A Smokin’ Cookin’ Class

I decided it was time for another cooking class at The Stock Pot (a great venue in Tulsa for classes and all culinary gadgetry).     Although The Hubs is a good sport and has accompanied me to all the other classes here, this time I wanted to treat him.   I had heard that the 3 Guys Smokin’ crew does a great job discussing the art of all things BBQ so I signed us up.  In fact, their classes almost always sell out and they end up adding more.  (For our other cooking class adventures you can check out our Northern Italian class, our Tavern on Brady class, and our chocolate cooking class.)

3 Guys Smokin’ (which actually ends up being nine guys total) did not disappoint.   It was a fun but slow-paced evening.   Such is the way of pit masters.   You can find out all about this award winning crew here.    They not only still compete but they have started first-rate BBQ competitions in our area like The Art of BBQ, Bixby’s BBQ ‘n Blues, and Boots and BBQ Festival in Claremore.      These guys are the real deal.

Let me just get this out there too.

These are guys.  (No offense to any male readers, please.)

They cook like guys. (Not that there’s anything wrong with that.)

Their recipes are guy recipes.   (And, what delicious recipes they are.)

Just sayin’.

WARNING:    All of the recipes listed here are typical (and delicious) BBQ recipes.    If you want healthy, go elsewhere today and for the next few days.

The Stock Pot employees did a great job.   In fact, they sometimes seemed to work harder than the “3 Guys.”     Such is the art of BBQ.  🙂   Thank goodness these women whipped up some appetizers for us.    The class started at 6:30 and we didn’t eat until almost 8:30.   Without the appetizers that the hostesses provided us, we would have passed out before the pulled pork.

Cheesey Bread

Mary Anne’s Mozzarella Cheese Bread
from The Stock Post hostess

This wonderful bread can be served as an appetizer, with the main entree, or as a snack.   It is best served warm, but can be served at room temperature.   It’s a great hit at dinner parties or as a snack while watching your favorite sporting event.

1 c. Hellman’s mayonnaise
1 c. sour cream
1/2 pkg. (8 oz.) Hidden Valley Original Ranch Salad Dressing and Seasoning Mix
2 c. shredded Mozzarella cheese
1 loaf French or Italian bread, sliced

Place mayonnaise, sour cream, ranch dressing mix, and cheese in a medium-sized bowl.   Mix well with a spoon.   Using a cookie scoop, spread cheese mixture on top of bread slices.    Bake on ungreased cookie sheet at 350 degrees for approximately 15 minutes or until cheese mixture is melted and lightly browned.   Serve immediately.    Refrigerate any leftovers.

Note:   You can use any kind of crusty peasant bread.   Just use more cheese mixture on bread.   You may have to double recipe if the loaf of bread is really large.   I always ask the grocery store’s bakery attendants to slice it for me.  [This is a great tip!  I never thought of that.]

Note:   This bread is great the next day, either eaten alone, or as a small open-face sandwich.   Just reheat it in the microwave or in the oven.   To make open-face cheese sandwiches, I like to place shaved ham, tomatoes, etc. on top of bread before I reheat it.   You are only limited by your imagination for choices to place on top of this savory cheese bread.

The 3 Guys that were putting on the class were “Big Guy,” “Poke-Chop,” and “Flap Jack.”    Apparently nicknames are a must on the competition circuit.   All of these characters were genuine, enthusiastic in sharing their award winning tips, and passionate about this art.    They mentioned more than once that they were old-school stick firers.    They did not use special digital smokers when competing.    They used their intuition and expertise.

“Poke-Chop” started off the cooking demo with The “Big Guy’s” Corn Souffle, pronouncing it with a comical French accent.    The recipe was provided to us but “Poke-Chop” kind of did his own thing.      Here is the printed recipe.

The “Big Guy’s” Corn Souffle

2 cans whole kernel corn
1 can creamed corn
3 eggs, beaten
1 box Jiffy cornbread mix
1 c. sour cream or cream cheese (depending on the cheesiness index you are trying to achieve)
1 stick butter
2 whole jalapeno peppers (chopped) or 2 cans chopped green chilies (or one of both)
1 pkg. shredded cheese

Combine all ingredients and put into a deep non-stick pan, covered.   Place in pre-heated oven at 350 degrees and cook for 5 minutes to one hour.

If cooking in smoker, cover lightly with aluminum foil, leaving two sides open.   Extend cooking time to two hours or until done.

Cover with cheese and return to oven (or smoker) for an additional 10-minutes or until cheese is melted.

Poke mixing up corn souffle while the “Big Guy” looks on.

“Poke-Chop” did his own thing with this recipe and acknowledged that there were many similar recipes floating around out there.    He doubled this recipe for the sake of the class, added some milk, didn’t use cream corn, and added a jar of pimentos for color which he maintained was extremely important for competitions.   Apparently there is a competition for side dishes at BBQ contests as well.   I believe they said this had won at The American Royal.    Impressive.

Corn Souffle (a lot of it) along with pulled pork, smoked chicken and grilled veggies.

Poke called this corn souffle “one pot glop” because you can mix  it up and bake it in one pan.

I really don’t want to seem dismissive because there were a lot of technique and tips that we really learned.   These guys knew their stuff.   But at one point, The Hubs commented, “They’re not even cooking.   The girls are running the ovens.”      But, in their defense, how much cooking could be done in this class.   Most of it had been done the night before in their smokers.    This was truly a class and one did need to take notes to keep up with all the tips.

Stay tuned for a recipe for “Championship Smoked Pork Roast”  and a poultry marinade along with lots of tips for the perfect BBQ.

As always, please send good thoughts out to Abigail and her family today.

This is a double Althea or Rose of Sharon. In the summer this small tree is covered with these light pink blooms.