MSG takes on the history and science behind some of your favorite foods. Up this month: barbecue!

Have you ever wondered where the tradition of slow-cooking generous hunks of fatty meat came from? From its roots in Spanish barbacoa, to massive Southern meat pits and the modern day backyard cook out, Sarah tracks barbecue’s history.

Then, Soma will tackle the science of barbecue, examining the low-and-slow method that gives the meat its magic. We’ll see what’s hiding behind the mythically-tasty smoke ring, entertain the blasphemy of the “Texas crutch” and settle the pork vs beef battle once and for all. DIY tips will abound.

There is a $5 suggested donation to attend the event at Old Stone House’s beautiful outdoor space; beer and food are available on site. Sign up in advance here!