Pit Master: BBQ Beef Ribs (Hands-on)

Please note prices are subject to change.

Number: 212XCHI59801

Dates:April 10, 2021 Other Dates

Meets: Sa from 9:00 AM to 3:00 PM

Location: CHI 112

Cost: $149.00

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Join CHI’s resident Pit Master, Chef Bill Twaler, for this class designed to transform the way you think about barbecue ribs. In this course, Chef Twaler will teach you how to smoke intensely flavorful beef short ribs to ensure you make the most of an expensive cut of meat. You’ll also learn how to use the 3-2-1 method for slow cooking beef back ribs from the ribeye section of the cow and what to watch for if you’re cooking Texas-style beef plate ribs.

During class, you’ll produce rubs, sauces and side dishes to complement the smoky, flavorful beef ribs you prepare over the course of six hours. Register to wow your family with an unexpected and impressive meal as the weather warms up for grilling season!

MENU
One rack of beef back ribs per person
One meaty short rib per person (approximately one pound)
Rubs, sauces and side dishes for a full rib dinner!
Demonstration and tasting of Texas-style “bear claw” ribs prepared by Chef Twaler

COURSE DETAILS
At each of CHI’s Hands-on Cooking Classes, you’ll enter Greenville Tech’s gleaming new commercial kitchen to be a culinary student for the day. Certified Executive Chef Bill Twaler has more than two decades of experience as a culinary educator and will help you become a stronger cook while enjoying your time in the kitchen. Hone your knives and your skills to become more proficient and efficient as you cook dinner for your family, impress your friends at the grill, or bake sweet treats with coworkers.

Each Hands-on Cooking Class includes the following:

  • Step-by-step instruction from CHI’s chef-instructor as you produce several dishes in CHI’s state-of-the-art commercial kitchen
  • Knives and aprons to use during your class
  • Enjoy all of the food you prepare at the end of class, and take home what you don’t finish!
  • An informational packet with recipes, tips and techniques covered during your hands-on class

Put on an apron, learn a new skill and cook something delicious at CHI!

POLICIES AND PROCEDURES

  • Children under the age of 18 must be accompanied by a parent or legal guardian. Please, no children under the age of eight.
  • Note that grilling courses may take place indoors during inclement weather.
  • For the latest on weather-related delays and cancelations, visit Greenville Technical College’s policies on inclement weather.
  • Allergies and Dietary Restrictions: While every effort is made to accommodate food allergies, CHI is a teaching facility that includes the preparation of all foods. Please be aware that our menu items may contain or come into contact with common allergens such as dairy, eggs, wheat, soybeans, tree nuts, peanuts, fish, shellfish or wheat. Please call (864) 250-8835 if you need to request accommodation for any allergies or dietary restrictions.
  • Please visit About CHI >> CHI Policies & Procedures at www.CHIgreenville.com to learn more about dress code requirements designed for your safety during class.

COVID-19 REMINDERS

  • Facemasks covering nose and mouth are required for all college visitors, students and employees.
  • Please do not bring extra guests.
  • When you arrive, proceed to the restrooms to wash your hands properly for 30 seconds. Hand sanitizer is throughout the building, however, washing hands is the best way to remove and kill pathogens.
  • For updated information, please check reopening plans and guidelines to the college’s response to COVID-19.
Fee: $149.00
Hours:6.00
CEUs:0.60

Call us at to see if you qualify for a discount on this course.

CHI 112

Truist Culinary & Hospitality Innovation Center 112 Greenville Technical College 556 Perry Ave. Suite B114 Greenville SC 29611

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