Originally Posted by BMinahan
Is this going to be a tell-all class? Meaning are you going to give out your exact process and ingredients that you competed with in 2012?
The answer is yes, but not in a step A, B and C fashion. What works for me may not work for you. I plan to show a variety of techniques that I know work. Multiple recipes that work. Flavor profiles that work. All the ingredients I use will be at the class, the rub I use will be called out, the sauces named.
That said I want each student to think of WHY they would want to do or not do each step of the cook. Cooking is different from baking (IMO), 1 recipe and 1 procedure makes you a 1 dimensional cook. I want to go beyond that in this class.
Dan Hixon - Pitmaster
3 Eyz BBQ
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