Pitmasters - Day 2

At the beginning of the day we graded Monday’s BBQ using a ranking system we have created. 

Our BBQ Score Card.

Following that, we met Mr. Cantwell for a smoker demonstration. His smoker was hand built and we talked about the process of building it. 

Mr. Cantwell gets the smoker going.

He then talked to us about smoking cheese and the importance of keeping the heat low and letting the smoke do the work. 

Cheddar blocks are loaded and ready to smoke!

After our time with Mr. Cantwell, we departed campus and went to two different BBQ spots. The first place, Smokeshow BBQ in Concord, used a wood only smoking method. He used oak and hickory wood. 

Enjoying some delicious BBQ at Smokeshow

Great visit to Smokeshow BBQ with pitmaster Matt!

The second spot, Gabi’s Smoke Shack in Londonderry used a white oak and propane mix to smoke. But both places had very distinct and tasty briskets. 

Pitmaster Anthony shows us the smoker at Gabi's Smoke Shack.

To wrap up the day, we met Mr. Cantwell again to prepare our pork shoulders for Wednesday to go in the smoker. He marinated them in mustard and a traditional dry rub. -Tyler

Getting our pork shoulder seasoned for the smoker in the morning.

Today we went to different BBQ restaurants to learn about the process of smoking meats. First we went to Smokeshow in Concord. The food at Smokeshow was my favorite out of the three restaurants my group has visited. I especially liked their “Goodness” burger.

Ribs, corn bread, and the goodness sandwich (pulled pork, beef brisket, smoked turkey).

After we traveled to Gabi’s Smoke Shack in Londonderry. Their brisket was very well seasoned and very tender. 

The delicious beef brisket from Gabi's Smoke Shack.

After today and learning about the seasonings, the wood used to smoke, and how to cut the meat I feel prepared to prepare my own meat. -Max