Yesterday at the Grillin’ Shop in Centennial Colorado – Jason Ganahl’s Grill Daddy Academy Graduated 31 new Brisket Grill Daddies. Students in the brisket class made new friends, had some laughs and learned how to make some killer brisket on a consistent basis that will knock the socks off of any brisket they would have gotten at a restaurant.
This has been the 3rd Grill Daddy Class – It has been fun to see the attendance rise from each class. It has also been fun to se a lot of the same people coming back for different classes and getting to know them better.
In the brisket class Students learned how to:
- Select the right Brisket
- Wet Age
- Trim
- Inject
- Seasoning Strategy
- Wrapping Process/Strategy
- How to tell when Brisket is done
- How to make Burnt Ends
- How to impress family and friends with the best brisket they will ever eat
Our Next Class is Scheduled for November 15th at The Grillin’ Shop. We are going to be talking’ Turkey just in time for Thanksgiving. We expect another big crowd and will cut off the class at 30. Registration will open up to all people in my newsletter first and then everyone else. If your not already on my newsletter you can register by submitting your email in the magic box here in this post.
Special Thanks to David Bouska of Butcher BBQ http://butcherbbq.com for providing each student in the brisket class with their own bag of your fine injection – Always Trust your butcher if you want a moist brisket! The Brisket Class was scheduled for 2 hours however the well engaged class asked many great questions and we ended up talking brisket for 3 hours. About 5 Students stayed an additional 30 minutes for further discussion about other BBQ related topics. The University of Missouri Football Team Capped off a great afternoon of BBQ with their first SEC win later that night making that a Perfect Fall Day!
