Session 8 (Barbeque) has been and will more than likely be my favorite class in soup stocks. Unfortunately I had to name the session “The Case of the Missing Butt” because we could not locate the nicely seasoned port butt the when class started. To this day (several weeks later), it still has not reappeared. Amazing!
Team 2 or AKA Team Woodchuck (Christina, Greg, Linda, and myself) started class as we normally do.
The first 15 minutes of class we use for preparation for the class. Linda obtained all/most of the equipment, Christine started cutting the necessary vegetable, Greg retrieved the cold storage items and I retrieved the dry storage items.
Around 5:45 or so, the class gathered for presentations. This day, Christina and I both were presenting and I must say that hers was the most interactive and entertaining. You will read more about Christina’s presentation in her blog. As for my presentation, I began my lecture with the origin of Barbeque along with the different meanings of the word. The next topic was about the different types of meat and the regions they were most common for barbequing. I ended my lecture by listing the many types of wood used for barbecuing, the proper temperatures, and the proper way to setup a grill or smoker for barbecuing.
After the presentations we started cooking. The menu for Team Woodchucks was Caldo De Res, Carolina Pulled Pork, Lower Carolina Barbeque Sauce, Cole Slaw and Team 1 (Kay and Kelly) prepared Tortilla Soup, Memphis BBQ Pork Ribs, Memphis BBQ Sauce, French Fries. Both teams finished and presented their food to be critiqued to our alternate Chef for the day as Chef England wasn’t able to be with us. Too bad too because the food pretty darn good.
Last but not least, we all prepared our plates and gathered around the family table for Chef to describe and explain the many dishes and then we were entertained with the video of the BBQ song for us. I must say that it was a pretty nice way to end a meal and a class.
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