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BBQ Training Camp September 10th, 2016

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Caribbean BBQ Association

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"We do it Low & Slow"

  Wow! Summertime is rolling by, although it’s summer all year around in PR for me.   The Caribbean BBQ Association is holding a certified BBQ Training Camp on slow smoking BBQ. This will be a fun, exciting, and informative experience for any novice or experienced BBQ person, working with the brisket, pork shoulder, poultry, and pork ribs. We are certainly looking forward to having you participate with us.

  The Caribbean BBQ Association (CBBQA) will be holding a Slow Smoking BBQ Training Camp on Saturday September 10th, 2016 at in Levitt Town P.R. from 9:00 am until 4:00 pm. Registration and check in is 8:30 to 9:00 am, class start at 9:00 am sharp. Class $65.00 PP.

  This training camp is available to all, members and non-members alike. Class includes your personal copy of the spiral bound CBBQA Training Camp Manual, and the Pit Master Training Certificate.

  The training camp is recommended for anyone who is a BBQ Team member, someone wanting to become a BBQ Judge, be on a BBQ team, as well as anyone who wants to acquire the special skills it takes to become a BBQ Pit Master.

  This makes a great gift for dad, brother, son or uncle, or anyone that loves to cook great BBQ. It’s just what you are looking for if you want to cook for the pleasure of your family and friends, a BBQ food operation.

Your BBQ curriculum will include;

Theory of Barbecue / BBQ meat cuts, beef, chicken & pork / Regional BBQ Styles / The Science of BBQ / BBQ Pits & Smokers / How to construct a Championship BBQ Rub & BBQ Sauce / BBQ Fuels & woods / BBQ Competition Secrets and much more.

You will participate in various hands on training sessions creating BBQ rubs, and sauces, participate in the slow smoking & cooking process on various types of smoking and barbecuing equipment.   

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It isn’t the cost of the equipment that makes a BBQ Pit Master, but the training you receive in this BBQ Training Camp that separates the BBQ Pit Master from a common cook.  

Registration Fee; $65.00 PP

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We will be serving lunch from what we have cooked overnight for the group.

Cash bar: with ice water and refreshments for sale at the class all day. Beer, sodas and water.

Register now on line and use our secure pay pal system to guarantee your seat(s) at the class Sat. September 10th.  Register by September 5th.  No Personal checks please.

To register you may also write to henrybosch@hotmail.com  by phone 787-383-0630 ask for Henry.   When we receive your registration fee you will receive an email confirmation that your seat at the pit is secured.   Register early so we can get a good head count.

We will provide all meats for cooking, spices and ingredients for your dry rubs, charcoal and smoking equipment, cutting boards, and your Official BBQ Training Camp manual to keep.

You will need or want to bring:

Your personal BBQ tools, a sharp knife, apron, note book and ink pen, sun screen, food service gloves ( a couple of pairs, apron, maybe some fruits and light snacking goodies, remember it takes some time to get the BBQ ready, it is low & slow, sunglasses,  cooks towel,  and a sun hat or cap. A camera is not required but an excellent tool to have.

It is important that attendees be on time and ready to get started at 9:00 am sharp. Registration & sign in from 8:30 to 9:00 am,   “Gringo Time”

If you’re late getting registered, get in touch anyway.  We will see if we can accommodate any late registrations.

If you have any question’s please feel free to contact us Henry Bosch henrybosch@hotmail.com

Take highway #22 from San Juan heading towards Dorado and exit on to road #167 at Rio Hondo Mall and head toward the ocean. When you come to the ocean (road #165) turn left and go past Comfort Suites Hotel a light or two to road PR#-865, there will be a Burger King at the light on your left.  Turn left at Burger king and up to the 3rd street & turn left, go to the end of the street and you have to turn right.  The training camp is at the baseball field office on your left ½ block.