The Ger-Nis Summer BBQ Bonanza is proving that traditional southern pulled pork can and will be made right here in Brooklyn! Southern pulled pork is really the heartbeat of American BBQ, dating back to well before the revolution and still one of the most widely practiced BBQ techniques of them all. Whole hogs were slow roasted to perfection and hand shredded and then slathered in authentic, usually secretive and delicious BBQ sauces. Typically smoked with smokers and with a slew of interesting and dynamic recipes, this class will lift the myth that in order to be authentic you must be southern and you must have a big BBQ pit. We will focus on the small scale BBQ for those of us who don’t have room for the whole hog in our Brooklyn abodes, focusing on the Carolina region of pulled pork recipes and showing at home ways to create the best pulled pork you can imagine as well as authentic sauces to smother them in depending on your pallet and flavor profiles. We won’t stop there either, we will put together the whole meal pairing the pulled pork with traditional fare that will give you the tools to host your own Carolina Pulled Pork Hog Roast; Brooklyn Style of course!
Recipes: Carolina Pork Rubs, Secret Sauce, Carolina spicy Mustard, North Carolina Pulled Pork Sandwiches, Carolina Slaw, Front Porch Peach Coolers
Class Type: Ger-Nis Summer BBQ Bonanza Festival, hands-on cooking class
Class Notes: Learn authentic secrets on pulling together the best BBQ pork!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future