Smoking Meat 101

1947 Far Hills Avenue,Dayton OH 45419

30 April, 2022

Description

If you’ve always wanted to learn how to make slow-cooked, Texas-style BBQ with great bark and a little bite, this is the workshop for you! If you’ve always wanted to learn how to make slow-cooked, Texas-style BBQ with great bark and a little bite, this is the workshop for you! Over the course of 4 hours, you’ll learn the basics of sourcing and prepping meats for smoking and discover tips, tricks, and techniques for making a fantastic brisket and pulled pork on a backyard smoker. We’ll discuss the details (charcoal vs. wood vs. electric, various rubs, etc…) so that you can replicate and repeat them time and again in your own backyard. Topics will cover all aspects of barbecue brisket and pulled pork, which spans understanding brisket trimming, seasoning, fire starting and tending, cooking/smoking, and proper slicing techniques. The class will end with a full barbeque meal. Space is limited. Additional Notes: *This workshop will be held in the historic summer kitchen at The Homestead and will be led by meat-smoking aficionado, Ben Callahan, and hosted by Megan Smith. *In this workshop, we will be using a Workhorse Pits 1975 Offset smoker for this class. *We will hold this class, rain or shine. Please come dressed for the weather – we will be outdoors using the smoker, but will be using the summer kitchen and carriage house at The Homestead as shelter as well. We will postpone the class to a later date only if the weather has the potential of being severe. * Parking is limited, so if you live close by, we'd encourage walking to this class. What to Bring: • Water will be provided, but feel free to bring additional drinks of your choosing for enjoyment throughout the class. • Lawnchair • Apron • A great attitude and a lot of patience :)