Barbecue and barbecued meats are being embedded in all phases of foodservice; this once regional cuisine has gone mainstream.
The modern barbecue operation utilizes
- commercial smokers,
- blast chillers,
- combi ovens,
- holding cabinets
- specialized support equipment.
We’ll be demonstrating the Southern Pride pit barbecue rotisserie, Irinox Blast Chiller/Shock Freezer and the latest Blodgett Combi.
Additional topics covered: wood types, rubs,sauces.