FIRE&FOOD BBQ CAMP: Become an American BBQ professional!
The FIRE&FOOD BBQ CAMP is the first BBQ training camp and offers both basic and professional training. Such as the American low & slow BBQ in a gastronomic context. A workshop with David Pietralla for restaurateurs, pitmasters, chefs, caterers and anyone who wants to become one. A mixture of lectures, application-related practical units and cross-tasting. This training day will turn you into a BBQer!
Over the last 10 years, David Pietralla has clearly focused on meat and BBQ. In his "Meatheaven" in Bensheim, he organizes public meat events and catering, he grills at various gourmet festivals, is a lecturer at the butcher's school in Augsburg and writes and photographs for FIRE&FOOD, among others.
He is not only the brains behind the concepts and training content, but also the man at the grill and with the knife. He shares 100% of the experiences and adventures of his daily work with the participants. Always honest and always looking for the wow effect.
Overview of topics:
Thermodynamic basics: low & slow vs. hot and fast, smoke ring, plateau phase etc. No smoke without fire! Smoke as a spice Advantages and disadvantages in the real working world Planability, schedule Concepts for à la carte meals, food trucks and buffet events The tools: from offset stick burners to fully automatic gastro smokers Calculation Handling: do's and don'ts
Implementation: from purchasing to cutting
Tasting: lunch – chicken and salmon; evening – meat only, 7–8 long jobs
The classic “The Holy Trinity” in several variations including Iberico and Wagyu
Other typical BBQ dishes and interpretations: From plank salmon to chicken to pastrami
Thermodynamic basics: low & slow vs. hot and fast, smoke ring, plateau phase etc. No smoke without fire! Smoke as a spice Advantages and disadvantages in the real working world Planability, schedule Concepts for à la carte meals, food trucks and buffet events The tools: from offset stick burners to fully automatic gastro smokers Calculation Handling: do's and don'ts
Implementation: from purchasing to cutting
Tasting: lunch – chicken and salmon; evening – meat only, 7–8 long jobs
The classic “The Holy Trinity” in several variations including Iberico and Wagyu
Other typical BBQ dishes and interpretations: From plank salmon to chicken to pastrami
Detailed information, all dates, participation fees and registration on
www.bbq-camp.de/american-bbq-profi-training
www.bbq-camp.de/american-bbq-profi-training