The Masters of Social Gastronomy Present: Barbecue at the Old Stone House

Each month, our Masters of Social Gastronomy lecture series takes 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, Sarah tracks barbecue’s history.

Then, Soma will tackle the science of barbecue, examining the low-and-slow method that gives the meat its magic. We’ll see what’s hiding behind the mythically tasty smoke ring, entertain the blasphemy of the “Texas crutch” and settle the pork vs beef battle once and for all. DIY tips will abound.











When: Mon., Jul. 18, 2016 at 8:00 pm - 10:00 pm
Where: Prospect Heights Brainery
190 Underhill Ave., Prospect Heights

Price: $5 suggested donation
Buy tickets/get more info now
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Each month, our Masters of Social Gastronomy lecture series takes 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, Sarah tracks barbecue’s history.

Then, Soma will tackle the science of barbecue, examining the low-and-slow method that gives the meat its magic. We’ll see what’s hiding behind the mythically tasty smoke ring, entertain the blasphemy of the “Texas crutch” and settle the pork vs beef battle once and for all. DIY tips will abound.

Buy tickets/get more info now