Learn to season your meat and cook lip-smacking barbecue using recipes and techniques that cookbook author and barbecue expert Ray Lampe created especially for the home cook. Find out about essential equipment, then make several of the doctor's signature rubs and sauces, from hot and spicy rubs to North Carolina vinegar sauce. Then, expertly cook the ultimate low and slow pork shoulder, a melt-in-your-mouth beef brisket in both the Texas and Kansas City styles, and, of course, ribs! Round out your new skill set with tips for slow-smoked poultry, such as Creole-butter turkey and brined, barbecued chicken. Plus, learn which wood brings out the best flavors from each of the meats you'll smoke in this class!
Meet your instructor, barbecue guru Ray Lampe, and learn about the variety of backyard grills and smokers you can use to make delectable slow-cooked barbecue, from a simple kettle grill to ceramic smokers, pellet cookers and more. Ray discusses the fuels you can use and how to get fired up for barbecue success.
Every season is barbecue season when you have the right seasoning on hand. Learn about the flavors different woods can impart, then mix up a traditional dry rub of salt, sugar, mild chili powder and other spices. If you prefer your barbecue to have some kick, or if you like it on the sweeter side, Ray shares ways you can tweak ingredients and proportions to make the mix uniquely yours.
For some enthusiasts, barbecue is all about the sauce. Discover how easy it is to make your own, from a traditional tomato-based sauce to the piquant North Carolina vinegar sauce. The recipes are included!
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