{"id":7306,"date":"2019-09-04T15:10:55","date_gmt":"2019-09-04T19:10:55","guid":{"rendered":"https:\/\/extension.umaine.edu\/livestock\/?page_id=7306"},"modified":"2019-11-16T09:29:42","modified_gmt":"2019-11-16T14:29:42","slug":"meat-science-series-barbeque-101","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/livestock\/meat-science-series-barbeque-101\/","title":{"rendered":"Meat Science Series: Barbeque 101"},"content":{"rendered":"<h3><strong>Friday, November 15, 2019, 6:30 PM \u2013 8:00 PM, with an opening reception at 6:00 PM<\/strong><br \/>\n<strong>University of Maine in Orono, Hitchner Hall, Pilot Plant and Commercial Kitchen<\/strong><\/h3>\n<h4><strong>COST: $40 per person; meal provided<\/strong><\/h4>\n<h3><span style=\"color: #ff0000\"><strong>Registration closed<\/strong><\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-7321 alignright\" src=\"https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-300x225.jpg\" alt=\"Smoked Ribs\" width=\"300\" height=\"225\" srcset=\"https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-300x225.jpg 300w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-768x576.jpg 768w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-1024x768.jpg 1024w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-105x79.jpg 105w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-317x238.jpg 317w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-423x317.jpg 423w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-634x476.jpg 634w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-846x635.jpg 846w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-951x713.jpg 951w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-1268x951.jpg 1268w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs-500x375.jpg 500w, https:\/\/extension.umaine.edu\/livestock\/wp-content\/uploads\/sites\/36\/2019\/09\/ribs.jpg 2048w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,300px\" \/>Have you ever wanted to know the secret to real barbeque, or how to smoke like a southern pit master? Join Chef <a href=\"#Rob-Dumas\">Robert Dumas<\/a> 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\u2019t fret, there will be BBQ for everyone to try! Let us help you unravel the mystery to making great southern style smoked BBQ.<\/p>\n<h4><strong>Topics Covered<\/strong><\/h4>\n<ul>\n<li>How to setup your barbeque for smoking<\/li>\n<li>The science behind slow smoking meat<\/li>\n<li>How to make BBQ sauce<\/li>\n<li>How to make a dry rub<\/li>\n<li>How to trim and prep meat for smoking<\/li>\n<li>Which woods should you select for smoking<\/li>\n<\/ul>\n<p>Fully color-illustrated text book BUTCHERING (Poultry, Rabbit, Lamb, Goat, Pork) by Adam Danforth, $24.99, can be purchased from <a href=\"https:\/\/extensionpubs.umext.maine.edu\/ePOS\/form=robots\/item.html&amp;item_number=1107&amp;store=413&amp;design=mbl\">UMaine Extension Publications<\/a>.<\/p>\n<p>Directions and Parking Information will be sent to you via email upon registration.<\/p>\n<hr \/>\n<h4><strong><a id=\"Rob-Dumas\"><\/a>Rob Dumas Bio<\/strong><\/h4>\n<p>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\u2019s agricultural industries.<\/p>\n<hr \/>\n<p><em>If you are a person with a disability and need an accommodation to participate in this program, please contact\u00a0<\/em><em>Melissa Libby Babcock at 207.581.2788 or <a class=\"Yh1nIb asUmFb AL18ce\" href=\"mailto:melissa.libby1@maine.edu\" target=\"_blank\" rel=\"noopener noreferrer\" data-tooltip=\"From user's organization profile\" data-tooltip-position=\"top\">melissa.libby1@maine.edu<\/a> <\/em><em>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.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Friday, November 15, 2019, 6:30 PM \u2013 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 Registration closed Have you ever wanted to know the secret to real barbeque, or how to smoke like a southern pit [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-7306","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Meat Science Series: Barbeque 101 - Cooperative Extension: Livestock - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/livestock\/meat-science-series-barbeque-101\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meat Science Series: Barbeque 101 - Cooperative Extension: Livestock - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Friday, November 15, 2019, 6:30 PM \u2013 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; 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