{"id":11251,"date":"2017-12-05T13:07:39","date_gmt":"2017-12-05T12:07:39","guid":{"rendered":"http:\/\/www.mig.bz\/en\/?page_id=11251"},"modified":"2020-01-05T14:21:23","modified_gmt":"2020-01-05T13:21:23","slug":"master-class","status":"publish","type":"page","link":"https:\/\/www.mig.bz\/en\/master-class\/","title":{"rendered":"Master Class"},"content":{"rendered":"

\"Facebook_Event\"<\/p>\n

Wow, what a Highlight<\/strong>! Matt Barber, award winning Pitmaster from\u00a0Hot Wachula’s<\/a> and owner of Hot Wachula’s Gourmet Sauce Company, gives his third course in Italy.<\/h3>\n

Date: Friday, 17th January 2020<\/p>\n

Costs: 200 Euro per Person.<\/p>\n

Duration: 6-8h<\/p>\n

Place: Grill Academy Sand in Taufers (Route<\/a>)<\/p>\n

Registration: Click here<\/a><\/p>\n

Content:<\/p>\n

12:00 – 14:00 Chicken<\/strong><\/p>\n

Selection Learn what to look for when purchasing chicken.
\nLearn how to trim for uniform size and shape.
\nFlavor Profiles: Sauces and Rubs that I use in competition
\nCooking\/tenderness: What temperatures work best for different types cuts of chicken.
\nPresentation: How to build a chicken box. From Garnish to meat placement
\nSample tastings<\/p>\n

14:00-16:00 Ribs<\/strong><\/p>\n

Selection Learn what to look for when purchasing Ribs.
\nLearn how to trim for uniform size and shape.
\nFlavor Profiles: Sauces and Rubs that I use in competition
\nCooking\/tenderness: What temperatures work best and how to check for tenderness.
\nPresentation: How to build a ribbox. From Garnish to meat placement
\nSample tastings<\/p>\n

16:30 -18:30 Pork<\/strong><\/p>\n

Selection Learn what to look for when purchasing Pork Butts.
\nLearn how to trim for competition.
\nFlavor Profiles: Sauces and Rubs that I use in competition
\nCooking\/tenderness: What temperatures work best and how to check for tenderness.
\nPresentation: How to build a pork box. From Garnish to meat placement
\nSample tastings<\/p>\n

18:30-20:30<\/strong> Brisket<\/strong><\/p>\n

Learn what to look for when purchasing a brisket for competition.
\nLearn how to trim for uniform size and shape for slices and burnt ends
\nLearn flavor Profiles: Sauces and Rubs that I use in competition
\nCooking\/tenderness: What temperatures work best and how to check for tenderness.
\nPresentation: How to build a brisket box. From Garnish to meat placement
\nSample tastings<\/p>\n

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