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Barbeque U Class Series Bundle!


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Do you love good barbeque? Ready to try your hand at making it? Do you have a smoker but don’t know how to get the most out of it? Do you want to learn the mystery and magic of preparing succulent, mouthwatering barbeque that people rave about? Do you love meeting and sharing tips and recipes with other BBQers? Do you want to eat delicious barbeque at the end of every class?

Then join Smokewood Steve on the following dates for three informative, hands-on demonstrations on smoking meats and other dishes. Registration is required. Barbeque aprons are just cool!

The Basics of Barbeque Saturday, April 2 at 10:00 am

Learn why slow and low is the way to go. We’ll cover it all: grilling versus smoking, types of smokers, essential BBQ tools, cuts of meat, varieties of smokewood and their flavor profiles, and choosing rubs and sauces. Then we’ll get hands-on as participants set up a smoker and prepare a pork shoulder. Whether a Boston butt or a picnic cut, pork shoulder is cheap and almost impossible to mess up – so it’s perfect for a beginning barbequer!

No need to wonder what that smoked pulled pork will taste like; we’ll sample one already prepared (along with other tasty treats). Expect interesting (or irreverent) discussions (also jokes) as we share techniques and tips with one another. Once you’ve finished this course, you’ll be on your journey to becoming a bona fide pitmaster!

Beyond Briskets and Butts: Other Meats and Delectable Dishes Saturday, April 30 at 10:00 am

Sure, traditional smoked meats are great. But there’s an eye-opening world of barbeque for those willing to explore. Don’t have time for an all-day smoke? We’ll prepare some meals that take much less time to cook. You’ll receive recipes for pork belly burnt ends, smoked pork tenderloin, salmon fillets, bacon wrapped scallops, and smoked chicken wings.

Smokers aren’t just for meat you know. Have you tried smoking side dishes? They can really spice up regular weekly meals. We’ll try a couple recipes for scintillating sides like smoked mac and cheese, smoked cabbage, or smoky green beans. What about smoked stuffed avocado – can you say gourmet brunch? Participants will prepare a dish or two and sample ones Smokewood Steve has made. Can he cook? You’ll enjoy discovering the answer to that question

Beyond Briskets and Butts: Amazing Appetizers & Succulent Sweets Saturday, June 11 at 10:00 am

Smoking can transform even the simplest dish into something memorable. So, there’s an eye-opening world of barbeque for those willing to explore. Let’s be adventurous and make delicious smoky starts and finishes to meals – that’s right, appetizers like smoked stuffed

mushrooms, smoked jalapeño poppers, or smoked deviled eggs. We may make deserts like smoke roasted peaches or smoked chocolate pudding. We’ll also prepare other vegetables and fruits that take well to smoking.

You’ll be surprised by the variety of dishes that can be made in the smoker. As with every one of these courses, participants will set up a smoker and prepare a dish or two and sample ones prepared in advance.


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