SAVANNAH, Georgia (July 26, 2009) How does one learn to muster the confidence of a character-rich barbecue champion? The answer from the mellow Wiley McCrary — who is setting new benchmarks for barbecue in the southeast — describes also his business philosophy: “Damn the Torpedoes. Full Speed Ahead!” Continue reading
Wiley announces his first class that will be taught at our restaurantp Wiley’s Championship BBQ. The class runs for two nights August 10 and 11, 2009 (Monday and Tuesday) from 6 until 8:30 pm. Class is limited to 20 participants and the cost is $75. Wiley will review the preparation of the 4 main meats used in most professional BBQ competitions:: pork butt, pork ribs, chicken and beef brisket. Students will have an opportunity for some ‘hands on’ experience.
Pick up a registration form at the restaurant or email firstname.lastname@example.org. Seats are going fast. Don’t be disappointed, register now!