A masterclass entirely devoted to Chicken and Ribs, for anyone who wants to approach BBQ competitions and for those who want to refine their approach, with Lorenzo Cottelli of Smoky Cotte.
From preparation to the turn-in box
The two categories are covered through the choices and techniques that make the difference in competition: preparing the meat, managing flavour, cooking, finishing and presentation.
The experience continues at the table
The day includes a group dinner with Smoky Cotte, with starter and risotto.