Pitmaster 101 with Will Fleischman

BlackIron BBQ presents
“Blowin’ Smoke and Tellin’ Lies”
Learn the art of smoking from Pitmaster & Author Will Fleischman
Saturday, September 17th
hosted by Full City Rooster Coffee Studio 1810 S. Akard St. #100 Dallas, TX 75215

SIGN UP LINK http://www.blowinsmokeandtellinlies.com/blowin-smoke-tellin-lies/

Smoking meat is an art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it’s something that anyone can do, whether you’re cooking with an adapted bucket or a purpose-built Texan smokehouse. This three hour class, aptly titled “Blowin’ Smoke and Tellin’ Lies, is the ultimate mouth-watering tutorial to perfect your skills, or kick off your obsession for cooking with smoke.

Why not impress the friends and family, and learn from an expert who has built a reputation as one of the best BBQ Pitmasters around (and has been designated as one of the Top Ten Pitmasters in the country by Southern Living Magazine)? Pitmaster Will Fleischman, author of the newly released Random House/DK cookbook, “Smoking Meat”, has created an interactive class to cover the basics and science behind mastering the art of smoking. The secrets and tips that surround the mythical and elusive creature that is great BBQ will be explored, from building the perfect “slow & low” fire, to the folklore of BBQ, quirky bits of “cowboy wisdom,” and the secretive nature of a Pitmaster’s approach to creating sauces and rubs.
At the Blowin’ Smoke and Tellin’ Lies event, each guest will have the opportunity to learn everything from the basics of meat cuts, to building outstanding dry rubs and sauces, through the science behind cooking perfect BBQ. And you won’t just talk fire and meat… You’ll eat it (and maybe drink a few of the fine Texas Ale Project beers)!
A Blowin’ Smoke and Tellin’ Lies event is a unique experience that takes everyone from the novice backyard cook to the experienced professional chef into a new relationship with BBQ. You are gonna walk away a little fatter, a lot happier, and most likely a little smarter. Maybe you want to learn enough to shut up your neighbor or buddy who thinks they are a pro. Or maybe you just want to learn enough to justify to your wife or girlfriend why sitting around the BBQ pit for hours tending a fire and drinking beer is actually cooking. Whatever the reason, Will’s got you covered . . . or at least the lies you tell and the smoke you blow will be more convincing.

This event will also include beer, single origin coffee tasting and a roasting tour. Of course we will also be eating sampling some awesome BBQ.

About Will Fleischman:
Will Fleischman is an award winning BBQ Pitmaster from Dallas, TX. He earned his culinary degree from Le Cordon Bleu and has experience as a professional chef in a variety of cuisines having lived and worked in Shanghai China and through traveling to all corners of the US and abroad. His experimentation with BBQ and through cooking a wide range of unconventional meats has kept him in the spotlight having been featured on segments of Andrew Zimmern’s Bizarre Foods America, and the Cooking Channel’s Chuck’s Eat the Street. He was recognized as one of the top 50 Pitmasters in Texas by Texas Monthly magazine and by Southern Living magazine as one of the top ten Pitmasters in the South in June of 2012 amongst BBQ heavy weights such as Chris Lilly, Aaron Franklin, and Sam Jones. Fleischman also appeared on the widely-watched Discover America series BBQ Pitmasters. He has taught culinary classes for Sur Le Table and is frequently called on for interviews and articles featuring his unique take on Texas BBQ and his personal cooking style.
Recently, Will finished his first cookbook for Random House/Penguin entitled Smoking Meat: Tools, Techniques, Cuts, Recipes to Perfect the Art of Smoking. His book will be released internationally on May 10th, 2016 and is available for sale on Amazon and Barnes and Noble.
Will has consulted with BBQ joints on tuning smokers, refining recipes and improving techniques and has taught numerous interactive classes to BBQ junkies for the last several years. Additionally, he has co-developed a line of premium spice rubs for recreational and competitive BBQ cooks.
He has also volunteered his expertise in support of Emily’s Place, a shelter for women and children escaping abusive relationships, by offering back yard BBQ events that have raised more than $50,000 for their programs.

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