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Sign up today!
Seating is Limited!
Presented by Kookers Kare,
your teachers will be meat specialists who have spent their careers
selecting, cutting and selling meat. They will pass onto to you,
through hands-on demonstrations, the knowledge they have gained over
the years as professionals in the meat industry. Your instructor
will first explain what he is about to do, do it in front of you,
and then you will have the opportunity to practice on meat we will
supply, while co-instructors watch and answer any questions.
See a
slide show from the class |
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CHICKEN
- What to look for in picking out
a chicken
- How to cut up a whole fryer
- How to bones out parts
- How to trim thighs
- Why most competition cooks use
thighs
- Ideas on presentation
- Sanitation
PORK BUTTS
- How to pick out the perfect butt
and what
to look for
- Locate the money muscle
- How to bone out and find bone
slivers, glands
- How to seam out a butt
- How to mold your butt to have
the money muscle ready for presentation
- What is best for pulled pork
(opinion)
- Ideas for presentation
- Sanitation
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SPONSORS
 
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RIBS
- What to look for when picking
out ribs
- What ribs are available to cook
- How to trim a whole slab to a
St. Louis cut
- How to skin ribs
- Ideas on presentation
- Sanitation
BRISKET
- What to look for in picking out
a brisket
- What is Prime, Choice, Select,
no roll grades
- How to trim out a whole brisket
- What is a point cut
- What is a flat cut
- How to find the grain angle
- How to trim with the grain
- How to slice the grain
- Why to start prepping with a
brisket first
- Sanitation
- Ideas for presentation
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What you need to
bring:
- A cooler large enough to take
home 15 lbs. of meat,
(we will supply ice and plastic wrap)
- A beverage and a snack
- The willingness to learn how to
choose and prepare your meat so that when you add your favorite
rubs and sauces, you can produce the best BBQ, on a consistent
basis, time after time.
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For Questions
Contact
Gerry
816-352-2078
or email
glb@kc.rr.com
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What you will take
home:
- One Whole Chicken (from Pilgrims
Pride)
- Rack of Ribs (from Farmland
Foods)
- Pork Butt (from Farmland Foods)
- Brisket (from Certified Angus
Beef)
- Boning Knife
- Apron
- A Chance to win some Door Prizes
- The confidence and knowledge
that you will be starting out with the best product and the best
preparation for your next BBQ contest or family gathering where
you can show off your new skills to the delight and eating
pleasure of your family and friends.
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| Date: |
March 24, 2012
- 12:00 pm to 4:00 pm |
Make Checks out to Kookers
Kare,
Include your name and address
and send to:
Gerry Benham
1225 Mockingbird Lane,
Liberty, MO 64068
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| Location: |
Mike Onka
Community Hall
11520 East Putnam St.
Sugar Creek, MO 64054 |
| Cost: |
$100 Donation to
Kookers Kare
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or use the PayPal button below to pay by credit card |
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