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FarmLinks Golf Club Presents 'Barbecue Rubs & Clubs at The Farm'
FarmLinks Golf Club at Pursell Farms in Sylacauga - featuring the world's only agronomic research and demonstration golf course - has teamed up with barbecue enthusiast, Scott Jones, nationally recognized food and wine expert and former executive food editor of Southern Living, to offer a new educational program that's sure to be savored: "Barbecue Rubs & Clubs at The Farm."
There's nothing like sharing the flavor, enjoying the taste and appreciating every morsel of a great barbecue. And this event, scheduled for Saturday, July 23, will blend two passions - barbecue and golf.
From barbecue beginners to promising pit-masters, participants in the Rubs & Clubs event will attend an interactive barbecue seminar, enjoy delicious meals and play golf on FarmLinks' championship course.
"We'll zoom-in on the most popular regional style - from Memphis to Kansas City to the Carolinas - and talk about why they matter," Jones explains. "Then we'll discuss the essential elements needed to become a true backyard pit-master. And using a variety of salts, sugars, spices and heat sources, participants will have the opportunity to create - and take home - their very own signature dry rubs."
In addition to the lecture portion of the program, there will also be a hearty, barbecue-inspired lunch to fortify everyone through an afternoon of golf.
And after a day on the links, guests will kick back with an authentic, barbecue supper on the grounds, highlighted by smoked, Carolina-style chopped pork shoulder with all the fixin's, including a variety of regional sauces, sides and, of course, dessert.
Jones, a Kansas City Barbecue Society Certified Barbecue Judge, has judged the Jack Daniel's World Championship Invitation Barbecue and served as editor of the Southern Living Ultimate Guide to Bar-B-Que. He has been featured on dozens of television shows, from Cooking With Paula Deen to Food Network Challenge. He is also president of JONES IS HUNGRY, a culinary media company based in Birmingham, Ala., focused on strategic culinary production and consulting, recipe development, TV production and culinary education.
"We're honored to have Scott on board with the FarmLinks team for a quality, educational culinary event, featuring two topics I know folks are passionate about," Erle Fairly, president of FarmLinks, states. "In fact, I'm not sure that many things can top the flavorful taste of barbecue, mixed in with a round of golf at the world's only research and demonstration golf course."
FarmLinks at Pursell Farms is known for its one-of-a-kind, superintendent education program, The Experience at FarmLinks. And "Rubs & Clubs at The Farm" is part of the ongoing educational platform, with more events - featuring additional culinary topics, health & wellness, sports education, agronomics, and more - coming soon to the FarmLinks calendar.
"Rubs & Clubs at The Farm" will kick off at 10:30 a.m. and finish up at 8:45 p.m. The cost is $169 (tax included) and includes: lunch, barbecue seminar with Scott Jones, signature dry rub (yours to keep), 18 holes of golf and barbecue supper. Participants may add a dinner-only guest for $45. There is a maximum of 70 guests, so be sure to reserve your spot today.
For more information about this event or to register for Rubs & Clubs, contact John Trawick at firstname.lastname@example.org. For more information about the course, visit www.farmlinks.org.
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