Description

REGGIE SAPP MEMORIAL MEAT SMOKING & BBQ WORKSHOP
Participants will get to observe the process of preparing meat for smoking and see components of the cooking process and learn about different smoking techniques and supplies. There will also be a trimming demo with a hands-on portion for participants to break down a chicken, season it, and store it in a vacuum sealed bag to take home. A lunch of smoked meat and sides will be provided for all participants at noon.

The course will be be instructed by Mike Morgan, owner of Morgan's Munchies & Catering, a Mobile Food Trailer specializing in smoked BBQ pork, beef & turkey with BBQ-style sides.

Registration is required and limited to 15 participants. CCE is offering this course in honor of the late Reggie Sapp, who served on the CCE St. Lawrence board of director’s for 6 years. Reggie was a proud supporter of agriculture, a restaurant owner, and was passionate about cooking, specifically BBQ and smoked meats. His house was always open and his kitchen in operation. His pride and joy was his cookhouse with its many grills and cook tops.