You've been asking for it, and it's finally here! Rhythm 'n QUE will host a two-day competition class replicating our timelines and turn-ins for a KCBS contest. This information-packed class will follow a real-time contest schedule as you see the team cook just as we have done for each of our 29 Grand Championships and 25 Reserve Grand Championships.
On Saturday afternoon we'll roll right into meat prep for the four categories. We'll discuss selecting contest meats, food safety, handling and storage. You will see demonstration of our trimming techniques for each meat, and we will discuss how meats are further prepped with injection, marinade or brine. Once the meats are resting, we'll move on to cooker types and fire management; getting set up for the contest cook; the timelines, organization and equipment for a contest; and how and when the meats are started. All meats will be cooked on our regular KCBS contest timeline, and attendees are invited to observe the early-hours processes as the fires are started and the meats hit the cookers.
On Sunday morning, the cook will continue and as class resumes we will cover the development of flavor profile through rubs and sauces, the contest-morning timeline for each category, and garnish construction and storage. As turn-in times near, we will finish and box each meat according to the timeline, and attendees will see the process of choosing what meat to put in the turn-in box, typical box presentation layout, then taste the four competition meats.
After all meats are "turned in", an open question and answer period will conclude the class.
For more information, visit http://www.rhythmnque.com/classes.html .
