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. We grabbed the pork that we cooked overnight and shredded it, and we also had some people baking the mac n cheese we prepared the other day. For the feast, we served the sweet tea, fresh hot biscuits, pork, and collard greens. At least nine or more staff members attended and a few students from other IL groups visited.
Conclusion
Throughout the course of this IL, we have acomplished many things.
On the first day we met up in a group, we prepared beef ribs, cutting off the membrane and putting high amounts of salt and pepper onto it. We also highlighted origins in barbecue through engaging discussion in groups.
On the second day, we started off putting the beef ribs into the smoker, setting it at a low temperature, and cooking the meat slowly but surely. We also split into groups for different laborious tasks. We cooked, split wood, and dug a hole.
On the third day, we went out on a search for firewood, making a giant fire in the pit that we had created. We also prepared a pork with mustard.
And on the fourth day, we prepared tacos, made seasoning and salsa, and took lamb we had previously put in the hole out of it. We finished off the day with a sleepover in Van Meter.
But it is on our last day, today, that we do not just prepare more food and clean up, but we also reflect on the previous days.
Because not only have we learned about grilling and its techniques, we have also learned the values of the importance of community and friendship. This Intensive Learning has been pivotal to expanding upon and building that.