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A pitmaster throwing an arc of rub across the room

Classes

5-Day Intensive

This hands-on intensive covers the core techniques used at Goldee’s BBQ, including sausage making, trimming, seasoning, live-fire cooking, doneness testing, slicing, and side preparation. Emphasis is placed on fundamentals, repetition, and consistency.

$3,500 · 5 consecutive days, Sunday–⁠Thursday · 1 person per class

Book this classCompare both classes

The detail

What you’re booking

This hands-on intensive covers the core techniques used at Goldee’s BBQ, including sausage making, trimming, seasoning, live-fire cooking, doneness testing, slicing, and side preparation. Emphasis is placed on fundamentals, repetition, and consistency.

The class is limited at 1 person per class, and we also offer a 2 person class, please inquire about the 2 person class separately via email goldeesbbq@gmail.com

Includes: Goldee’s BBQ Cookbook, Goldee’s merchandise, Goldee’s house rubs, a Goldee’s BBQ meal.

Price
$3,500
Length
Sun–Thu, from 9:00 AM
Class size
1 seat (2 by arrangement)
Includes
Cookbook, merch, rubs, a meal

The five days

Day by day

The Class will be held over 5 consecutive days from Sunday-Thursday.

Day 1Sausage FundamentalsTentative time · 9:00 AM – 3:00 PM
Gloved hands twisting fresh sausage into links, coiled on a steel bench

Sausage basics

  • Meat selection and fat ratios
  • Salt and seasoning percentages
  • Grinding and mixing
  • Protein extraction and texture
  • Casing prep, stuffing, and linking
  • Sausage resting and holding
Day 2Sausage Cooking & Brisket TrimTentative time · 9:00 AM – 3:00 PM
A knife trimming fat from a raw cut on the block

Sausage cooking

  • Fresh vs smoked sausage
  • Cold smoking sausage on rotisserie and 1000

Brisket trimming

  • Selection and anatomy
  • Trimming for render and uniform cooking
Day 3Trimming, Pork & SidesTentative time · 9:00 AM – 3:00 PM
Lemon kale slaw being tossed by hand in a steel pan

Trimming

  • Pork ribs
  • Beef ribs

Pulled pork

  • Cut selection and prep

Side preparation

  • Flavor balance
  • Batch cooking, holding, and reheating
Day 4Fire, Seasoning & CookingTentative time · 9:00 AM – Until briskets come off
Split logs burning in an open firebox

Fire building and pit management

  • Wood selection
  • Clean smoke
  • Temperature control

Seasoning & cooking

  • Brisket – seasoning, pit placement, doneness testing
  • Beef ribs – seasoning, pit placement, doneness testing
  • Pork ribs – seasoning, pit placement, doneness testing
  • Pork belly – seasoning, pit placement, doneness testing
  • Lamb ribs – seasoning, pit placement, doneness testing
Day 5Turkey, Doneness & ServiceTentative time · 9:00 AM – Until service is complete / briskets come off
Slicing a brisket on the block beside the scale, ready for service

Turkey

  • Seasoning, pit placement, doneness testing
  • Resting and holding meats

Slicing and presentation

  • Brisket, ribs, turkey, sausage, pulled pork
  • Service execution and quality control

Book

Book this class

Pick the week you’d like. Each week is for one person, and a week already taken says so.

Inquire about the 2 person class →
Choose your week

Before you book

  • Choose your week above, then check out. The week is held for you once your order is placed.
  • Each week is for one person; a week that’s already taken is marked booked.
  • One class booking per order: to book a second week, check out the first.
  • For any questions or issues with signing up please contact our customer service email: goldeesbbq@gmail.com
Pre-orderEarliest Thu 22 Oct