American BBQ Masterclass: Fire and Smoke
Six rubs, two brines, four sauces and glazes, one clean fire, then nine smoked cooks from pork butt to a Texas-style brisket.
Tuffy Stone
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
23 Lessons, 150 min total
- FREE
Introduction
- FREE
#1 Understanding Barbecue Rubs
- FREE
#2 Sugar-Free Poultry Rub
- FREE
#3 Celery Seed & Chipotle Rub
- FREE
#4 Classic SPG Seasoning
- FREE
#5 Classic Barbecue Rub
- FREE
#6 Sweet Barbecue Rub
- FREE
#7 Coffee Barbecue Rub
- FREE
#8 Classic Brine
- PRO
#9 Apple Juice Brine
- PRO
#10 Classic Barbecue Sauce
- PRO
#11 White Barbecue Sauce
- PRO
#12 Pat Burke’s Barbecue Mop
- PRO
#13 Apricot Jalapeño Glaze
- PRO
#14 Building a Clean Barbecue Fire
- PRO
#15 Smoked Pork Butt
- PRO
#16 St. Louis-Style Pork Ribs
- PRO
#17 Whiskey-Glazed Pork Belly
- PRO
#18 Smoked Pulled Pork Sandwich
- PRO
#19 Texas-Style Smoked Brisket
- PRO
#20 Coffee-Rubbed Beef Short Ribs
- PRO
#21 Reverse-Seared Tomahawk Steak
- PRO
#22 Apricot Jalapeño Spatchcock Chicken
- PRO
#23 White Barbecue Chicken Wings
About this course
This American BBQ masterclass builds from the fire up. Six rubs, from a sugar-free poultry rub to a coffee rub. Two brines. Two barbecue sauces, a mop and an apricot jalapeño glaze. Then one lesson on building a clean fire, before any meat goes near it. Twenty three lessons, in build order.
Nine cooks follow, and none of them runs on a clock. You read the meat instead: how moisture moves, when to spritz, when to wrap, when to leave the fire alone, and how bark builds while you do. Each rub is matched to a protein by function, coffee for beef short ribs, salt pepper garlic for brisket.
Pork butt, St. Louis ribs, whiskey-glazed pork belly, pulled pork, Texas brisket, short ribs, tomahawk, spatchcock chicken and wings. You finish able to run a pit through a long cook and call doneness by bark, feel and skin rather than by the timer.
"Always let the meat be the star. The seasoning and smoke should all be supporting flavors."
Tuffy Stone
Lessons
23
Video
2 hr 30 min HD
Recipes
24
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Build six bbq rub recipes and match each one to the protein it seasons.
Smoke a Texas-style brisket and a pork butt to tender, with a set bark.
Build a clean barbecue fire and hold it steady across the length of a cook.
Finish poultry with a white barbecue sauce and an apricot jalapeño glaze.
Barbecue today, game birds tomorrow.
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Meet your instructor
Tuffy Stone
Tuffy Stone is an American chef, pitmaster, author and six-time world barbecue champion. He trained classically in French cuisine under Alain Vincey at La Maisonette in Richmond, Virginia, then brought that precision to barbecue, which earned him the nickname The Professor.
With his competition team Cool Smoke he has won the American Royal World Series of Barbecue and the Jack Daniel's World Championship Invitational Barbecue three times. He has appeared on BBQ Pitmasters and on Food Network's BBQ Brawl. Here he teaches the method behind that record.
What chefs say
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Markus
Who is this course for?
First smoke or years at the pit
New and long-serving pitmasters who want rubs, fire and bark properly under control.
Tender meat with a deep bark
Pitmasters who want to read moisture, bark, spritz and wrap, rather than watch the clock.
Anyone who cooks over fire and smoke
Brisket, pork butt and smoked rib enthusiasts who want more from every cook on the pit.
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American BBQ: Fire, Smoke & Flavor · Tuffy Stone
