There’s something magical about cooking over fire. Maybe it’s the sizzle of a steak hitting the grill, the smell of wood smoke in the air, or just the joy of gathering around good food. Whatever it is, I found it—and then some—at BBQ University with Steven Raichlen at the beautiful Alisal Ranch in Solvang, California.
This wasn’t your average cooking class. This was two full days of grilling, learning, laughing, and eating my way through live-fire cooking, all while surrounded by the rustic beauty of the Santa Ynez Valley.
Day 1: Class Is in Session (And Yes, There’s Smoke)
We started bright and early, and y’all, the grill setup was no joke. Over 30 grills—charcoal, gas, pellet, infrared, even ceramic kamados—lined up like a BBQ playground. Steven Raichlen, the barbecue legend himself, kicked things off by walking us through grilling fundamentals: heat zones, smoke flavor, fuel types, and how not to burn your eyebrows off. Very important.
Then came the hands-on fun. That day we grilled everything from Memphis-style dry rub ribs to juicy tri-tip and cedar-planked salmon. Spoiler: I made that salmon on a literal shovel. Yes, a shovel. Don’t worry—at home you can absolutely do it on a regular grill. But still, it was a flex.
Day 2: Grill Boss Mode Unlocked
With our basic skills locked in, day two was all about turning up the flavor. Think reverse-seared cowboy steaks, grilled flatbreads, and even dessert on the grill (hello, cedar plank brownie s’mores—IYKYK).
Steven kept it light and approachable, with plenty of tips, jokes, and grilling wisdom sprinkled in. By the end, we were all trading bites and BBQ secrets like old friends.
Off the Grill: The Alisal Ranch Experience
Let’s talk about the ranch. Alisal Ranch is the kind of place that makes you want to unplug and just be. No TVs or phones in the rooms, which honestly was a dream. My cottage had a wood-burning fireplace, cozy bedding, and the kind of peaceful vibe you only get when you’re far away from city noise.
In between grill sessions, you can go horseback riding, fishing, hit the spa, or just sip wine under a shady tree. Meals are included, and the food is as hearty and comforting as you’d expect from a working ranch. Picture biscuits, bacon, and lots of butter. You know I was in heaven.
Would I Do It Again?
Absolutely. BBQ University isn’t just about learning recipes—it’s about confidence. I came home ready to fire up the grill without a second thought, and I’ve already recreated a few dishes (yes, shovel salmon included).
Whether you’re a BBQ beginner or backyard pitmaster, this is the kind of trip that fills your plate and your soul.
✨ Want to try one of the recipes I learned? Start with Steven Raichlen’s Salmon on a Shovel – it’s simple, smoky, and makes a major impression.
And if you make it, tag me @evseats so I can see your grill magic in action!
