LIFE FOOD & DRINK
Oklahoma takes its meat seriously. So seriously, in fact, Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center will host a barbecue judging class from 10 a.m. to 2 p.m. Saturday.
The secret, said instructor Ed Roith of the Kansas City Barbeque Society, is to focus on the meat and only add barbecue sauce as a garnish.
Pupils will have the arduous task of perfecting their taste-testing skills and will be certified barbecue judges upon course completion.
For more information, call 744-6071. —Gazette staff