{"id":33472,"date":"2025-01-17T19:21:19","date_gmt":"2025-01-17T19:21:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/new-school-bbq-university\/"},"modified":"2025-01-17T19:21:19","modified_gmt":"2025-01-17T19:21:19","slug":"new-school-bbq-university","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=33472","title":{"rendered":"New School BBQ University"},"content":{"rendered":"


\n<\/p>\n

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2020 has been an interesting year to say the least. There were not many BBQ events on the calendar, and our travels have been limited. This is the only blog post I will write and the only BBQ event I attended this year. LeRoy & Lewis is one of my favorite BBQ joints. I had the pleasure to attend their New School BBQ University back in March right before the pandemic hit. It was a great and fun 2ish days. Super informative and the highlight of my year. They have hosted a couple of classes since then so be on the lookout for future classes. Here’s the recap:<\/p>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
New School BBQ University at LeRoy & Lewis<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nOrientation<\/b><\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Introductions<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Chud’s Fried Chicken<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
A delicious spread<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDay 1<\/b><\/p>\n

Brisket, Hog, and Beef Check Demo<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Evan LeRoy & Bradley Robinson<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Trimming briskets<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Trimmed briskets<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Beef cheeks<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Trimmed beef cheeks<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Grinding brisket fat trimmings to make tallow<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Brad breaking down a whole hog<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBrisket, Hog, and Beef Cheek On<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Loaded smoker<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Beef cheeks and briskets<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Hog<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n

\n<\/a><\/div>\n

<\/p>\n

\n<\/a><\/div>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Evan LeRoy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBurger and Sausage Demo<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Bran & Evan grinding brisket trimmings<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Making burger patties<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Giving the patties a rubdown<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Patties on the smoker<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Brad cutting up a ham hock<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Cubed pork meat<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Seasoned pork for sausage<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nBurger Lunch<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Searing the smoked burgers<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Melting the cheese<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
That’s purty<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nSustainable Meat Panel<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Barbacoa<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Briskets<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Meat panel<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nSteak Dinner<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Potatoes in the firebox<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
44 Farms ribeye roast<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sliced ribeye<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Foil boat method for the briskets<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Fire<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nDay 2<\/b><\/p>\n

Chud’s Workshop<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Brad’s house<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Brad showing off his work<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The first smoker Brad welded<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nHog Picking, Pork Hash Making, Barbacoa, and Sausage Demo<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Barbacoa<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Using a hand mixer- smart<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Finished barbacoa<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Pork skin<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Pork spaghetti<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Pulling hog<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Finished hog<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Grinding pork mixture<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Stuffing sausage<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Hop sausage<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Making hash<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nLunch<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Crispy pork skin<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Finished brisket<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Slicing brisket<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sexy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Beef cheeks<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Where’s the beef?<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Barbacoa<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Whole hog with crispy pork skin<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nCreativity and the BBQ Biz<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Sawyer Lewis, John Bates, Chris McGhee, and Evan LeRoy<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\nPickling Presentation<\/p>\n\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Ben Hollander of Casper Fermentables<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\n<\/a><\/div>\n

Until next time, happy smoking…\n<\/p><\/div>\n