We had a bright and unseasonably mild morning for what promised to be an exciting day of learning. As we began I sensed that Wade was skeptical of my hands on class format. By the end of the day I could see that he was convinced that this class was all that it was made out to be and then some. Don’t take my word for it, look at the pictures.
Wade’s day began with me explaining fuels, cooking temperatures, and how to control your cooker temperature. I then discussed cooking times and finishing temperatures for cooking briskets. Wade trimmed and seasoned a couple of whole briskets and onto the cooker they went. Next, we discussed the cooking times and finishing temperatures for cooking pork butts. Wade then trimmed and seasoned a couple of pork butts. Onto the cooker they went.
Wade then designed and hand mixed his own rub based on his favorite ingredients. He was very pleased with his final product.
We moved on to the cooking times and temperatures for cooking ribs. Loin back ribs ala’ Wade was on the menu today. They were trimmed and then seasoned using Wade’s fantastic rub! Onto the cooker they went.
Five pounds of Italian sausage was made using a seasoning blend hand mixed by Wade. We then moved onto chicken were Wade spatchcocked (butter flied) several chickens, trimmed and seasoned them, and yes, onto the cooker they went.
After a tasty lunch of homemade sausage and burnt ends, I had Wade to create his own barbecue sauce recipe using his favorite ingredients. After I critiqued and approved the ingredients, Wade went to work making it. To his surprise, I had made up some custom pre-labeled bottles for Wade’s barbecue sauce. Both Wade and Michelle were pleasantly surprised by this. Hey, I aim to please!
Michelle had invited some of the neighbors to come over and partake of Wade’s hard work. As the plates began to fill with the tender smokey goodness of Wade’s labor, you could see a sense of pride in Wade from what he presented to his neighbors to eat. They enjoyed Wade’s sauce so much that many asked if he planned on selling it. The cherry on top of the icing for Wade was when his neighbor (originally from Arkansas) announced that “This is one damn fine brisket Wade! Damn Fine!” I love a happy ending!
Getting ready to make rub.
Wade's making some tummy yummy's.