Wow, what a Highlight! Matt Barber, award winning Pitmaster from Hot Wachula’s and owner of Hot Wachula’s Gourmet Sauce Company, gives his third course in Italy.
Date: Friday, 17th January 2020
Costs: 200 Euro per Person.
Duration: 6-8h
Place: Grill Academy Sand in Taufers (Route)
Registration: Click here
Content:
12:00 – 14:00 Chicken
Selection Learn what to look for when purchasing chicken.
Learn how to trim for uniform size and shape.
Flavor Profiles: Sauces and Rubs that I use in competition
Cooking/tenderness: What temperatures work best for different types cuts of chicken.
Presentation: How to build a chicken box. From Garnish to meat placement
Sample tastings
14:00-16:00 Ribs
Selection Learn what to look for when purchasing Ribs.
Learn how to trim for uniform size and shape.
Flavor Profiles: Sauces and Rubs that I use in competition
Cooking/tenderness: What temperatures work best and how to check for tenderness.
Presentation: How to build a ribbox. From Garnish to meat placement
Sample tastings
16:30 -18:30 Pork
Selection Learn what to look for when purchasing Pork Butts.
Learn how to trim for competition.
Flavor Profiles: Sauces and Rubs that I use in competition
Cooking/tenderness: What temperatures work best and how to check for tenderness.
Presentation: How to build a pork box. From Garnish to meat placement
Sample tastings
18:30-20:30 Brisket
Learn what to look for when purchasing a brisket for competition.
Learn how to trim for uniform size and shape for slices and burnt ends
Learn flavor Profiles: Sauces and Rubs that I use in competition
Cooking/tenderness: What temperatures work best and how to check for tenderness.
Presentation: How to build a brisket box. From Garnish to meat placement
Sample tastings