Low and Slow Masterclass BBQ Academy

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On September 12th & 13th The French Barbecue Association will conduct a fun filled two day class in the Art of American Style BBQ, smoked low & slow, over a hardwood fire? We will also prepare typical side dishes served at American BBQ’s such as Smoked Mac-n-Cheese, Baked Beans & Potato Salad

 

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Jed Thompson founder of the FBA, assisted by Herbert Zeegelaar of the 2011 and 2012 Dutch BBQ Champions “Lowland Smokers”. In 2013 his team also claimed the Culinary Title at the Tony Stone KCBS Sanctioned contest qualifying them to compete at “The Jack Daniels Invitational BBQ Contest” held in Lynchburg, Tennessee, USA

 

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Day 1.

 

Choosing and preparing the preferred cuts of meats that are standard cuts for a KCBS sanctioned contest.

 

  • Chicken
Perfect bite through skin
Perfect bite through skin
  • Pork Ribs

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  • Pork Shoulder

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  • Brisket

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  • Ancillary Categories will include Burgers, Beef Dinosaur Ribs and Texas Hot Sausage Links made onsite!

 

We will focus on the basic rubs, sauces, and injections, as well as the fundamental temperatures and times required to produce a first class product in each meat class.

 

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We will cover the basics, this is an introductory class designed to acquaint the attendees with the savoir-faire that is unique to the American style BBQ and ultimately learn the skills necessary to successfully repeat the process on their own.

 

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After preparing the meats, we will slow smoke the Chicken and Ribs to eat for dinner. Later that evening we will smoke the larger meats as the will require an overnight cook.

 

Day 2

 

Mock Competition. The attendees will prepare and cook their own meats with the exception of brisket due to time constraints. The competition will adhere to the rules of an actual KCBS Contest

 

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Cost €150 Payable on-site or via PayPal

 

Location: Ventenac en Minervois, Aude details to follow.

 

 

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