Class participants will have HANDS-ON opportunities to cook the four competition meats. Other meats will be demonstrated. All meat, rub materials, sauces, smoke wood and charcoal will be furnished for teams. The meats cooked by the students will be judged and winners will be awarded!
Cooks should bring their own charcoal burning cooker/smoker (NO GAS). A 22.5″ or 18.5″ vertical water pan smoker like a Weber Smokey Mountain or even a drum smoker is recommend. If cooks want to take the class but do not have a smoker we have a limited number that we can loan for the day. Arrangements must be made in advance.
Cooks should also bring sharp knives, paper towels, tongs, cutting boards, a sturdy table, aluminum foil,
hot mitt or hot pads, chairs, large bowl, fire starting equipment (chimney or fire starter) 10×10 pop up tents are VERY useful incase it rains or shines (Class will NOT be canceled for rain).
COOKS WILL BE GROUPED TOGETHER IN TEAMS. If you have two or more people you want together as a team please indicate on the registration form who you want your partner to be! ($199 per student)
To learn the other side of competition BBQ, many successful cooks also take the one-day Certified BBQ Judge class which is being offered at the Woodstock on that same Sunday. Pitmaster class students often enroll a cooking partner or spouse in the judging class and together they gain a thorough insight into the world of competition BBQ meat preparation and evaluation.
See the PNWBA.COM, EVENTS page for info and registration for the $65 judging class.
Purchase tickets. Registration deadline: September 20th (space is limited!). Students should arrive in time to be set up by 6:00 For all details: Check PNWBA.COM in the FORUM, EVENT INFORMATION page (Check back for updates)
Questions: Call/text: Pat Maddock 253-229-8889
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