Tickets for tonight are sold out (I know--janky hearing about it now, huh?), but you should still be aware that there's a barbecue sauce-making class happening every month at D.B.A. Barbecue, taught by chef/owner Matt Coggin, who is a ridiculously awesome guy and guru of smoked/grilled meats. Here's what you're missing tonight (my bad!).
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 It's simple, if you have discipline, three hours to spare, a few kitchen tools and a bunch of ingredients.
 Turn that over-fried turkey into your next best breakfast ever Fried turkey is seriously overrated, mostly because it's almost always overcooked. Then, after every turkey-eating holiday, you have jerky-leather-like chunks taking up fridge space and you definitely don't want to eat it, yet you feel guilty about trashing it. That's where my mom's hash comes in to re-tenderize your post-holiday poultry and up-yum your remaining mornings of joy.
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