ACF ChefsForum: Contemporary Barbecue and Global Flavors 

In this webinar, Chef Edward Adel, CEC, AAC, and Chef Russ Muehlbe, CEC, unveil the latest trends in pork fabrication techniques and demonstrate how to separate the money muscle, pork cushion, and pork butt cap from the pork butt, as well as give tips for crafting delicious spice rubs and marinades.