5 DAY BBQ CLASS
Description
5-Day Intensive BBQ Class – Course Outline
Overview
This hands-on intensive covers the core techniques used at Goldee’s BBQ, including sausage making, trimming, seasoning, live-fire cooking, doneness testing, slicing, and side preparation. Emphasis is placed on fundamentals, repetition, and consistency.
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Day 1 – Sausage Fundamentals
Tentative Time: 7:00 AM – 3:00 PM
• Sausage basics:
• Meat selection and fat ratios
• Salt and seasoning percentages
• Grinding and mixing
• Protein extraction and texture
• Casing prep, stuffing, and linking
• Sausage resting and holding
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Day 2 – Sausage Cooking & Brisket Trim
Tentative Time: 7:00 AM – 3:00 PM
• Sausage cooking:
• Fresh vs smoked sausage
• Cold smoking sausage on rotisserie and 1000
• Brisket trimming:
• Selection and anatomy
• Trimming for render and uniform cooking
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Day 3 – Trimming, Pork & Sides
Tentative Time: 7:00 AM – 3:00 PM
• Trimming:
• Pork ribs
• Beef ribs
• Pulled pork:
• Cut selection and prep
• Side preparation:
• Flavor balance
• Batch cooking, holding, and reheating
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Day 4 – Fire, Seasoning & Cooking
Tentative Time: 7:00 AM – Until briskets come off
• Fire building and pit management:
• Wood selection
• Clean smoke
• Temperature control
• Seasoning & cooking:
• Brisket – seasoning, pit placement, doneness testing
• Beef ribs – seasoning, pit placement, doneness testing
• Pork ribs – seasoning, pit placement, doneness testing
• Pork belly – seasoning, pit placement, doneness testing
• Lamb ribs – seasoning, pit placement, doneness testing
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Day 5 – Turkey, Doneness & Service
Tentative Time: 7:00 AM – Until service is complete / briskets come off
• Turkey:
• Seasoning, pit placement, doneness testing
• Resting and holding meats
• Slicing and presentation:
• Brisket, ribs, turkey, sausage, pulled pork
• Service execution and quality control
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What’s Included
• Goldee’s BBQ Cookbook
• Goldee’s merchandise
• Goldee’s house rubs
• A Goldee’s BBQ meal