Low and Slow BBQ – Intensive Learning @ MFS

Low and Slow Final Day – Taking it Low and Slow

March 27, 2026March 27, 2026Low and Slow BBQLeave a comment

Day 5 It’s our final day for our IL and we hosted a lunch for the school’s staff! We started prepping when we woke up from staying overnight and got to work setting up the tables and chairs in the main room. After that, our group all went to The Cubby Hole for breakfast....

Barbacoa Tacos and Feast Prep

March 26, 2026March 26, 2026Low and Slow BBQLeave a comment

We had a busy day in Low and Slow today, preparing for our feast on Friday, cooking more food, and beginning to clean up for the end of IL. We started by uncovering the pit, which we had covered with plywood and dirt the day before, and took out the lamb, which smelled delicious...

Low and Slow, Day Three: Jerk Chicken Fiesta

March 26, 2026March 28, 2026Low and Slow BBQLeave a comment

Today was all about lighting and growing our fire pit. In the morning, we gathered around the fire pit, which was lit by Dan in the morning. Afterwards, we began preparing Jamaican rice to go along with our Jerk chicken for lunch while working on foods like salsa for Thursday’s lunch. Later in the...

Low and Slow Day Two: A Serving of Hard Work with Ribs on the Side

March 24, 2026March 24, 2026Low and Slow BBQ

Today in Low and Slow, we were busy preparing various aspects of our cooking area. Before any of our work today, however, we placed the ribs that we prepared yesterday into the smoker so they could cook all day. Afterwards, in groups of 3 or 4, we split up and took on different tasks....

Preparation and Teamwork Are Key

March 24, 2026March 24, 2026Low and Slow BBQ

Today was all about preparation and teamwork as we got ready for our cooking day tomorrow. We started by gathering bricks and other materials needed for the smoker, making sure everything was set up properly. Then we spent time cleaning the smoker so it would be ready to use. It took effort from everyone,...

Low ‘N’ Slow. The Final Day!

March 28, 2025April 28, 2025Low and Slow BBQ

Unlike the other days, today was simple. Since we had already done the clean-up, we didn’t have to do anything today. Today was simple and calm. Unlike the other days, we went to Mr. Sussman’s room, instead of our home base at Van Meter, and just relaxed. After about an hour, we all went...

Sleepover, Cubby, and The Final Meal

March 28, 2025March 28, 2025Low and Slow BBQ

By Emmie Huynh and Jade Montenegro Right after Dan and Mary Anne headed to bed, the Low and Slow crew began the student sleepover festivities! After some playful cookie throwing fights and a failed attempt to make ice cream (the group is still unsure where the ice cream leftovers remain … ) we abandoned...

Low and Slow, Day Four: Shabd’s Crazy Hide and Seek Win

March 27, 2025March 27, 2025Low and Slow BBQ

By Chloe Marshall and Livia Kam On Wednesday, March 26, Low and Slow started the day off strong by uncovering the barbacoa pit and unloading eight large pieces of pork that had been marinating underground all night. A group then began filling the pit. Inside, the lamb meat was hand-pulled and re-packaged for lunch...

Low and Slow, Day Three: Continuing Prep for our Barbacoa Feast

March 25, 2025March 28, 2025Low and Slow BBQ

Organized, written, and edited by Allan Wang and Zev Smith. We started our third day of Low and Slow by preparing for our barbacoa feast. First, we uncovered the pit we had dug and built on day one. It was slightly wet, but for the most part, good. We had to spend some time...

A Slower, Rainy Day for Low and Slow IL

March 24, 2025March 24, 2025Low and Slow BBQ

Today (3/24) was Day Two of the Low and Slow Intensive Learning. We started off today by learning how to ready ribs for cooking. Mr. Sussman taught us how to season, oil, and trim the ribs for the upcoming barbecue. After learning how to prepare the ribs, we then got a lesson on how...

Low and Slow, Day One: Prepping for Next Week’s Barbacoa

March 21, 2025March 24, 2025Low and Slow BBQ

On our first day of Intensive Learning, we were focused on prepping for all of our barbecuing next week. Firstly, we took a tour of Van Meter Hall’s basement to get familiar with the space we would be in for the next week. Next, we split up to collect firewood from different places around...

Today? We feast.

March 28, 2024March 28, 2024Low and Slow BBQ

Cookies at midnight, an early morning Cubby Hole run (with only one kid forgotten in a closet) and a whole day of food prep for the staff-appreciation lunch. This was our final day of Low and Slow IL. After all the cookies were baked, homemade of course, and games were played, we all ventured...

Low and Slow: Preparing for the Feast

March 28, 2024March 28, 2024Low and Slow BBQ

Today was a big preparation day for the feast on Thursday for all of the school staff, as well as the day for our sleepover. Firstly, we trimmed pork butts (which is actually meat from a pig’s shoulder) by cutting off all the excess fat and bits of hard bone around the outside of...

Low and Slow: Lamb Tacos on Homemade Corn Tortillas for Lunch

March 26, 2024March 27, 2024Low and Slow BBQ

To start the day we went to the pit and uncovered the meat that was cooking overnight. We unwrapped the lamb to find three perfectly cooked cuts. After bringing the lamb inside, we then filled the hole with dirt and started to prepare the lamb for lunch. To prepare the lamb, we pulled apart...

Day Two of Low and Slow: Ribs + Barbacoa Prep

March 25, 2024March 26, 2024Low and Slow BBQ

We arrived at Van Meter this morning to discover that our pit that we dug over the weekend had collapsed due to the rain. All the walls had caved inwards, leaving soil and bricks where the firewood was supposed to go. Not to be disheartened, the crew rushed to the rescue and saved the...