MEATS: Ribs and Brisket This 4-hour class is hosted by Paul Hess of Midnight Smokers is for backyard chefs and competitors who want to make the best possible ribs or briskets. Paul has won numerous Grand Champion awards. He will be teaching how to prep, trim, inject and choose the correct seasonings and sauces. You will learn how to cook on various equipment with the correct wood choices. You don’t want to miss this one!
Taking the deer from the field to the freezer. (Cost includes lunch) Class is taught by Rick Fetrow. We will be teaching Skinning, Deboning, Cuts of Meats and Meat processing. How to make Sausage, Jerky and Snack Sticks. This class is hands on. Come prepared to get involved and learn.