Peruvian chefs teach how to make US-style BBQ

Sabor USA Peru organizes the “BBQ Master Class” that seeks to spread the way of doing BBQ in the United States style. The classes, which will take place on November 2, 3 and 4, will be led by Stefano Zapatier, Pitmaster of the El Jefe Smoke BBQ restaurant; Julio Geldres, executive chef of Primitivo Parrilleros; and Gabriel Cordero, chef and founder of GrillCorp. In addition, they will have the presence of Nicolas Diaz Executive Chef for South America of USMEF, an association to promote the marketing of beef and pork from the United States.

The three Peruvian FireChefs and founding members of the Peruvian Federation of Fires and Grills (FPFP) received last September a training on the North American smoked style at the Jack Old South BBQ of Myron Mixon, five times world champion of BBQ and maximum representative of the Kansas City Barbeque Society.

The classes will be taught for students from Le Cordon Bleu, USIL and PUCP and the topics that will be covered are:

– What is a smoker? (types, materials and types of firing)

– American meats (brisket, picaña, ribs and pork leg)

– Marinated

– Types of firewood and their effect on smoking and cooking in a smoker (temperatures, cooking times and humidity management)