How to Smoke ‘fall off the bone, mouth drooling, finger licking,” Meat 012722


Class Date:

January 27, 2022

Class Time:

6:00 pm

Event Location:

Antsy Nancy

The outdoor electric smoker is to the Bar-B-Que, what the Crockpot is to the kitchen oven. You can insert cold, raw meat with a little seasoning first thing in the morning and when you come home from work, you have the most delicious, juicy, and tender meat you could imagine. We will review seasoning and cooking recipes for pork, beef and fish, sampling smoked versions of all the above with a nice assortment of side dishes. If you’re gearing up for Super Bowl and want to try something different, this is a class you won’t want to miss!

Event Timelines

What you will learn
Students will learn seasoning, smoking, and wood chip tips to ensure masterfully smoked food from day 1.
What to expect
Upon check-in, students are provided aprons and storage for personal items before visiting the hand washing station. Smoker demonstrations will be given on a variety of meats; including pork, beef and fish, along with tastings of all three along side dishes. All recipes will be provided to students.
Class Expired

Event Location:

  • Antsy Nancy
  • 5655 E River Rd., #101
  • Tucson
  • AZ
  • USA

Date and Time

  • January 27, 2022 6:00 pm   -   8:00 pm