CLASS: Lock, Stock and Two Smokin' Barrels: A Meat Smoking Primer
Chef: Jim Jones and Cooking School Staff
Fall brings football, and football brings barbecue. Win the tailgate with help from Pitmaster Jim Jones, an award-winning barbecue competitor with a passion for the slow-smoked meat mantra. Jim discusses regional differences in style and sauce along with how to smoke indoors or outside. To accompany the barbecue, wet you’re your whistle with an appropriate local microbrew that pairs well with this flavorful fall menu.
Menu: Eastern Carolina Smoked Pork Butt; Coffee-Rubbed Smoked Brisket with Horseradish Cream; Smoked Chicken with Eastern Carolina Mustard Sauce; Seasonal Sides