Barbecues. Everyone loves them, but they can go wrong. So, so wrong. Today we’re going to get some tips for avoiding rookie mistakes, and taking our grilling to the next level.

Our guest instructor Chris Sussman aka The BBQ Buddha, works with all kinds of live fire environments, from charcoal and gas grills to commercial grade smokers, and everything in-between. He’s mastered the art of grilling in order to help people just like us become the star of our next backyard BBQ.

Chris’s focus is to teach people how to use their 5 senses to produce great results on their grill or smoker. He wants us to move past things like time and temperature and learn to use the environment around us to produce amazing BBQ every time.

By the end of this class you’ll have some handy bbq maintenance tips, a recipe for the perfect rub and marinade and all the tools needed to rock your next backyard bbq.

Chris Mentioned:

His favorite grills: The Big Green Egg and Traeger Grills

His favorite meat sources: Local butcher shops, Costco and Snake River Farms.

Marinades:

TexMex for Beef- Can of chilis in adobo sauce, garlic, cilantro, olive oil, lime and puree into paste.

Seafood- Garlic, jalapeño, cilantro, olive oil and lime juice + zest. No more than an hour.

Rubs: Dizzy Pig, Meat Church and 41South.

DIY Rubs: 50 percent salt, 50 percent pepper OR equal parts brown sugar, paprika, salt and pepper.

HOMEWORK:

-Get a notebook and learn, and don't be afraid to make mistakes. Pay more attention to the visual clues.

-Feel confident cooking to 155 and letting it rest until it comes up to temperature.

FIND CHRIS:

Instagram- @the_bbq_buddha

Facebook- facebook.com/theBBQBuddha

Website- thebbqbuddha.com