The pits are fired up! Come learn the basics of grilling butts and briskets from Daniel Robert, the Curator of Meat Science Programs at the Southern Food & Beverage Museum. This class will demonstrate every step involved in barbecuing butts and briskets from start to finish and learning how to make your own signature rubs and sauces. Discussion will cover the importance of flavorings, such as marinades, injections and deep flavor penetration. Class will begin at 1pm in the Rouses Culinary Innovation Center by Jenn-Air. Don’t miss this opportunity to learn to become master of your own pit.
Cost: $65 per person ($60 for SOFAB members and $25 for culinary students with school ID).
Class size is limited to 30 people, so buy your tickets early! Admission to the Southern Food & Beverage Museum included in the ticket price.