American BBQ for professionals from gastronomy, catering and butchery
Grilling and BBQ have become a trend topic in recent years, which offers new opportunities for professional groups such as butchers and the catering industry. By expanding their range to include US cuts such as flank steaks, skirt steaks or St. Louis ribs, many specialist shops have been able to significantly expand their customer base in recent years. The catering industry is also increasingly recognizing the opportunities to expand its business with BBQ and is breaking new ground with new concepts.
In order to improve the knowledge and opportunities in the butcher and chef professions, FIRE&FOOD has set up a one-day training program together with BBQ world champion Klaus Breinig. The well-known cooking and grilling professional knows both worlds - that of BBQ and that of cooking. He wants to impart his experience and knowledge in this crash course. With his friendly, honest manner, he shows all professionals at the FIRE&FOOD BBQ CAMP how they can best use their newly acquired knowledge in their careers.
The FIRE&FOOD Camp with Klaus Breunig will take place on October 25th at Scheidtmann Fireplace at Notweg 49 in Marl.
* Low & slow vs. hot and fast, smoke ring, plateau phase etc.
* No smoke without fire! Smoke as a spice
* Types of wood: Which wood is suitable for what when smoking
* Benefits in the real working world: Planability, schedule concepts for à la carte meals, food trucks
* Hardware: Which smokers are suitable for what
* Calculation Handling: Dos and Don'ts
* Implementation: From purchasing to cutting
* Rubs and spices
The training program:
* 10:00 am Arrival of participants
* 10:30 am loading the grills
* 11:00 am Theory Smoking
* 13:00 Lunch Fish and Chicken + Sides
* 13:30 Lecture/Practical
* 4:00 p.m. Longjobs tasting
* 18:00 Official end + networking
* 19:00 end
Further information and registration: www.bbq-camp.de/profi-training-mit-klaus-breinig