This may be a little too dramatic for most Razorback fans, but our football team stinks so bad this year that I had to show this from my current Meat Identification and Fabrication class at the CIA.
Chef Tucker Bunch broke this complete Suckling Pig down during his demo at the end of class today. We are soaking it in a water brine and then Chef is going to show us how to cook it tomorrow with a tasting session to follow. His missing pork belly got rubbed with a Rosemary, Bay Leaf, &Garlic rub and will be put on the rotisserie for roasting. Culinary school is a lot more than making Goulash if you know what I mean.
This may be a little too dramatic for most Razorback fans, but our football team stinks so bad this year that I had to show this from my current Meat Identification and Fabrication class at the CIA.
Chef Tucker Bunch broke this complete Suckling Pig down during his demo at the end of class today. We are soaking it in a water brine and then Chef is going to show us how to cook it tomorrow with a tasting session to follow. His missing pork belly got rubbed with a Rosemary, Bay Leaf, &Garlic rub and will be put on the rotisserie for roasting. Culinary school is a lot more than making Goulash if you know what I mean.
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