I often associated barbeque with summer – nice weather, being outside and its unique smoky aroma.
We attended a bbq 101 class at the Seattle BBQ and grilling school, tucked away quietly in an industrial park of Tukwila.
This 6-hour intro class had about 30 people.
It was quite educational and very hands on as we made many dishes from meat to vegetables to starches.
There was the introduction to the many different types of grills and smokers in the market.
