A Specifier's guide to barbecue

By December 16, 2015 Uncategorized No Comments

A Specifier’s Guide to Commercial Barbecue

Low & Slow – The World Of BBQ

April 29

 

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The Pecinka Ferri Gastro Lab

Barbecue and barbecued meats are being embedded in all phases of foodservice; this once regional cuisine has gone mainstream.

The modern barbecue operation utilizes

  • commercial smokers,
  • blast chillers,
  • combi ovens,
  • holding cabinets
  • specialized support equipment. 

We’ll be demonstrating the Southern Pride pit barbecue rotisserie, Irinox Blast Chiller/Shock Freezer and the latest Blodgett Combi.

Additional topics covered: wood types, rubs,sauces.

 


 
 
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