USC Union Laurens to host Thanksgiving cooking classes over fire

Home cooks looking to change up their holiday menu can learn to smoke, grill and fry a turkey this November at the University of South Carolina Union Laurens location.

The campus will host Smoke & Sizzle 102: Thanksgiving Over Fire, a two-class series led by Chef Rob Patterson. Classes will be held Nov. 4 and Nov. 11 from 6 to 8 p.m. at USC Union Laurens, 600 Peachtree St. in Clinton.

The first class, Smoked and Grilled Turkey, on Nov. 4, will feature one smoked turkey and one turkey grilled on a Big Green Egg. Participants will compare the two methods, looking at brining, seasoning, smoke, indirect heat, skin texture, cook time and resting. Sides for the evening include smoked macaroni and cheese, blue cheese mashed potatoes, haricots verts, cranberry chutney, sausage and pecan stuffing, and cider turkey gravy.

The second class, Fried Turkey and Thanksgiving Finale, on Nov. 11, will center on a deep-fried turkey alongside a contrasting second bird, either spatchcocked or a turkey breast. Instruction will focus on fryer safety, oil displacement, moisture control, injection, crisp skin, carving and serving. Sides include three-cheese scalloped potatoes, sweet potato souffle, bacon Brussels sprouts, stuffed mushrooms, oyster stuffing and giblet gravy.

Classes start at $40 each, with prices ranging up to $75 depending on the options selected. Space is limited, and only a small number of spots remained as of mid-October.

Registration and class options are available by scanning the QR code on the event flyer or by contacting USC Union Laurens.