Low & Slow BBQ 2025

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...

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...

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...

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...

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...

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...