2021 Cooking Classes by BBQ Authority and Fireplace & Chimney Authority
Fireplace & Chimney Authority and BBQ Authority have teamed up to bring you world-class instruction in all things BBQ. This year we will be hosting classes that will help you brush up on your skills as well as learn new ones. Don’t miss out on the opportunity to learn expert techniques from Elite Chefs and Renowned Barbecue Champions. Get a group together and make it a fun night or come join us by yourself to make new friends. Our classes are a definite must for all levels of BBQ enthusiasts.
Please note: Due to the planning and preparation required for each class:
*No cancellations / refunds within thirty (30) days of scheduled class.
*All Classes hosted at our Lisle Showroom
May 20th: Ribs & Chicken 101
Don’t miss out on the first cooking class of 2021, taught by the legendary barbecue champion, Chris Marks. In this class, the entire smoking process is covered, topics include:
- Baby back ribs from start to finish
- Pork Spare Ribs
- Chicken
- Types of grills and smokers
- BBQ techniques
- Types of wood
- Fuel
- Common mistakes
- And much more
September 30th: Brisket & Pork Butt
In this sequel to the chicken and ribs class, Chris Marks will teach you how to smoke incredible beef and pork butt. The topics in this class include:
- Cuts of Meat
- Preparation
- Cooking Techniques
- Finishing Techniques
- And much more
It’s safe to say Chris Marks is a legend. Having won over 50 National BBQ Championships, he is a nationally recognized elite competition BBQ Chef. In addition to numerous local and regional BBQ shows, Chris has been featured on “Taste of America” with Mark De-Carlo and Travel Channels “BBQ Battle”.
Chris has taken his overwhelming talent on the road, providing cooking classes on Good One Smokers across the country.
Armand Ramirez
Coming from a family of 13, Armand grew up understanding the importance of sharing a good meal. Armand has over 30 years of culinary experience, starting off his career by learning from renown chefs at the Culinary Institute of America (CIA). Taking his experience from the CIA, Armand started off as a banquet chef and quickly gathered experience as a Sous Chef & Garde Manger Chef at the Four Seasons in Las Colinas, Texas.
In addition to his culinary experience, Armand is also a professional ice carver for wedding & corporate ice sculptures.
Despite being naturally gifted, he still firmly believes in hard work and learning with a hands on approach.
