Wednesday, August 27, 2008

Mancation Day Three: Going whole hog

The last day of class saw Myron, Chris, and Greenbrier chef Sue demo the following:

  • Crisp Spicy Southern Mustard Coleslaw

  • Jack's Old South Apple Baked Beans

  • Memphis-Style Championship Red Sauce & Western Carolina Pig Dip

  • Jack's Old South Competition Red Sauce

  • Bread Pudding

Given the time constraints, this part of the class wasn't hands on, but we did get to reap the benefits for lunch, as well as the whole pig that smoked overnight.

Graduation! And now I have another line to add to my résumé.

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