Meat&Poultry - June 2013 - 24

BBQ 101

but cooking with sugar can be tricky

preparing chicken: smoking, cooking

because it burns quite easily.”

by rotisserie; whole or pieces of

“If you want to
start a fight, ask
someone if they
wrap or don’t
wrap a brisket.”

Southeastern-style pulled pork

chicken. Demonstrations of brined vs.

and Hawaiian-inspired pork loin

non-brined chicken always generates

are also covered. Boston butts (pork

plenty of interest. “Proper endpoint

shoulder) are used to make pulled

temperature of 165° F and resting

pork, which is one of the most basic

products demonstrate poultry can be

you get steamed roast beef-type fla-

forms of barbecue, especially in the

tender and juicy if great care is taken,”

vors using this process – and the only

Southeast. “This is one of the first

Savell says.

good brisket is not wrapped. The latest

hands-on activities we give students.

Most students taking the course

thought backing wrapping is it pre-

They actually pull the pork for the

have never eaten lamb or goat. Lamb

vents ‘The Stall’ that occurs in cook-

meal,” Savell says. “We cook a lot of

racks and lamb legs are prepared

ing due to evaporative cooling.”

pork loins because they are easy to

using simple seasonings along with

Briskets are hardest to successfully

demonstrate and are great if you cook

incor porat ing rosemar y. “Most

and consistently barbecue, Savell says.

them just to 145° F – they take on great

students like it once they eat it,”

“If you can successfully cook a brisket,

flavors from the seasonings. Brown

Savell says. “This year, we cooked

you have arrived,” he adds.

sugar and pineapple make a great glaze

the goat on a rotisserie and served the

Cooking/barbecuing meat Brazilian

meat with tortillas, pico de gallo and

and Argentinian style is also covered.

guacamole. It was wonderful.”

Students benefit from the input of Dr.

for a Hawaiian-inspired pork loin.”
Regarding barbecuing ribs, the

Flavio Ribeiro, a Brazilian native, who

class covers baby-back vs. St. Louisstyle; Memphis-style (dry) vs. Kansas

Beef 101

participates in teaching the course.

City-style (wet); and Asian-inspired

If you want to start a fight, ask some-

“He teaches a little about Brazil and

rubs and sauces. “There are so many

one if they wrap or don’t wrap a bris-

how they barbecue. This is a day-long

combinations of cuts and dry vs. wet

ket, Savell jests. “We call wrapping

event. We cook picanha, beef short

styles in cooking them,” Savell says.

the ‘Texas Crutch’ because it is used

ribs, lamb and other meat cuts. The

“The students learn the anatomical

to speed-up the process and to get the

only seasoning is coarse sea salt and

locations of these ribs.”

brisket tender and to fall apart quick-

it is amazing.”

A not her class is dedicated to

24

er,” he adds. “Some purists believe

• Meat&Poultry • June 2013 • www.MeatPoultry.com

Another class covers smoking
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