5 Day Bbq Class (1 Person) Recipe
Recipe information
Make 5 Day Bbq Class (1 Person) in just 5h . 5-Day Intensive BBQ Class – Course Outline
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Ingredients
Day 1 — Basics & Fire Management
Day 2 — Direct Grilling: Chicken & Vegetables
Day 3 — Low-and-Slow: Pork Shoulder (Pulled Pork)
Day 4 — Beef Brisket (Technique & Bark)
Day 5 — Sauces, Sides & Finishing
Day 1 — Basics & Fire Management
1. Setup and Safety
Assemble your grill or smoker in a well-ventilated outdoor area on a level surface. Put on heatproof gloves and keep the spray bottle of water nearby. Familiarize yourself with vents, dampers and fuel controls (charcoal vents or gas knobs).
2. Lighting Charcoal
Fill a chimney starter 3/4 full with charcoal. Light the chimney using a few sheets of newspaper or a fire starter. When coals are covered in a light gray ash (about 15–20 minutes), pour them into the grill's charcoal area or arrange for two-zone cooking (hot direct side and cooler indirect side). Add wood chunks to the coals for flavor; use smaller pieces initially to avoid overpowering smoke. For low-and-slow setups, bank coals to one side and maintain 110–130°C (225–265°F).
3. Gas/Propane Use
If using a gas grill, preheat all burners to high for 10–15 minutes, then adjust to set up a two-zone environment: one side high for searing, one side low for indirect cooking. Add soaked wood chunks in a smoker box or use a small smoking tube for wood flavor.
4. Temperature Control
Learn to read the built-in thermometer and confirm with an instant-read probe. Practice adjusting vents/dampers: open to raise temp, close to lower it. Use the spray bottle to tame small flare-ups. Keep an eye on temperatures and log readings for the course.
5. Tools & Maintenance
Oil grates with neutral cooking oil using a folded paper towel and tongs to prevent sticking. Keep extra charcoal and wood on hand. Practice cleaning grates while hot with a grill brush (carefully).
Day 2 — Direct Grilling: Chicken & Vegetables
6. Prep Chicken
Pat chicken thighs dry. Rub with 60 ml olive oil. In a bowl, mix 2 tbs kosher salt, 1 tsp black pepper, 1 tbs smoked paprika and 1 tsp garlic powder. Rub the spice mix evenly over the thighs. Let sit 15–30 minutes at room temperature (or refrigerate up to 2 hours). Squeeze lemon over chicken before grilling.
7. Prep Vegetables
Slice zucchini into 1 cm rounds, core and quarter bell peppers, and cut red onion into thick wedges. Toss vegetables with 1–2 tbs olive oil, a pinch of salt and torn rosemary leaves so they're lightly coated.
8. Grill — Direct Heat
Preheat grill to medium-high (200–230°C / 400–450°F). Oil grates. Place chicken thighs skin-side down over direct heat and sear 4–6 minutes until skin is crisp and golden. Flip and move to indirect side to finish, or reduce heat and continue cooking. Use an instant-read thermometer — cook chicken to 74°C (165°F) internal temperature at the thickest part. Grill vegetables directly over heat, turning every 2–3 minutes until tender with char marks (6–10 minutes). Rest chicken 5 minutes before serving.
Day 3 — Low-and-Slow: Pork Shoulder (Pulled Pork)
9. Trim & Bind
Trim excess silver skin and large hard pieces of fat from the pork shoulder, leaving a protective fat cap about 3–6 mm thick. Rub the entire shoulder with 60 ml yellow mustard (acts as a binder).
10. Apply Dry Rub
Combine 80 g brown sugar, 2 tbs paprika, 3 tbs kosher salt, 2 tsp black pepper, 1 tbs onion powder and 1 tbs garlic powder. Rub evenly over the pork, pressing to adhere. Let rest 30–60 minutes for the rub to tack; refrigerate overnight if time allows for deeper flavor.
11. Set Up Smoker
Prepare smoker for indirect cooking at 110–120°C (225–250°F). Place a water pan in the smoker to help regulate temperature and humidity. Add hickory or apple wood chunks to provide steady smoke; add charcoals/wood as needed to maintain stable temperature.
12. Smoke & Spritz
Place pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest portion. Smoke until internal temperature reaches about 70–75°C (160–170°F) — this can take 6–8 hours depending on size and smoker. Every 45–60 minutes, spritz the shoulder lightly with apple juice to keep the surface moist and encourage bark formation.
13. The Stall & Finish
When the internal temp stalls (often around 70–75°C), continue to smoke. When the pork reaches 88–93°C (190–200°F) and probe tender (slides in with little resistance), wrap tightly in two layers of aluminum foil or butcher paper with 120 ml apple cider vinegar and 250 ml apple juice in the packet to help braise and speed up the finish (optional). Return to smoker until target temp and tenderness are reached.
Day 4 — Beef Brisket (Technique & Bark)
15. Trim Brisket
Trim the brisket to remove heavy hard fat while leaving a 3–6 mm fat cap for moisture. Square the flat for even cooking and remove large silver skin pieces. Apply 60 ml yellow mustard lightly over the surface to help the rub adhere.
16. Apply Simple Rub
Mix 6 tbs kosher salt, 4 tbs coarsely ground black pepper, 2 tbs garlic powder and 1 tbs onion powder. Apply the rub liberally and massage into the meat, covering all sides. Let the brisket rest at room temperature 30–60 minutes or refrigerate overnight for deeper flavor.
17. Smoke Low & Slow
Prepare smoker for 110–120°C (225–250°F) stable temperature. Place brisket fat-side up on the grate with a drip pan and 500 g oak wood chunks for steady smoke. Insert a probe into the thickest part of the point. Smoke until internal temperature reaches about 70–75°C (160–170°F) and a nice dark bark forms — this can take 6–10 hours.
18. Texas Crutch (Optional)
When bark is set and temperature stalls, wrap the brisket tightly in aluminum foil or butcher paper with 500 ml beef broth (or a small amount) to help retain moisture and speed cooking. Return to smoker and finish until internal temperature reaches 90–95°C (195–203°F) and the probe slides in like warm butter.
19. Rest & Slice
Let the wrapped brisket rest for at least 1 hour (up to 2 hours) in a cooler. Unwrap, reserve juices. Slice the brisket against the grain for the flat portion and separate the point for chopped or burnt ends. Serve with reserved jus or sauce.
Day 5 — Sauces, Sides & Finishing
20. Basic BBQ Sauce
In a saucepan over medium heat, combine 240 ml ketchup, 120 ml apple cider vinegar, 80 g brown sugar and 2 tbs Worcestershire sauce. Simmer gently, stirring, for 10–15 minutes until sugar dissolves and sauce thickens slightly. Adjust seasoning with hot sauce and salt & pepper to taste. Cool and store in a jar; warm before serving.
21. Cornbread
Preheat oven or a cast-iron skillet to 200°C (400°F). In a bowl, whisk 250 g cornmeal, 125 g all-purpose flour, a pinch of salt, and 2 beaten eggs. Add 300 ml milk and 60 g melted butter; stir until just combined. Pour into the preheated skillet or baking pan and bake 18–25 minutes until a toothpick comes out clean and top is golden. Let cool slightly and slice for serving.
22. Grilled Corn
Husk corn or grill with husks on. Brush cobs with melted butter and season with salt and pepper. Grill over medium heat, turning every 3–4 minutes for 10–12 minutes until kernels are tender and charred in spots.
23. Quick Coleslaw
In a bowl, combine 500 g coleslaw mix with 120 ml mayonnaise, 30 ml apple cider vinegar and salt & pepper to taste. Toss to coat. Chill until service; adjust vinegar or mayo to preferred creaminess/tang.
24. Plating & Finishing
Toss pulled pork with some BBQ sauce to coat lightly or serve sauce on the side. Slice brisket thinly and offer sauce or jus. Serve chicken and vegetables hot. Present cornbread, grilled corn and coleslaw as complementary sides. Encourage students to taste, note smoke intensity, bark texture and moisture, and discuss adjustments for next time.
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