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: email@example.com