Experience Design: Barbeque

Learn the basics of smoked barbecue, including
fire preparation, creating a spice rub, selecting
meat, generating the right amount of smoke,
maintaining proper temperature, carving, and
presentation. Drawing on our visual understanding
of color, shape, and texture, we will transfer
those skills into the realm of taste. The same
implementation of balance and harmony applies,
and most importantly, the process requires the
same attention to detail, long-term vision, and
patience. The class will introduce students to a
few scientific cooking concepts. It will be a
combination of lectures and hands-on projects,
hopefully culminating in an end-of-semester
barbecue. Source texts include Paul Kirk's
seminal Championship Barbecue and Francis
Mallman's Seven Fires. If you can make quality
BBQ, you can make quality art.
This course is open to Design and Production
Foundation students through online signup, and
open to the institute through permission of
instructor at Course Advising Day.