Last call for the Madison Sourdough Meat Class: Cure. Rub. Smoke.
If you are excited about the potential but were worried that your time had passed… fret not! Just come into the cafe – you are welcome to pay at the door. It’s going to be a good time with many nice take-home goodies over the two week period! David and Molly just couldn’t be more excited to share their knowledge with you. See you at 3:30!
Check it! There are a couple of spaces available for this meat class – just in time for the BBQ Season! Call if you have any questions! 608-442-8009 or email David… his info is below!
Come join Chef Molly Maciejewski and Co-Owner David Lohrentz of Madison Sourdough for a two session class on how to turn your charcoal Weber Grill into a very efficient smoker and introduce you to the rub/cure/smoke process.
Session one – Sunday Apr 29, from 3:30 to 6:30 p.m. will cover food safety, meat selection and preparation, rubs, dry brining and wet brining. Students will take home dry rubs, a basic dry cure mixture, and some of our favorite recipes.
Session two – Sunday May 6, from 3:30 – 6:30 p.m. will cover the technical aspects of converting a simple charcoal Weber grill into an effective, low-cost home smoker. During Session 2 we will smoke bacon, salmon and sea salt.
Participants will take home: samples of all products, the items needed to convert a Weber kettle grill into a smoker, the knowledge to cure/smoke your own charcuterie and make classic smoked BBQ such as pulled pork or ribs.
The cost for the class is $140. The classes will be taught at Madison Sourdough Bakery & Café at 916 Williamson St, Madison WI. CLASSES ARE NOT SOLD ALA CARTE as the objectives from Class 1 are critical to the success of Class 2 and overall practices of curing/smoking your meat at home. Tickets to be purchased at http://www.eventbrite.com/event/3176209127 Inquiries: david@madisonsourdough.com
Check it! There is still space available for this meat class – just in time for the BBQ Season! Call if you have any questions! 608-442-8009 or email David… his info is below!
Come join Chef Molly Maciejewski and Co-Owner David Lohrentz of Madison Sourdough for a two session class on how to turn your charcoal Weber Grill into a very efficient smoker and introduce you to the rub/cure/smoke process.
Session one – Sunday Apr 29, from 3:30 to 6:30 p.m. will cover food safety, meat selection and preparation, rubs, dry brining and wet brining. Students will take home dry rubs, a basic dry cure mixture, and some of our favorite recipes.
Session two – Sunday May 6, from 3:30 – 6:30 p.m. will cover the technical aspects of converting a simple charcoal Weber grill into an effective, low-cost home smoker. During Session 2 we will smoke bacon, salmon and sea salt.
Participants will take home: samples of all products, the items needed to convert a Weber kettle grill into a smoker, the knowledge to cure/smoke your own charcuterie and make classic smoked BBQ such as pulled pork or ribs.
The cost for the class is $140. The classes will be taught at Madison Sourdough Bakery & Café at 916 Williamson St, Madison WI. CLASSES ARE NOT SOLD ALA CARTE as the objectives from Class 1 are critical to the success of Class 2 and overall practices of curing/smoking your meat at home. Tickets to be purchased at http://www.eventbrite.com/event/3176209127 Inquiries: david@madisonsourdough.com
Learn hands-on baking techniques and skills from Madison Sourdough’s baker/owner Andrew Hutchison at Madison Sourdough’s bakery.
Fee: $70
January 21: SOLD OUT
January 28: 3-6pm
Fee: $70
February 25: SOLD OUT
March 3: 3–6pm
Fee: $70
March 10: SOLD OUT
March 17: 3–6pm