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Sol Damiani posted an update
Level:
Scoolinary Team
#BarbecueChallenge: Inspired by Bryan Furman
Today we are launching a unique challenge: to take barbecue to the highest professional level, inspired by fire master Bryan Furman, the first pitmaster to be recognized by Food & Wine and guest lecturer at Harvard to talk about the science of BBQ.
Furman is a benchmark for his mastery of slow fire, selection of quality meats and use of flavor-transforming woods. His style, which combines tradition, resilience and scientific knowledge, has made him a key figure in American gastronomy.
🎯 The #BarbecueChallenge consists of recreating one of his barbecue preparations from the American Barbecue Course -brisket, ribs, chicken or other cut-taking the utmost care with heat control, smoke ring and final texture. We want to see your technical prowess and your personal vision of what it means to cook with fire.
📌 To participate, upload a photo of your finished piece and another of the inside, add a brief comment about the biggest challenge of the process and share your experience with the hashtag #BarbecueChallenge.
🏆 The top two will receive 250 scoolipoints and an exclusive badge.
⏰ You have time from September 1 to 14 (23:59 CET).
Get inspired by the American Barbecue course to replicate one of their recipes and prove that you have also mastered the science and art of barbecue.
You can learn more about the treatment of meats in the courses of the category Meats and Grills of Scoolinary, where you can learn more about cutting techniques, maturation, grilling, vacuum and traditional grilling.
let’s put all the meat on the grill, Scoolinars!
Level:
Scoolinary Team
#BarbecueChallenge: Inspirado en Bryan Furman
Hoy lanzamos un reto único: llevar la barbacoa al máximo nivel profesional, inspirados en el maestro del fuego Bryan Furman, primer pitmaster reconocido por Food & Wine y profesor invitado en Harvard para hablar sobre la ciencia del BBQ.
Furman es un referente por su dominio del fuego lento, la selección de carnes de calidad y el uso de maderas que transforman el sabor. Su estilo, que combina tradición, resiliencia y conocimiento científico, lo ha convertido en una figura clave en la gastronomía americana.
🎯 El #BarbecueChallenge consiste en recrear una de sus preparaciones de barbacoa del Curso Barbacoa Americana —brisket, costillas, pollo u otro corte— cuidando al máximo el control del calor, el smoke ring y la textura final. Queremos ver tu destreza técnica y tu visión personal de lo que significa cocinar con fuego.
📌 Para participar, sube una foto de tu pieza terminada y otra de su interior, añade un breve comentario sobre el mayor desafío del proceso y comparte tu experiencia con el hashtag #BarbecueChallenge.
🏆 Los dos mejores recibirán 250 scoolipoints y un badge exclusivo.
⏰ Tienes tiempo del 1 al 14 de septiembre (23:59 CET).
Inspírate en el curso Barbacoa Americana para replicar una de sus recetas y demuestra que también dominas la ciencia y el arte de la barbacoa.
Puedes nutrirte de otros conocimientos sobre el tratamiento de las carnes en los cursos de la categoría Carnes y Parrillas de Scoolinary, donde se profundiza en técnicas de corte, maduración, parrilla, vacío y asado tradicional.
¡A poner toda la carne en el Asador, Scoolinars!
Translated from Spanish
Valentina Castañeda Rodríguez, katlego tsheole and 15 others9 Comments-
I’m so excited to fire up my smoker for Bryan Furman’s #BarbecueChallenge! Can’t wait to try to nail that perfect smoke ring and share shots of the crispy crust and juicy interior. Stay tuned for my entry—I’ll be posting the before-during-and-after photos soon!
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Level:
Scoolinary Team
@judyrusselllive-com-au 🔥 Yesss!! That energy is exactly what this challenge is about!
Your enthusiasm is contagious, and we’re already imagining that smoky crust and juicy interior 😍. The *before-during-after* photo series sounds like a total feast for the eyes—and a masterclass for the rest of the community.
💭 What’s the #1 thing you’ll focus on to honor Furman’s legacy: the fire control, meat selection, or maybe that deep smoky flavor?
We’ll be watching closely… and cheering you on every step of the way!🔥
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Hi Sol, I don’t have a translate option on your post although it does show on peoples comments?
Hi Sol, I don’t have a translate option on your post although it does show on peoples comments?
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@kevin-smith Hey Kevin! 👋 Just a quick tip so you can see the “Translate” button:
Make sure the language selected in the top bar (the globe icon 🌐) is set to English. Once it’s set, since the post is in Spanish, the “Translate” option should appear automatically.
I tested it by switching to your view and saw the button without any issues-check out the video I attached for reference. Let me know if it works for you! 😉Level:
Scoolinary Team
@kevin-smith Hey Kevin! 👋 Just a quick tip so you can see the “Translate” button:
Make sure the language selected in the top bar (the globe icon 🌐) is set to English. Once it’s set, since the post is in Spanish, the “Translate” option should appear automatically.
I tested it by switching to your view and saw the button without any issues—check out the video I attached for reference. Let me know if it works for you! 😉0:14
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@kevin-smith Here’s the full translated text:
#BarbecueChallenge: Inspired by Bryan Furman
Today we are launching a unique challenge: to take barbecue to the highest professional level, inspired by fire master Bryan Furman, the first pitmaster to be recognized by Food & Wine and guest lecturer at Harvard to talk about the science of BBQ.
Furman is a benchmark for his mastery of slow fire, selection of quality meats and use of flavor-transforming woods. His style, which combines tradition, resilience and scientific knowledge, has made him a key figure in American gastronomy.
🎯 The #BarbecueChallenge consists of recreating one of his barbecue preparations from the American Barbecue Course -brisket, ribs, chicken or other cut-taking the utmost care with heat control, smoke ring and final texture. We want to see your technical prowess and your personal vision of what it means to cook with fire.
📌 To participate, upload a photo of your finished piece and another of the inside, add a brief comment about the biggest challenge of the process and share your experience with the hashtag #BarbecueChallenge.
🏆 The top two will receive 250 scoolipoints and an exclusive badge.
⏰ You have time from September 1 to 14 (23:59 CET).
Get inspired by the American Barbecue course to replicate one of their recipes and prove that you have also mastered the science and art of barbecue.
You can learn more about the treatment of meats in the courses of the category Meats and Grills of Scoolinary, where you can learn more about cutting techniques, maturation, grilling, vacuum and traditional grilling.
let’s put all the meat on the grill, Scoolinars!
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Beef tenderloin
Stuffed with vegetables
Alvarado with bacon
Over creamy creole mashed potatoes
Lomo fino de res
Relleno de vegetales
Alvarado con tocineta
Sobre un puré cremoso de papa criolla
a year agoTranslated from Spanish
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Level:
Scoolinary Team
@bodasyeventosmayorgagmail-com ¡La presentación está genial, Chef!. Para participar oficialmente en el reto, deberías hacer una Receta del Curso de Furman y generar un nuevo post incluyendo el hashtag #BarbecueChallenge.
Volviendo a tu plato: 👋 la presentación es precisa y cuidada: el corte del lomo relleno muestra simetría, el puré aporta volumen y color, y el trazo verde genera dinamismo sin distraer. Buen uso del espacio negativo en el plato. ¿Qué criterios estás usando para elegir la guarnición visual en función del centro del plato? ¿Te apoyas más en el contraste cromático, la textura o la estacionalidad?
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My addition to the contest jerk chicken and Buffalo chicken BBQ 😉🫶
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Level:
Scoolinary Team
@elizabeth-bellinger Hi Chef Elizabeth! I’ll be sharing feedback on this magnificent dish directly under the post you created to officially join the #BarbecueChallenge — it truly deserves the spotlight
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