September 27th 2025 Tuffy Stone BBQ School with Special Guest Pitmaster & Chef Shane McBride Hickory & Harvest-New School BBQ & Inspired Sides
Regular price $ 425.00
September 27 2025
Hickory & Harvest- New School BBQ with Inspired Sides
$425 per person
Tuffy Stone and Special Guest Shane McBride, both world champion pitmasters and French trained chefs, are back at it again. Together, they will be teaching another class in Richmond, Virginia. Both Shane and Tuffy have very similar paths on the way to barbecue. Both initially focused on fine dining, before becoming deeply focused on learning how to cook barbecue. Shane has run some of the best kitchens in New York. He is also a partner at Pig Beach BBQ, which has locations in New York and Florida. Shane's barbecue team Ribdiculous Bar-B-Krewe won overall grand champion at the 2023 Memphis In May World Championship barbecue contest.
Our students asked us to teach a class on just sides and we heard you! Of course we had to bring the meat, as well. In this class we will cook 5 different meats and TEN different sides! That’s right! You read that correctly! Barbecue School 2.0 is Tuffy and Shane’s approach to not just “competition” style BBQ but to cooking with smoke and fire to enhance not just meats, but also vegetables and side dishes. There will be a mixture of classroom lecture, cooking demonstration and hands-on cooking. Helping you to take your barbecue and live fire cooking to the next level. New to this class is the introduction of side dishes and vegetables, which Tuffy and Shane feel are for the most part an afterthought, here we will focus on seasonal vegetables and techniques that set them above “normal” BBQ sides.
We will go over meat selection and trimming. Making rubs and sauces. Teach about brines, mops, and spritzes. Go into fire management, cooking with charcoal and wood. There will be offset smokers to cook on, as well Weber Kettles, Weber Searwood Pellet Grill and Weber Smokey Mountain Smokers. Students will cook Snake River Farms pork “Party” ribs and Hudson Valley Farms rotisserie chicken , Snake River Farms Pork Collar, Pastrami style SRF Beef Ribs and SRF Brisket cooked on a pellet grill with a long hold . There will be two different side dish recipes for all five meats, focusing on late summer and early fall flavors. Shane and Tuffy will not only get into detail on their philosophies about cooking barbecue and grilling, that helped them be so successful on the competition circuit and Restaurant/Catering worlds. They will also get into how to take your side dishes to another level and make your bbq meal, one not to forget. Questions and experiences abound in this informal, comfortable setting. Limit 36 students. This class includes a continental breakfast, lunch, snacks, and drinks. Class will be held in Henrico, Virginia (Richmond).
9:30 am- 5:30 pm on Saturday
Class will start at 9:30 am on Saturday and run roughly till 5:30pm. Tuffy and Shane will be teaching a comprehensive approach to cooking BBQ that has won some of the biggest contests in the country. Taking that knowledge and technique and applying it to all aspects of their cooking and sharing it with you. This approach will outfit you with a greater understanding of how to cook not only award winning BBQ, but to apply it to your everyday cooking.
Class Menu
-Pastrami style Snake River Farms Beef Ribs with Rye Spaetzle and Smoked Sauerkraut
-Long Hold SRF Brisket with “Lockhart” Pinto Beans and Marsh Hen Mills Rice Middlins
-Spinnin’ Hudson Valley Farms “Green Circle” Chicken with Potato, Bacon, Gruyere Cheese Gratin and Spicy Green Beans
-SRF “Party Ribs” with Mustard and Collard Greens and Charred Corn Hush Puppies and Comeback Sauce
-SRF Pork Collar with Apple-Cabbage Slaw and Garlic Chive-Manchego Marsh Hen Mills Farroto
Class will cover topics such as:
*Cooking equipment, pits, and tools
* Rubs , sauces, brines & spritzes
* Preparations & Organization, How to Handle Catastrophies
* Techniques & Strategies
*seasonality of veggies and preparations/menu
*Exploring new “BBQ” flavors
*Catering/Restaurant advice
*Presentation
*Fire Management, Use of Smoke & Temperatures
*Weather adjustments
*Tenderness & Taste
*Questions & Answers