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Southern food for southern souls.

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Posted by: KFarrell
[email protected]
334-699-1475
Date: Mar 26 2015 1:58 PM

The Lang BBQ Smokers cook team has assembled some of the finest cooks and pitmasters to teach this multi-part class at the Tri-State BBQ Festival April 10-11, 2015. The two days of classes are FREE once you are inside the Tri-State BBQ Festival (it’s $10 per person at the gate to get in, children 6 and under are free and there’s lots of things to do for the family once at the festival both days.) visit the website for details www.tristatebbq.com 

Here’s what to expect in 2 weeks at the whole hog cooking classes:

Friday night, the Whole Hog Prep Class will showcase the necessary steps in preparing, seasoning and dressing the pig, as well as types of injections used and the overall “game plan” for whole hog cooking. This class should begin at 6:30 PM in the Lang BBQ Smokers area and there will be seating for approximately 50 people under the tent. You can also bring a chair to ensure you have a seat for the class. The Lang Cook Team will also be on site to answer any questions you might have about smoking meats, using a Lang BBQ Smoker, or the prepping and cooking of the hog.

The hog will go on at some point during the evening (according to the weight) and should be cooking nicely by the opening of the festival gates on Saturday morning. The hog needs to cook peacefully (without opening the door too often) because as the saying goes, “If you’re looking, you’re not cooking!” While the hog is cooking, the Lang cookers will demonstrate how to cook smaller cuts of pork on another smoker throughout the day on Saturday. On the hour between 11 and 3, they will present different cooking techniques and recipes for common meals you would cook at home. These “mini-classes” will last approximately 20 minutes each.

The whole hog should finish cooking shortly after the 3:00 class, and then at 4pm on Saturday April 11th the cooked, dressed hog will be presented to everyone who is assembled in the Lang BBQ Smoker tent. The different cuts of pork will be shown while inside the whole hog (Ie: this is where the bacon is, and this is where the shoulder is, etc). and after any final comments about the finished hog, those in attendance will be able to sample the finished cooked product. There is no cost to participate and receive samples, so make sure you get to the Lang BBQ Smoker area right at 4:00 to enjoy this part of the class!

This is a wonderful opportunity for anyone interested in learning a little more about the pork they eat, as well as a great learning opportunity for chefs of all skill levels. Everyone who attends the class will be sure to enjoy the presentation, and will learn something they can apply to their own cooking at home. The sampling is sure to be a favorite part of the event, and will be free to sample the whole hog as long as it lasts. After the whole hog sampling class, make sure you stick around for the barbecue awards and presentations on the main stage at 5:30pm. The barbecue awards ceremony will be recorded and televised and we would appreciate a large cheering crowd!

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