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Date Posted: 10:04:33 02/06/03 Thu
Author: Scotty J
Author Host/IP: host2.city.brantford.on.ca / 66.207.113.66
Subject: the Paul Kirk Class

Hey BBQ er’s


The Paul Kirk Class is filling up quickly. SO if you are still interest give me an e-mail and let me know.

The date is Saturday, March 22/2003 from 7am to 7pm

Outline
The outline of the class is as follows:
Beginning barbecue meats
Barbeque philosophy
Smoking What –why -how
Barbecuing What –why –how
Grilling What –why –how

Basic equipment (i.e. tools, etc.)
The most misunderstood tool
Products to cook with Cookers
Functions , Design
Fuels
Charcoal: Lump Coal, Briquettes
Wood Types: Logs, Chunks, Chips

What they are supposed to do:
Hickory, Oak, Apple, Pecan, Cherry (or wild cherry)
Mesquite, Other woods and misc.

How to light a fire
Petro-chemical, Alcohol
Wax, Kindling
Paper, Propane

Seasoning: relation to different meats
What does "to season" mean
Seasonings: develop and build rubs
Sugars, Salt, Capsicums, Spices, Herbs

Development of barbecue sauces

Temperatures and what they do
Cold smoking, Hot smoking
Barbecuing, Grilling
Internal temperatures what –why -how

Meat selection and preparation
How to buy, What to look for, What to buy, Why
Brisket, Ribs, Pork shoulder, butt, loin and tenderloin
Chicken and poultry, Fish and seafood
Lamb, Game and wild game

Contest presentation for
Brisket
Pork shoulder, Sliced, Pulled
Chicken
Ribs
Whole Hog

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