Moist Heat's first ever BBQ class
Due to popular demand, the Moist Heat BBQ Team will be hosting a BBQ class
Plymoth United Church of Christ is having a BBQ fundraiser on May 19th, so in preparation for that, we will do prep the week before, so I am hosting an all day BBQ-fest at my house. This will be a good opportunity to bring the team together and teach some new young-ins.
The class will feature, in stream-of-conciousness style, how to smoke a pork shoulder, make tender and delicious ribs, create unique items such as Memphis Dry ribs, and learn the secrets of the North Alabama Smoked Chicken with White BBQ Sauce. You will earn the regional differences in BBQ, what wood to use, the different types of grills and smokers, building a good fire, and what are proper side items. As a bonus, wine pairings with BBQ will be featured in the evening.
Dates: BBQ Fest and Beginners Class- Saturday, May 12 at the Joe-Be-Wan's home and grill emporium. Class runs from 8-2ish, afternoon nap at home, then back to the house with family to eat our cookins'.
Plymouth Church BBQ Fundraiser and Contest: Saturday, May 19
The students do not have to bring their grills over, but are more than welcome to. I will limit class to the first 10 who sign up on the website. We ask for a $10 donation to help cover expenses. Beer drinking will commence at noon, time will be had to run home and have a short nap, and the families are invited later in the evening, as long as a Moist Heat approved side dish is bought. Then we'll pull the pork (no giggling, Ed) for the fundraiser.
For the next Saturday, students can pair off with one of the Moist Heat team as a sous chef to learn even more.
Blog or email with any questions.
Look forward to cookin' with y'all!
Plymoth United Church of Christ is having a BBQ fundraiser on May 19th, so in preparation for that, we will do prep the week before, so I am hosting an all day BBQ-fest at my house. This will be a good opportunity to bring the team together and teach some new young-ins.
The class will feature, in stream-of-conciousness style, how to smoke a pork shoulder, make tender and delicious ribs, create unique items such as Memphis Dry ribs, and learn the secrets of the North Alabama Smoked Chicken with White BBQ Sauce. You will earn the regional differences in BBQ, what wood to use, the different types of grills and smokers, building a good fire, and what are proper side items. As a bonus, wine pairings with BBQ will be featured in the evening.
Dates: BBQ Fest and Beginners Class- Saturday, May 12 at the Joe-Be-Wan's home and grill emporium. Class runs from 8-2ish, afternoon nap at home, then back to the house with family to eat our cookins'.
Plymouth Church BBQ Fundraiser and Contest: Saturday, May 19
The students do not have to bring their grills over, but are more than welcome to. I will limit class to the first 10 who sign up on the website. We ask for a $10 donation to help cover expenses. Beer drinking will commence at noon, time will be had to run home and have a short nap, and the families are invited later in the evening, as long as a Moist Heat approved side dish is bought. Then we'll pull the pork (no giggling, Ed) for the fundraiser.
For the next Saturday, students can pair off with one of the Moist Heat team as a sous chef to learn even more.
Blog or email with any questions.
Look forward to cookin' with y'all!
3 Comments:
At 2/12/2007 3:25 PM,
T-Bone said…
Looks like I need to use some of my tax refund to finally move from the Weber to the Chargriller. You all must be truck owners. I'm supposed to transport my grill in my Toyota Matrix? Maybe Mrs. T-Bone will loan me her Jeep.
At 2/12/2007 3:31 PM,
Flamb_Ed said…
Hey t-bone, if you're going to upgrade, just get the Chargriller, bring it in the box and build it on the day of the cook-off. Thus removing the need for a truck - okay so getting it home you might need one, but that's another matter.
At 2/12/2007 4:56 PM,
Andakin said…
You could build it the day of the cook off, it can be a bit of a pain to get together. But, before you use it, you should also season it which takes a couple hours so you might want to do that before the cook off.
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