August 2009 Pitmaster 101 Class
Despite the 104 degrees in the shade, another 14 students had a great time at the Slap Yo’ Daddy BBQ 101 Pitmaster Class conducted in Diamond Bar, California. Everyone donned their souvenir Slap Yo’ Daddy aprons, put on disposable gloves, and gained hands-on experience preparing the meats, making the top secret Slap Yo Daddy rub and sauce, and cooking chicken thighs, half chicken, St. Louis spares, rib tips, spareribs, baby-backs, tri-tip, hot links and sausages, pork butt, and beef brisket. The class also learned how to make two classic sides: coleslaw and BBQ beans. The coleslaw dressing was made from scratch, tossed in the shredded cabbage, and served fresh like a garden salad. The beans were seasoned and slow cooked until tender perfection.
By 12:30 pm, all the meats and sides were ready for sampling and the class was treated to headcook Harry’s famous Seared Ahi Tuna with Maui Onion Dressing appetizer as a prelude to the hugh sleep-inducing lunch which followed. Everyone tried all the different meats and learned the fine details of competition BBQ tasting including sampling the difference between the “point” of the brisket versus the”flat” portion, the taste and texture of the sparerib versus the baby back rib, and so on.
The class conc luded with a frameable certificate and several students obtained Harry’s autograph on the aprons they received. One student even wanted a BBQ sauce thumb-print on his certificate to prove authenticity he attended the class in person! Everyone went home with lots of leftovers enough for another meal and for their familes to taste the awesome BBQ they had cooked themselves.
