Bar B Que class.

We just completed our second in a possible three course summer series on BarBQue. My wife and I entertain alot. And it usually focusses on BarBQue in the summer. It's easy to set out large quantities and it keeps us from heating up the house (NO AC).
Over the years I had been asked to teach some classes on BarBQue basic, and it wasn't until this summer that I figured I'd give it a shot.
Well, thanks to all who have attended the first two classes. I ahev to say they were a real treat to teach. It also did't hurt to eat a whole mess of meat and veg from the Que. Our class focussed around these items:

Smoked ribs (both beef and pork back ribs)
Smoked pork shoulder
Grilled tandoori salmon with cauliflower steaks
Grilled bison flank with two rubs (Ginger cinnamon and North African garlic, cumin and carraway)
Beer can chicken (easy and full proof juicy chicken everytime)
Sesame ginger salmon
Star anise and coffee rubbed beef tenderloin
Grilled carrot and onion salad
Sweet potato mash
grilled portabellas
And last but not least pizza from the grill (my absolute favorite tasting pizzas especially the blue cheese, sundried tomato pesto and fig pizza).

Some minor changes from one class to the other, but basically the same. To those who missed the class, we will host one more this year. For those who have already attended please post your feedback. And keep an eye out for next years advanced class.....The Hawaiin luau (sp?). That is sure to be a BarBQueing day to remember.

I have some notes for those who did not get everything. There was alot of material not covered by the outline. After the second class I put some info together on some of the topics that were discussed either through questions or my own ramblings. I will post them here in the near future.

Thanks to all who made both events a great success. And here's hoping you have all mastered you Ques a little more.

Cheers