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{"id":6819838722153,"title":"April 30th @ 5:00 PM Smoked Brisket and Pulled Pork w\/ Tom","handle":"april-30th-500-pm-smoked-brisket-and-pulled-pork-w-tom","description":"\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003eJust in time for BBQ season to begin. Smoked Brisket and Pulled Pork. \u003c\/span\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003eBrisket and pork shoulder have many elements in common for long cooks on a smoker. We will have a hands on demo for prepping the pork shoulder, and a visual demo for the brisket. Both brisket and pork will be served.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003e \u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003eTom \u003c\/span\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003efirst learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!\" ~ Tom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003eDate:  @ 5:00 PM\u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003ePrice: $55\u003c\/p\u003e","published_at":"2022-03-09T13:14:33-07:00","created_at":"2022-03-09T13:14:37-07:00","vendor":"Love to Cook","type":"Class","tags":["April 2022"],"price":5500,"price_min":5500,"price_max":5500,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39914644537449,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"4302022TSM","requires_shipping":false,"taxable":false,"featured_image":null,"available":true,"name":"April 30th @ 5:00 PM Smoked Brisket and Pulled Pork w\/ Tom","public_title":null,"options":["Default Title"],"price":5500,"weight":0,"compare_at_price":null,"inventory_management":"shopify","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/59559077.jpg?v=1646856877"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/59559077.jpg?v=1646856877","options":["Title"],"media":[{"alt":null,"id":21935459041385,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2759,"width":2759,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/59559077.jpg?v=1646856877"},"aspect_ratio":1.0,"height":2759,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0003\/0546\/3307\/products\/59559077.jpg?v=1646856877","width":2759}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003eJust in time for BBQ season to begin. Smoked Brisket and Pulled Pork. \u003c\/span\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003eBrisket and pork shoulder have many elements in common for long cooks on a smoker. We will have a hands on demo for prepping the pork shoulder, and a visual demo for the brisket. Both brisket and pork will be served.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003e \u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003eTom \u003c\/span\u003e\u003cspan style=\"color: #222222; font-size: small;\"\u003efirst learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. \"Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!\" ~ Tom\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003eDate:  @ 5:00 PM\u003c\/p\u003e\n\u003cp style=\"margin: 0px; color: #333333; font-size: 14px; line-height: 18px; padding: 0px; font-family: Arial, Helvetica, sans-serif;\"\u003ePrice: $55\u003c\/p\u003e"}

April 30th @ 5:00 PM Smoked Brisket and Pulled Pork w/ Tom

Product Description

Just in time for BBQ season to begin. Smoked Brisket and Pulled Pork. Brisket and pork shoulder have many elements in common for long cooks on a smoker. We will have a hands on demo for prepping the pork shoulder, and a visual demo for the brisket. Both brisket and pork will be served.

 

Tom first learned to cook and bake as a child in his mother's kitchen. As he grew up he fell out of love with the kitchen until he began watching The Great British Bake-off. Something there ignited the fire within. Since then Tom has searched, watched videos, read blogs, publications, and researched articles, and has taken that knowledge to the kitchen to practice. At college, Tom studied mathematics and physics and learned to apply some of the skills for precision and detail to his techniques in cooking. "Food that we share is an expression of ourselves and forms lasting bonds and memories. I am excited about the opportunity to share with you!" ~ Tom

Date:  @ 5:00 PM

Price: $55

Maximum quantity available reached.