Intro To Smoking Ribs
-Saturday, August 15th-
REMAINING SEATS: 7
Learn foundational techniques to master barbecue ribs at home.
The Intro To Smoking Ribs Class covers the details around rib selection, trimming, seasoning, cooking stages & trim utilization.
You’ll trim your own spare ribs, know what to look for during the stages of smoking, take home your vac sealed ribs and leave with a clear plan on how to smoke ribs at home.
-Students Will-
Trim Their Own Ribs, Learn How To Season & See Ribs Cooked In Real Time
Take Home Ribs Trimmed In Class
Enjoy A Smoked Ribs Family Meal
-This Class Is For-
Beginners & Home Cooks Who Want to Make Better Ribs With a Repeatable Process
Backyard BBQ Cooks Who Want To Learn Hands-On Trimming
Cooks Tired of Ribs That Turn Out Tough, Dry or Overcooked
Reviews
“As a member of the first Foundation’s Class offered by One Oak Barbecue, I can tell you that it was a blast. I feel confident that Stephen is teaching because of his love for outdoor cooking and desire to share with others.
This class, because of the teacher’s interaction, and the interaction with other class members, offers a chance to elevate your backyard barbecuing, pop-up events, or catering events. All you have to do is be open to guidance. Here’s hoping they have continued success, and you get to be a part of it!”
-Terry Rhone“Before this class I would look things up or get ideas from YouTube videos.
This felt like being in one of those videos, pretty cool!”
-Carlton Shipley
Reserve Your Seat:
7 Seats Available
You Will:
Mix, Season, Stuff & Link Sausage All By Hand
Take Home Sausages Made In Class
Enjoy A Finished Sausage Family Meal
Details:
Date: July 25th
Time: 8AM-12PM
Location: West Ashley, Charleston, SC-Exact Address Will Be Sent Via Confirmation Email
Your Questions Answered-
-A simple and repeatable process for grinding, seasoning, mixing & stuffing homemade sausages.
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-Yes. The class is entirely outside and taught in a backyard setting.
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Yes. After instructor demos, students will mix, stuff, and link their own sausage by hand.
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-Yes! When done, your sausages will be vac sealed for you to take home.
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-Students will have stainless prep tables, knives, sausage stuffers, sheet trays, etc to use during the class.
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The class will be held rain or shine, with available rain covers if necessary.
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- Yes, there will be a family meal at the end of class. We will eat the same type of sausages that are made in the class, which have been cooked.
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Wear weather-appropriate clothing that can handle outdoor cooking, smoke, grease, and live-fire conditions. Closed-toe shoes are required.
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-No. Given the utilization of dangerous equipment and live fire elements, children accompanied by adults are not allowed during this class.
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None. This class is built for beginners and anyone looking to learn foundational sausage-making skills.
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Yes. Guests 21 and older may bring their own alcohol.