Go to the 'To Grill or Not to Grill' site to read about Chef Craiger the head instructor.
As for my credentials, I have competed in BBQ events sporadically for over 10 years, won 1st prize trophies in Brisket, Ribs, and Pork [never chicken], filmed a BBQ pilot for Food Network, appeared as the culinary expert on multiple episodes of the Spike show 'MANswers, and I have been writing a book on the origins and international variations on BBQ and grilling [as well as recipes]. I have appeared on 6 different TV morning shows around the country grilling or BBQ'ing and am a regular guest on a few radio shows around the country. My background is actually more in molecular cuisine and fine dining but I am a BBQ fanatic. This class is considered a "beginner class" for a reason. I have taken BBQ classes over the past decade and I have found that there is no worse student than a self proclaimed 'master of the bbq'. We are interested in getting people started in a great new hobby not being a battering rams for know-it-alls. Although, if someone wants to throw down with a food science debate I am game
The grilling classes are popular with couples, new fancy grill owners, and people trying to gain some basic grilling skills. It is a fun 3 hours with lots of grilling tips and the students are welcome to bring wine or beer to enjoy along with the food we cook.
Later this fall I will personally be teaching a Sous Vide class which is something BBQ freaks might enjoy. Sous Vide is a French style of cooking under extremely controlled temps. It is like BBQ in that it is slow and low...actually it is slower and lower than BBQ. Sous Vide gives you the ability to cook proteins to very specific temps. For instance, chicken breasts can be poached in a tsp of butter to a final temp of 142 degrees. These low temps aren't possible on a grill or oven because of how the meat is heated at the way it is heated. Technically you are clear in an oxygen free environment from things like Salmonella at around 138.8 [although Google resources say differently]. Tangent! Anyway...the class if fun for newbies and there is BBQ to be eaten. If you learn nothing...you get food and three hours of new friends.
