Hearth up the grill! | UT runs a smoking college that teaches meat cooking methods


KNOXVILLE, Tennessee – The University of Tennessee Department of Agriculture taught people an important summer lesson on Saturday – how to properly smoke meat.

From 8 a.m. to 1 p.m. they organized a smoking school in the Brehm Animal Science Building Arena. There they showed people how to properly cook ribs, pork, and all sorts of summer favorites so that every bite got smoky flavors.

And of course lunch was served by barbecue experts.

“We just wanted to work to make people more confident when they were willing to smoke beef and pork products, and we also wanted to introduce people to the University of Tennessee’s Department of Agriculture,” said Gary Bates, who helped organize the event.

The Smoking School was run by George Ewart, the owner of Dead End BBQ and an award-winning Pitmaster. Classes focused on smoking pork ribs and brisket.

Tickets were $ 100 and the event was limited to 50 registrations. According to official information, it was sold out.