IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberton, New Jersey
Good Evening,
Sorry I don't have a lot of pictures, but I will seek some out from others in attendance who did take them. I was extremely overwhelmed with the tasks at hand.
First I want to personally thank Michael Trump of Oakridge BBQ Rubs for the donation of the sample rubs in my last order, and Chad Warner of Yes Dear BBQ for the discounted price of Yes Dear Competition BBQ sauce. Your products simply put the flavors over the top. I also wish to thank my friend Matt for the use of his awesome smoker set-up.
As many of the long time member may know, I am often invited by the culinary teachers to present classes on salt, brining, curing meats, and making sausage in the artisan handcrafted manner.
Recently the school was having a scholarship fundraiser and the teachers were asked to cook the meats in the oven and slather them with sauce for a BBQ luncheon sale. Appalled by this idea; the teachers worked out a way to include making the meats in a real smoker.
Plans were underway, people who sit behind desk having no knowledge of how to legally bring the plan to fruition, sometimes even making up regulations that they thought might exist.
I was able to satisfy their request with already existing Health Department Licenses, ANSI Certifications, DOT Certifications, and anything else they may have thrown us.
It was a "Win-Win" situation, we were able to work with the culinary teachers, and their respective students, as a guest tutor.
The students learned how to create and a basic BBQ rub, and how to create a BBQ sauce, before using the donated items.
Some students worked with me all day prepping all of the meats, cutting, trimming, and removing all undesirable aspects of the proteins. These students relentlessly removed the membranes on the ribs.
The remaining students worked diligently to assemble, and make many side dishes to accompany the meats. All of the students and culinary staff assisted in the final preparation processes.
Combined efforts from all parties involved, from start to finish, truly made this a success and a great learning experience; not only for the students, but also for myself.
Remember we teach best by our own example. Many of today's younger generation are lost and consumed in their own personal electronic worlds.
Sorry I don't have a lot of pictures, but I will seek some out from others in attendance who did take them. I was extremely overwhelmed with the tasks at hand.
First I want to personally thank Michael Trump of Oakridge BBQ Rubs for the donation of the sample rubs in my last order, and Chad Warner of Yes Dear BBQ for the discounted price of Yes Dear Competition BBQ sauce. Your products simply put the flavors over the top. I also wish to thank my friend Matt for the use of his awesome smoker set-up.
As many of the long time member may know, I am often invited by the culinary teachers to present classes on salt, brining, curing meats, and making sausage in the artisan handcrafted manner.
Recently the school was having a scholarship fundraiser and the teachers were asked to cook the meats in the oven and slather them with sauce for a BBQ luncheon sale. Appalled by this idea; the teachers worked out a way to include making the meats in a real smoker.
Plans were underway, people who sit behind desk having no knowledge of how to legally bring the plan to fruition, sometimes even making up regulations that they thought might exist.
I was able to satisfy their request with already existing Health Department Licenses, ANSI Certifications, DOT Certifications, and anything else they may have thrown us.
It was a "Win-Win" situation, we were able to work with the culinary teachers, and their respective students, as a guest tutor.
The students learned how to create and a basic BBQ rub, and how to create a BBQ sauce, before using the donated items.
Some students worked with me all day prepping all of the meats, cutting, trimming, and removing all undesirable aspects of the proteins. These students relentlessly removed the membranes on the ribs.
The remaining students worked diligently to assemble, and make many side dishes to accompany the meats. All of the students and culinary staff assisted in the final preparation processes.
Combined efforts from all parties involved, from start to finish, truly made this a success and a great learning experience; not only for the students, but also for myself.
Remember we teach best by our own example. Many of today's younger generation are lost and consumed in their own personal electronic worlds.
