Pork 4 Ways with Pitmasters Matthew Stevens and Andy Husbands (6/13/26)

SATURDAY, June 13, 2026 11:30 AM – 2:00 PM The Smoke Shop BBQ – Assembly Row Ticket Price Includes Gratuity Pork is considered to be the backbone of barbecue. It is an affordable cut of meat and absorbs smoke, rubs, sauces, and flavors very well. During this special class, we’re hosting guest Pitmaster Matthew Stevens from Prairie Fresh Pork. Along with our own Pitmaster Andy Husbands, they’ll introduce you to Prairie Fresh pork (American owned) and teach you a number of dishes using different cuts of pork. You’ll walk away with a better knowledge of this versatile animal, some grilling/smoking tips, and 4 different delicious pork dishes. Plus, you’ll enjoy lunch, a whiskey tasting or cocktail demonstration, and take home a recipe packet to recreate these dishes at home. What You’ll Learn & Eat: Salt & Pepper Baby Backs Teriyaki Pork Skewers Pork Belly Burnt Ends Smoked Pork Loin glazed with a sweet & tangy BBQ applesauce About Matthew Stevens: Matthew is a seasoned Regional Sales Manager with over 20 years of experience in the pork industry, backed by a deep culinary foundation as a culinary‑trained chef. Before transitioning into his current role, Matthew built an extensive culinary career working in a wide range of restaurants—from family‑owned establishments to five‑star, fine‑dining kitchens—and also owned and operated a catering company. About Prairie Fresh: Prairie Fresh is an American owned farm committed to the humane care of their pigs, going beyond industry standards for animal care. They control the farms and manage the entire process to guarantee tender, delicious pork–every time. They extend that level of care to the farm environment, constantly monitoring soil and air/water use to ensure optimal conservation.