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View Full Version : Lotta Bull Cooking Class - Lynchburg, TN


Plowboy
02-20-2007, 08:51 PM
Anyone seen this or planning to attend? Looks like Randy and I will be hitching up my camper to drive to Lynchburg to attend. This is Randy's birthday present from his wife, Sandy.

Arlie, hope we can hook up with you while in the general area of Nashville.

http://www.lottabullbbq.com/Classes.htm

Join Mike Davis as he guides you through the proper techniques for preparing, cooking, and presenting your best product in this "hands on" session. This is a “technique only” class for the serious cooker, participating in competitions sanctioned by the Kansas City Barbeque Society (http://www.kcbs.us/default.php). This class will not be about how to setup a kitchen or a wash station . . . you already know all that . . . and it is not a recipe class. It is "how to" class designed to give your barbeque an edge over the competition and that little something extra you've been missing. Following the schedule of a real cook-off, the class begins with preps on FRIDAY and ends with the turn-in on SATURDAY. You’ll learn the "how's" and "why's" behind Mike's award-winning cooking techniques and the secrets behind Debbie's presentation.
This class is about consistency, focusing on all 4 meats (Chicken, Pork Ribs, Pork, & Beef Brisket) at one time. Mike will do all of the cooking, leaving you more time to observe and practice the prep method once you've seen it, but the meat you prep will get cooked so as not to waste it.

SP
02-20-2007, 09:05 PM
I would love to go but that 500 bucks would eat in to my comp fund.

Todd did you say you were doing Sugar Creek? I sighed up for my first event of the year.

Plowboy
02-20-2007, 09:08 PM
I would love to go but that 500 bucks would eat in to my comp fund.

Todd did you say you were doing Sugar Creek? I sighed up for my first event of the year.

Yup. We'll be at Sugar Creek. I think Marshall is the week before. That will be our first comp.

The $500 is a lot of money. Both of our wives really pushed us to go... together. First Randy's and then mine. Randy turns the big 50 on March 2, so its a big gift for a big birthday.

I guess if I can't make Dr BBQ's class in Long Island... Mike Davis is the next best thing. :wink:

MilitantSquatter
02-20-2007, 09:09 PM
Have a great time and learn a lot...

Is Randy's wife paying for you too??If so, sure is a nice birthday present... Maybe she'll be OK with inviting a few more to the party !!:icon_blush: :biggrin: )

Plowboy
02-20-2007, 09:11 PM
Have a great time and learn a lot...

Is Randy's wife paying for you too??If so, sure is a nice birthday present... Maybe she'll be OK with inviting a few more to the party !!:icon_blush: :biggrin: )

I hope there will be other Brethren there.

Greatgrills
02-20-2007, 09:13 PM
Anyone seen this or planning to attend? Looks like Randy and I will be hitching up my camper to drive to Lynchburg to attend. This is Randy's birthday present from his wife, Sandy.

Arlie, hope we can hook up with you while in the general area of Nashville.

http://www.lottabullbbq.com/Classes.htm

Join Mike Davis as he guides you through the proper techniques for preparing, cooking, and presenting your best product in this "hands on" session. This is a “technique only” class for the serious cooker, participating in competitions sanctioned by the Kansas City Barbeque Society (http://www.kcbs.us/default.php). This class will not be about how to setup a kitchen or a wash station . . . you already know all that . . . and it is not a recipe class. It is "how to" class designed to give your barbeque an edge over the competition and that little something extra you've been missing. Following the schedule of a real cook-off, the class begins with preps on FRIDAY and ends with the turn-in on SATURDAY. You’ll learn the "how's" and "why's" behind Mike's award-winning cooking techniques and the secrets behind Debbie's presentation.
This class is about consistency, focusing on all 4 meats (Chicken, Pork Ribs, Pork, & Beef Brisket) at one time. Mike will do all of the cooking, leaving you more time to observe and practice the prep method once you've seen it, but the meat you prep will get cooked so as not to waste it.



Hope you all have a good time..Don't know why someone would pay 500.00 for something like that but to each his own. We thought you said it was the year of the Plowboy after cooking with Rucker why do you need to go back to school??????

Bigjim4x
02-20-2007, 09:19 PM
Don't know why someone would pay 500.00 for something like that but to each his own.

That seems to be about the going rate for these type of classes. Plus who out there is hotter than Mike Davis! One GC walk more than pays for it!!! Wish i could be there. Have fun everyone!

Sawdustguy
02-20-2007, 09:24 PM
It's a long ride for me so I will have to rely on Doc BBQ.

Greatgrills
02-20-2007, 09:25 PM
That seems to be about the going rate for these type of classes. Plus who out there is hotter than Mike Davis! One GC walk more than pays for it!!! Wish i could be there. Have fun everyone!


How bout Bar B Quau??? I know that we have been to alot of contest that the GC does not pay even close to 500.00. I didnt mean to start anything I was just thinking that it was a little high if you ask me. Plus who is to say that he is going to show you what he is doing now?? He might be showing you what he did 5 years ago...??..!!

Sawdustguy
02-21-2007, 02:47 AM
How bout Bar B Quau??? I know that we have been to alot of contest that the GC does not pay even close to 500.00. I didnt mean to start anything I was just thinking that it was a little high if you ask me. Plus who is to say that he is going to show you what he is doing now?? He might be showing you what he did 5 years ago...??..!!

$500 FOR A 2 day overnight class from the current KCBS team of the year sounds about right to me.

ique
02-21-2007, 06:32 AM
$500 FOR A 2 day overnight class from the current KCBS team of the year sounds about right to me.
I agree, AND on BBQ Hill.

Jeff_in_KC
02-21-2007, 06:52 AM
I kind of agree with Becky... or Mark... I took a class (although not of Mike's calibre) and was sort of disappointed. I already knew a lot of what was being taught. But I got to thinking that these things are probably a lot like someone sharing their recipes or secrets with you: you can get the info but you can't necessarily repeat the same results that person has gotten. I'm not knocking it either though, Todd. If you go down, have fun and ask the right questions, you're bound to learn a trick or two that might make the difference. Every little bit of education helps.

ThomEmery
02-21-2007, 07:49 AM
We will have Mike in California this coming year
Chris Lilly in July, Ray Lampe next month

Bubba
02-21-2007, 08:05 AM
I don't see paying that kind of money for anyones cooking class. Your money would would be better spent taking Jeff's and mine cooking class on the trash cans. No heat in the garage and you supply the beer, what could be better than that.. You have to ask Wayne(MoKan Meatheads)Jeff in KC and Doorbusters about that. More fun than ........you got the idea.

drbbq
02-21-2007, 08:16 AM
I'd be willing to bet that everyone who stayed sober and paid attention at my classes over the years has easily gotten a good return on their investment. A check here for $300 and a couple $100s and you're even. I see guys spend thousands beating their head against the wall when they could go to one class and get on track. Maybe not for everyone but definitely good for a lot of cooks and the game as a whole.

Plowboy
02-21-2007, 08:20 AM
I'd be willing to bet that everyone who stayed sober and paid attention at my classes over the years has easily gotten a good return on their investment. A check here for $300 and a couple $100s and you're even. I see guys spend thousands beating their head against the wall when they could go to one class and get on track. Maybe not for everyone but definitely good for a lot of cooks and the game as a whole.

Ray, if you had a class in Iowa at the Pork Expo, we'd be there. Maybe something to consider for your next year's schedule? :rolleyes:

drbbq
02-21-2007, 08:32 AM
Ray, if you had a class in Iowa at the Pork Expo, we'd be there. Maybe something to consider for your next year's schedule? :rolleyes:

There might be some kind of demos there this year but it won't be a full class. They aren't very interested in brisket or chicken!

SP
02-21-2007, 09:14 AM
Dr. did you ever take any classes?

Dustaway
02-21-2007, 09:15 AM
M2C I would love to attend a class I have a lot to learn and the way I see it is that if I can pick up one technique that will give me a winning edge then it payed for itself. in just the last event alone if I would of picked up one spot I would of earned $125 bucks. I agree with Dr. BBQ that if you go and stay sober you will pick up something that will help you.

It all depends on how serious you are about winning It kills me to see some teams that show up to cook with all kinds of equipment, amps, kegs. party all night long then complain that the didn't hit in anything? now most of those guys are only doing one or two local events so I guess it would not pay for them to go do a cooking class?

Greatgrills
02-21-2007, 09:42 AM
I don't see paying that kind of money for anyones cooking class. Your money would would be better spent taking Jeff's and mine cooking class on the trash cans. No heat in the garage and you supply the beer, what could be better than that.. You have to ask Wayne(MoKan Meatheads)Jeff in KC and Doorbusters about that. More fun than ........you got the idea.

When is the first class and where do I sign up????

drbbq
02-21-2007, 09:43 AM
Dr. did you ever take any classes?

Yes, back in the day Ed Roith did a class in Illinois and I attended. It was pretty basic and I think it was around $50 but I learned from it. The only other guy doing classes back then was Paul Kirk and I never made it to one of his.

I'd like to take Myron's class if I can ever get my schedule right. As for Mike's, if he's gonna give it up I'd go in a second.

Plowboy
02-21-2007, 10:03 AM
Yes, back in the day Ed Roith did a class in Illinois and I attended. It was pretty basic and I think it was around $50 but I learned from it. The only other guy doing classes back then was Paul Kirk and I never made it to one of his.

I'd like to take Myron's class if I can ever get my schedule right. As for Mike's, if he's gonna give it up I'd go in a second.
Randy and I took a Paul Kirk class six years ago when we first started doing Comp. It was fairly basic and we blew past what we learned pretty quickly. It wasn't real specific to comp cooking... at least not as much as we needed to know. However, it was a comprehensive introduction to BBQ. Made my first fatty there.

A Paul Kirk class back in the day would have been on par with a Mike Davis or Dr BBQ class today. Paul certainly pioneered a lot of what you see at comps today and won.

One thing I've learned about 'secrets' is that they often aren't a whole lot different from what other cooks are doing and what one cook has been successful with doesn't mean you will. Rubs, sauces, techniques, pits, etc. there's a lot to it. Learn what you can from others and find what works for you.

Oh, thanks to everyone who shared their thoughts on what to do with MY money. :roll: :biggrin: j/k

Like Becky said, to each their own. You certainly can't take it with you. I've spent $500 on a contest before and got nothing out of it but the "experience". A chance to road trip with my best friend (Randy) through Tennessee (which I've never done before) to end up in Lynchburg (never been there) to watch and talk Q with THE TOP GUY in BBQ right now... sounds like a pretty cool weekend to me. I know my "Disney experience" this summer with the Family will be much more than $500. :icon_smil

SP
02-21-2007, 11:57 AM
Yes, back in the day Ed Roith did a class in Illinois and I attended.

After everything he taught you, he still gave you a hard time at the BBQ challenge show.:biggrin:

MoKanMeathead
02-21-2007, 02:58 PM
When is the first class and where do I sign up????

Becky - you missed the first one but we need to schedule another.

Todd, hope you and Randy learn a lot. I have never taken a class..but then I would be one of those that Ray mentioned that didn't stay sober. :-D Oh and it also took us 30 contests before we got a GC. I recon a class COULD have shortened that time.

big blue bbq
02-21-2007, 09:21 PM
I would love to go and that is right before my first comp ever. Money is too high for me right now, but would maybe love to take some of you guy to lunch on the way thru Nashville. You will be going right past my house.

SloppyQ
02-21-2007, 10:16 PM
The way I see it Todd is that 500.00 is the cheap part of that trip. Haven't done the class but I've been there and guaranteed you will have a great time. BTW get a good wiff of the angle share you'll bring some home.

Plowboy
02-22-2007, 09:57 AM
Heard this morning that the class is full up with 30 students.

Randy had a good point that if Mike and Debbie can pull in $15,000 for a class, that's like winning a big contest. He can afford to give away some secrets for that kind of money.

I'm sure Mike knows that this class has to have some substance for the money. If it doesn't, it will be all over the forums and his Professor LottaBull days will be numbered. Talked with Randy this morning and we are both looking forward to it. Glad that it is only a few weeks away. I'm not a patient person.

Plowboy
02-24-2007, 10:34 PM
Just saw that Music City Pig Pals will be there. Thought that interesting since they have no problems winning as it is. It is in their backyard I guess.

Anyone else going? I heard that it filled up last week.

Greatgrills
02-24-2007, 10:45 PM
Just saw that Music City Pig Pals will be there. Thought that interesting since they have no problems winning as it is. It is in their backyard I guess.

Anyone else going? I heard that it filled up last week.

You know the MCPP showed us something at the Great American that we will never forget and have used at every contest...They are very nice people and would help just about anyone..We are glad that we had to pleasure to meet and talk with them...For anyone going to the Lottabull class we hope that you all have fun and maybe learn something that you already didnt know.

QansasjayhawQ
02-25-2007, 11:30 AM
Just saw that Music City Pig Pals will be there. Thought that interesting since they have no problems winning as it is. [snip]

As you all know, I'm a brand spanking new to smoking after having grilled for a couple few decades . . .

But I've been around pro racers in the SCCA and professional musicians all my life and the one thing that anyone who is serious about their craft does is learn.

They learn and practice constantly. And when they're not learning and practicing, they're thinking about it.

The difference between people who are serious about their craft and folks who are just dabblers is that the serious take every single opportunity available to gather more information. And if it's the same information they've had before, that's OK because it's practice and it helps cement the techniques in their minds. And if they can glean just one more small morsel of information that they didn't have before - then that's a thrill!

And all the money and all the time that they can muster to devote to their craft is all well worth it to the serious folks because it's simply what they enjoy doing in life more than anything else.

So, that $500 price tag might seem a bit pricey to some pedestrian smokers who aren't leaving their back yard or even their general area to smoke. But to serious craftsmen who want to be a grand champion contender, or maybe they want to produce the highest level of quality for their catering customers, the $500 is a relatively small price to pay.

It all comes down to what your motivations are for taking the classes.

For what it's worth . . .

SP
02-25-2007, 01:40 PM
But I've been around pro racers in the SCCA

I cook for the Spec Miata guys a few time a years and some of the other racers. To take this off topic.