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View Full Version : ***Update *** Dr. BBQ Cooking Class.


BBQchef33
02-13-2007, 10:48 PM
OK Folks!
Welcome to the
BBQ Brethren Exclusive
Dr. BBQ Real Deal Cooking Class
We are locked in and full up with 25 attendees.

The Roster.
2 Fat pollacks Team 4, MilitantSquatter 1, Bigbarry 1, BBQesq 2, Cues your daddy 2, Kirk 2, Muzzlebrake 1, BBQMafia 2, Sledneck 1, DJmarko 1, Westexbbq 1, Parrothead 2, WillyB 2, CtSmokehouse 1, Wannabqueen 1, Porky 1

The class will be at:

S.E.A Building (Grillkings)
1230 Hempstead Turnpike Franklin Square, NY 11010
Saturday March 31 and April 1.

I will be arriving around 11-12 to set up. Class starts at around 3. Arrive early to get settled, get acquainted, and have some fun before we get down to business.

Bring whatever you think you may need for a class. We will supply rubs, sauces, trays, foil, bags, turning boxes, paper goods, etc..

You bring knives, cutting boards and other supplies you think you may need. A table for yourself would be helpful. Bring CHAIRS FOR YOUR BUTTS.

The venue is an office building, we have the cafeteria area to stay warm, bathrooms, water, etc.. but will be cooking in the parking lot. I am not sure if Doc will prefer to teach inside, or outside under the tent. I think weather and temps will dictate that.

I will have a couple 10x20 walled tents(heated). We will have 2 Lang 84's, a couple of Spicewine, a Klose BYC and MOAB(my Klose vertical). Anyone who wants to bring their own pit is encouraged to do so.

I will be cooking dinner for Saturday Night.. (Probably Italian)

Breakfast will be our own BBQ, Biscuits/Bagels and Coffee.

You can bring your own meats, or we will order them for you.

You can cook all 4 categories or just the ones you want.

If you want us to supply the meats, it will be purchased thru Willy B's BBQ Restaurant and passed on to you at cost.

For tracking, please post in this thread your exact meat orders, even if your bringing your own, post something to that effect.

Kirk
02-13-2007, 11:08 PM
Looking forward to it Phil. One question: In order to get the full hands-on benefit from the class, can or should each attendee (such as myself and my partner) bring/order meat for themselves, i.e. 2 briskets for us, 2 butts, etc...? Would we have room to cook that much meat?

BBQchef33
02-13-2007, 11:28 PM
I dont believe room will be a problem, especially if more of the locals bring their pits.

i would think that everone would cook their own stuff, but that is entirely up to you guys. Its one of the reasons we did BYOM. That way, if you just want to do one or 2 you can, and dont have to go thru the expense of all the extra meats.

Cue's Your Daddy
02-14-2007, 06:21 AM
When do you expect the class to be over on Sunday, my teammate needs to catch a flight home so we are trying to plan a time for that.

BBQchef33
02-14-2007, 09:09 AM
I believe doc said early afternoon.

BigBarry
02-14-2007, 11:57 AM
I would like Willy to supply me with whatever meat is required in all categories. Thanks!

I will be bringing two WSMs and will probably not need shared space (thanks, though for the offers!)

biffleg
02-14-2007, 12:18 PM
I must have been sleeping when this was being discussed :icon_blush:

Hey Phil -

Do you ever foresee one of these classes coming to the Southeast for us North Carolina, South Carolina, Georgia, and/or Florida brethren?

CTSmokehouse
02-14-2007, 01:20 PM
[QUOTE=BigBarry]I would like Willy to supply me with whatever meat is required in all categories. Thanks!

Same here please!

I will need cooker space please!

Can't wait!!!

Thanks.

Yours in BBQ,

Cliff

Kirk
02-14-2007, 01:40 PM
Any idea what the prices would be like from Willy B's? I really appreciate that the wholesale price is being offered to us but I was wondering what wholesale NYC prices are like compared to what I pay around here. A PM would be fine. Thanks.

Sawdustguy
02-14-2007, 02:28 PM
Kirk,

The price of beef is not a constant. If you are concerned, buy it yourself locally. It will prevent hard feelings.

BBQchef33
02-14-2007, 02:30 PM
yeah, prices change from week to week. It would be to early to answer anyway. Ive seen brisket from $1.09 to 1.89 a week apart. Also, Willy will most likely not know until the day he orders.

Westexbbq
02-14-2007, 02:51 PM
I think Willie and I both use Majestic meats in Patchogue.
I'll check with Mr. B and see.
I will appreciate using some space in someone's pit, please.
Thanks for the update Phil, looking forward to this big time.

djmarko
02-14-2007, 04:10 PM
I will cook all 4 categories and will purchase from Will. I'd love to bring my Klose pit but there's not much room in my Saturn!!

BBQ_MAFIA
02-14-2007, 06:28 PM
I can't wait for the class.

We will bring our meat.

Kirk
02-14-2007, 07:10 PM
Kirk,
The price of beef is not a constant. If you are concerned, buy it yourself locally. It will prevent hard feelings.
I just wanted a ballpark figure, not a guarantee. I'm not concerned Guy, just cheap. :wink:
I'm used to paying from 2.29 to 2.99 a lb for a packer (and 3.99 or more for flats) around here and I always assume things will be higher in NY, but I don't have a wholesale connection either. We usually pay about 1.89 for butts, 2.29 for spares and .84 for thighs at Sam's too. I have to ask my partner what he wants to do and I figured he might ask what the prices would be like from Willy's.

Kirk
02-14-2007, 09:06 PM
My partner Jim and I will both be doing all 4 categories and we'd like to order from Willy's.
We're also going to need a pit to cook on. Do you guys need any extra lump charcoal or anything?

BBQchef33
02-14-2007, 09:10 PM
yeah, bring some fuel for the langs.. I'll be picking up some Royal Oak too, and sawdust is bringing logs.

BBQchef33
02-14-2007, 09:12 PM
I can't wait for the class.

We will bring our meat.


guido... u bringing your pit?

MilitantSquatter
02-14-2007, 10:29 PM
Just a reminder ....Ray posted this in the original class post...

I'll be cooking a large packer cut brisket, a big pork butt, a slab of big spare ribs and 9 thighs. If it were my normal class that's what you would all get so that's what I'd recommend you buy for this.

WannaBeBBQueen
02-15-2007, 06:08 AM
Just a reminder ....Ray posted this in the original class post...

I'll be cooking a large packer cut brisket, a big pork butt, a slab of big spare ribs and 9 thighs. If it were my normal class that's what you would all get so that's what I'd recommend you buy for this.

Thanks Vinny :)

Will Please add my name to your meat order and I'll take the suggested Ray Special :)

Can't wait, I need to use someones' smoker if that's ok, I would like to bring fuel as well is Royal Oak the preferred?

Porky
02-15-2007, 08:49 AM
Just a reminder ....Ray posted this in the original class post...

I'll be cooking a large packer cut brisket, a big pork butt, a slab of big spare ribs and 9 thighs. If it were my normal class that's what you would all get so that's what I'd recommend you buy for this.



Thanks for the heads up, please place my order for the "Ray Special". If possible I would like to do 2 Briskets. I will also need the use of a smoker.

Thanks Les:-D

WineMaster
02-15-2007, 09:41 AM
I must have been sleeping when this was being discussed :icon_blush:

Hey Phil -

Do you ever foresee one of these classes coming to the Southeast for us North Carolina, South Carolina, Georgia, and/or Florida brethren?

Mabey it could be taped, Just the important stuff, Not all the Farking around and DVD's sold to all Brothers to help with the cost of this great forum.
This type of Professional help would be invaluble.

What do ya think Phil

Jorge
02-15-2007, 09:46 AM
Mabey it could be taped, Just the important stuff, Not all the Farking around and DVD's sold to all Brothers to help with the cost of this great forum.
This type of Professional help would be invaluble.

What do ya think Phil

I think Ray would be justified in saying 'no thanks'8-) He's already cutting the group a deal on this class. If I was in his shoes I'm not sure I'd want a DVD of all of his material floating around.

drbbq
02-15-2007, 10:13 AM
Mabey it could be taped, Just the important stuff, Not all the Farking around and DVD's sold to all Brothers to help with the cost of this great forum.
This type of Professional help would be invaluble.

What do ya think Phil

No, sorry. I never let anyone tape my classes.

BBQ_MAFIA
02-15-2007, 11:23 AM
guido... u bringing your pit?

Yes, I will bring my Pit to the event.

Sledneck
02-15-2007, 08:38 PM
Mabey it could be taped, Just the important stuff, Not all the Farking around and DVD's sold to all Brothers to help with the cost of this great forum.
This type of Professional help would be invaluble.

What do ya think Phil

Smokeindaeye can draw the class step by step on napkins for you

MilitantSquatter
02-15-2007, 08:49 PM
Not wanting to speak for Ray here, but my assumption would be that taping the event, even if Brethren were willing to pay, would at some point end up having bootleg DVD's being passed around at contests, shown as clips on BBQ websites or even floating on You Tube etc. This would not be a good thing for Ray's future class business or be fair to all the attendees of all Ray's previous classes who have paid good money and traveled in some cases far distances to attend.

BBQchef33
02-15-2007, 09:16 PM
and besides all that, the camera adds 10 pounds and that would make me look fat in my new jeans. :icon_clown

Sawdustguy
02-15-2007, 10:01 PM
I just wanted a ballpark figure, not a guarantee. I'm not concerned Guy, just cheap. :wink:
I'm used to paying from 2.29 to 2.99 a lb for a packer (and 3.99 or more for flats) around here and I always assume things will be higher in NY, but I don't have a wholesale connection either. We usually pay about 1.89 for butts, 2.29 for spares and .84 for thighs at Sam's too. I have to ask my partner what he wants to do and I figured he might ask what the prices would be like from Willy's.

Kirk,

Ah, I thought I was the cheapest son of a gun around. Well, I am glad I have company. If you wish I will PM the price of my packer the day I pick it up. I buy from Resturant Depot and it is usually between $1.29 and $1.89 per lbs. Willie B gets his at a different place but prices are similar.

Kirk
02-16-2007, 10:19 AM
Thanks Guy but I'm good. My partner and I are gonna go with WillyB's. I appreciate the offer though.

Muzzlebrake
02-16-2007, 08:55 PM
Smokeindaeye can draw the class step by step on napkins for you
I was planning on scalping bootleg court reporter drawings of the class to offset my meat costs.
Think anyone will mind?:-D