College of Barbeque Knowledge

Sign me up. Most of the time great barbeque masters don't share their secrets. That's not the case with Sam Huff:

“I want more people to cook like me,” he says, laughing. Over the course of eleven hours, Pork U students
learn to prepare rubs, sauces, injections, mops, and marinades—and when to use each. They’ll see a dozen different cookers, smokers, pits, and grills. They’ll cook butts, brisket,
stuffed pork loin, beer can chick-en, baby back ribs, spareribs, wings, sausages, a few (greenish) sides, even desserts prepared over hot coals. Students prep, cook, and—yes—eat all day.

Probably the best tasting education you'll ever get.