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Meat Science Series: Barbecue 101
November 15 @ 6:00 pm - 8:00 pm| $40
Have you ever wanted to know the secret to real barbecue, or how to smoke like a Southern pit master? Join Chef Robert Dumas and Colt Knight for a crash course in slow-smoked barbecue. During the course, participants will learn to make dry rubs and barbecue sauce from scratch in the University of Maine commercial kitchen. In addition, participants will gain hands-on experience prepping and trimming whole chickens, pork spare ribs, and pork shoulders. Don’t fret, there will be barbecue for everyone to try. Let us help you unravel the mystery to making great Southern-style smoked barbecue.