The high schools here in our area of Texas offer BBQ courses for credit, a suppose as an offshoot of home economics. They also teach skills needed to fabricate their own cookers, so it’s shop meets home ec !!! Anyway good to see future Texas youth are being taught something useful !!!!
I met a fellow who was selling his spice rubs at a local fair this last spring. Turns out that he is a high school teacher in a neighboring community and his classes are all forms of cooking with an emphasis on outdoor cooking and grilling. That would have been so cool if we had something like that. On the other hand, back then nobody cared if we had guns in our trucks at school and I wouldn't trade those days for anything.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Good to see some useful courses that will give kids skills they can carry through life. Not like maths and speellingg and all that noncence. But seriously, how cool. I wish all schools made it regular practice to teach actual practical skills while making it fun. We don't need to know the major exports of Turkey and Laos, or the capital cities of each African country, but we do need to know how to write a check, change a tire, balance our finances, and cook!
Just wanted to update the reference to the National High School BBQ Association - it's https://highschoolbbq.club/ now.
Does anyone (by any chance) have information about the Aaron Franklin's Texas-Style BBQ course?
Is there anyone here from Texas Barbecue at Texas A&M University? I'm also looking for partnerships (our high school will have its first barbecue summer course). We're interested in Barbecue workshops mostly.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Here in suburban Chicago our son has taken a wood shop class and a culinary class in his first two years of HS. Both have been valuable. High schools have teams for everything these days, why not BBQ? Cool idea.
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