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The Masters of Social Gastronomy Get Barbecued

Posted by A69143a5 tiny Jen Messier on aug 29, 2013 under Blog Post

Every month, our MSG lectures take on the history and science behind some of your favorite foods. Up this month: barbecue.

Have you ever wondered where the tradition of slow cooking generous hunks of fatty meat came from? From its roots in Spanish barbacoa, to massive Southern meat pits and the modern day backyard cook out, we'll track the barbecue's history.

Then, Soma will tackle the fiercely regional world of barbecue, from the sauces of the Carolinas to Austin's brisket battles, because there's more to modern barbecue than slathering on the thick, sweet dip that Kansas City gifted the world. We'll look at some of the most fiery fights of the day: pork versus beef, spicy versus sweet, and the blasphemy of the Texas crutch, sharing DIY tips along the way.

We're super excited that this month's MSG is at The Brooklyn Kitchen!

All the details:
* Doors open at 6:30, talks shortly thereafter
* $5 admission includes beer + 10% off all non-food purchases
* Tickets will most likely sell out, so be sure to get yours in advance


Tagged with pork Masters of Social Gastronomy beef bbq barbecue brooklyn kitchen brisket smoked meat

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