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Learn to season your meat and cook lip-smacking barbecue using recipes and techniques that cookbook author and barbecue expert Ray Lampe created especially for the home cook. Find out about essential equipment, then make several of the doctor’s signature rubs and sauces, from hot and spicy rubs to North Carolina vinegar sauce. Then, expertly cook the ultimate low and slow pork shoulder, a melt-in-your-mouth beef brisket in both the Texas and Kansas City styles, and, of course, ribs! Round out your new skill set with tips for slow-smoked poultry, such as Creole-butter turkey and brined, barbecued chicken. Plus, learn which wood brings out the best flavors from each of the meats you’ll smoke in this class!
