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Product
Curing & Smoking Academy
$295.00
Instructor: Tim McCoy
Hands-on
Tuesday,Jul.17,2018 6:00 pm
CHESTERLAND, OH
Description (McCoy, $295, 3x4hrs, 1.2 CEU credits) Hands-on
Tuesday, July 17, 24, 31, 2018 6:00 pm

Deepen your education in the finer points of live-fire cooking with this intensive outdoor cooking class. Focusing on slower-cooking outdoor techniques, this course explores smoking and barbeque equipment, fuels for heat and smoke, choosing ingredients, and preparation and cooking techniques that enhance flavor and preserve moisture.

Day 1: Starting to Smoke

Learning objectives: Types of smokers and their use, pros and cons of wood-fire vs. gas-generated smoking, maintaining the fire, understanding flavors of different hardwoods, smoking with different hardwoods.

Menu: Alder-Smoked Shrimp & Mussel Seafood Salad; Hickory-Smoked Chicken Legs with Kentucky Bourbon Black Sauce & Matchstick Fries; Cherry-Smoked Garlic & Rosemary Pork Chops with Sweet Mustard Vinaigrette & Grill-Top Cornbread; Mesquite-Smoked Skirt Steak with Tortillas & Cowboy Beans; Grilled Pineapple with Rum-Raisin Ice Cream

Day 2: Flavor is the Cure

Learning objectives: Understanding the functions of rubs, pastes, marinades, and brines, production of cures for various meats, quick curing vs. lengthy curing.

Menu: Quick-Cured Smoked Trout Pate; Southern-Style “Beer Can” Chicken with Spicy Peach BBQ Glaze; Brown Sugar & Spice-Rubbed Back Ribs with Vinegar Mop & Roasted Corn; Red Wine & Garlic Marinated Tri-Tip Steak with Horseradish Cream, Summer Greens, & Sliced Tomatoes; Lemon Shortcake with Macerated Strawberries

Day 3: Finishing the Job

Learning objectives: Wet cures and brines (performed prior session), smoking larger pieces of food, sprays and mops for moisture retention.

Menu: Smoked Salmon on Grilled Flatbread with Dill Butter, Capers, & Shaved Red Onions; Home-Smoked Pastrami on Rye with Grilled Onions & Swiss Cheese; Grilled BLT with Home-Smoked Bacon; Mesquite-Smoked Turkey Breast with Fruit Chutney; Grilled Watermelon with Lemon Sorbet




 

 

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REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.