Back in January we held our second-ever Whole Hog Extravaganza/Brisket Bonanza/BBQ MBA. This year we added the brisket component to the event.
Photo by Ken Goodman
Mike prepped and cooked brisket the way we do it every day at the 17th Street. In an effort to showcase different regional styles, Mike was joined by …
Photo by Ken Goodman
Wayne Mueller of Louie Mueller Barbecue in Taylor, Texas and …
Photo by Ken Goodman
Barry Sorkin of Smoque in Chicago.
Photo by Amy Mills
Wood provides a distinct flavor to meat and we brought in truckloads of the indigenous wood that each pitmaster uses at home. This trailer bed is filled with post oak for Wayne Mueller.
The rubs, seasoning, wood, and temperature used by each person resulted in three very different and equally delicious brisket flavor profiles.
Carving a brisket is an art form and the pitmasters gave a few tips and tricks for proper slicing. There’s a huge difference in texture and tenderness when brisket is not sliced properly. {I was surprised to get some brisket sliced with the grain just last month at a popular undisclosed Central Texas barbecue joint.}
The lucky participants sampled pounds and pounds of delicious meat.
In addition to tending the meat, each pitmaster shared his personal story and business acumen as part of the BBQ MBA portion of the seminar.
Mark your calendar now – we’re already planning next year’s event which will be held January 19–21, 2014.
Click here to see more pictures, taken by the fabulous Ken Goodman, of this event.
I s there a list I can get put on so I can sign up for next years Pork/Brisket Bonanza ?
Absolutely! I’ll add you to the list. I also post about it on our OnCue Consulting page on Facebook prior to sending a newsletter. We started publicizing in September last year and we were full before Christmas. So plan accordingly! We’d love to welcome you.