July 30-31 2018, the event you’ve all been waiting for!
A unique opportunity to learn from some of the worlds finest pitmasters.
Two days of intense cooking in Bräcke, Sweden.
First out is a returning visitor, Billy Durney from Hometown Bar-B-Que in Brooklyn NYC who had a much appreciated cooking class at Holy Smoke last summer. Hometown is one of our favorite restaurants where you can’t only get delicious Q but a plethora of dishes combining smoke and various techniques inspired by the multi-cultural melting pot New York is.
Louie Mueller Barbecue has been described as a ”cathedral of smoke” due to producing the finest BBQ in Texas since opening its doors in 1949. Founder Louie Mueller handed over the reins to his son Bobby in 1974, who ran the smoker for over three decades before his son (third generation owner/pitmaster) Wayne Mueller took control in 2007. There’s nothing Wayne dosen’t know about Central Texas bbq.
Next up is a hero from North Carolina, Sam Jones is the third generation to cook traditional whole hog barbecue at Skylight Inn in Ayden, NC. Sam’s family opened Skylight Inn in 1947, since then they have always stayed true to what has made them what they are, a standard bearer for wood cooked eastern NC style barbecue. In the fall of 2015 Sam Jones BBQ opened in Winterville, NC. It’s a new restaurant but with all the indicators of traditional BBQ.
Pat Martin, one of the US most renowned pitmasters is also joining the party. Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. With a total of six restaurants, four in Tennessee, one in Kentucky and one in West Virginia all focusing on legendary whole-hog Bar-B-Que tradition which is the cornerstone of all Martin’s Bar-B-Que Joints there’s a few words of wisdom coming from this man.
Billy and Wayne will guide us through the first day which will have focus on beef.
Sam and Pat will teach you everything you didn’t know that you wanted to know about whole hog the day after. Needless for us to try to explain how excited we’re about this event.