What's included
1 live meeting
55 mins in-class hoursClass Experience
We make three different styles of barbecue sauce - a sweet & tangy Kansas City-style, a vinegary & spicy North Carolina-style, and a unique, yet authentic, Alabama-style white sauce. I am in my kitchen to demonstrate preparation techniques and students should have access to kitchen supplies, counter or table space, and a stove-top. The class is paced for any skill level so there is plenty of time for questions and discussion. While we prepare the sauces, we explore ways that they enhance and compliment slow cooked meats, learn terms like "mopping" and "dry rub," and discuss the strong regional pride around barbecue. [It's recommended that the family grill or barbecue or slow roast some pork or beef in the days following the class to take advantage of the sauces.]
Learning Goals
Aside from learning that they can make any condiment they choose (given time and ingredients), students will learn how barbecue came to the United States and how it has developed in different regions. Students will learn about mixing different condiments to get unique taste experiences, why some meats have to be slow-cooked, how barbecue contests are judged, and we'll talk about some of the weirdest barbecue sauces in the world.
Other Details
Parental Guidance
Students will use the stove-top to simmer the Kansas City- and North Carolina-style sauces. We will be discussing barbecued beef and pork.
Supply List
BBQ Ingredient list Cayenne pepper, Cider vinegar (about 1.5 c), Crushed red pepper, Dark brown sugar, Garlic powder, Ground black pepper, Ground cumin, Hot sauce (like Tabasco), Ketchup , Mayonnaise (1 cup), Onion powder, Smoked paprika (OR paprika and liquid smoke), Salt, Worcestershire sauce BBQ Tool List: Containers for storing sauces, Measuring cups, Measuring spoons, Medium saucepan, Mixing bowl, Small saucepan, Spatula, Spoons, Whisk - Recipes will be provided in class. - Recommend: something to dip into your barbecue sauces - celery, crackers, pretzels, whatever you like.
1 file available upon enrollment
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Teacher expertise and credentials
We often hear great cooks say, "My grandmother taught me to make..." It is a mentorship skill. Through it, we learn science, proportions, weight conversion, and nutrition. But we also learn about global culture, tradition, and history. I am delighted to share what I know with young people and to learn from them.
Reviews
Live One-Time Class
$12
per classMeets once
55 min
Completed by 9 learners
Live video meetings
Ages: 11-13
3-8 learners per class