Barbecue and Grilling Classes in Virginia
Learn the art of cooking in the great outdoors
Barbecue and grilling classes are part of how we fulfill our quest: Help people make better food. We’ve guided hundreds of folks through the proper cooking techniques of barbecuing and grilling to quickly become food disciples. It’s our passion to pass on our know-how, so you can light the flame and cook excellent food, every time. Our goal is not just to teach you “recipes”, but to focus on giving you the tips you need to become a better cook that can handle any situation.
Chris Capell, a 15 time Kansas City Barbecue Society (KCBS) circuit grand champion, teaches many of our classes. But with over 50 years combined outdoor cooking experience, the entire staff of Dizzy Pig brings extra smarts and passion to our classes. At least one Saturday per month, winter, summer, rain or shine we’ll fire up the grills and you will see and taste the magic that grilling mastery brings.
Part Seeing, Part Doing, Part Eating
Click a class for course particulars and ticket information
1/25/20 and 9/12/20
2/22/20 (sold-out), 6/20/20, 10/3/20
Mar 14, 2020
April 18, 2020
advanced BGE techniques
advanced BGE techniques
May 30, 2020
Jul 11, 2020
steaks, Roasts, Chops
steaks, Roasts, Chops
Aug 15, 2020
Nov 7, 2020
prime rib & lamb
prime rib & lamb
After both the ribs class this spring and the brisket class last weekend, I went home to my own large Green Egg and did what Chris taught me to do. Success: the 17.5 lb packer and 11lb flat briskets and the six racks of St. Louis ribs I did for a fundraiser at my home Sunday came out nice and were big hits (every scrap eaten)! I used Cow Lick on the beef; also the store's 14" cast iron pan is perfect for paella!
Today I attended the "Advanced Techniques on the BGE class" and it was amazing. I made the tenderloin with mushroom cream sauce for my wife and she was blown away. Watching Chris filled in so many gaps for me. I have had an XL Egg since Christmas 17 and I have been flailing and trying various you tube and internet methods. Chris filled in the gaps today .
Also, the gentlemen assisting him, I regrettably forgot his name, was amazing. He took time to talk to me and answer my specific questions and found me after the class to ask if I had any more questions.
I sincerely thank you all for what you do. Talking to other Big Green Eggers and being in the class was an amazing experience and I plan on attending as many classes as I can make.
I took up cooking as a hobby when my wife bought me the big green egg and it has been life changing for me. Prior to getting an egg and learning to cook, I had no work life balance and was unhappy despite having professional success. Finding Dizzy Pig filled in the gaps for me and helped me find true joy in the big green egg and cooking in general. I just wanted to say thank you and tell you all how much I enjoyed today.
Took the Dizzy Pig BBQ Pork BBQ Class yesterday . . . what a great experience!! We all walked away with insight and teaching from BBQ Champion and RubMaster Chris Capell. He didn't hold anything back and it was awesome! Thanks to Chris and his team for facilitating a super education experience. And we left with printed recipes where we were able to make modification notes we took during the class - ready to put into action! If you are thinking of taking a DizzyPigBBQ class, stop thinking and get registered! Thanks Chris and Team!!
6th class that I have been to and, like all the rest, it was a great one. Chris just has a way of making the class feel like a community of bbq lovers and pass on great tips, tricks, methods, and recipes. The classes at Dizzy Pig are, by far, one of the things I look most forward to and they never fail to deliver. I will continue to be a loyal customer and an avid student. Thanks for all you guys do Chris and team.
The spices are fantastic and speak for themselves. My review is focused specifically on the cooking classes.
I have a growing addiction to date night cooking classes in DC. I was a bit reluctant to register for the "Dizzcovery" cooking class, mostly because I am used to a 100% "hands on" experience (I was afraid this would be the opposite- 100% lecture/observation). Not the case at all! You get out of it what you put into it, so you can sit up front, help out with food prep, watch every step, ask questions, or anywhere in between. There are plenty of distractions, i.e. beer, munchies, shopping inside, networking with fellow students, etc.
Chris (owner, instructor) is totally down to earth, changed careers to follow his passion, has tons of experience on the competitive cooking circuit, and of note as a cook- questions norms and traditional boundaries and provides max creativity to get that "amazing first bite".
I had been cooking on the Big Green Egg for several years and thought I had things down pretty well, but the class was a reality check that maybe you're doing everything wrong! (Or, could be doing it a lot better). BBQ takes time and can't be covered real time in a 4 hour class, so Chris did a great job staggering the various stages of fire building, food prep, temperature control, finishing, etc. Never a dull moment, and each segment of the process was fully covered.
I especially appreciate the method of instruction- Chris and staff prepared (many) racks of ribs in 3 or 4 popular cooking styles (indirect, direct, foiled, not foiled) and let the students get a feel for each process, and more importantly a real-time taste test for each at the end. The hands-down best tasting ribs were the least intuitive and non-traditional method of cooking. In my experience, other cooking classes teach you how to prepare one meal really well. Chris' class did that too, but really what it did was open up my way of thinking, got me to question the "why", start thinking about what's happening inside that cooker and ultimately will make a difference in the way I cook from here on out.
Most important thing = tons of food to eat!
Truly appreciate the course offering and look forward to next time!
I want to say thank you so much for providing the sign language interpreter for the Turkey Class last Saturday. I had so much fun to learn both Chris's Spatchcock & Max's Turkey techniques and also Max's broth & gravy. I'll be readyto put turkey with Mediterranean-ish Dizzy Pig rub on my BGE and also to make a Mad Max's gravy for Thanksgiving next week. Hopefully friends of mine will like a Mediterranean-ish flavor on turkey. I want to tell you that all Dizzy Pig staff are really wonderful. 🙂
You all have a wonderful Thanksgiving!
Thanks so much for the great class. I really learned a lot and am looking forward to smoking a brisket next weekend. Loved your meatloaf btw!