02 Mar BARBECUE COOKING CLASS MAY 5TH
The inclination to cook with fire is one that dates back over 1.5 million years when the first humans cooked their meat over an open flame. Ever since then, civilizations have fallen in love, generation by generation, with the simple pleasure of cooking in this way, each putting their own modern twist on the exercise. Barbecuing is a beloved American pastime, and being at the beach, you can step outside your door nearly any day in the summer and get a whiff of roasting meat on a nearby grill.
Barbecue is as much an art form as it is a culinary skill, and so it’s no wonder we dedicate so much time and effort into getting the best equipment, sauces, cuts of meat, and of course, technique to impress our families and friends. If you, like our Homo erectus ancestors, want to continue the tradition of barbecuing, then Bethany Blues has just the ticket for you to bring your game to the next level.
Bethany Blues of Bethany Beach is sharing their secrets in a highly anticipated Barbecue Cooking Class on May 5th from 12-2PM. “Cooking classes are really big hit now in the industry,” says Tiffany Cordeaux, Events Coordinator for the Bethany Beach location. “This is our unique perspective, and a way to really dig into the barbecue experience for those who are fans of the genre.”
From brisket to pork shoulder to ribs, participants get to make and take different cuts of meat alongside the Executive Chef, while also getting informative insider tips to cooking barbecue, and a history of their barbecue formulation. Everyone goes home with a box that includes an assortment of rubs and sauces that are the perfect accompaniment to the barbecued meats.
Tickets are $50 and the experience is limited to 40 people. Tickets are going quicker than beef brisket at a family barbecue, so get yours today by visiting bethanyblues.com or calling 302-539-1500.
Cutlines for Photos:
BBQ Class- A dry rub demonstration is just one skill participants can learn in May!
Coctoc and Warner- Executive Chef Israel Coctoc and Director of Operations Zachary Warner discuss a cut of meat with the class.