Just North of Memphis Owner Jon Bigalk, says barbeque is the next great American sport.

 

“This is the one true American sport that anyone can compete in,” he said. “Barbeque is an event that takes place across our great nation. It’s become so popular because people appreciate the amount of time that goes into it. It can’t be cooked fast.”

 

On April 23, Just North of Memphis hosted a community education barbeque class for 30 people looking to take their barbequing skills up to the next level.  

 

The class held a wealth of barbeque information, including food safety, knife sharpening, meats, marinades, injections, rubs, grills and smokers. It was presented by Jon and Kristy Bigalk, owners of Just North of Memphis BBQ & Catering, Rory Thompson, manager of St. Cloud Sam’s Club meat dept, Joshua Kirchenbaurer, SDSU meat science senior, and Eric Simpson, executive chef from Town & Country Club. 

 

After a brief history of barbeque from Bigalk and general food safety tips from Kirchenbaurer, Thompson spoke to the class about the importance of knife sharpening, explaining that a sharp knife is a good knife.

 

“There’s no real science to knife sharpening,” he said. “What you want to do is get a good edge on each side.”

 

He discussed the three steps to knife sharpening; the rough stone, the smooth stone, and the steel, explaining that over time knives get wavy, and what you’re actually doing when sharpening is just straightening the edge off.

 

After Thompson’s demonstration, Bigalk told the class, “I’ll share one of my knife sharpening secrets with you. The meat department at Coborn’s will actually sharpen your knives for free.”

 

Kirchenbaurer spoke next on the two primary cuts of beef for barbeque, the beef brisket and the tri-tip. 

 

“I would not advise you start with the beef brisket,” Kirchenbaurer said. “It’s the most difficult cut to barbeque. There’s a lot of connective tissue, but cooked correctly it’s the most tender, flavorful and juicy.”

 

Brisket is usually cooked with a dry rub, and the longer it’s cooked the more the collagen and fat breaks down, resulting in better flavor. 

 

The classic cuts of pork for barbequing are the Boston Butt, which is most commonly used for pulled pork and pork ribs. 

 

Concerning the best types of grills for barbequing, Bigalk explained when barbequing you have to watch the temperature, so you want a grill that will maintain its heat. 

 

“Do yourself a favor and get something a little heavier gauge,” he advised.

 

Along with quality he told the class to ensure their grill has a good thermometer in the cooking chamber so they won’t be constantly opening it.

 

“I don’t open the door until it’s time to come out,” Bigalk said. “That’s really key.”

 

He explained the best uses for marinades, injections, dry rubs and wet rubs. To get a dry rub seasoning to stick on pork, he recommended rubbing French’s mustard over the meat, sprinkling the dry rub over it and then working it in.

 

The three-hour class ended with a lunch of barbeque specialties, and class participants were given a bag of Just North of Memphis’ special dry rub to try for themselves.

 

Jon and Kristy Bigalk’s mission is to bring joy and fellowship to people’s lives and the way they do that is to share really great barbeque with family and friends. When Annandale Community Education contacted them about teaching a barbeque class, they saw it as an opportunity to share what they know.

 

“We do this to try to accomplish our mission,” Bigalk explained. “A gathering that has good food is a quintessential experience.”