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View Full Version : Cooking Class Corn Fed Cookin with Tippy Canoe and Big T'z Q Cru


musicmanryann
11-26-2012, 08:42 PM
Hey everyone, Joe and I are teaming up again for the Corn Fed Cookin' BBQ Class!

This is a 100% tell all competition cooking class where we will share every detail of what we do as BBQ competitors.

St. Ansgar, Iowa -- January 11-12
Ankeny (Des Moines), Iowa -- March 16-17

Please see my website below or Joe's (www.tippycanoebbq.com) for all details. Hopefully you can make it!

Ryan

Class website (http://www.bigtzbbq.com/#!__cookingclass)

dosvans
11-27-2012, 06:19 AM
For those out there that are looking to take a BBQ Class, this one is top notch. My wife and I took it last January before we started our first year on the KCBS Pro circuit, and after a little tweaking in flavor profiles to fit our region, we got a GC, RGC and a 180 in Pork in our first year. In addition to learning a lot from Ryan and Joe, their wives, Sonya and Kim teach a little bit too. Definitely a great class!!

carlyle
11-27-2012, 12:03 PM
This is a top notch class from first class people. You can't do better than these guys.

I bet you have fun too!

I have posted before that the center of the bbq universe is currently in the upper midwest , Iowa and Minnesota. And these 2 are a good part of the reason why.

Come see for yourself.

Eggspert
11-27-2012, 04:37 PM
Ryan,
Do participants bring their own smokers for the class or is all instruction/demonstration done on instructor smokers? We are very interested in attending.

Eggspert BBQ

musicmanryann
11-27-2012, 05:22 PM
The class is set up so students get to see exactly what we do for competitions. Joe will be demonstrating and instructing on his Fatboy and I will be instructing/demonstrating on my Jambo. Since I used bullets prior to this season, I will also talk about how the process translates to the more low and slow style of WSMs. In our experience, the process has translated well to cookers of all types, including Eggs, and we will work with students to tweak the process to get it that way if they need as well. Hope this helps, we would love to have you!

gettinbasted
11-27-2012, 06:41 PM
I am thinking seriously about doing this one. How do you handle the cold weather? The southern Missouri in me may not be able to handle a northern Iowa January!

Smokin' Joe
11-27-2012, 06:58 PM
I am thinking seriously about doing this one. How do you handle the cold weather? The southern Missouri in me may not be able to handle a northern Iowa January!

Thanks for the question! We have a great setup for this class in January. It is held at a location where we can setup the smokers right outside the door and really the only times spent outside are to put meat on, wrap and take off. There is also a full bar at the location if a certain beverage helps to warm you up. Keep the questions coming!

Coz
11-27-2012, 07:21 PM
I am thinking seriously about doing this one. How do you handle the cold weather? The southern Missouri in me may not be able to handle a northern Iowa January!

Considering the first one was held on the tail end of a snowstorm and very cold temps They did good.

Ackman
11-28-2012, 11:23 AM
Took their class earlier this year in CT and it was very well done. At the time I was not competing and really had not planned to. I just wanted to learn more about cooking good BBQ. Subsequently decided to try my hand in competitions--well so far only one..., and wish I had taken better notes.

DMDon
11-28-2012, 03:27 PM
Where will the class be held in Ankeny? Any discount for returning students?

Curling Q
11-28-2012, 04:04 PM
Diddo what is already posted, top notch class great information. Took it last year, it was a great help getting ready for our first year of KCBS comps.

As much fun as can be had BBQing in North Iowa in January.

musicmanryann
11-28-2012, 07:03 PM
It is at the Fairfield Inn, Don--you could walk. ;-) Thanks everyone for the props!

luckyduk
11-28-2012, 08:00 PM
A definite must take if you want to get serious in competitive bbq.....if you're on the fence, just look at the proven results!!!

Fat Freddy
11-28-2012, 08:24 PM
Hey guys I sent an email with a question. Wife promised me I could do the class this year lol.

Fat Freddy
11-28-2012, 09:47 PM
Thanks for the response email Ryan. I am a happy man :grin:

musicmanryann
12-04-2012, 11:20 AM
A definite must take if you want to get serious in competitive bbq.....if you're on the fence, just look at the proven results!!!

Heck of an endorsement from the winner of the Sams Club National Championship--Thanks Justin!! It has been fun to get beat by class alumni on more than a few occasions this past season--we are proud of all of you!:clap:

musicmanryann
12-04-2012, 11:24 AM
Class sizes are limited to 30 participants and we are already over half-full with both classes and only a handful of spots remain for the St Ansgar class. If you are interested in attending, don't miss your opportunity to get in before the classes fill up.

Charcoalloungers
12-04-2012, 01:13 PM
Did I hear full bar?!...may have to head your way in March.

Kit R
12-04-2012, 01:52 PM
After taking this class in 2012 we had two GCs, three top fives, two top tens and we punched our ticket to the AR and the Jack. So I'd say it was money well-spent. Wish I was a tenth the cook of Ryan or Joe, but I'll settle for picking up some essential tips that seved us extremely well.

Smokin' Joe
12-13-2012, 08:00 PM
Last call!! Only a few spots remain for these classes in 2013. Send us an email today to reserve your spot!

jim7226
12-14-2012, 05:05 PM
E-mails have been exchanged and money is in the mail for the March class! Can't wait for the new year to begin! Thanks, Ryan and Joe! :-D