Cooking Classes for Big Time Bragging Rights

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Ready, Set, Sauce: BBQ Competition Cooking Lessons from the (Pit)Masters

In recent years, competition BBQ has jumped from the circuit to mainstream television with shows such as “BBQ Pitmasters” and “BBQ Wars.” Each competition follows rules and regulations, a strict delivery time table and judges who solemnly swear to uphold BBQ truth and justice. With more and more enthusiasts joining the circuit, it takes even more know-how and BBQ lovin’ to add your name to the ranks.

But you’re game, right? If you’re ready to head out on the competition barbecue circuit and start kicking butt and taking orders (get it?), we’re ready to help you do it.

Our competition barbecue class in Northern Virginia will help you up the ante for the competition circuit. From secret sauces to custom rubs and techniques, we teach everything you need to know to step up to the grill and win. Whether you want to compete solo or join forces with friends and family to form a team, we’ll outfit you with the basic and advanced skills you need to do so in style.

This isn’t your backyard anymore, friend: Enroll in this class, and you’ll be on the road to beating the other neighborhood heroes who claim they’ve got the best ribs/brisket/finger-licking-whatever in the US of A.

Grab that apron and get ready to rumble, rub-style.

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Important Details Drawing of exclamation point

  • LOCATION
    Drawing of location map marker
    Dizzy Pig HQ
    11301 Braden Dr
    Manassas, VA 20109
  • 2-DAY CLASS
    Drawing of clock
    Saturday 9/29/18 3PM - 10:15PM
    Sunday 9/30/18 6AM-1:45PM
  • OUTDOOR COOKING
    Drawing showing rain, snow and sunny weather conditions
    Classes taught in
    rain, snow, or shine.
  • BIG GREEN EGG
    Drawing of Big Green Egg cooker
    Class is taught with BGEs. Process is transferable
    to other cookers.

Important Details Drawing of exclamation point

  • LOCATION
    Drawing of location map marker
    Dizzy Pig HQ
    11301 Braden Dr
    Manassas, VA 20109
  • 2-DAY CLASS
    Drawing of clock
    Saturday 9/29/18 3PM - 10:15PM
    Sunday 9/30/18 6AM-1:45PM
  • OUTDOOR COOKING
    Drawing showing rain, snow and sunny weather conditions
    Classes taught in
    rain, snow, or shine.
  • BIG GREEN EGG
    Drawing of Big Green Egg cooker
    Class is taught with BGEs. Process is transferable
    to other cookers.

Important Details Drawing of exclamation point

  • LOCATION
    Drawing of location map marker
    Dizzy Pig HQ
    11301 Braden Dr
    Manassas, VA 20109
  • 2-DAY CLASS
    Drawing of clock
    Saturday 9/29/18 3PM - 10:15PM
    Sunday 9/30/18 6AM-1:45PM
  • OUTDOOR COOKING
    Drawing showing rain, snow and sunny weather conditions
    Classes taught in
    rain, snow, or shine.
  • BIG GREEN EGG
    Drawing of Big Green Egg cooker
    Class is taught with BGEs. Process is transferable
    to other cookers.

Show KCBS cooking format of chicken, ribs, pork & brisket by:

  • Drawing of fork and knife
    Discussing meat selection, trimming, injecting, rubbing, brine and other tips in preparation
  • Drawing of an eye
    Seeing how the food should look and smell and covering ways to achieve consistent and achievable results
  • Drawing of tongue, or taste buds
    Tasting and discussing the cooked results
  • Drawing of a trophy
    Talking about other techniques used on the circuit, judging, and more.

  • Q&A throughout entire class

The Dizzy Pig's Love Affair with the Competition Circuit

Chris Capell, pitmaster for the Dizzy Pig competition team, established the award-winning crew back in 2002. In the last 15 years, Dizzy Pig has taken home 15 Grand Championships. We’ve also been invited to and competed in the American Royal Invitation eight times and the Jack Daniels World Championships seven times, including a run of six years straight (2004-2009). Dizzy Pig has earned top ten finishes in both the Royal Invitational and The Jack. So yeah, we’re pretty good at competing, and we’d love to teach you how it’s done too. History buffs can read all about our big shows and wins.

All Tickets include:

Drawing of cold beverage
Dinner Saturday night
Breakfast Sunday morning
Lunch = Taste-testing meats

Refreshment included and you are welcome to bring a cooler with preferred beverages

Saturday

3pmMeet each other and discuss class expectations
3:30pmBegin Class
5:45-7pmBreak, Discussion & Dinner
7pmResume Class
10pmBig Meats On
10:15pmBreak for bed. Students are free to return to their hotel.

Sunday

6amClass Begins (Chris fires up rib cooker at 5:30am)
7:30amBreakfast
 Resume Class after Breakfast
12pmChicken Box
12:30pmRib Box
1pmPork Box
1:30pmBrisket Box
1:45pmClass Concludes

If you're from out-of-town, we've compiled a list of nearby hotel accommodations.Airplane image

Candlewood Suites
11220 Balls Ford Rd, manassas, VA 20109
(703) 530-0550

Comfort Suites
7350 Williamson Boulevard
Manassas, VA
(703) 686-1100

Hampton Inn Manassas
7295 Williamson Boulevard
Manassas, VA
(703) 369-1100

Drawing of exclamation pointCancellation PolicyDrawing of exclamation point

Tickets are non-transferrable to other classes
Receive a full refund 1 week before class
You may gift the ticket to a friend
Here’s what people are saying:
Competition class

Brian and Chris-Thanks for a great time! The level of instruction coupled with a laid back atmosphere made the learning experience worthwhile. Everyone was extremely friendly and willing to share experiences. You, Chris and Brian are the ones who put the positive spin on the torrential rain, sleet, snow and wind! Made it easy for the rest of us relax and have a good time.

Harry
No-holds-barred competition class

Having attended several other competition BBQ classes, I can honestly tell you that you won't receive a more no-holds-barred look at how a team cooks like the Dizzy Pig BBQ class. Delicious meals prepared by pitmaster Chris Capell using Dizzy Pig's fantastic rubs are followed up by some of the best chicken, ribs, pork and brisket you'll taste. Nothing is held back. I can't wait to get on the smoker and try some of the new techniques and tricks that I learned. It was fantastic watching how Chris and his team adapted to constantly changing weather conditions. We went from a spring like chill, to a massive downpour with rain, to sleet and finally snow. And the Big Green Eggs kept humming and the barbecue was delicious. If you want a true, tell- all class that is genuine and downright fun, then the Dizzy Pig BBQ competition class if for you.

Luke Darnell Pitmaster, Old Virginia Smoke
Awesome Competition Class

I just wanted to reach out to you guys and thank you for an awesome class last weekend. Aside from meeting some great people and eating like a king- the education was invaluable. I am not sure if I will hitting the bbq circuit anytime soon, but I brought home a tremendous amount of information to help impress friends and family. Thank you again for the experience, and I look forward to crossing paths again in the future.

Dan Kiessling
Dizzy Class Hosted By Chris Capell

I attended Chris' competition school this weekend and I have to tell you fellow eggheads it was one helluva good time!!  Chris and his team hold nothing back and run the class just like a KCBS event right down to the turn in times.  My hands are worn out from writing notes and my belly is distended from not only the four KCBS meats, but also the duck breasts, prime ribeye, goat cheese mashed potatos, asparagus, bourbon smoother than a school marm's leg and a full blown breakfast (including scrapple) to boot.  Hell, it was worth the cost and effort to get out here from Nebraska just to eat!

Chris and his wife are wonderful hosts and open their home to the students like they are part of their family.  Whether you compete or not, the amount of tricks and years of knowledge gained is priceless.  I'm going to try and meet up with Chris tomorrow and take a tour of the nuts and bolts of his operation.  I'm tired, full and still a little hung over from last night!!

Cheer's!

Mike
Unbelievably awesome experience

Dear Chris, Brian W & Brian:

A quick note to say thank you for a fantastic time at the competition class this weekend.  I had an unbelievably awesome experience, and have been talking it up to all my friends here.  The Dizzy Pig Company is clearly committed to your customers, and it showed this weekend.  I cannot think of one thing you could do to improve the experience.

In my business, we often struggle to get into the heads of consumers, and are very driven by customer feedback.  If it's ok, I wanted to give you some specifics on my experience and what I liked so much about it.

Approachability - I admit it, I was intimidated walking in.  I'm a pretty good neighborhood/back yard cook...my family owns a restaurant and I have grown up cooking in kitchens - plus I’ve been an egg owner for many years.   Yet I was psyched out going into the session with real teams both teaching and participating.  My fears were completely unfounded and proven false.  All three instructors were unbelievably approachable throughout the entire weekend, and i could not have been more comfortable.

Transparency - you created a very comfortable environment to ask questions, and your answers felt very genuine and clear.  Remarkably, specifics were detailed enough that the real teams were happy, but not detailed enough that you lost me and Matt.

New Learning - at every step of the way I picked up an idea or technique I would have never thought of.  From fire building to box prep - there was useful information along every step of the way and the session never felt lulled.

Thank you again to you and your family for welcoming us into your home.  You all have a friend in Pennsylvania, and a customer for life.  If you were ever in the Hershey area (or Gettysburg, or New Holland) I’m here to help, or at the very least have you over for a beer.

Good luck to Dizzy Pig!

Jeff Smith
The Hershey Company
Senior Manager, Global Marketing Training & Capability

Jeff Smith