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
Picture of a barbequed meal

Request this Course

Level: Beginner

Lecture HoursLab or Activity HoursTotal

Delivery Options

Face-to-Face
Delivered in a classroom or lab setting.

College Options

Colleges that are able to offer this course.

Related
Cultured Cuisine: Cross-contamination in the Kitchen
Video
This video demonstrates common home-kitchen mistakes that can lead to dangerous cross-contamination... more
Course
Learn to grow probiotic cultures that will aid digestion, preserve foods, and add flavor and... more
Growing Koji: The Magic Inside Soy Sauce and Tempeh
Course
Koji is a type of mold often used in Japanese cuisine. It is responsible for miso, tempeh, soy... more
Course
Sensory evaluation of food and beverages isn't just for brewers or food scientists! Have you ever... more