Chef Pam is excited to welcome one of the foremost authorities on BBQ, John Cornell of Beer Money BBQ. In this class, he'll take Pork Shoulder (Pork Butt), Baby Back Ribs, and Beef Brisket and demonstrate the process from start to finish. You'll learn what fat to trim and why, what fat to leave and the optimal cooking method he’s perfected over many years. We'll prep & rub the 3 most popular Smoked meats, learn tips and tricks for the best results, and then sample the final product, along with some popular home-made side dishes. * Due to time constraints, John will prepare much of the actual BBQ in advance. He'll even smoke some non-traditional items to help you expand your smoking horizons such as olives, pickles & pistachios.
Every class participant will receive a jar of John's homemade BBQ sauce to take home.