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Gator Pit BBQ School / Gator Pit's BBQ Class Description
« Last post by Gator Ritch on December 20, 2017, 03:58:08 PM »
Gator Pit BBQ School      Ph: 713-896-0144  Email: info@gatorpit.net
Gator Pitís BBQ class has two to three Pit Instructors at each class.  Up to a 100 years combined experience in the industry of BBQ.  From backyard cooking, commercial cooking, to competition cooking.  Our students attend from all around the globe:  North America, South America, Europe, Asia, Australia, Africa.  They range from general backyard BBQ enthusiasts, caterers, restaurant owners, chefs, to competition cookers.
So, what is it you can expect from attending Gator Pitís BBQ Class?  Gator Pitís BBQ class is for any and every one that wants to expand their Q knowledge.  From the BBQ novice to the professional.  Our class is primarily focused on the most popular meats:  Pork Ribs, Chicken, Brisket, Pulled Pork/Porkbutts.  We prepare and smoke the meats various ways to see and taste the differences in the methods.  Brines, rubs, sauces, glazes, and other ingredients used in preparation of meat and used during the smoking process.  We cover meat selection, where to buy quality meat, pricing of meat, grades of meat (choice, select, prime), etc.  During the preparation: We will demonstrate meat trimming and cutting techniques, properly seasoning meats, meat placement on the smoker.  Smoking temperature ranges and food temperatures.  Food safety is an integral part of our class throughout the day.  No one wants to get sick eating food and knowing the doís and doníts will prevent this in your cooking.  We demonstrate quality tools used when Qíing.  Tools that will aid in making cooking easier.  We will demonstrate how to cook full packer briskets averaging 12lbs in under 8 hours.  How to cook 10lbs whole Pork Butts and pull in less than 8 hours.  I know.  You are thinking it will be dry and tough as a boot.  NO IT WILL NOT.  The meat will be tender, juicy, beautiful appearance, and most important, flavorful tasting.  Cutting hours off your cooking time alone is worth attending our Gator Pit BBQ class.
Our Instructors usually throw a little extra in the Q, such as:  smoked beef tenderloin, smoked breakfast sausage, smoked sausage links, smoked stuffed mushrooms, smoked ribeye and smoked pork chops.  Time permitting, but we usually do most of these extras, if not all, during our one day class.
Desserts and side dishes:  Every dish is prepared from scratch in our class.  Some popular desserts and side dishes we do are:  Smoked apple pie, smoked home-made beans, smoked Mac and Cheese.  If time permits, we may show other side dishes and desserts.
Concluding:  Meat selection, where to buy quality meats, fire and time management, flavored cooking woods, food safety, food temperatures, meat tenderness/texture/color, various marinades, brines, injections, rubs/sauces/glazes, various types/styles of cookers, a shop tour of Gator Pitís manufacturing facility, Q & A with the three Instructors throughout the day, and many other important ingredients used to make great BBQ, etc.  Proper tools and tricks on how to pull membrane off ribs, slicing briskets, cutting racks of ribs, pulling pork, cutting chicken, and more.  We talk about BBQ competition cooking, catering, restaurant Q, backyard cooking.  Our Instructors combined have well over 400 awards in the BBQ industry.  Each student will get a FREE copy of our BBQ book.  Only available to our students.  This book is not for sale.  Over 60 full size color pages on what we cover in the class and more.  A great resource to refer back to after the class.  One full 8 hour day and students get to eat everything we cook.  We cover so much, that this statement touches the main focus of what our students will walk away with at the end of the day.  That is, TAKING THEIR BBQ TO THE NEXT LEVEL.
COME HUNGRY BECAUSE YOU ARE GONNA EAT AND EAT A LOT
www.gatorpitbbqschool.com
www.gatorpit.net
#gatorpit
Register safely and securely online
Copyright material 2017
2
Gator Pit BBQ School / Re: March 24, 2018 BBQ Class
« Last post by Gator Ritch on December 20, 2017, 03:57:46 PM »
Gator Pit BBQ School      Ph: 713-896-0144  Email: info@gatorpit.net
Gator Pitís BBQ class has two to three Pit Instructors at each class.  Up to a 100 years combined experience in the industry of BBQ.  From backyard cooking, commercial cooking, to competition cooking.  Our students attend from all around the globe:  North America, South America, Europe, Asia, Australia, Africa.  They range from general backyard BBQ enthusiasts, caterers, restaurant owners, chefs, to competition cookers.
So, what is it you can expect from attending Gator Pitís BBQ Class?  Gator Pitís BBQ class is for any and every one that wants to expand their Q knowledge.  From the BBQ novice to the professional.  Our class is primarily focused on the most popular meats:  Pork Ribs, Chicken, Brisket, Pulled Pork/Porkbutts.  We prepare and smoke the meats various ways to see and taste the differences in the methods.  Brines, rubs, sauces, glazes, and other ingredients used in preparation of meat and used during the smoking process.  We cover meat selection, where to buy quality meat, pricing of meat, grades of meat (choice, select, prime), etc.  During the preparation: We will demonstrate meat trimming and cutting techniques, properly seasoning meats, meat placement on the smoker.  Smoking temperature ranges and food temperatures.  Food safety is an integral part of our class throughout the day.  No one wants to get sick eating food and knowing the doís and doníts will prevent this in your cooking.  We demonstrate quality tools used when Qíing.  Tools that will aid in making cooking easier.  We will demonstrate how to cook full packer briskets averaging 12lbs in under 8 hours.  How to cook 10lbs whole Pork Butts and pull in less than 8 hours.  I know.  You are thinking it will be dry and tough as a boot.  NO IT WILL NOT.  The meat will be tender, juicy, beautiful appearance, and most important, flavorful tasting.  Cutting hours off your cooking time alone is worth attending our Gator Pit BBQ class.
Our Instructors usually throw a little extra in the Q, such as:  smoked beef tenderloin, smoked breakfast sausage, smoked sausage links, smoked stuffed mushrooms, smoked ribeye and smoked pork chops.  Time permitting, but we usually do most of these extras, if not all, during our one day class.
Desserts and side dishes:  Every dish is prepared from scratch in our class.  Some popular desserts and side dishes we do are:  Smoked apple pie, smoked home-made beans, smoked Mac and Cheese.  If time permits, we may show other side dishes and desserts.
Concluding:  Meat selection, where to buy quality meats, fire and time management, flavored cooking woods, food safety, food temperatures, meat tenderness/texture/color, various marinades, brines, injections, rubs/sauces/glazes, various types/styles of cookers, a shop tour of Gator Pitís manufacturing facility, Q & A with the three Instructors throughout the day, and many other important ingredients used to make great BBQ, etc.  Proper tools and tricks on how to pull membrane off ribs, slicing briskets, cutting racks of ribs, pulling pork, cutting chicken, and more.  We talk about BBQ competition cooking, catering, restaurant Q, backyard cooking.  Our Instructors combined have well over 400 awards in the BBQ industry.  Each student will get a FREE copy of our BBQ book.  Only available to our students.  This book is not for sale.  Over 60 full size color pages on what we cover in the class and more.  A great resource to refer back to after the class.  One full 8 hour day and students get to eat everything we cook.  We cover so much, that this statement touches the main focus of what our students will walk away with at the end of the day.  That is, TAKING THEIR BBQ TO THE NEXT LEVEL.
COME HUNGRY BECAUSE YOU ARE GONNA EAT AND EAT A LOT
www.gatorpitbbqschool.com
www.gatorpit.net
#gatorpit
Register safely and securely online
Copyright material 2017
3
Gator Pit BBQ School / Re: March 24, 2018 BBQ Class
« Last post by Gator Ritch on December 20, 2017, 03:56:33 PM »
We already have students registered to date for this March 2018 Class.  I strongly suggest if you expect to attend or want to purchase as a gift to your BBQ loved one, do ASAP.  We do have limited space and will be closing registration as soon as it is full.  fyi, Ritch
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For Sale / Gator Grill NEW for sale 10/26/17
« Last post by Gator Ritch on October 26, 2017, 03:08:02 PM »
I will have the following Grill available in a few days: 1/4" wall x 24" diameter x 48" long single door with door counterweight, temperature gauge, upper/lower full size sliding food grates, front shelf, side access door, dual stacks, lower storage, heavy duty commercial casters, 2" drain, adjustable air vents, and more features. Interested, call me 713-896-0144 or info@gatorpit.net for pricing. Can pick up or we can ship anywhere.  Ritch #gatorpit #grill #bbq
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Gator Pit is happy to announce that we will be displayed in the Atlanta History Center BBQ Exhibit for 2018.   This exhibit will travel and be displayed throughout several museums around the US.
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Gator Pit BBQ School / March 24, 2018 BBQ Class
« Last post by Gator Ritch on October 25, 2017, 10:44:41 AM »
You can now register for our March 24, 2018 BBQ cooking class.  First class for 2018.  www.gatorpitbbqschool.com 

Our class always fill up, so plan and don't delay to registered.  Space is limited.

Ritch
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BBQ Banter, Bragging, and Backyard Cooks / Re: 1/2" firebox
« Last post by CB83 on October 20, 2017, 07:52:25 PM »
I have been thinking of going with a 1/2 inch firebox as well. I wouldn't want any rivets put in it for the stainless gator. I would have to go with the three amigo's since i believe there welded. The reason i have been thinking about it, if it rains while i am cooking if it would hold the temp? If so how much would it drop compare to the 1/4 inch firebox?

Don't quote me on the exact numbers....but my 1/2" thick square firebox, attached to my 24◊48 with an upright went from about 250 down to about 200 degrees during a decent rain storm that came through Houston.....same rainstorm on my cheapo pit out back would've dropped it by easily over 100 degrees. I think through hat 1/2" box is worth every penny.....a few other things that help is through hate always make sure your wood is dry ( I like to preheat mine on the firebox....but thats just me) and throughhatohats other thing is  that if you know the rain is coming, don't be afraid to throw an extra log or two in the box and let the temp rise.....that way as the rain cools it off you won't drop as much  T-up
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The Firebox, Grills, Griddles / Re: BYCC Fire Management and Tuning Plate Settings
« Last post by Cannonball on October 13, 2017, 07:32:04 AM »
Any experience on what size split logs to use in a 20 inch square firebox with gas assist? Main chamber is 20 X 40 with upright.
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Pit Maintenance / Re: Firebox door won't lock
« Last post by jimmyjames on October 08, 2017, 10:04:06 AM »
Do you have the same issues with a 1/2 firebox?
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