Last weekend, my friend Sean Alexander hosted a "BBQ Fantasy Camp" at his home. He invited Grand Champion Pitmaster Konrad Haskins to teach this private class to a small group of us. Konrad is an interesting character, a South African who grew up in London, worked at Microsoft, and then went on to compete (and win) in BBQ contests. He has no shortage of opinions and stories on all topics (typically well-informed and entertaining), which he generously shared throughout our 9am-5pm meat-fest.
I was pleasantly surprised by how practical Konrad was about his BBQ. For instance, rather than smoke the pork shoulder whole for 12-13 hours, he butterflied it and then wrapped it in foil for a few hours after the initial smoking, shortening the cooking time significantly. (He finished it uncovered.) The results were spectacular.
It was also interesting to learn about how competition BBQ differed from home BBQ. He admitted he didn't really like eating competition BBQ. In competitions you only have one or two bites to show off to a judge, so you over-flavor everything to maximize the impact. However, if you did this for something you ate a whole meal of, it would be overpowering. They also use a lot of seemingly weird methods like cooking in fake butter instead of real butter, since the fake butters are engineered to taste more buttery than real butter. Gross.
Over the course of the day, Konrad cooked up a fattie (basically a whole Jimmy Dean sausage rolled in dry rub, smoked, and sliced onto biscuits -- yum!), brisket, pork shoulder, ribs, chicken, tri-tip, and burnt ends (plus biscuits and mushrooms). I never thought I could have too much meat, but I did. It was a good problem to have.
I really enjoyed the day and learned a lot. It certainly didn't hurt that the weather was gorgeous, the company entertaining, and the wine and beer plentiful and tasty. I'm ready to do more grilling and barbequing now. Thanks to Sean (and his awesome wife and my old friend Nickie) for hosting and to Konrad for the great lessons.
Here's Konrad showing us how to prep a full brisket; he separated the point from the flat, trimmed most of the fat away, and cooked them separately.
Part of the brisket being finished in a dutch oven with red wine and mirapoix - basically a BBQ Beef Bourguignon. Crazy good and falling apart tender.
Here's another part of the brisket, this one smoked for a few hours, wrapped for a few hours, and finished on the grill for an hour. Look at the smoke ring!
Konrad had a good tip for getting more ribs onto a grill -- roll them up. The rolls are held together with a bamboo skewer running through them.