Low and Slow 2023

We started the day off by having breakfast at Cubby Hole after the sleepover (which had featured movies, several rounds of hide ‘n seek, and fresh-baked chocolate chip cookies). We then walked back to Van Meter to prepare for the big feast at 12:40 pm. We had to finish cooking and pull the pork...

Today we all sat around and enjoyed an episode of The American Barbecue Showdown on Netflix for the morning. After the episode was finished, Matt and Molly had to prep some vegetables for the collard greens. Matt cut onions, and Molly prepared the garlic. Then Mr. Sussman realized that we didn’t have a saucepan,...

We started off Tuesday before the school day even officially began by taking the ribs out of the fridge and lighting up the smoker. By about 9 o’clock, the ribs were in and smoking away. To get them all to fit, we stood them up on end, curled each rack into a spiral shape,...

So today we started the day off prepping the ribs. Mr. Sussman told Ted and Myles to get the ribs out the fridge and put them on the table. Earlier, as we had covered the tables with brown paper, someone pointed out that the paper made it look like a solid table when in...

Low and Slow: The Science, Culture, and Practice of True Barbecue got off to a slightly “low and slow” start on a grey, rainy day of orientation, background learning, and prepping to start serious cooking on Monday. We set up our space in Van Meter Hall, inventoried our kitchen items, researched recipes, assigned responsibilities,...