The Chronicle's Greg Morago visited Camp Brisket, a $500, two-day class that teaches everyone from experienced chefs to amateur cooks everything they need to know about barbecue brisket. "To take one of the lowest cuts of beef and transform it into that melt-in-the-mouth pinnacle of Texas cuisine is the holy grail of barbecue; it's that elusive thing that every smoke-soaked barbecue practitioner chases." [Houston Chronicle, ($)]
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