Meat Science Series: Barbeque 101
Friday, November 15, 2019, 6:30 PM – 8:00 PM, with an opening reception at 6:00 PM
University of Maine in Orono, Hitchner Hall, Pilot Plant and Commercial Kitchen
COST: $40 per person; meal provided
Have you ever wanted to know the secret to real barbeque, or how to smoke like a southern pit master? Join Chef Robert Dumas and Dr. Colt Knight for a crash course in slow smoked BBQ. During the course, participants will learn to make dry rubs and BBQ sauce from scratch in the University of Maine commercial kitchen. In addition, participants will gain hands-on experience prepping and trimming whole chickens, pork spare ribs, and pork shoulders. Don’t fret, there will be BBQ for everyone to try! Let us help you unravel the mystery to making great southern style smoked BBQ.
- How to setup your barbeque for smoking
- The science behind slow smoking meat
- How to make BBQ sauce
- How to make a dry rub
- How to trim and prep meat for smoking
- Which woods should you select for smoking
Fully color-illustrated text book BUTCHERING (Poultry, Rabbit, Lamb, Goat, Pork) by Adam Danforth, $24.99, can be purchased from UMaine Extension Publications.
Directions and Parking Information will be sent to you via email upon registration.
Chef Rob brings 20 years of experience in the hospitality industry and is a Certified Executive Chef with the American Culinary Federation. Chef Rob has a diverse background ranging from cooking for the President and first family to teaching culinary arts and meat fabrication at the New England Culinary institute. His current work with Umaine allows him to focus on his passion for local and seasonal food while working as a resource to the state’s agricultural industries.
If you are a person with a disability and need an accommodation to participate in this program, please contact Melissa Libby Babcock at 207.581.2788 or firstname.lastname@example.org to discuss your needs. Receiving requests for accommodations at least 7 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.