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Barbecue University® with Steven Raichlen
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Greenbrier Resort
White Sulphur Springs, West Virginia
http://www.greenbrier.com
Steven Raichlen
The ballots are in and the winner is ... BBQ University®! That's what the Food Network reported in its special on the Best Barbecue Experience in America, which aired in June, 2003. BBQ U was #1! That's not all-two weeks later, the Food Network ran a 1 hour special on the school and the phones have been ringing off the hook ever since.

Founded by multi award-winning author and TV host, Steven Raichlen, BBQ University® offers a complete course in the techniques of barbecuing and grilling. This year's curriculum will feature highlights from year 2 of Steven's PBS TV show, BBQ University®, taped on location at the Greenbrier, and schedule to launch in April, 2004.

The course takes place at the historic Greenbrier resort on 6500 gorgeous acres in the Allegheny Mountains of West Virginia. Our "campus" is Kate's Mountain, a mountainside lodge with state of the art teaching kitchen with close circuit TV, and an outdoor "burn" area equipped more than two dozen smokers, wood and charcoal burning grills, and high-end gas super grills.

The program begins on Sunday night with an authentic West Virginia pig pickin'. The classes take place the next three days from 9 a.m. to noon in our indoor-outdoor classroom. The classes cover all the major barbecue food groups-smoke-roasted prime rib, Memphis style baby backs, beer can game hens, cedar planked salmon-with plenty of instruction on how to grill everything-and we mean everything, literally from soup (grilled corn chowder) to nuts (coco loco brulee).

Students learn by not only by watching, but by actually taking turns at the grill. Raichlen's classes are "less about correction than inspiration," observed Bon Appetit Magazine. "Kate's Mountain Lodge, about a half-mile from the main hotel, is wood-beamed, wood-paneled, wood-burning," with a world-class selection of smokers and grills. Classrooms don't get any better than this," wrote Travel & Leisure Magazine.

Afternoons and evenings, participants get to take full advantage of the other Greenbrier amenities, which include three Sam Snead designed golf courses, tennis, mountain biking, horseback riding, and treatments at the world-class spa. The program ends with graduation and a diploma ceremony. And best of all, no one gets kicked off this mountain!

Below are the dates and costs for the various programs. The course makes a terrific present for that special guy (or gal), and there are special rates for non-cooking companions. We also do a limited number of special private courses for corporate retreats.

Recipe - Kate's Mountain Vinegar Sauce

Makes about 3 cups.

  • 2 cups cider vinegar
  • 1 cup ketchup
  • 6 tablespoons dark brown sugar, or to taste
  • 2 tablespoons granulated sugar
  • 3 to 4 teaspoons salt
  • 1 tablespoon black pepper
  • 1/2 to 1 tablespoon crushed red pepper flakes
  • 1/2 cup water, or as needed
1. Combine the ingredients in a large heavy pot and gradually bring to a boil. Reduce the heat and gently simmer the sauce until the sugars and salt are dissolved and the flavors are blended, 15 to 20 minutes. The sauce should be fairly loose (much looser than a red barbecue sauce), but not quite watery. (Look for the consistency of light cream.) Add water as needed. Also, the sauce should have just enough sweetness to balance the acidity of the vinegar and heat of the hot pepper flakes-add brown sugar as needed.

2. Let cool to room temperature for serving.

From Steven Raichlen's book BBQ USA

dates for 2006

May 14-17 June 4-7 Aug. 31-Sept. 3 Sept. 10-13

Single Attendee $2,446.10
Double Attendee $3,219.02
Double Occupancy (1 attending and 1 not) $2,710.22

Other packages including golf or tennis are available. For further information or to sign up, please call the Cooking School Office at 800-228-5049, or at (304) 536-7863, or send an email to cookingschool@greenbrier.com. And don't forget to catch BBQ U on your local PBS station (check here for times and dates.)

© 2006 Steven Raichlen | site design Benjamin Wilchfort

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