Egg 101 at The Mothership

I had the pleasure of taking two dear friends to their first BGE Class at HQ's new Culinary Center on Thursday.
Egg 101 covered a lot of needed territory for newbies - from fire starting, wood arrangement in the lump, grid arrangements etc.
This was not a hands on class, more demo and dine.  We were also taken just outside to the grilling patio where students could observe a lot of good setup info

The Instructor Chef "D"  prepped baby backs and showed membrane removal, rub application and described various rib indirect methods. During the demo, we all had samples of the recipe he showed.  I'm a fall off the bone guy, but these had just the perfect amount of tug and the touch of sweet chile sauce was amazing.

second recipe was spatchcock chicken and I finally got to observe how to properly use shears to prep that.  Again we ate the results while watching  the prep of the raw material.

third item was basic steak technique ( sear, shutdown egg) with the cosmic rub, a nice looking 1" thick 1lb  ribeye well marbled was shown. Again samples were devoured.  We went back outside to watch him cook his sample and the new folks got to see a good burp or two. 

Finally a a cheap and dirty dessert... Just some Kroger brownie bites heated in a covered alum foil roasting pan for 5-6 mins served with ice cream.  Nothing groundbreaking there but surprisingly moist/tasty.

my friends were wowed. One has grilled and smoked for decades on gassers/other smokers but just recently got a LBGE.  My other guest was a CNA with Visiting Nurses who takes care of my wife 2x a week and has become a good friend of family.  She's intent on getting avn Egg for her/hubby later this year.

they put on a good show, hyped a few products and it was enjoyed by all.  Very classy. Nice beer/wine selection along with soft drinks etc.  

The included 10% discount netted me a 13" CI grid for my new spider I added to my AR arsenal.
It was a fun 2 hours.  They are doing a hands on knife skills class soon I'd enjoy as well.   
They are really ramping up the classes and invite folks to be volunteer sous chef assistants - volunteer for 3 and get a free class. 
I'm pretty glad I live close.  They seem to be on a good track growing this part of the Mothership experience. 

Excuse the poor pics, plus I haven't learned to resize on the IPAD