Walking Mountains presents Science Behind Barbecue and Smoking, April 13 | VailDaily.com

Walking Mountains presents Science Behind Barbecue and Smoking, April 13

Daily staff report
Jeff Kennedy with Moe's Original Bar B Que smothers a rib in barbecue sauce at an event on Bridge Street in Vail. Kennedy co-founded Moe's with Ben Gilbert and Mike Fernandez in 2001.
Daily file photo |

If you go …

What: The Science Behind Barbecue and Smoking.

When: 6:30 to 8:30 p.m. Thursday, April 13.

Where: Walking Mountains Science Center, 318 Walking Mountains Lane, Avon.

Cost: $10 fee for supplies; registration required.

More information: Space is limited; visit http://www.walkingmountains.org/sb to register.

AVON — After meeting at the University of Alabama, Jeff Kennedy, Ben Gilbert and Mike Fernandez instantly became friends and had a mutual interest in all things Southern, including barbecue, blues, college football and whiskey. While in Tuscaloosa, they learned to fire roast meats from local legend Moses Day.

In 2001, the founders reconnected in Vail while all working at different restaurants. They wanted to start their own concept, so they rummaged through a landlord’s junkyard in search of some sort of barbecue pit. What they found was 500-gallon diesel barrel and a single-wide mobile home trailer. They cut the barrel in half, welded it onto the trailer and started cooking swine.

Later, the guys found a 40-foot horse trailer on eBay and converted it into a legal kitchen. Using scraps of corrugated tin, wood siding from the junkyard and some imagination, they created a barbecue stand set on a dirt lot on the side of the road in Edwards. They sold out 100 consecutive days and knew they had something special. More than a decade later with 42 franchise locations, Moe’s Original Bar B Que founders are still using the same pit in Vail.

Walking Mountains Science Center welcomes Kennedy, Gilbert and Fernandez for its next Science Behind series event today at 6:30 p.m. Participants will get an in-depth look at the process of smoking meats, an explanation of the changes the meat undergoes and a breakdown of how to design and build a smoker.

The trio will explore the ingredients for a Southern barbecue rub and share tips and techniques to creating your own. Bonfire Brewing will provide libations to wash down the smoked meat samples.

Space is limited, and there’s a $10-per-person fee for supplies. Visit http://www.walkingmountains.org/sb to register or to learn more.

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