2026 Courses

This class promises your clothes will smell like smoked brisket, your concept of what makes great BBQ will be refined, your outlook on the complexity of the cultural phenomenon overtaking America will be amplified, and your belly will thank you!

With class presentations on socio-cultural consciousness, regional diversity, business models, female and immigrant pitmasters, the exploration of the five major regional BBQ styles, and the convergent origins of barbeque in America (much of which started in South Carolina), this course will explore the academic side of a culinary uprising!

Students will explore the judging criteria of two BBQ societies with training from a certified judge and participate in the adjudication activities of a regional BBQ competition sponsored by the South Carolina Barbeque Association; participate in pitmaster interviews, visit a USDA-approved processing facility, create group projects focused on BBQ travel maps for the southeast, and eat meals at up to 10 BBQ establishments!  Students are required to review one scholarly article, create journaling for our excursions, and make two small-group presentations for the class.

Tuck in your napkins and loosen your belt for a taste of the Furman Advantage!