Barbecue Blasphemy

Barbecue Blasphemy

What is 'real' BBQ?  Are the techniques used by notable pitmasters a mystery to you?  Are you interested in impressing friends and family with your BBQ skills without spending the years it takes to learn the coveted secret knowledge of the pitmasters? If so, this class is for you. This course demonstrates new culinary techniques that can help you achieve the same results as the most seasoned pitmaster - techniques banned by most official BBQ competitions like sous vide, combi-ovens, and smoking guns. We’ll explore beef, pork, and chicken BBQ with these culinary techniques.

Audience

Chef, food producers, entrepreneurs

Topics Include

Sous vide, combi-ovens, smoking guns, culinary techniques and technology

Learning Objectives

  • Describe or perform alternative bbq methods of food products. 
  • Become comfortable with Sous Vide techniques and Safety.
  • Learn about scientific and advanced methods of food preparation

Portability

This course must be taught at a BioNetwork location.

Request this Course

Request this Course

Submit this form to request this course to be scheduled.

Picture of a barbequed meal

Level: Beginner

Lecture HoursLab HoursTotal

Instructor Pool

Chris Reedy
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