Any one here ever take a BBQ Class?

[Big Tom]

I agree with DrBBQ, there really arent any "secrets". I did comment earlier wondering about Myron's class and what is taught. I know as a competitor I am guarded with some information that I disclose about my particular rub or sauce ingredients, not so much that it is a secret, but I have developed the seasoning blends that I use over time through experiementation. Mostly because I, like many others, would like to market rubs and sauces and am reluctant to give that information away.

But I also feel we could take any number of cooks with all the same ingredients, meat, woods/charcoal, and smokers and have as many different versions of the same product as there are cooks.

I have considered myself and team ambassadors for the MIM/MBA contest circuit. We willingly try and help new teams get started or get on the right track to be competitive in the contest format. Not so much to tell them how or what to cook, unless they are way off base with regard to what the field is competing with.

I realize I kind of got off track from the original topic here, but I had those thoughts as I was reading through the other comments.

Learn what the course/class is offering and if that is what you think you want/need to learn. The judging classes won't make someont a better cook, but will give more insight into what competition judges are supposed to look for and judge/score the product. I could go off on another tangent on the judges that don't follow the basic instructions, but I will save that for another time.
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Big Tom
Pigs-R-Us Cooking Team
Owensboro, KY / Corinth, MS

[drbbq]

I'm all for helping out the team next door etc but when you line up 25 guys that have paid $295 a head it's a little different. I can't imagine holding anything back. It was a crossroads when I decided to do these classes. It just wouldn't be right to take that kind of cash and not lay it all on the line.

I spoke with Myron about this just a couple days ago and we both agree. Now he's not going to give you the recipe for his sauce that's for sale and I'm not giving you the recipe for the commercial sauce that I use, but I don't think any reasonable person would expect that.

[BRONCOSTU]

Hey Doc, big fan, welcome to the ring! Not to be a "brown noser" but, are you holding any classes going on in the Philly area in the off season this winter?
To tell you the truth, I think it would be cool to cook for you, and have you critiqe my version of BBQ. I'm like most guys here who have learned most of my smoking knowlege from this forum and think it's pretty darn tastey BBQ I'm producucing. I know I would love the chance to cook for a Pro and have him help me from the point I'm at now. I'm sure private lessons might jack the price up a little more... I do have plenty of micro brews and home brews on hand if that helps up the odds of landing you in my side yard!
Feel free to PM or E-mail me with that info.
Stu
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"WHEN IS IT GONNA B DONE?!?!?!?!"

[drbbq]