Teddy's Barbecue Weslaco

Sunday January 12th 8 am-12 pm-This session is recommended for Beginner Students. We’ll be covering Brisket Basics. Students will learn how to trim, prep, and cook Brisket from beginning to finished product. We will discuss and taste different grades of Brisket, talk wood varieties, and the use of commercial and house made rubs. Lunch Included.

Sunday January 12th 8 am-12 pm-This session is recommended for Beginner Students. We’ll be covering Brisket Basics. Students will learn how to trim, prep, and cook Brisket from beginning to finished product. We will discuss and taste different grades of Brisket, talk wood varieties, and the use of commercial and house made rubs. Lunch Included.

January 19th, 8 am-1 pm, This class is recommended for Beginner and Intermediate level students. Topics to be discussed are: Sausage Making Equipment, HACCP Procedures, How to Make Sausage, Casings, Seasonings, and Cold Smoking. Lunch Included.

January 26th, 7 am-2 pm, This class is recommended for students of all levels. We will cover all of the meats and give away all of the secrets. Each participant will trim, prep, and cook a rack of pork ribs. Participants will learn techniques such as: Meat Selection, Trimming, Seasoning, Wood Selection, and Fire Management. Sausage Making 101: Seasoning, Grinding, Casing, and Smoking Texas Style Sausage. Direct Heat Cooking: Pork Steaks, Half Chickens, and Crispy Pork Belly. Includes Breakfast and Lunch, Beer/Wine, and a Custom Swag Bag.