Age Group:
Everyone
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Program Description
Event Details
In the American Southern BBQ program, Brian Collins talks about the roots of American BBQ. Many farmers, especially black farmers, in the Southern U.S. were poor and because of that developed ways of cooking poorer cuts of meat that made them tastier and more tender. That is how Southern BBQ, "low and slow" over an open fire came about. Brian brings his smoker to the library and prepares and serves a delicious dinner.
Disclaimer(s)
PAID REGISTRATION
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