Barktenders Meat America – The Styles of American Barbecue

Many believe that the barbecue is limited to the celebrated and sweet Kansas City style to which most of the sauces in Italy belong. In fact, the barbecue in the United States is a melting pot of highly articulated styles ranging from the vinegary North Carolina, to the simple Memphis to the austere Texas. This 8-hour course aims to let you know all by making you taste the differences and illustrating how to get them technically.

The course participants will have the opportunity to approach grilling in person with

• Kansas City Style Ribs
• Memphis Style Ribs
• North Carolina Pulled Pork
• South Carolina Pulled Pork
• Piedmont Pulled Pork

The course includes lunch, in addition to tasting all the dishes prepared and a tasting of sauces and rub representing each style of the American barbecue. During the course will be served to the participants an American Angus Brisket cooked overnight, fajitas and baked beans prepared together in the morning.

The subscription to the participatory course entitles you to take advantage of a dedicated co-operated station, through which you can realize the menu’s dishes. Each participant will receive a final certificate of participation.

The course gives the right to withdraw from the event up to a week after the event, and to the recognition of a 50% fee up to three days from the event. The course is subject to confirmation upon reaching a quota of 10 participants.

Memories by previous attendants: