a meal together. It’s a very old school cooking method – an early man thing – but somehow it’s still so relevant today despite all our advanced technology.
8 Aug 2019
66
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2:08
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we took some time to chat with Kyle Storms from Nashville, Tennessee. Kyle talks about his love for barbecue. The best part about it is that BBQ is that it’s an experiment that you get to eat. Along the way, you make friends with other BBQ enthusiasts, sharing new recipes and trying out new things. Every time you make a new BBQ recipe or try out a new grilling technique, you get to eat the results of your experiment!
9 Aug 2019
54
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2:37
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we sat down to chat with Pedro Gonzales of the Memphis Latin Porkers. Pedro is from Venezuela, and he’s the head cook for the Memphis Latin Porkers team. They’re currently the only Latin team that competes in Memphis in May. They started competing in 2016, and this team of Latinos is proud to represent their Central and South American origins. Their goal is to provide an opportunity for the Latino community in Memphis to become more integrated, bringing their traditions and integrating them with Memphis cultures. They’re looking to create a culturally-unified Memphis, and they hope to bring everyone together through the family community created by barbecue.
9 Aug 2019
26
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2:11
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In our latest interview, we sat down with Ray Lampe of Dr. BBQ in St. Petersburg, Florida. Dr. BBQ is the name of Ray’s team, but it’s also his nickname. There’s a reason that Ray was inducted in the American Royal Barbecue Hall of Fame in 2014. He’s one of the most recognized pitmasters in the country, and he’s spent 15 years testing different BBQ cooking styles. He entered his first rib BBQ contest in 1982 and quit the family trucking business to become a full-time pitmaster. He’s written nine books, including Slow Fire: The Beginner's Guide to Barbecue, Dr. BBQ’s Big-Time Barbecue Cookbook, the official NFL Gameday Cookbook, and a new cookbook (the Big Green Egg Cookbook) to help home barbecue enthusiasts, backyard grillers, and those interested in competition barbecue learn how to cook the best New American Barbecue.
28 Jul 2019
26
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1:03
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
4 Aug 2019
58
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2:40
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity .com/quickstart In addition to being the go-to girl for all things barbecue in the industry, Amy is also celebrated in the cooking world. She was nominated for a James Beard Award for her book, Peace, Love and Barbecue. She travels around the world and her company, OnCue Consulting, provides education and consulting services to barbecue enthusiasts and restaurants. In her BBQ classes, you benefit from her team’s 30 years of barbecue experience. There’s a reason you’ll find 17th Street BBQ on lists like Thrillist’s 33 Best BBQ in America and MSN’s 50 Best BBQ Joints – Amy knows her ‘cue! After you learn to manage the fire, her next piece of advice is to take advantage of the information available on the internet. There are a plethora of online resources, including videos, books, and articles. She recommends reading everything you can get your hands on. There’s something you can learn from everyone, so go into your education with an open mind. Don’t start by thinking you know it all or there’s only one way to do something. There are many different things you can do to create delicious barbecue, and you might be surprised by how much BBQ education you can gain with an open mind.
16 Jul 2019
40
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1:15
Sign up for the free Quick start Competition Barbecue Tips Interview Series grillmasteruniversity .com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Grill Master University sat down with two members of the Big Bob Gibson team from Decatur, Alabama. If the name Big Bob Gibson sounds familiar to you, we’re not surprised. It’s one of the oldest and most prestigious barbecue restaurants in the world! Founded in Decatur, Alabama, in 1925 by Bob Gibson, a railroad worker who spent his weekend barbecuing with friends and family over a hand-dug barbecue pit. Chris Lilly joined the team in 1992, when Bib Bob Gibson Bar-B-Q opened a new location on the south side of Decatur. His wife, Amy, is the great granddaughter of Bob Gibson, and Lilly was excited to join this great barbecue family. His first memory is of barbecue, grilling with his father. He was so young, he couldn’t even peak over the edge of the grill to see what they were grilling! He learned barbecue in the pit room at Big Bob Gibson and he’s honored to be part of this family endeavor.
21 Jul 2019
46
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1:01
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews.
4 Aug 2019
23
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1:15
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. As we sat down with Chris Sussman from Louisville, Kentucky (otherwise known as the BBQ Buddha), we were reminded of something he always says: Grill by feel. Sussman’s whole philosophy is about learning how to cook, grill, or smoke in any environment. Once you really zone in and get into making great BBQ, you’ll be able to know when your food is finished just by sight and touch;
8 Aug 2019
38
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0:39
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. In the next interview in our series, we took the time to sit down with Ben Corden of Memphis Sparks. If you want to learn to smoke, Ben’s advice is to go for it. It really doesn’t matter what gear you have – you may have a hand-me-down smoker or a regular, inexpensive kettle grill. You can buy the cheapest smoker on the market, and it doesn’t matter. It’s all fine, because the quality of the food is what is really important in great barbecue.
9 Aug 2019
29
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1:50
Sign up for the free Quickstart Competition Barbecue Tips Interview Series grillmasteruniversity. com/quickstart We interviewed 10 more competition barbecue teams at the Memphis in May World Championship of Barbecue Competition. Each team offers their top advice and tips for mastering your smoker. Whether you’re a backyard cook or interested in entering the competition circuit you’ll love these behind the scenes interviews. Next up, we sat down and chatted with Stephen Perrin of Rusty’s Smoke BBQ in Blue Mountain Village in Ontario, Canada. Stephen was originally classically trained for fine dining, but he fell in love with barbecue and is well-known as a Canadian barbecue pit master. Stephen is part of The Substance Food Group, a collaboration of three men who have worked together for more than 20 years and today own four restaurants, including Terra, Restaurant Sarpa, Rusty’s at Blue, and andFrancobollo. Stephen is a world champion in the North American competitive BBQ circuit. He has won first place in international competitions like Jack Daniel’s World Championship Invitation Barbecue. He has also won at Memphis in May World Championship and he participates in local competitions like the Fatboys Canadian Capital Classic BBQ Competition in Ottawa, Canada.
9 Aug 2019
32
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