We tackled a whole hog and now it’s time for BBQ
Before the world shut down, I met first met Dr. Dana Hanson in Italy where he came to see what kind of class we were putting on over there. During some downtime we sat with Dr. Hanson to discuss what a collaboration would look like. And what type of courses could we offer? And finally The Secrets of BBQ – Part 1 is here.
If you don’t know who Dana Hanson is, allow me to fill you in
Dana was one of the 5th generation to grow up on the Hanson family farm in southeastern Wisconsin, where his family raised sheep and cattle. As a youth he was very active in 4-H and FFA. Much of his time as a kid was focused on sports and exhibiting livestock at various shows across the country. He attended South Dakota State University where he earned a B.S. and M.S. in Animal Science. Dana continued his education at the University of Nebraska, where he received his PhD, specializing in Meat Science, in 2001. In 2002, he joined the faculty in the Department of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, serving as the Extension Meat Specialist. His meat science program at NC State has included the development of numerous outstanding extension programs for the meat processing industry in North Carolina. These programs include NC State Charcuterie School, Salumi 101, and NC State BBQ Camp. In 2018, he was awarded the Distinguished Extension Industry Service Award from The American Meat Science Association.
So what does this have to do with a BBQ class? hold on I’m gettin there
NC State BBQ Camp has become a very popular event. This 2 day workshop covers the details of preparing various types of smoked meats from pork BBQ to Texas Style beef brisket. It also focuses on dry rub development, sauce production and how to make awesome side dishes for the table. See where I’m going with this.
All that said, Fermentato is pleased to present The Secrets of BBQ part 1 by Dr. Dana Hanson. This is a two-day course with a focus on Ribs, Brisket, smoked sausage, rubs and sauces. This class is partly hands on so be ready to roll up your sleeves. You can be a pro chef/butcher/pit master or a weekend warrior with a Traeger, Dana has something to teach everyone.