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  • 7 HD video lessons with anytime, anywhere access
  • Downloadable class materials, including recipes for rubs, sauces and barbecued meats
  • Hours of close-up instruction
  • Answers from Ray in our virtual classroom
Food & Cooking
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Low & Slow BBQ at Home

with Ray Lampe
Master the craft of real American barbecue in your backyard! Get the secrets to savory meat, flavorful rubs and succulent sauces from Dr. BBQ, Ray Lampe.

Learn to season your meat and cook lip-smacking barbecue — all with recipes and techniques that cookbook author and barbecue expert Ray Lampe created especially for the home cook. Find out what equipment you need to get the flavors you want. Make several of the doctor’s signature rubs and sauces, from hot and spicy rubs to North Carolina vinegar sauce, and learn which flavors suit which cuts and meats best. Then, expertly cook the ultimate low and slow pork shoulder, a melt-in-your-mouth beef brisket — in both the Texas and Kansas City styles — and, of course, ribs! Round out your new skill set with tips for slow-smoked poultry such as Creole-butter turkey and brined, barbecued chicken. Plus, learn which wood brings out the best flavors from each of the meats you’ll smoke in this class!

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Lesson plan


Lesson 1. Firing Up the Barbecue

  • Meet your instructor, barbecue guru Ray Lampe, and learn about the variety of backyard grills and smokers you can use to make delectable slow-cooked barbecue, from a simple kettle grill to ceramic smokers, pellet cookers and more. Ray discusses the fuels you can use and how to get fired up for barbecue success.


Lesson 2. Seasoning the Meat


Lesson 3. Making Sauce


Lesson 4. Pulled Pork


Lesson 5. Brisket


Lesson 6. Ribs


Lesson 7. BBQ Chicken & Turkey

"This is a fun and informative class. (Ray) makes it simple and discusses options for equipment. Using his methods, recipes and informative tips will help you master authentic BBQ. I followed his methods and recipes exactly to make ribs for 40 people. Comments ranged from "best I have ever eaten" to "haven't had ribs this good since I have been in this little place in the South." However, the comment I heard the most was: "More, please"!"
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