BBQ classes make great gifts! Purchase a class and we’ll mail a custom class certificate to the recipient!

2010 Class Schedule

Beginning BBQ 101: Ribs & Chicken: 10/9/2010
BBQ 102: Briskets and Butts:
8/28/2010 (Class is full, call for waiting list)
12/4/2010
NEW! Competition Meats Class: 7/24/10 (Class is full, call for waiting list)
Everything Grill: 11/13/2010
Pork Tenderloin/Loin and Beef Loin, plus wine-tasting!:
Smoking Turkey and Whole Chicken:
Just Ribs:
Grilled Seafood & Wine:

Play the video below to see Chris Marks teaching about smoke rings at our January 16th, 2010 Ribs & Chicken class!

Reservation Deadlines: Please make your reservation one week prior to the class date at the latest.

Important Information: Full payment of class fee is due at the time of enrollment. Because Backyard Bash must purchase perishable meat and supply tools and other products for the class, the fee is non-refundable. Class will be held rain or shine. Space is limited to 20 students per class. All classes are held at our store.

Call us at 816-587-9990 to make your reservation.

About Our Instructor:

Owner of Three Little Pigs BBQ & Catering in Kansas City, MO and General Manager of Ace of Hearts BBQ Specialties, Chris Marks has won over 40 competition events all over the United States. In the last twelve years, Chris has won the prestigious American Royal Championship eight times. He has been featured on the Travel Channel’s “Taste of America with Mark DeCarlo”, the Food Network’s “BBQ Battle” and numerous local broadcast and radio events throughout the Midwest.

Class Descriptions

Just Ribs

Want to learn how to smoke delicious, competition-quality ribs? Sign up for Backyard Bash’s hands-on Just Ribs class with instructor Chris Marks of Three Little Pigs! Each student will get his or her own slab of baby back ribs to prepare and smoke. Chris, an American Royal champion eight times over, will teach you his award-winning techniques. Make sure to come ready to eat! You’ll enjoy mouth-watering baby back ribs and side dishes for dinner!

Fee: $50 per person
Time: 5pm – 8pm

Beginning BBQ 101: Ribs & Chicken

Want to learn how to smoke delicious, competition-quality ribs and chicken? Sign up for Backyard Bash’s hands-on beginning smoking class with instructor Chris Marks of Three Little Pigs! Each student will get his or her own slab of baby back ribs, a chicken breast and a chicken thigh to prepare. Chris, an American Royal champion many times over, will take you through the entire smoking process and cover topics such as different types of smokers and common mistakes when smoking. Students will eat mouth-watering smoked chicken for lunch and take a “smoked to perfection” slab of baby back ribs home.

Topics Covered:

• Baby back ribs from start to finish. (Hands-on)
• Chicken from start to finish. (Hands-on)
• Types of grills and smokers
• BBQ techniques
• Types of wood
• Fuel
• Common mistakes
• And much more!

Fee: $75 per person
Time: 10am-3pm

*Includes one slab of baby back ribs, one chicken breast and one chicken thigh per person. Also includes instruction, additional refreshments, rubs, sauces, tools and use of equipment.

BBQ 102: Briskets and Butts
In this sequel to the chicken and ribs class, Chris Marks will teach you how to smoke incredible beef brisket and pork butt. Lunch will be provided. Students will take any leftover brisket or pulled pork home at the end of class.

Chris will leave no stone unturned in this in-depth tutorial. The class will be divided into four parts:

I. Cuts of Meat
a. Briskets
b. Pork Butts
II. Preparation
a. Marinades
b. Rubs
c. Injection
III. Cooking Techniques
IV. Finishing Techniques

Fee: $75 per person
Time: 10am – 3pm (class usually ends before 3pm–however, due to variations in cooking times, class may last through 3pm)

NEW! Competition Meats Class
For the first time ever, Backyard Bash is offering a class on all four competition meats, plus a box presentation! 8-Time American Royal BBQ Grand Champion Chris Marks will teach you how prepare brisket, pork butt, baby back ribs and chicken for award-winning results! He’ll also show you how to do a box presentation for baby back ribs. This is great timing if you’re planning to compete in this year’s American Royal competition!

Each student will learn to make incredible chicken, eat it for lunch, and will get his or her own slab of baby backs to prepare from start to finish and take home at the end of class. The brisket and pork butts will be done in stages, with sampling done toward the end of class. Leftovers will be sent home with students.

Lunch will include side dishes, dessert, lemonade and water.

Class Fee: $125, all inclusive
Time: 9am – 3pm
Reservations must be made to attend this class. Attendance is capped at 20 students to ensure optimal interactivity for students. Classes are held rain or shine. Cancellations must be made at least 48 hours in advance.

Pork Tenderloin/Loin and Beef Tenderloin (Fillet)
You’ll learn smoking and grilling techniques for Pork Tenderloin / Loin and Beef Tenderloin (also known as fillet mignon). Chris will cover proper cooking temps and marinating, glazing and butterflying pork tenderloins, as well as tips for grilling pre-prepared pork tenderloin. This class will also include wine pairings!
Fee: $65 per person
Time: 11am – 2pm

Everything Grill!
Everything Grill will focus on basic and advanced grilling techniques. Topics to be covered are meat, fish, chicken, seafood, vegetables, sausage and ribs. Each class will include a lecture, hands-on activities and lots of sampling!
Fee: $65 per person
Time: 12pm – 3pm

Grilled Seafood & Wine
Learn to grill succulent seafood. Plus, you’ll enjoy a wine tasting to help you choose the best wine to present with your grilled seafood meal.
Fee: $75 per person
Time: 5pm

Smoking Turkey and Whole Chicken
Just in time for Thanksgiving, 2009! Learn techniques for smoking and grilling whole chicken and turkey, including spatchcock chicken, Jay’s Grilled Chicken Cordon Blue, injecting, seasoning and more.
Fee: $50 per person
Time: 10am – 3pm