Went to Mason Dixon BBQ Services in Pennsylvania for their overnight Whole Hog and Pork Butt Class...
The class starts with a local butcher demonstrating how to debone a pork butt and the muscles running through the butt. Next one of the staff members goes over trimming the butt and prepping it for to cook, injections, rubs etc. Each student is then given a butt to prep to cook over night. After all of the butts are prepped they are put in a cooler for a while.
Next up is instructions and hands on prep of the whole hog. The hog is then placed on the cooker and everyone chills for a while.
Around midnight everyone chose the smoker they wanted to cook their butt on. Their was a wide selection to pick from; Big Green Eggs, Green Mountain Grills, Weber Kettle, WSM, Backwoods Smoker, 270 Smoker, Meadow Creek Pig Roasters. I chose a GMG since i have never used one before. Once the smokers were up to temp the butts were put on, some people went and got some sleep while others socialized. After a few hours the butts were pulled and wrapped.
The butts were removed from the smokers to rest and the hog was removed and all of the meat was pulled.
The class actually started with dinner and snacks was cooked throughout the night ending with a great breakfast while the butts were resting.
I also was able to talk to owner and some of the staff about my Meadow Creek PR and learned some new ways to optimize how to use it.
I enjoyed the class so much I will definitely be going back. Plus the store is very well stocked and has an ample selection of rubs and sauces for sale.
A few pics...
This is the smoker used for the hog...One of the students had ordered this cooker and was picking it up at the class so he offered it up to be used during the class...
I had to stock up on charcoal while there...200 lbs of Royal Oak Chef's Select
The class starts with a local butcher demonstrating how to debone a pork butt and the muscles running through the butt. Next one of the staff members goes over trimming the butt and prepping it for to cook, injections, rubs etc. Each student is then given a butt to prep to cook over night. After all of the butts are prepped they are put in a cooler for a while.
Next up is instructions and hands on prep of the whole hog. The hog is then placed on the cooker and everyone chills for a while.
Around midnight everyone chose the smoker they wanted to cook their butt on. Their was a wide selection to pick from; Big Green Eggs, Green Mountain Grills, Weber Kettle, WSM, Backwoods Smoker, 270 Smoker, Meadow Creek Pig Roasters. I chose a GMG since i have never used one before. Once the smokers were up to temp the butts were put on, some people went and got some sleep while others socialized. After a few hours the butts were pulled and wrapped.
The butts were removed from the smokers to rest and the hog was removed and all of the meat was pulled.
The class actually started with dinner and snacks was cooked throughout the night ending with a great breakfast while the butts were resting.
I also was able to talk to owner and some of the staff about my Meadow Creek PR and learned some new ways to optimize how to use it.
I enjoyed the class so much I will definitely be going back. Plus the store is very well stocked and has an ample selection of rubs and sauces for sale.
A few pics...
This is the smoker used for the hog...One of the students had ordered this cooker and was picking it up at the class so he offered it up to be used during the class...
I had to stock up on charcoal while there...200 lbs of Royal Oak Chef's Select
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