Any one here ever take a BBQ Class?

Lewis & Herschel · Posted: Jan 22 2007 Post subject: Any one here ever take a BBQ Class?

I know the Music City Pig Pals offers one here in Nashville and Jacks Ole South/Britts offers one outside of B'Ham. What do you guys think?

I just want to round out my current knowledge with some tips for everyday and comps.

I am leaning to JOS/Britts class as it covers MIM and KCBS info.
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Jeff T · Posted: Jan 22 2007 Post subject:

When i was starting out cooking i thought about taking Paul Kirks class but for 245 bucks i just decided to experiment on my own & bought $ 245 plus in meat and started visting forums like this and asked alot of questions till i got it right. Wink

Trial and error the best way to learn any thing. In my humble uneducated opinion Razz

I`m sure that most of the classes around do and can offer great info if your into doing comp`s. Stilll thinking about it though......

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

I think that I am going to probably try doing it on my own for a while...if I make it through the next season without really improving I will probably take one of the classes...you might also homebbq.com's class. I think that he has a couple throughout the year and he has been winning pretty good recently...

Lewis & Herschel · Posted: Jan 22 2007 Post subject:

I know enough to come in the middle of the pack when I compete. Who knows, I might could sneak in to the top 10 in one of the random categories.

However, I do want to be consistent across the board and feel it would help. I have spent a lot of time doing trial and error cooking but think some formal learning may do me good.

I almost see it as a vacation doing something I love. It will probably be March or April before I have time and do not mind rolling down to Dothan for Kevin's class either. However, I do plan on doing a comp somewhere in March or early April. Look forward to trying out the new rig.
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Alien BBQ · Posted: Jan 22 2007 Post subject:

You need to ask yourself what you really expect to learn and see if they cover what you want. I would find one and ask for a syllabus or list of subjects covered. If they can�t give you one, then I would look elsewhere.
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Big Tom · Posted: Jan 22 2007 Post subject:

I looked into the Pig Pals class when they were going to be in the Memphis area this past summer. The timing did not work out for me to attend, though.

If they have not changed thier format they focused on KCBS style contest cooking. They also did two meats per class; brisket & butt, or chicken & ribs. Not all four. The class they had scheduled near me was the brisket & butt class. I was more interested in brisket & chicken specifically from the perspective of an inexperienced KCBS team. I think the cost was $250 for a full day class.

The Myron, Britt & Buster class is a whole weekend event for around $500 but does cover MIM and KCBS categories. Someone else posted about it a while back and spoke highly of it. I know from years of cooking against Myron what he can do. I have wondered how much he will tell. Wink

There is a wealth of knowledge exchanged here on this fourm, but it is hard to replace hands-on training.
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Bedlam BBQ · Posted: Jan 22 2007 Post subject:

You might also look into taking a judges class -- to see what the judges look for in the type of competitions you want to get into (KCBS, MIM, etc).
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drbbq · Joined: 20 Dec 2006 Posts: 13

Roo-B-Q'N · Posted: Jan 23 2007 Post subject:

Markbb · Posted: Jan 23 2007 Post subject: Education

mding38926 · Posted: Jan 23 2007 Post subject: Re: Education

Alien BBQ · Posted: Jan 24 2007 Post subject:

First let me say (I think everyone knows this already) that I teach the Pit Master University BBQ class for Eastern New Mexico University in Roswell. I am not trying to recruit and students (my classes stay full) but I believe that an adult student should have some educational goals before handing anybody (including myself) any money.

If you want to learn the secrets of winning BBQ competitions then I have some bad news for you. Anyone who is currently competing will probably never divulge any �secrets� that would allow you to beat them in a competition. They will educate you on how to prepare your meat better than what you are doing now (hopefully) and will show you easier ways to do things, but real secrets is not in their best interest. Don�t get me wrong, some of these classes are great and you get to meet a celebrity, learn their philosophy and have a good time, but you need to ask yourself �is this what I wanted to learn.�

Next are the judging classes which to me make sense. In these classes you learn how to please judges. You learn the rules and what normally impresses a judge or disqualifies a contestant. If I was a competitor, I would consider one of these classes essential. Keep in mind though, they teach you how judging is SUPPOSE to take place. Different judges, judge differently and sometimes don�t follow the rules to the letter.

Finally there are classes like mine that teach the essentials of BBQ. In my two-day class, you learn hands on how to cook brisket, pork, and chicken. You learn how and why you do things a certain way, you learn how to make rubs and sauces from our pantry of about 50 different rubs, spices, and commercial sauces (we are sponsored in part by Albertsons.) We teach how to make and manage a fire, and spend a lot of time talking food safety. We look at how different types of pits are made and actually have 6 different types of smokers that students cook with and are able to inspect up close. Finally we cook weird things on the cookers like pizza, yakisoba, pie, ABT�s and others. The point is to show you that your smoker is more than just a piece of metal you fire up once a year.

Now, will you learn how to make a competition winning brisket or pork butt? That is up to you. If I could guarantee that, I wouldn�t be teaching at a University. This class is about learning how to use tools and techniques to get you off the couch and on the road to learning how to please yourself with your cooking skills.

Before you write that check, figure out what you want to learn and why. Ask questions of the presenters, and get their answers in writing. If a presenter can�t lay out a path that their class will take and show you in writing the topics they will cover then don�t write them a check. You should expect a professional class for your money.
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drbbq · Joined: 20 Dec 2006 Posts: 13

Robert 31320 · Joined: 26 Dec 2006 Posts: 22 Location: Midway, Georgia

mding38926 · Posted: Jan 24 2007 Post subject:

BBQMAN · Posted: Jan 24 2007 Post subject:

Interesting thread! Very Happy

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Bedlam BBQ · Posted: Jan 24 2007 Post subject:

There is more to making great award winning Q than just learning someone's "secrets". You could have a book of all the pro cooks' secrets, but if you:
- don't know how to select a good cut of meat
- don't know anything about trimming
- don't know how to maintain the pit temp
- don't know how to tell when it's done (and a thermometer isn't always the most accurate way either)

I could go on and on, but you get the idea that secrets alone won't get you any awards.
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Stumper clone with Stoker
Bedlam BBQ
Competition Team

drbbq · Joined: 20 Dec 2006 Posts: 13

Alien BBQ · Posted: Jan 24 2007 Post subject:

[quote="drbbq"]

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Ray, good to "see" you.

DrBBQ taught at the first CS class (I was in the audience) and I can say, having cooked with Ray, that he teaches what he does. And he's a hoot also.

They all have value and knowing who is teaching, what they teach is something you need to check. I definitely would ask for recommendations from someone who's taken the class, not just heard about it.

That being said, you might also consider just cooking with another team and you'll pick up a LOT of experience doing that. Great way to learn, have fun and see what contests are all about. Not all of the classes about about contests, but a fair bit are.

Smokin'