Steven Raichlen slices open a 1.35kg hunk of pork and sprinkles it liberally with Jack Daniel's and a spice rub. Then he smears on Dijon mustard and brown sugar before wrapping it all up in bacon and tying it with a string.
As he works, a question comes from one of the 40 salivating students at his Barbecue University: “How many grills do you have at home?''
Already a subscriber? Log in.
Win a prize this Mother's Day by subscribing to our annual plan now! T&C applies.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
