About this Event
Learn How to:
- Build a proper fire: including wood selection, starting and maintaining a clean fire, and a review of smoke.
- Butcher, season, and cook the perfect brisket: including where to purchase and a live trimming demonstration.
- Ribs: selecting your meat and cooking techniques.
- Pro Tips: on how to schedule a full BBQ day and keep meat warm without drying it out.
What's Included:
- Instruction and all ingredients
- Sides to accompany the main meal (post workshop)
- One batched cocktail created by Bark BBQ and n/a beverages
Additional beer, wine, and cocktails will be available to purchase on the day.
Menu:
• Smoked brisket
• Smoked spare ribs
• Chicken thighs
• Grilled vegetables
• Potato salad
• Pickled red onion & pickles
• Condiments and sauces
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About Bark BBQ:
Berj Ghazarian is the owner and pitmaster of Bark Barbecue, a Central Texas-style barbecue concept rooted in craft, curiosity, and a deep respect for the fire. In 2013, Bark began taking shape through popups and larger-scale events, building a reputation across the Mid-Atlantic through collaborations with some of the region's most respected chefs. In December 2021, Bark Barbecue opened its brick-and-mortar cafe in Stevensville, Maryland, on Kent Island. Bark has earned a place on the Washington Post's Top 10 Best Barbecue list, as recognized by critic Tim Carman, and was named to Texas Monthly's prestigious Top 50 Best Barbecue Outside of Texas by barbecue editor Daniel Vaughn — one of the most respected voices in the craft.
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Please note: Tickets do not include gratuity.
The demonstration part of this event will be held outdoors, and the dining part will be held inside the Milk Truck Garage, across the street from The Wildset Hotel. Free parking can be found at the Mill Street town lot. Please check in at The Milk Truck Garage.
Event Venue & Nearby Stays
113 North St, 113 North Street, Saint Michaels, United States
USD 125.00
