Mr. Will Lynch’s Pascack Period course, Smoking and Barbecuing, is spicing things up! During Session A, in Room 113, students participate in this overly-talked about and smelled class.

During this course, Will Lynch, a math teacher as well as the varsity baseball coach here at Pascack Valley, shares his expertise of barbecuing and smoking of meats.

“I figured that there would be a lot of kids really interested in learning how to cook other than McDonald’s and Wendy’s!” said Lynch.

Lynch holds a great love and respect towards food and enjoys being able to pass down his knowledge to his students. In the past, Lynch has taken numerous seminars and classes on this particular topic. Additionally, he continues his hobby at home with his own smoker.

As of now, students are creating Thanksgiving inspired meals and making unique rub concoctions to marinate their meat.

Jack Ottomanelli, a senior, said that he had been looking forward to adding his own spices and smoking the turkey for Thanksgiving.

Students use quality meats that are purchased at family-owned butchers along with a variety of spices, some which are home grown. In addition, students are provided with instruction and assistance constantly from Lynch.

Lynch had brought in a few turkey breasts as well as six turkey legs to be a part of their Thanksgiving Thursday meal.

“Just keep shaking, just keep shaking,” Lynch sang as the turkey legs  were being dressed in spices during the Pascack Period on Wednesday.

At 6 a.m. that Thursday, Lynch started his smoker near the dugout on the baseball field. The class decided to use soft apple and cherry wood and use orange juice and gingerale to soak the woods to add more flavor.

At lunch, students enjoyed their turkey with accompanying rolls. Lynch did the cutting of the meat and the students (and Lynch) did the eating.

This is the second year that this class has been offered to students and has gained lots of attention. Lynch plans to continue this hands-on and lively class for as long as possible.

“My expectations are that they [the students] find an appreciation for what I would consider good food,” said Lynch.