ChickensU is the class designed and formulated to teach everything you need to know to cook succulent chicken on the smoker and grill. In this class for greenhorns and experienced grillers alike, you will learn from accomplished pitmasters the art of smoking various forms of chicken from start to finish. Learn up-close about Texas pits, types of recipes and approaches, trimming techniques, spatchcocking, rubs and prep, injecting (or not), wood selection and smoke profiles, timing the cook, and serving the perfect BBQ chicken.
NOW JUST $79 - EARLY REGISTRATION
- One Day Workshop
- Saturday, August 26th - 2017
- 10:00 AM - 12:00 PM
- Gilruth Center - Live Oak Pavilion
- $79 – Early Registration (until August 11th)
- $89 - Late Registration (August 12th-26th)
- BYO-Beer or Wine is acceptable.
About the Instructor
BrisketU’s Lead Pitmaster, Scott Valdiviez, developed his passion for BBQ and smoked meats as a result of being raised in a family catering business. Those many long Texas nights around a BBQ pit, smoking a variety of beef, pork and exotic game with the family, progressed into the regular hosting of family and friend functions that helped him perfect his technique. A welder by trade in the oil field industry, Scott began building custom pits on the side for friends and customers and eventually turned that skill into a career as the Head of Production for a national BBQ pit manufacturer, furthering his knowledge in the pit smoking arena. Scott now takes another step forward in his continued passion for the perfect smoked BBQ by passing his proven knowledge and expertise on to the students of BrisketU, a class developed to encourage novices and experienced meat smokers-alike to learn the best practices to become a true Texas “Backyard Pitmaster.”