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 sold 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 about them by making you taste the differences and explaining how to get them technically.

The course participants will have the opportunity to face the grid in person

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

Lunch is included in the class, 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 from scratch together since the morning.

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

The attendant has the right to withdraw from the event up to a week before the event, and to a 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.