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Learn how to 'cue like a pro

Published: Thursday, Jun. 26, 2014 - 10:15 am

Whether you grill marinated tri-tip or spice-rubbed ribs over a charcoal-fired kettle or gas-fueled range, the California backyard is the summertime site for some of the best ‘cue going.

Of course, open-minded backyard pitmasters are always eager to sharpen their our ‘cue skills, and David Hill is the guy to teach them. He and wife Jennifer co-own the BBQ Pro in Fair Oaks. Its slogan: “Everything for the pitmaster.”

It’s got more ‘cue stuff in one place than we’ve ever seen — rubs and sauces, grill brushes and marinade injectors, bags of oak, mesquite and hickory lump charcoals, and bags of real wood chips and chunks, including cherry, alder, apple, pecan, almond and hard-to-find red oak, the wood of choice for Santa Maria-style open-pit barbecue.

The BBQ Pro is also a dealership for the Big Green Egg, a high-fiber ceramic grill with roots in the “mushikamado” cooker, used for centuries in Japan.

The Hills regularly host private barbecue classes on site, 4:30 to 7:30 p.m. for $50 (10140 Fair Oaks Blvd., Fair Oaks; 916-595-7444; www.bbqproonline.com ).

We attended last Sunday’s tri-tip seminar and learned a lot. At the end of the class, we feasted on tri-tip cooked three ways, paired with Jennifer Hill’s side dishes. Typically, they include the likes of grilled avocado and peppers, smoked mac ‘n’ cheese, coleslaw, pinquito beans, artisan bread and, for dessert, toasted strawberry shortcake.

Check out this schedule of upcoming classes. Go, learn, eat.

Aug. 17: chicken

Sept. 14: wood-fired pizza

Oct. 12: brisket

Nov. 9: turkey

Dec. 7: prime rib

Jan. 11: seafood


Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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