Dizzy Pig Yard Bird Class

Chicken Unfeathered.

Join Chris, and possibly other members of the award-winning Dizzy Pig BBQ Team as we dive in to all things chicken. We'll give away a few of our best-kept secrets for grilling the most flavorful and moist chicken you've ever had!  And, we'll teach you how to apply what you learn, so you can continually grow with each cook.  You'll learn techniques and recipes that have earned our chicken 1st place at competitions across the country, including:

• Choosing, trimming, seasoning, cooking and carving a whole chicken
• Trimming, seasoning and cooking drumsticks, thighs, wings, breasts
• Brining and trimming

Best of all, you get to eat what we grill. And, along with the knowledge you'll gain, we'll send you home with some Dizzy Pig seasonings to enjoy great cooking with your friends and family.

Class begins at 10:00am and ends at 3:00pm, followed by a dinner party and more grilling from 3:00pm-6:00pm.  Your ticket includes your class, and dinner for you and one guest (guests for after class activities only).

If you prefer to pay by check or cash, please contact us at 703-273-3580 to register.

About The Dizzy Pig Class Series

A different educational experience, Dizzy Pig classes are not large groups of people listening to regurgitated material. Instead you and up to 30 students, will experience a living and breathing day of interaction with the food and each other. We'll often be joined by guest cooks to help widen the perspective, and each individual attending the class is invited to share their unique experiences as well.

Here at Dizzy Pig, we very much believe there are no experts in cooking. As with law or medicine, we're all "practicing," so we will never say there is only one way...or that we know the absolute best way. Emphasis will be on learning to cook using all of your senses. We'll dive into some food science, and various specific cooking techniques while stressing individual creativity.

In other words, you'll learn specific methods, and why things happen the way they do.  And, this "backbone" of knowledge combined with experience and observation will make you a better cook down the road.  You'll be able to make adjustments on the fly, be creative and adapt, while achieving great results with many different methods.

The format of the classes allows all of your questions to be answered, so come prepared with your list of anything and everything you've been wanting to know, or simply things that you are curious about.

We'll top all of our classes off with fun and food. Invite a friend or spouse after the class and spend some time getting to know each other over a cool beverage, eating...and maybe a little more cooking.

Note: If you would like to bring your own cooker so that we can do some cooking on it, please contact Chris to see if it can be worked out for that particular class.

About Chris Capell

Diving into the kitchen at about 10 years old, Chris was never afraid to fire up the stove or the oven. Starting with pancakes and eggs, and quickly moving onto Bisquick coffee cake, the seeds were sewn. A few years later, he merged his love for the outdoors with his passion for cooking, and began cooking on a gas grill.
 
Chris started developing his palate in the early 1980s when a friend had a beer and ale tasting party, where he learned to start identifying taste characteristics, and putting his thoughts on paper. His 1988 marriage to his lovely wife exposed him to a large family of fabulous Asian cooks, where he continued learning about the unique flavors used on the other side of the world, and a totally different way of cooking.

20-some years after Chris' first cook on a gas grill, he made a life-changing purchase of a ceramic smoker called the Big Green Egg®. After spending several years absorbing all he could about true BBQ, Chris felt a need to vent some of his creative energy. He wanted to combine his extensive knowledge of spices and flavors from all over the world with his knowledge of true barbecue cooking....and this is a big part of the uniqueness of Dizzy Pig products.

In 2002, Chris and The Dizzy Pig BBQ Team began competing on the professional BBQ circuit, and since then have cooked over 80 contests, and racked up 11 grand championships. As a result of these wins, Chris took his team to the American Royal Invitational and the Jack Daniels World Championship Invitational 6 straight years starting in 2004, where we've been in the top ten overall twice at The Jack, and as good as 7th and 11th out of over 100 grand champions at the Royal.