I am not a cook. Outside of boiling water or plugging in the George Foreman, the thought of making edible things out of multiple ingredients overwhelms me. So imagine my terror when I was invited to preview D.B.A. Barbecue's new barbecue sauce-making class.
I arrived at D.B.A. Wednesday night with a plan: make my dad a sauce for his birthday.
My dad is a Memphis-born, self-proclaimed connoisseur of all things barbecue, so the pressure to produce the perfect sauce was on.