If you ask me, my life is literally just likes, comments and shares. I talk the BBQ talk, but I rarely walk the BBQ walk. All that changed the day I was given the chance to take Sonny’s Pitmaster Class. Honestly, my experience in the kitchen doesn’t go further than chicken nuggets, so I was eager to dive in. So, grab your knives and thermometers, because I’m taking you along with me.
Day 1: Welcome to the Pitmaster Class
Our two-day class started bright and early with Head Pitmaster Shannon Snell. Heading in, I was about as blank of a canvas as I could’ve been. Lucky for me, Shannon went over all the BBQ Basics I could’ve asked for. From taking our Pitmaster head shots to being learning the ins and outs of media relations, this day was jam-packed. This blog would probably ramble on and on if I went into every little thing, so here’s a brief rundown.
- Wood Selection: From hickory to oak, Shannon taught us the best pieces of wood to use for every single protein. For example, did you know you should never smoke with pine? The sap inside is toxic, so when it’s smoked, all that could seep into your BBQ, and that wouldn’t be very good for you.
- Cuts of Pork: After this I can tell you exactly where bacon comes from. An expert from U.S. Pork took us through all the cuts you’d see at your local butcher and where those pork butts come from. Here’s a fun fact: pork butts come from the shoulder of the hog, they’re only called butts because back in the day, they were transferred in giant barrels, called buttis. That’s Greek, in case you’re curious.
- Sauce World Tour: Another expert from Ken’s Foods took us from country to country to taste what BBQ sauce means to the rest of the globe. We had more than 20 to taste, from sweeter fare out east to spicy selections down south. Even in just the United States, there was so much variety, and my taste buds were pretty worn out at the end of the day.
- Catered BBQ Lunch: Speaking of variety, Shannon put his skills on full display here at lunch time. He rolled out a fully catered feast, complete with regional favorites like Texas Brisket, Tennessee Ribs, Vinegar-based Coleslaw and so much more. My eyes were definitely bigger than my stomach here, but when Shannon offers you lunch, you say yes.
Making Your Own Sauce & Rub
This is where the fun began and you could really try some new things. We split into teams of three or four prospective Pitmasters, Shannon gave each of us a base sauce and a base rub recipe, and then we were on our own. We had a full spread of ingredients to choose from, everything from jams and jellies to spices and salts. Here’s the catch: on Day 2 of the Pitmaster Class, we were competing and making our own racks of St. Louis Ribs, and this sauce and rub were the ones we had to use.
With Shannon’s sage advice, we opted for a sweeter sauce, so we grabbed a couple cans of pineapple juice and dumped them in. For a slight kick, we added a sprinkle of habanero powder. This scared us a bit, but Shannon said we needed a full-bodied sauce, and this gave us a bit of heat on the back-end. After putting our rub together, we were all set and ready to compete, but did all go according to plan? Well… you’ll see.
Day 2: Pitmaster Class to BBQ Competition
As the sun rose on Day 2 of the Pitmaster Class, we all traveled to the Sonny’s in Apopka to get to competing, but we had a problem. Shannon warned us about this, but our sauce tasted completely different than it did the day before. All homemade sauces will change overnight in the refrigerator. As the flavors sit and marinate, you may have a very different sauce in the morning. I likened it to how pizza always tastes different in the morning, and that analogy fits, because our sauce tasted like a tomato.
Thankfully, we had a bit of honey we could add to the equation, which helped to sweeten and thicken our sauce. Crisis averted.
Step-by-Step to St. Louis Ribs
As the morning went on, we followed every step to make sure we had some (at least edible) ribs. I found myself constantly checking my watch and phone timers. Seasoning, smoking, wrapping, saucing, slicing. If you can think of a verb related to BBQ, we likely did it in that short 4-hour time span.
That’s not to say more problems arose, from holes in foil wraps to sliding smoker grates, it was by no means the “perfect day”. However, that’s just life, right? We got our ribs to the judging table, and the relief I felt when that turn-in box landed in safe hands is impossible to put into words.
Pro tip: If you find yourself in a similar situation, I followed Shannon’s rib recipe over on our YouTube channel, and it was the best guide I could’ve asked for.
And the Winner Is…
We, of course, tasted our creations and were proud. But let’s be honest, we really wanted those bragging rights. After a bit of pacing and nailbiting, Shannon walked out with the results, and… we came in 2nd place! We each got certificates to take home, and that was a wrap! We each just had an online test in our way of becoming a certified Pitmaster. (I passed that, by the way.)
What I Learned From the Pitmaster Class
By the end of the Pitmaster Class, I didn’t just learn how to cook BBQ. I learned to appreciate the craft, and also how to think on my toes no matter the situation. It’s also safe to say my days of chicken nuggets are over… for now. Want to see more of my day? Check out my recap and give us a follow.
See you on the competition trail! (More likely at your local Sonny’s stuffing my face with Loaded Tots.)
