The Culinary Institute of Smoke Cooking presents this "in home" BARBECUE COOKING SCHOOL. The course is based upon the successful cookbook "Barbecuing & Sausage-Making Secrets" by Charlie and Ruthie Knot. The book has sold over 20,000 copies and this school promises to be a unique opportunity to "have your hand held" while learning how to grill and barbecue with the best. Designed for beginning BBQuers to competitive outdoor and commercial cooks, this course will cover topics relative to WHAT and WHY of barbecuing, not just the HOW of putting together recipe ingredients. You will learn about new ways to enhance both the flavors and the experience of classic smoke-cooked barbecue and grilling. Priced at $299, the 200 page CISC MASTER BBQ COOK’S SCHOOL course includes the "Barbecuing & Sausage-Making Secrets cookbook, which is the textbook for the course, the eight-lessons complete with individual, hands-on exercises and questionnaires to be filled out and mailed to CISC for grading. The course is also self-graded by the student and monitored by a mentor/judge, chosen by the student to assist in taste-testing the course "materials." Those who successfully complete all eight lessons will be awarded the CISC MASTER BBQ COOK CERTIFICATE.

You grade your own cooked meat and appoint an independent mentor-judge to also grade your cooking efforts. The grades are sent to us to evaluate separately. Any large discrepancies in the grading will mean a telephone call from our faculty. You must also complete the reading assignments, the exercises and the quiz for each of the eight lessons and mail them to us for grading. If you are fairly studious, it should take about eight weeks to complete the entire course.

The course materials include:

 All eight lessons, specially written and designed to help beginners, competition cooks and advanced BBQ cooks improve their techniques, broaden their knowledge and prepare world-class BBQ every time with no disappointments and no wasted food.
 The complete book of reporting forms and questionnaires used to grade the course.
 A "Mentor/Judge" packet to be given to the person you chose to help monitor your progress and assist you in taste-testing and grading your BBQ.
 The best-selling cookbook/training manual "Barbecuing and Sausage-Making SECRETS," with more than 26,000 copies in circulation, a $14.95 value.
 Complete and prompt administration of the course’s tests and exercises by experienced CISC faculty.

The eight in-depth lessons include such detailed and easy-to-understand information as:

1. Buying Quality Meats for Less: Solving the Meat Market Maze.
2. Is My Fire Right?: Time and Temperature create Classic BBQ.
3. Find Your Favorite Wood-Smoke-Flavor: From alder to sumac, the scoop on smoke wood.
4. Increase Your BBQ’s Flavor: Seasonings, spices, rubs, marinades, mops, sauces and more.
5. Grill Steaks, Burgers and Chicken: No more mistakes, get it right every time.
6. Wood-Smoke-Cook Spare Ribs, Baby Backs and Country Ribs: You will be able to cater any BBQ occasion.
7. Wood-Smoke-Cook Pork & Beef: The best techniques from the Carolinas to Texas.
8. Wood-Smoke-Cook Poultry: The best methods for cooking turkey, chicken and game hens.

Upon completion of the course, within one calendar year from the time you send us the first lesson, you will be awarded a Master BBQ Cook certificate. Better than that, you will have mastered the major cooking techniques necessary to create world-class grilled and barbecued pork, ribs, chicken, beef and other meats.

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