Barbecue University in Colorado Springs

Here's where you'll find the basics on the Barbecue U experience, from who takes the class (lots of guys), to how much it costs (a lot).

Barbecue U is a cooking class that's just right for people who prefer to learn by doing, and who don't require a lot of hand holding. It's probably not the right choice for someone who is overly sensitive, as there is some good-natured ribbing that goes along with instructions on how to best manage a grill filled with ribs.

Tip: many students take the class along with a spouse, friend, family member or significant other -- it's a class that works very well as a shared experience.

Host to Barbecue University, The Broadmoor is an elegant resort in Colorado Springs that offers plenty of diversions during non-grilling downtime. Since the Barbecue University package does not include dinner, many students will dine at one of the many on-property restaurants. But this isn't just a mere matter of convenience, as several of the hotel's dining experiences are the best in the area.

Here's a rundown of the dining highlights on property, from the elegant Penrose Room to an irreverantly whimsical presentation of trout at Summit.

Steven Raichlen is the founder of Barbecue University and the chef/teacher. He takes the "university" aspect of the name seriously -- there is a final exam -- and he does exude a professorial air. That seriousness transfers over to the grill, but he also knows how to have a good time. Here's where you can learn more about Raichlen, where you can participate in his active chat board, and how to connect with him on Facebook and Twitter. And if you're looking for info on one of his signature recipes, beer can chicken, this article has got you covered.

Barbecue University kicks off with a welcome reception, which you won't want to skip. This is the first opportunity for students to meet Raichlen, to ask questions about what to expect in class. It's also a chance to sample small bites from the Broadmoor's many restaurants.

And so it begins. Take a walk through the first day of Barbecue University, starting with the layout of the teaching space --stadium style classroom and then a large patio for the grilling.

Although recipes change for each class, find out which recipes were tackled on this particular first day. (Bonus: links to two of the recipes taught in class, Chinatown Ribs and Blueberry Crumble.) Also learn how Raichlen handles demonstrating recipes while student volunteers are cooking, and about a small bit of disappointment that some students experienced when it came time to eat lunch.

At Barbecue University, each day follows roughly the same template, so in this rundown of day two and day three, you'll go more in depth on the workshop experience. Learn about why this is really not a class for the squeamish -- if you don't want to handle a whole pig, you may not want to take the chance that it's on the agenda. Find out what really happens on the Barbecue University final exam. And check out recipes for Huli Huli Pineapple, Millionaire Brisket, and Bratwurst "Hot Tub"