Smokehouse Backyard BBQ Mastery
Dates: August 24, 2022
Meets: W from 6:00 PM to 8:00 PM
Location: UT Conference Center, downtown Knoxville
Registration Fee: $89.00
Sorry, the course is full.
Learn the best-kept secrets of smoking meats and be the envy of your neighborhood! In this course you'll learn the best tactics for making brines, the best type of wood for each smoking application, and the best cooking methods—from "low and slow" 20-hour braises to high heat searing. You'll prepare a Sweet Tomato Balsamic Beef Brisket, Sage-Brined Pork Tenderloin, and Red Oak Smoked BBQ Pulled Turkey.
Notes:
| Fee: | $89.00 |
|---|---|
| Hours: | 2.00 |
| CEUs: | 0.20 |
UT Conference Center, downtown Knoxville
Greg Eisele CEC
Executive chef Greg J. Eisele is director of the UT Culinary & Catering Program, which was recognized by the American Culinary Federation Education Foundation (ACFEF) as a quality program.
Eisele serves as the current president of the Smoky Mountain chapter of the American Culinary Federation, and he is a frequent guest chef on WBIR-TV in Knoxville.
