Real barbecue is wood-smoked—we’re not talking burgers and hotdogs.
Blue Ribbon BBQ
chef David Schaefer will teach the essentials for making the real thing. We’ll learn about the right cuts of meat, sauces, and seasonings to prepare world class, fall-off-the-bone barbecue. We’ll sample Memphis-style spareribs, Carolina-style pulled pork, and Texas beef brisket. Learn how to prepare these meats and some of the side dishes that complement them. We’ll learn how to make marinades, rubs, brines, and sauces, and find out which ingredients are used for long, slow barbecue vs. high-temp grilling. This class will be mostly lecture and demo with some hands-on practice.
Register today for our one-night workshop on Wednesday, March 19th!
or call 781.861.7150.