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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.

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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:

You must wear close-toed shoes and long pants. Course fee includes all food and materials. There are no refunds for this course.
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.

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