This course is designed for advanced participants and is not suitable for beginner home cooks. It will primarily concentrate on direct cooking methods, although certain aspects can be adjusted to accommodate indirect techniques. The overarching objective is to enhance the proficiency of competition cooks by refining their culinary skills and facilitating comprehension of the intricacies associated with hot and fast cooking methods.
We will do a full competition cook, so please be prepared to spend the entire day to get the most from the class.
The course will cover content for chicken thighs, pork ribs, pork shoulder, and brisket, the following will also be covered:
Meat procurement
Trimming
Injections
Seasoning
Cooking
Slicing
Boxing
Jared will be happy to answer any questions.
Photography: Permitted
Video/sound recording: not permitted.
