Class Size and Cost
Each class is limited in size to 16 student as this is a hands-on class with one-on-one guidance. For 2013, cost of each class is £225 per student (US price for comparison $375). Due to space constraints we will not have space for spectators or additional volunteers.
Class Description
This class is geared towards applying competition BBQ techniques to your backyard cooking including food safety, meat selection, trimming, recipe injections, rubs, mops, sprays, sauces, temperature control, BBQ chemistry, bark formation, foiling meats, and determining doneness. The class will use a variety of smokers including WSM 18″ and 22″, gas grills amd pellet cookers, and focus on wood selection and fire control.
In this six-hour class, you will work side-by-side with Harry to smoke, grill, bake, and prepare 15 different types of meats and sides. Sauces and rubs are all prepared from regular pantry ingredients. Class includes an all you can eat BBQ lunch of half-chickens, thighs, St. Louis style spareribs, Baby Back ribs, Rib Tips, Pork Butts, Beef Brisket, Sausage, Hot Links, Salami, and Santa Maria tri-tip. Our tri tip won 1st place in the Tri Tip Championship Throwdown in 2009 in Santa Maria, California, the tri tip capital of the world.
Traditional BBQ sides that will be taught include from scratch classic BBQ beans, coleslaw, and Harry’s popular Slapilicious cornbread.
You will also learn how to prepare Harry’s famous Seared Ahi Tuna with Maui Onion Dressing.
Each student will take home a hefty box of BBQ leftovers and sides for your family to enjoy and a bound copy of SYD BBQ 101 class manual, Harry’s top-secret Slap Yo’ Daddy rub which will be made in class, a souvenir black Slap Yo’ Daddy BBQ apron (commercial grade), a frameable certificate of completion of Slap Yo’ Daddy BBQ Pitmaster Class, and one year of free technical BBQ support. You will also receive a very limited edition SYD Thermapen worth £60.
Discussion / Demonstration / Hands-On
• How to light a fire
• How to make your own rubs and sauces
• How to prepare chicken, ribs, pork, brisket, and tri-tip
• How to prepare injections and marinades
• Detailed instructions on cooking methods
• Equipment and Accessories
• Overview of BBQ contests and judging
• Cooking long-haul Brisket and Pork Butts
• Cooking spareribs, St. Louis Ribs, and Baby Back Ribs
• Cooking Tri-Tip Santa Maria Style
• Cooking Half Chickens and Chicken Thighs
• Cooking Sausages and Links
• Answering your grilling and BBQ problems and questions
• Certificates and Conclusion
Registration and Notification
For and application for please email syd2013@ibqn.com fill out that form and send it in with your payment to the details on the form. Spaces are allocated on a first come first served basis.
Once your spot has been purchased, you will receive a confirmation email and subsequent email reminders will be sent at the two-week, one-week, and three days intervals before the class date with special instructions and class location.
Class Time
Class runs from 7:45 am – 2:30 pm (arrive 7:45; we start promptly at 8:00; lunch around 1:00; conclude with certificates after lunch). If you’re flying in, please note that class may not end until 3:00 pm or later because BBQ is ready when it’s ready and can’t be hurried. Consequently, please don’t book flight too tightly. You won’t want to miss out on the final product and wrap up portions of the class.
Cancellation Policy
2 weeks before class – Full Refund
1 – 2 weeks before class – 50% refund
Less than 7 days before class – no refunds (as I have purchased all meats and materials for the class)
Please email syd2013@ibqn.com if you have any questions.
Gallery on the 2012 101 class can be found here viewtopic.php?f=39&t=2453
Harry must have enjoyed it so much? 
