Wow, che spettacolo! Matt Barber, Pitmaster di Hot Wachula’s, vincitore di diverse gare e proprietario di Hot Wachula’s Gourmet Sauce Company, da la sua terza master class in Italia.
Data: 17/01/2020
Costi: 200 Euro a persona.
Durata: 6-8h
Luogo: Grill Academy Sand in Taufers (Route)
Registrazione: Click here
Contenuto:
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