Ep. 13: Whole Animal Barbecuing

Aug 03, 2018•1 hr 50 min•Season 2Ep. 1

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Episode description

Topics Discussed

Introduction and Announcements:

Podcast year 2 commences.
Film production beginning this summer...
To that end, WE'RE HIRING! Please see links below if you or someone you trust is interested in a Content and Media position with us.
Ramping up podcast production to 1/ week soon!
We're developing new branches of our online education...Support us in two ways:
- Patreon support will help us expand: https://www.patreon.com/meatsmith. We really, really, mean it this time; we want you to join our team and mission.
- Membership is open!! Join us. A full year of content is there. Registration is open through mid-August.
Harvest Journal Film sample below...
Upcoming fall classes here on Vashon and in Minnesota.

Content:

How we entered the world of barbecue. 16:30
The whole point of fire-roasting whole animals: 26:20
Four rules: No thermometer, no deadline, LOW AND SLOW, & look for meat falling off the bone.
How Lauren makes her flatbread: 48:00
Making a sauce: 56:56
So what's the recipe for cooking a whole carcass?: 1:00:40
Wood selection and characteristics: 1:13:25
Further Resources: 1:22:05

Links for Episode 13

-Sample Harvest Journal film from our membership:

-Spit roasting apparatus source: https://www.heritagebackyard.com

-Our first whole animal spit roast:

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