WSG Warsaw, September 11

Ticket to the ceremony:

September 11

Warsaw,

Broil King Academy, Puławska 48, 05-500 Piaseczno

Sauces, rubs, and spices.

During this workshop, you’ll learn: - how to categorize different spice blends and how to know what to use them for and how to use them. - what BBQ sauce, glaze, and mop are—and how they differ. - how to RECREATE iconic spice blends and sauces; you’ll learn how to prepare brines and marinades. You’ll see the difference in meat prepared using various methods. - you’ll make mind-blowing pulled meat

Menu:

Burgers in 3 Styles

Asian (Chinese takeout, sesame oil, nori, sesame seeds, kimchi, baby pangang sauce, homemade Kewpie Mayo)

Italian (Italian Stallion, mozzarella, tomato, spinach, olive oil, pizza + pizza sauce)

Greek (Gyros, ground lamb, tomato, olives, tzatziki + garlic & herb)

Chicken wings Smoked “low and slow” with Gospel Meatchurch sweet rub (pellets)

Grilled on a gas grill, seasoned with Pitmaster X Chicken, and finished with Kosmos Q glaze

Pork neck three ways:

Brined steaks in Pitmaster Pork brine, prepared using the classic steak method

Steaks marinated in a rich and sweet marinade, roasted at a moderately high temperature.

Pulled pork in a taco, seasoned with Meatchurch Holy Voodoo seasoning and finished with Franklin Vinegar sauce

Kacper