The BBQ U syllabus features smoke, fire, food and camaraderie.Rotisseries, smokers, grills, direct heat, indirect heat, infrared ... 24 barbecues of every imaginable style and size were roaring at The Broadmoor resort in Colorado Springs, CO, for Barbecue University, affectionately called BBQ U, in June. The professor was Steven Raichlen, award-winning author of 28 books on the topic, including the Barbecue! Bible series; a PBS television show host; and cooking teacher who is known as the "Guru of Grilling."
Raichlen has traveled the world to perfect his live-fire cooking expertise, studying the history of grilling and the way it is approached by different cultures.
The students were an eclectic mix that included jazz musician Earl Klugh; Dr. Greg Jenkins, husband of Olympic gold medalist Peggy Fleming and co-owner of Fleming Jenkins Vineyard and Winery; and Grant Robertson, an Emirates Airlines pilot who came all the way from Dubai. This was the fifth BBQ U for John Hartsell, senior software engineer at NetScout Systems. What keeps him coming back?
"I like Steven Raichlen's way of making everything so straightforward and accessible, with a dash of history and evolutionary science and cultural anthropology and literature thrown in for good measure," explains Hartsell.
Hands-On LearningThe setting for BBQ U was lavish, as The Broadmoor has been impressing since it opened its doors in 1918. There are 744 guest rooms and suites, including the brand new Broadmoor Cottages; 185,000 square feet of flexible event space; a spa; three championship golf courses; a tennis club; 25 retail shops; and 18 on-property eateries, restaurants, and lounges.
Students sat on four levels of risers in The Broadmoor's Cheyenne Lodge, overlooking Raichlen's preparation table; two flat-screens on each side offered an up-close look as he diced and spiced. Although he demonstrated each dish before volunteers rolled up their sleeves and donned their aprons, they were reassured by Raichlen, "There's no such thing as a mistake in the kitchen, just a new recipe waiting to be discovered."
With 24 grills and knowledge imparted by Raichlen, The Broadmoor's culinary team can easily incorporate a BBQ U event into a meeting or incentive.
Last July, in conjunction with the 2008 U.S. Senior Open golf championship event, the resort hosted 40 meeting professionals who were treated to a similar experience one evening.
"The catalyst for this idea was BBQ U," says John Washko, The Broadmoor's vice president of sales and marketing. "This is experiential learning at its finest. Part of the whole experience is the grilling. The group members were walked through preparation, serving, and could help cook the meal on the grill if they liked. Each attendee left with all the recipes."
BBQ U will be back at The Broadmoor June 10-13, and June 13-16, 2010. Sessions are limited to 55 students. For more information go to
www.thebroadmoor.com or
www.barbecuebible.com.
Originally published Aug. 1, 2009For more ideas, tips, and tools for better meetings and events,
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