Texas Brisket with Melissa McMillan
"Chef Melissa McMillan is a bad ass. She’s dominating the world of meat and proving that smokers aren’t just for the boys anymore." -Huffington Post
Join Texas-born meat master Melissa McMillan, chef/owner of Sammich Restaurants, for a two-hour class on all things Texas Brisket. Learn how to master your meat without fear of failure as Melissa walks you though the process from start to finish. A guaranteed good time and some tasty brisket at the end.
What to expect:
Welcome drink and nibbles upon arrival.
Do's and don't of buying a good brisket.
How to plan out your day so you're not eating at midnight.
How to set-up your grill / smoker for best results.
Tutorial on how to trim and season your brisket.
Temperature management - very important!
Learn how to properly wrap a brisket and manage the stall.
Tutorial on how to properly slice and serve brisket. You'd be surprised by how many people mess this up!
Recipes for Mel's coleslaw and BBQ sauce included.
Take home your very own jar of Mel's secret ingredient BBQ sauce which won't be a secret after this class.
Eat some tasty brisket and make some new friends in the process.
CLASS DATE: 11/16/19, 3:00 - 5:00pm
About Melissa McMillan
To get a sense of Melissa McMillan’s no-shortcuts attitude, just sink your teeth into her signature Montreal-style pastrami sandwich, which she serves at her three eateries in Oregon. In 2013, she opened Sammich in Ashland, her first brick-and-mortar restaurant; three years later, her Pastrami Zombie food truck launched in Portland to rave reviews. Sammich Portland opened a year later in December of 2017. Each locally sourced ingredient tells a different part of McMillan’s story. She traces her obsession with homemade meats back to her childhood in Texas, the heart of barbecue country. It’s why she roasts, smokes, and cures it all in-house. Everything else she puts between two slices of bread comes from an obsession with no-gimmicks Chicago delis, something she missed when she left the Windy City. With a religious fervor for baseball, she borrows her motto from her favorite team, the Chicago Cubs: “Do simple better.” That ethos has earned her ink in national publications such as The New York Times and Sunset Magazine and several TV appearances on Food Network. She even landed on Portland Monthly’s list of top women business owners. But McMillan finds the most satisfaction when she hangs out with her four brothers, coaches baseball in her community and peers through her food-truck window at happy customers trying to smile as they stuff their faces with kick-ass sandwiches.
"Chef Melissa McMillan is a bad ass. She’s dominating the world of meat and proving that smokers aren’t just for the boys anymore." -Huffington Post
Join Texas-born meat master Melissa McMillan, chef/owner of Sammich Restaurants, for a two-hour class on all things Texas Brisket. Learn how to master your meat without fear of failure as Melissa walks you though the process from start to finish. A guaranteed good time and some tasty brisket at the end.
What to expect:
Welcome drink and nibbles upon arrival.
Do's and don't of buying a good brisket.
How to plan out your day so you're not eating at midnight.
How to set-up your grill / smoker for best results.
Tutorial on how to trim and season your brisket.
Temperature management - very important!
Learn how to properly wrap a brisket and manage the stall.
Tutorial on how to properly slice and serve brisket. You'd be surprised by how many people mess this up!
Recipes for Mel's coleslaw and BBQ sauce included.
Take home your very own jar of Mel's secret ingredient BBQ sauce which won't be a secret after this class.
Eat some tasty brisket and make some new friends in the process.
CLASS DATE: 11/16/19, 3:00 - 5:00pm
About Melissa McMillan
To get a sense of Melissa McMillan’s no-shortcuts attitude, just sink your teeth into her signature Montreal-style pastrami sandwich, which she serves at her three eateries in Oregon. In 2013, she opened Sammich in Ashland, her first brick-and-mortar restaurant; three years later, her Pastrami Zombie food truck launched in Portland to rave reviews. Sammich Portland opened a year later in December of 2017. Each locally sourced ingredient tells a different part of McMillan’s story. She traces her obsession with homemade meats back to her childhood in Texas, the heart of barbecue country. It’s why she roasts, smokes, and cures it all in-house. Everything else she puts between two slices of bread comes from an obsession with no-gimmicks Chicago delis, something she missed when she left the Windy City. With a religious fervor for baseball, she borrows her motto from her favorite team, the Chicago Cubs: “Do simple better.” That ethos has earned her ink in national publications such as The New York Times and Sunset Magazine and several TV appearances on Food Network. She even landed on Portland Monthly’s list of top women business owners. But McMillan finds the most satisfaction when she hangs out with her four brothers, coaches baseball in her community and peers through her food-truck window at happy customers trying to smile as they stuff their faces with kick-ass sandwiches.
"Chef Melissa McMillan is a bad ass. She’s dominating the world of meat and proving that smokers aren’t just for the boys anymore." -Huffington Post
Join Texas-born meat master Melissa McMillan, chef/owner of Sammich Restaurants, for a two-hour class on all things Texas Brisket. Learn how to master your meat without fear of failure as Melissa walks you though the process from start to finish. A guaranteed good time and some tasty brisket at the end.
What to expect:
Welcome drink and nibbles upon arrival.
Do's and don't of buying a good brisket.
How to plan out your day so you're not eating at midnight.
How to set-up your grill / smoker for best results.
Tutorial on how to trim and season your brisket.
Temperature management - very important!
Learn how to properly wrap a brisket and manage the stall.
Tutorial on how to properly slice and serve brisket. You'd be surprised by how many people mess this up!
Recipes for Mel's coleslaw and BBQ sauce included.
Take home your very own jar of Mel's secret ingredient BBQ sauce which won't be a secret after this class.
Eat some tasty brisket and make some new friends in the process.
CLASS DATE: 11/16/19, 3:00 - 5:00pm
About Melissa McMillan
To get a sense of Melissa McMillan’s no-shortcuts attitude, just sink your teeth into her signature Montreal-style pastrami sandwich, which she serves at her three eateries in Oregon. In 2013, she opened Sammich in Ashland, her first brick-and-mortar restaurant; three years later, her Pastrami Zombie food truck launched in Portland to rave reviews. Sammich Portland opened a year later in December of 2017. Each locally sourced ingredient tells a different part of McMillan’s story. She traces her obsession with homemade meats back to her childhood in Texas, the heart of barbecue country. It’s why she roasts, smokes, and cures it all in-house. Everything else she puts between two slices of bread comes from an obsession with no-gimmicks Chicago delis, something she missed when she left the Windy City. With a religious fervor for baseball, she borrows her motto from her favorite team, the Chicago Cubs: “Do simple better.” That ethos has earned her ink in national publications such as The New York Times and Sunset Magazine and several TV appearances on Food Network. She even landed on Portland Monthly’s list of top women business owners. But McMillan finds the most satisfaction when she hangs out with her four brothers, coaches baseball in her community and peers through her food-truck window at happy customers trying to smile as they stuff their faces with kick-ass sandwiches.