Anatomy of a Hog Roast/BBQ Seminar
March 2nd, 2019
8AM until 9PM
1 Day BBQ and Whole Hog Roasting Seminar • Lake of the Ozarks, Missouri
Internationally known BBQ and Whole Hog roaster Phil Wingo will be teaching and training in the Ozarks all the tips and tricks about doing the best BBQ in the Country. Phil has traveled all over the world and he is bringing his experience to the Ozarks. Joining him will be internationally known pig farmer and hog roaster Carl Blake. Both will share and demonstrate tips, methods, and a few insider secrets for roasting whole hogs in Missouri’s beautiful Lake of the Ozarks. All kinds of equipment will be involved. American Hotbox, Kamado Joe, Fire Disc, Burnie Grills. We will be cooking up a storm at the American Hotbox Headquarters.
Attendees will take part in a complete hog roast from beginning to end as well as classroom time discussing hog roast theory, roasting methods, and roasting hogs as a business. The event is hosted by American Hotbox located at 709 S. Aurora St. Eldon, Missouri 65026.
Lecture and discussion in the American Hotbox Headquarters classroom. Topics will include a step-by-step guide to running a hog roast and how to roast your way to a successful business. Attendees will get a complete plan on how to do your first whole hog roast as well as hands on experience with a variety of equipment all supplied by American Hotbox. L:earn preparation of the pigs and getting them on the fire. One on one classroom time discussing advanced hog roasting techniques and some insider secrets Carl has discovered by roasting hundreds of hogs. This classroom time also includes regular checks of the roasting pigs and how to make adjustments during roasting as well as a question and answer session with Phil and Carl. How to prep your pig. We will discuss, head on skin on and methods used when roasting either way. Learn how the American Hotbox is outstanding using these methods with our style of pork. Preparation for a complete hog roast to be served to guests. This includes instruction on food safety, preparation of sides, finishing the roast, and preparation of the hog for service. To go even further we will be discussing how to roast award winning Ribs and roasts.
Special pricing on roasting equipment and supplies will be offered to attendees.