Hub- Here was my basic idea for the class. We met last night from 6:30 to about 9:15; covering the monontenous job meat prepping. We started out and seperated a whole brisket (Flat from point), trimmed, injected and rubbed. We then trimmed, injected and rubbed a pork butt. Our last lesson was prepping 3 racks of ribs. Covered the differences in grilling, smoking and introduced them to smokrilling. Talked about direct vs indirect, wet vs dry smoking; etc. Then, of course, the instructor went to class about 5:30 this morning and started the cookers (4 cookers/3 styles); my Yoder 1320, a VUDS and two cheap KMart/Walmart charcoal/wood grill. The wind really kicked up today like 20-30 steady, with gusts; always makes it fun! Cooked on the Yoder and the $75.00 Wally Special. Started the pork butt and brisket before the ladies came in at 9:00. Did the whole smoking methods, foiling brisket, butt and ribs, etc. We also covered some grilling and cooked a ribeye and pork loin medallions. Showed how to make a pellet pouch for the charcoal cooking,etc.
Was trying to show different techniques and show what I believe are the myths in grilling. When I put my steak season on the ribeye, the poked it with a fork, the ladies about freaked out. Said they had always been told to never pierce steak or it will be dry. Told them that after I pulled the steak from the grill, if I could not hold it over a plate with juices running out and on to the plate, I would refund all their class fees. Cooked a 1.5" thick ribeye to medium well/slightly well to test it. Wish I had made the agreement that if it was as juicy as I'd said they had to pay double. They were astounished when the juices were all over the top of the steak! I win!!!! Made some of my Jazzy Juice injection for the brisket today, just to show them how. We were going to make some rub, but ran out of time. Let them taste test my new sauce, they all loved and are on the waiting list for more of it! It was a successful day.
What didn't work out so good- I was a little disappointed in my ribs and brisket; they thought they were excellent and the best they'd ever eaten. They haven't eaten too many! The brisket was fairly juicy and tasted pretty good, but I feel it was over cooked just a bit. I didn't foil at a low enough IT to get it where I like it. But, with being distracted teaching, I guess missing it some should be expected. The ribs; again, just a little over done. The steak...made up for both!!! Wish I had been at a steak competition!!!
The store.... made about $750.00 in additional sales, which can A) be directly attributed to the ladies taking the class or B) Customers who overheard our discussions and took the advice I was giving participants. The Manager... was extremely happy with the results of sales. She is wanting to book me for more classes, which I don't mind. I didn't make as much money as I usually do, but if it helps build attendance and interest; I am willing.
I did have one lady ask me if I could do a wedding; maybe 150 people. I told her I might be interested, depending on time frame and a bunch of other things we would have to work out. How many of us would take on a wedding? Just curious! If you have, can I get some feed back?
It was definitely a great time and the ladies were great. They were in a mood to learn and had obviously spent time thinking of questions and what they wanted to learn.
Right now, I am extremely sore and tired!!!!!
Dan
