Each workshop is approximately 1-2 hours in length, broken up into short “lessons” to make them easy to watch later when you’re looking for something in particular.

Yes! You can use your computer, tablet, or even your phone to watch the video lessons – as long as you have a web browser, you can log in to your student portal to access the videos. So you can set up right next to your grill or smoker and cook along with the Stars 🙂

A Workshop taught by BBQ Star: Meathead

Cooking and Teaching:

• The Meathead Method – Hardware and Software

• Low & Slow Perfect Pulled Pork• Sous-Vide-Que Steak on the Afterburner

• Close Proximity Smoked Chilean Sea Bass

• Hot Smoked Salmon• Grilled Ratatouille

• Pork Belly Porchetta with special guests Greg & Kristina Garrdbo from Chicago Culinary Kitchen

A Workshop taught by BBQ Star: Tuffy Stone

Cooking and Teaching:

• Temperature & Smoke Control Running a Clean Fire

• Deconstructing Rubs and Sauces

• Ribs – Both a Competition Rib & Backyard Rib recipe

• Smoked Brisket from flat to point

A Workshop taught by BBQ Star: Harry Soo

Cooking and Teaching:

• Beef Martini Shaken Not Stirred

• Pureed Pear Flaken-Cut Beef Shortribs w Kimchi

• Thai Spicy Chili Flank Steak Salad

• Five-Spice Crusted Lamb Lollipops w Coconut Polenta

• Volcano BBQ Chicken w Ginger Saffron Rice

• Rice Wine Marinated BBQ Pork Belly w Bok Choy

• Crying Tiger Baby Back Ribs w Homemade Spam Fried Rice

• Soy Vinegar Filipino Adobo Pork Skewers

• Miso Crusted Planked Chilean Seabass

• Seared Ahi Tuna w Maui Onion Dressing

• Banana Leaf Spicy Sambal Fish• Barbecue Stuffed Jumbo Squid w Curry Sauce

• BBQ Whole Catfish w Ginger Scallions Tomato Sauce• Grilled Giant Prawns w Tamarind Sambal

• Texas Brisket Banh Mi Sandwich Garlic Dipping Sauce• Pork Adobo

A Workshop taught by BBQ Star: Kent Rollins

Cooking and Teaching:

• Lump charcoal vs. wood vs. briquettes

• Heat management//Cooking in Various Conditions

• Dutch oven basics

• Coal placement for specific dishes

• Brisket in the dutch oven

• Cowboy biscuits and chocolate cake

A Workshop taught by BBQ Stars: Ken Phillips and Brett Gallaway

Cooking and Teaching:

• Steak Cuts and Selection

• Championship Brining Technique

• Prime Rib on a Rotisserie

• Various Cooking Methods and Techniques of Rib Eye Steaks

A Workshop taught by BBQ Star: Matt Pittman
Cooking and Teaching:

• Having the whole cook in mind, start to finish• Barbacoa tacos

• Pork belly burnt ends

• Brined buttered chicken

• Smoked Old Fashioned

• Street Corn

A Workshop taught by BBQ Star: Tim Grandinetti

Cooking and Teaching:

• Cocktails: Thompson’s Cabin, Dr. Brownstone’s Michelada, S’mores from the Kremlin

• Apple-smoked turkey meatballs• BBQ dip & fresh, garden-inspired kimchi

• Sugar maple plank roasted southern shrimp cakes• Embered tomatoes & pimento chees grits + wasabi lime aioli

• Cast iron skillet upside-down smoked peach grits cake w/brown sugar & whiskey cream

• Olive oil torte w/burnt & candied orange, smoked honey & pecan crumble

A Workshop taught by BBQ Star: Dean Fearing

Cooking and Teaching:

• Southwestern Flavor Secrets

• Mopped Ribeye• Backyard BBQ Chicken• Grilled Asparagus

• Grilled Sweet Potato

A Workshop taught by BBQ Star: David Bouska

Cooking and Teaching:

• David’s competition chicken

• Using the whole chicken – all 8 pieces• Layering – injection, rub, sauce/oil

• Smoking the sauce• How and why to stall

• Testing and presentation

A Workshop taught by BBQ Star: Jack Arnold

Cooking and Teaching:

Jack Arnold will teach you how to make the best burger of your life — his signature Wagyu BBQ, 1/2 pound American Wagyu Beef burger with pulled pork, cheddar, honey BBQ bacon, pickles, French-fried onions and BBQ sauce on toasted brioche

A Workshop taught by BBQ Star: Ariane Daguin

Cooking and Teaching:

• Where all the cuts of beef come from – beef to butcher to restaurant

• Red meat comparisons: Beef, lamb, venison, bison

• Aging and marbling

• Poultry comparisons: Chicken, duck, guinea hen, quail, squab

• Game meats and bio-diversity

• Tricks for skin and scoring• Black truffle butter