BBQ Classes Forming

• class brochure

Contact Ernie's BBQ

Robert Adler, chef/smoker

704-577-1777

robadler@bellsouth.net

The team @ Memphis in May World Championship in Memphis, TN 5/07

Grill Tip #1

Always cook "low and slow".  That'll allow the grill, charcoal, wood, smoke, and other flavors to work their magic.  You can always crank up the heat if you need to but it's tough to lower it.

SMOKE THAT BUTT!

Pork butts take at least  6 hours and up to 12 to  cook at about 225 degrees.  I like pecan and apple wood for pork.

Here's a shoulder after 11 hours...only 4 more to go.  All you need is buns, slaw, and vinegar sauce and you've got a meal!

BBQ CLASSES NOW FORMING!!

Learn to barbeque like the pros using charcoal, wood, and gas.  We’ll go through the fundamentals such as using charcoal or lump hardwood coal, cooking on gas grills, what wood or chips to use to get the perfect flavor, smoking, and grilling techniques (direct vs. indirect, rotisserie, and others).

You’ll learn to put together a whole meal from incredible appetizers to amazing mains to tasty desserts

10 needed per class and if you host a class at your home you're free.  So get some neighbors, co-workers, and friends together and have a BBQ party!

 

 

Click the picture to download the latest catering and class brochure

 

 

 

If you are part of a 501c3 Charitable Organization and have an upcoming fundraising event we will donate a dinner for 4 valued at over $150.  Contact us if you need additional donations for your event.

 

Mojo marinated lobster tails, stuffed with Spanish rice with Chorizo and peppers, on a bed of rice with marinated shrimp.  Very tasty-took 11th place in the World Championship Seafood.

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Send mail to robadler@bellsouth.net with questions or comments about this web site.
Last modified: 05/23/08