Get Ready, because we are heating up our Jumbo Kamado Joe Grill for this one. Students will learn how to properly prep and control the kamado for smoking, spatchcock a chicken, season with barbecue rub, and cook to perfection over indirect charcoal and hardwood smoke. While that’s rolling along, we will be creating all the fixin’s from scratch, like picked onions, jalapenos, and cucumbers in mason jars to take home after the class. Then, we’ll create a creamy mac n cheese and a selection of homemade Alabama White and Vinegar based barbecue sauces to drizzle on top of the finished product.
Sunday, March 19th at 3pm