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Prime rib steaks. Wood oven lobster. Piri piri prawns. Ribs cured like ham served with mustard seed “caviar.” Citrus-fennel turkey breast. And a Caribbean spiced whole hog in a caja china.
Hungry yet? We’re just getting started. These are a few of the more than three dozen dishes we’ll be smoking, grilling, and spit roasting during the annual orgy of smoke and fire known as Barbecue University™ at the luxurious Forbes 5-Star Broadmoor resort in Colorado Springs, Colorado. This year, we’re offering two action-packed, back-to-back sessions: June 8 to 11 and June 11 to 14. Read More…
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