Slow-smoked barbecue focus of UMaine Extension workshop Nov. 15
University of Maine Cooperative Extension will offer a workshop on slow-smoked meats 6:30–8 p.m. Friday, Nov. 15 at UMaine’s Pilot Plant and Commercial Kitchen in Hitchner Hall on the Orono campus. An opening reception begins at 6 p.m.
“Barbecue 101” participants can learn about the science of slow-smoked meats, how to set up a barbecue with the best woods for smoking, and recipes for dry rubs and barbecue sauce. Participants also will get hands-on experience preparing whole chickens and pork spare ribs and shoulders for the barbecue.
Instructors are Colt Knight, UMaine Extension livestock specialist and assistant professor; and Robert Dumas, UMaine food science innovation coordinator, facility manager for the School of Food and Agriculture, and certified executive chef.
The $40 per person fee includes lunch; online registration is required. The optional text, “Butchering Poultry, Rabbit, Lamb, Goat and Pork” by Adam Danforth, can be purchased from UMaine Extension Publications. For more information or to request a reasonable accommodation, contact Melissa Babcock, 207.581.2788, firstname.lastname@example.org. More information also is online.
This is one in a series of planned Extension “Meat Science” workshops. The next in the series, “Sausage 101,” is scheduled for Dec. 12.