We learned how to make Harry’s terrific Santa Maria style tri-tip. Spoiler alert: It involved a lot of white pepper, garlic powder and SYD rub.
By this time the ribs were ready for the second phase of cooking. They were pulled from the smoker and we prepared them for the next stage.
We applied brown sugar and other ingredients and wrapped them in foil. At this point they were put back onto the smoker.
The pork butts were looking really good at this time. We opened them up so they could breath and set them aside until later. During a competition they would have been Cambroed at this point.
After learning three different ways to prep chicken thighs we prepped a bunch.
The next round of food was chicken sausages, kielbasa, summer sausage and tri-tip.
Holding true to his less is more theory. This is what chicken looks like when it is ready to go onto the smoker.
Harry discussed the different cooking times for the different meats while he was loading the Marshall.
I am always amazed at how much food the Marshall can hold. We didn’t even have the 4th rack in.
The Tri-tip turned out absolutely fantastic. Have you ever seen one look so good?
Sausages, sausages, sausages!
Surprise! Seared tuna as a snack. The sauce was simple to make and really worked well with the sliced tuna. This is an outstanding appetizer and only takes about 10 minutes to make.
The ribs were pulled from the smoker and cut. They were really great. Harry put a little heat into the sauce and they turned out just like I like them.
I was waiting for this. The brisket. The burnt ends were fantastic. He took care to use pieces that had just the right amount of fat content but were not chewy. This was my favorite thing we cooked.
After tasting the brisket we moved on to the pork butts. We tasted each of the three most desirable muscles individually with and without sauce. It really helped me understand the difference in taste and texture between the different parts of the butts.
All I can say about the chicken thighs is WOW!. Bite through skin with a tangy citrus finish. Outstanding!
We spent the next 20 minutes eating and comparing the different foods we cooked.
Finally the class was over and we took time to get a group photo of the class.
We have hosted many BBQ classes over the years and I can say that this was one of the best. Thanks again Harry for sharing your knowledge of great BBQ with us!