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KC_Bobby
10-11-2007, 01:27 PM
Any recommendations for a BBQ cooking classes? We're looking to take one geared toward KCBS competition cooking before next season. If you've taken a class, please list if you liked it or not and if you were to go again what specific information you either got out of it or what you would like to go back and ask.

Here's what's listed on KCBS.
Rod Gray/Johnny Trigg (http://www.kcbs.us/classes.php?type=c&year=2007&month=11&id=1016)
Bob Snelson (http://www.kcbs.us/classes.php?type=c&year=2007&month=11&id=745)
Mike Davis BBQ Class (http://www.kcbs.us/classes.php?type=c&year=2007&month=11&id=1018)
Paul Kirk (http://www.kcbs.us/classes.php?type=c&year=2007&month=12&id=1019)
BS Pitmeisters (http://www.kcbs.us/classes.php?type=c&year=2007&month=09&id=998) - Charles Fretwell

Plowboy
10-11-2007, 01:34 PM
You forgot...

Dr BBQ - Ray Lampe
Fast Eddy/Head Country
Music City Pig Pals
Chris Lilly

I'd need multiple choice... I recommend both Lotta Bull & Rod Gray. I'd like to do a Dr BBQ class sometime. I think the Fast Eddy class at Cookshack may be next on my list.

Westexbbq
10-11-2007, 01:36 PM
Several of us LIFO's had the opportunity to take a class with Dr. BBQ, aka Ray Lampe earlier this year.
I vote for OTHER and am pleased to add Ray to the list.

Double D's BBQ
10-11-2007, 01:50 PM
I've taken classes from the following individuals and would recommend any and or all of them:

1. Bill and Barbara Milroy aka Texas Rib Rangers
2. Myron Mixon
3. Fast Eddy Maurin and Paul Schatte
4. Mike Davis
5. Chris Lilly

I'm looking forward to taking a class from Rod Gray and Johnny Trigg next year.

I've picked up something different from all of them that I use in every contest. All were great classes and good people.

Divemaster
10-11-2007, 01:53 PM
I know that the ‘Bullsheet’ lists out a number of classes. Is there anywhere else we should look?

Muzzlebrake
10-11-2007, 01:55 PM
Several of us LIFO's had the opportunity to take a class with Dr. BBQ, aka Ray Lampe earlier this year.
I vote for OTHER and am pleased to Ray to the list.

LIFO's?

dontcha mean NYFO'S

Had a good time at Ray's very informative class. My only complaint with it was seeing as it was a Brethren event it came very close to just becoming one big party. I will not for the record divulge if I was for or against it, but it did seem to bother some folks.

KC_Bobby
10-11-2007, 02:02 PM
Anyone know how to add more choices to the poll? Me not smart enough.

KC_Bobby
10-11-2007, 02:02 PM
I know that the ‘Bullsheet’ lists out a number of classes. Is there anywhere else we should look?

The ones I listed were off of KCBS's website, without looking I'm guessing they are the same.

Kung Fu BBQ
10-11-2007, 02:07 PM
I do not recommend Sneldons class. That is all.
I'd like to take Dr BBQ class, christmas is coming.

Scottie
10-11-2007, 02:47 PM
I know that the ‘Bullsheet’ lists out a number of classes. Is there anywhere else we should look?


Rod Gray and Johnny Trigg are coming to Shannon, Illinois on April 4-5th 2008.

Westexbbq
10-11-2007, 03:05 PM
Yes Sean, we were NYFO's and I stand corrected.
Personally, I had a great time (except for the frigid cold) and appreciated the chance to learn from and practice with a true professional.

Roo-B-Q'N
10-11-2007, 03:05 PM
Did not want to high jack a previous thread but did want to ask a question or two regarding cooking classes. Here goes.

I have not taken any of the classes, but for those that have, a few questions

1. Have you seen your scores go up in comps, or have you taken more walks due to the class.
2. Overall how do you feel that the classes have helped?
3. How do you measure what you have gotten from these classes.
4. What other quantifiable ways have these classes helped?

SmokeInDaEye
10-11-2007, 03:15 PM
I understand that the I Smell Smoke class is very worthwhile. Hope to take it someday.

tonto1117
10-11-2007, 03:20 PM
Rod Gray and Johnny Trigg are coming to Shannon, Illinois on April 4-5th 2008.

They already have our applacation and check.:-D

lwest99
10-11-2007, 03:36 PM
I took Rod's Pellet Envy class and thought it was great

scottyd
10-11-2007, 08:18 PM
I want to take them all, what the heck they all are winners so lets get the mother load. but I am with Todd on this one you forgot a some of the big names also. so it is never to late to make things right.

Ray your class is on my wish list. My wife says yes.

KC_Bobby
10-11-2007, 10:20 PM
I didn't forget, I got that list of names off of the KCBS site based on their currently scheduled classes. I did try to add names, but I'm too stupid to figure out how.

Greatgrills
10-11-2007, 10:30 PM
We have not taken any classes but would love to take Rod's/Trigg's class and Mike Davis's class. We have heard lots of good things from both of these.

Jeff_in_KC
10-11-2007, 10:42 PM
[quote=Kung Fu BBQ;478076]I do not recommend Sneldons class.quote]

Ditto here. I had cooked three contests total when I took his class and I already knew everything he taught. Had some guys from Alabama who were converting MIM cooks and I think they asked ME more questions than they did Snelson. Maybe I was ahead of the learning curve since I had you all here to learn from! :wink:

swamprb
10-11-2007, 10:47 PM
The Dr.BBQ Competition class was great! He makes it look so easy, and it was the one I got the most out of. Ray took the time to check our progress between demonstrations and answered any questions very thoughtfully. It was an overnight class too, simulating a KCBS comp. It was nice to have Jim Minion there too!

The Paul Kirk class was good also, but it was a daylong affair, and even though I'm a newbie, there were some things I was scratching my head over, like nothing about garnishing turn in boxes, boning a butt, cooking whole chickens etc. But he did spend a lot of time on spices and rubs, sauces and sausage which I did enjoy.

I'd probably take any of the classes listed if they came through the PNW.

Do the Pellet Envy or Fast Eddy classes focus on competition or is it geared towards the respective cookers?

CharlieBeasley
10-12-2007, 06:36 AM
I am looking forward to taking more but if you want a GREAT WEEKEND of Food, Fellowship, and cooking Myron Mixon was a great class. Completly worth the price and time.

ggriffi
10-12-2007, 06:38 AM
Texas Rib Rangers. Enjoyed it very much

ZBQ
10-12-2007, 07:13 AM
The Paul Kirk class was good also, but it was a daylong affair, and even though I'm a newbie, there were some things I was scratching my head over, like nothing about garnishing turn in boxes, boning a butt, cooking whole chickens etc. But he did spend a lot of time on spices and rubs, sauces and sausage which I did enjoy.

When I took the Paul Kirk class he went over garnish as per KCBS rules, showing us how to build a box with each meat, a couple of different arrangment styles for each meat in the box, showed us how to bone and butterfly a butt, brisket slicing techniques and he showed us how to do spatchcocked chickens.

I thoroughly enjoyed the Paul Kirk class. Although it was just a one day (but all day) affair, he did it in the same order and manner as a real KCBS comp. He came out to each of our sites and checked how we were doing, offered advice on our pits, answered any and all questions very well. We had a nice chat about non-BBQ stuff too.

Chef Paul's class is the only BBQ class I have taken thus far so I can't compare his to others but I would highly recommend it. Although I did take the Tailgating Class with Dr. BBQ at the Woodford Reserve Distillery and liked it really well, it wasn't a BBQ class, it was just grilling. It was just a 2 hour class.

Probably the one thing that I liked more than anything about Chef Paul was that if you didn't already know that he has won over 400 awards, you would never know it. He is just a regular guy who knows a lot about BBQ. I picked his brain quite a bit and he seemed to enjoy it. He has a GREAT sense of humor too!

Here are some pics from my Paul Kirk class. (http://www.kodakgallery.com/Slideshow.jsp?Uc=39b81rzp.4iulktl1&Uy=94owrp&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0&mode=fromshare&conn_speed=1) Some of you might have seen them already.

drbbq
10-12-2007, 08:29 AM
The more the better. Take a couple if you can because we all do things a little differently. I'd suggest you look at who is still actively cooking and winning and start there. From your list that would be Mike, Charles, Rod and Johnny. I took Rod and Johnny's class and it was excellent. I would love to take a class from Charles. He has quietly been one of the best cooks around for many years.

You also have to look at what's available. If you wait to take a Class from Chris Lilly you may get old before it happens. He just doesn't do many. Frankly, I don't either and it may be less next year.

jbrink01
10-12-2007, 08:41 AM
We have not taken any classes but would love to take Rod's/Trigg's class and Mike Davis's class. We have heard lots of good things from both of these.

I was thinking that you guys need some help getting your stuff right......

Sledneck
10-12-2007, 08:54 AM
When I took the Paul Kirk class he went over garnish as per KCBS rules, showing us how to build a box with each meat, a couple of different arrangment styles for each meat in the box, showed us how to bone and butterfly a butt, brisket slicing techniques and he showed us how to do spatchcocked chickens.

I thoroughly enjoyed the Paul Kirk class. Although it was just a one day (but all day) affair, he did it in the same order and manner as a real KCBS comp. He came out to each of our sites and checked how we were doing, offered advice on our pits, answered any and all questions very well. We had a nice chat about non-BBQ stuff too.

Chef Paul's class is the only BBQ class I have taken thus far so I can't compare his to others but I would highly recommend it. Although I did take the Tailgating Class with Dr. BBQ at the Woodford Reserve Distillery and liked it really well, it wasn't a BBQ class, it was just grilling. It was just a 2 hour class.

Probably the one thing that I liked more than anything about Chef Paul was that if you didn't already know that he has won over 400 awards, you would never know it. He is just a regular guy who knows a lot about BBQ. I picked his brain quite a bit and he seemed to enjoy it. He has a GREAT sense of humor too!

Here are some pics from my Paul Kirk class. (http://www.kodakgallery.com/Slideshow.jsp?Uc=39b81rzp.4iulktl1&Uy=94owrp&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0&mode=fromshare&conn_speed=1) Some of you might have seen them already.I thought Pauls class would be good for absolute beginner, somebody who had never cooked before. From my side of having cooked i thought it sucked. I did pick up some great tips from DR BBQ class though. I am hoping we put together another class in march again, i smell smoke would be one i would have interest in taking(if poobah shows up) Hiny Hint

ZBQ
10-12-2007, 10:15 AM
I thought Pauls class would be good for absolute beginner, somebody who had never cooked before. From my side of having cooked i thought it sucked. I did pick up some great tips from DR BBQ class though. I am hoping we put together another class in march again, i smell smoke would be one i would have interest in taking(if poobah shows up) Hiny Hint

You are probably correct. I had not done my 1st comp yet when I took his class so I gained quite a bit of knowlege from it. Some of the best knowlege I gained was about how to make a rub. That alone was worth the price.

Someone that has several or a bunch of comps under their belt might not get as much out of it as I did. It seems relative to a persons experience level. Just because you already know everything that Paul Kirk does doesn't mean that there isn't knowlege to be gained from his class for others, even others with experience.

I would really like to take one of Ray's classes and all the others listed too. Like Ray said earlier, they all do things a bit different and I think that if you really get down to the brass tacks, they all pretty much do the same basics. What you pay for is the small things. The little details that might help you figure out a problem you are having with a particular meat or to even use a combination of details from several different classes to create your own style. There is something to be learned from all of them I am sure.

The_Kapn
10-13-2007, 08:16 AM
No one has mentioned our own Kevin's (HomeBBQ) classes.
He is a current winning cook and many of his students are now scoring extremely well!

TIM

Ford
10-13-2007, 08:41 AM
Well I've taken a total of 5 classes in the last 4 years and 3 of them were this year. For a novice cook taking a class by Paul Kirk or DR BBQ is a great experience. They focus more on the science and how to cook.

Now Rod, Johnny and Mike focus more on winning a competition and by that I mean GC not just a category.

I also took the only class the USA Smoke did back in early 2003 and it was a great experience. But a good part of that was the people in the class. When you sit between Paul Kirk and Bobby and Lee you know that this is somethign special.

So what class is best depends on what you want out of it. If you understand the how of cooking BBQ and want to win and I only could choose 1 I'd say Rod and Johnny. But I personally got more out of Mike's class simply because I took it first and focused on a direct need - chicken and ribs.

drbbq
10-14-2007, 07:12 AM
Yikes! I've never been compared to that. I may have to quit the business.
I did get to cook in the Royal invitational this year so I hope I have a little more than novice info to offer.

But I took Johnny and Rod's class too and highly recommend it. Those guys are at the top of their game right now. I think Johnny will get better as he does them too.

tonto1117
10-14-2007, 07:21 AM
Yikes! I've never been compared to that. I may have to quit the business.
I did get to cook in the Royal invitational this year so I hope I have a little more than novice info to offer.

But I took Johnny and Rod's class too and highly recommend it. Those guys are at the top of their game right now. I think Johnny will get better as he does them too.

Lol....Doc, If ya have one up this way again next year I'd be there in a heartbeat!!!!!:wink:

MilitantSquatter
10-14-2007, 07:42 AM
I would not say Ray's class is a "novice only" class (but he's a real good communicator and makes it easy for all levels to understand his points). I think Ray tries to stress that it's important to keep it simple and that at the end of the day, a comp cook needs to turn in great BBQ. I've not taken others classes so I can't compare.

Ray certainly provided many tips that I think anyone could use successfully regardless of skill level.

For me, the biggest takeaways that I got from Ray's class :
1) Deeper appreciation about the importance of paying attention to every detail from start to finish.
2) A kick ass method to trim briskets
3) great Q & A session
4) A great history lesson

Sure, he taught some of his recipes which were good. But that wasn't what I was looking to get out of it. I think the true value of a class is understanding the mindset top notch teams has in their preparation from prep work to turn in times.

Ford
10-14-2007, 06:28 PM
Ray

No offense meant by my comment. I think 90% of cooks today could benefit from your class. You understand the meat and the cooking process and may be better at expplaining it than anybody I've seen. But I think that a couple of other classes are geared for the experienced cook that wants to pick up one or two little things to move them to the next level. Those of us that got calls but just couldn't put it together.

Keep teaching man. Don't get too involved with the TV, etc that you can't keep sharing with cooks. We need people like you out there explaining how a brisket breaks down and then going and do it in the class.

And for the record Paul may not be competing so much now days but he's sure a top cook and a great teacher. Again from a different perspective but that's what makes all these classes so good.

ThomEmery
10-14-2007, 08:09 PM
I've taken classes from the following individuals and would recommend any and or all of them:

1. Bill and Barbara Milroy aka Texas Rib Rangers
2. Myron Mixon
3. Fast Eddy Maurin and Paul Schatte
4. Mike Davis
5. Chris Lilly

I'm looking forward to taking a class from Rod Gray and Johnny Trigg next year.

I've picked up something different from all of them that I use in every contest. All were great classes and good people.
Where we going next?
Been at half these with you just need to plan ahead :)

Sledneck
10-14-2007, 08:13 PM
Rod and johnnys class sounds interesting getting 2 perspectives but man $500

tonto1117
10-15-2007, 01:00 AM
Rod and johnnys class sounds interesting getting 2 perspectives but man $500

Don't forget the extra $100 bucks for the spouse.:eusa_clap..

Double D's BBQ
10-15-2007, 02:14 AM
Where we going next?
Been at half these with you just need to plan ahead :)

Thom,

My next class will be Rod Gray's and Johnny Trigg's class, most likely in Shannon, IL in April. Hope to see you there!

Double D's BBQ
10-15-2007, 02:19 AM
Don't forget the extra $100 bucks for the spouse.:eusa_clap..

It may sound steep but I've got my money back on all of them. And to hear your name called twice at a competition where such luminaries as Mike Davis, Myron Mixon, Byron Chisom, Johnny Trigg and many others were competing at (Norfolk, VA April 2007) is priceless, well worth the money.

tonto1117
10-15-2007, 04:35 AM
It may sound steep but I've got my money back on all of them. And to hear your name called twice at a competition where such luminaries as Mike Davis, Myron Mixon, Byron Chisom, Johnny Trigg and many others were competing at (Norfolk, VA April 2007) is priceless, well worth the money.


Couldn't agree more. That's why our applacation and check have already been sent out for Rod Gray and Johnny Trigg's class next April in Shannon. Heck were still trying to figure out if we can make Mike's class in November in Amarillo TX.....only thing that will stop us is our time (work) and money constraints, other than that we will be there as well!!!!

Double D's BBQ
10-15-2007, 05:38 AM
I look forward to seeing you there Tonto!

Mike's class is a must. I took his first class in Lynchburg last March. Many of the biggest names in BBQ were there................as students!

Good luck to you!

ThomEmery
10-15-2007, 07:50 AM
Maybe I can do it
I was going to a Texas Wild Boar Hunt at that time but.................

Florida Farmer
10-16-2007, 10:51 AM
No one has mentioned our own Kevin's (HomeBBQ) classes.
He is a current winning cook and many of his students are now scoring extremely well!

TIM
I have taken Kevin's class and it was very good and well worth the money. Some of his students are doing VERY well.

Double D's BBQ
10-17-2007, 07:37 AM
Maybe I can do it
I was going to a Texas Wild Boar Hunt at that time but.................

Wow! Now there's a dish that they ought to think about in the next BCS series in the dish that bites back category!

Thom we heard that the april class was filling up rapidly (close to 20 teams signed up already) and that they have changed the date to April 4-5, so maybe this will work out for you and you can still fit the hunt in. We sent our application in on Monday. Hope to see you there.

StLouQue
10-17-2007, 10:24 AM
You also have to look at what's available. If you wait to take a Class from Chris Lilly you may get old before it happens. He just doesn't do many. Frankly, I don't either and it may be less next year.

Bummer. But, if you do decide to conduct any classes in the future, Ray...what is the best way to stay informed of potential registrations?

drbbq
10-17-2007, 11:31 AM
I only do them in Spring and I try to list them on www.drbbq.com by December 1st. Makes a lovely Christmas gift. I may do one in Effingham, IL and that may be the only class I do this year.

StLouQue
10-17-2007, 12:04 PM
Cool, Ray...I hope you do. Effingham is only a little more than 100 miles from me. I'll follow-up periodically on your 'site.

Muzzlebrake
10-17-2007, 07:28 PM
i smell smoke would be one i would have interest in taking(if poobah shows up) Hiny Hint

Poobah is putting together an I Smell Smoke class???

I am in! Same time? Same place?

:cool:

shadetreebbq
10-17-2007, 07:35 PM
I would like to take Mike Davis of Lotta Bull and also Myron Mixons class.

shadetreebbq
10-17-2007, 07:36 PM
Last year we did Kevin Bevingtons class of Home BBQ learned enough to compete and have done pretty good couple of top ten finishes.

tboneld
10-17-2007, 08:36 PM
I'd take a class from the Woodfella's team. They kick ass!!!

Lou

KC_Bobby
10-18-2007, 03:48 PM
I'd take a class from the Woodfella's team. They kick ass!!!

Lou

I'm not looking for a class to teach the art of drinking Michelob Golden, although if I were...
(where's the POS icon?)

tboneld
10-18-2007, 06:52 PM
I still don't see anything wrong with MGD.

I haven't spoken to your bro. but he left me a voicemail. Sounds like your biggest issue was pork, ours was Chicken. We finished 143rd, so I was pretty happy with that, ant the ribs at 69.

My brother got our numbers, but I haven't seen em yet. Sounds like we need to go a whole new direction in chicken.

ThomEmery
12-27-2007, 09:54 PM
If you are looking for a Competition 101 Class
QN4U is doing two in Calif North and South
in early 2008
Simulates a KCBS Comp with you using your smoker
Same time as the Walton use theirs telling you what they are doing
then you do it
details at www.cbbqa.com

Just Smokin' Around
12-30-2007, 09:42 PM
Took the Paul Kirk Class and the Lotta Bull Class. Both very good. Paul's class goes through a lot of the basics of rubs, sauces and how a BBQ competition is run - we cooked, turned in and were judged (KCBS rules and some CBJ's), with awards given out. The Lotta Bull class was very good for those competing and wanting to learn and hear some new ideas. I got a lot from both. I'm thinking of the the Rod Gray / Johnny Trigg class. Unfortunately, these things can get expensive.

kcpellethead
12-31-2007, 11:10 AM
Took the Paul Kirk Class and the Lotta Bull Class. Both very good. Paul's class goes through a lot of the basics of rubs, sauces and how a BBQ competition is run - we cooked, turned in and were judged (KCBS rules and some CBJ's), with awards given out. The Lotta Bull class was very good for those competing and wanting to learn and hear some new ideas. I got a lot from both. I'm thinking of the the Rod Gray / Johnny Trigg class. Unfortunately, these things can get expensive.

You're right, these classes aren't cheap, but the information provided can be very valuable. For $500 a person who participates gets not one, but two COMPLETE sets of competition proven recipes. Obviously I'm biased, but that's a steal. If someone walks away with only enough information to boost just one of his/her categories to consistently finish in the top ten, who wouldn't agree that a cooking class is money well spent? Honestly, it's more like an investment.

We're trying to put something together for your area (the east coast) this year. Once a location is determined, a date will follow shortly. The original plans were to come out to cook Norfolk again and stay the next weekend to host a class. No word on Norfolk so far, but the rumor mill says that it won't happen. Back to the drawing board. Thank you for considering our classes.

Rod

beam boys bbq
12-31-2007, 12:29 PM
i think if you do an class in missouri it would be full in no time
i am near st louis and there are a bunch of teams in columbia (the center of the state) just an thought

york

kcpellethead
12-31-2007, 12:38 PM
In the past, Ray has conducted a spring class in Effingham, IL with the help of Mike in St. Louis. It's a great venue and I highly recommend that class. There is a nice hotel right across the street.

Rod

bbqczar
12-31-2007, 02:19 PM
The QN4U class,I took that one and Brent and Kim Walton are great ! Probably took about 2-3 years off of learning and experiece and was a GREAT all around class.

drbbq
12-31-2007, 03:12 PM
I'm on sabbatical this year, mainly because I'm devastated by Ford's vicious comparison.
But I hope to do a couple comp classes again in 2009.

(I can be seen at The Greenbrier this year with Myron Mixon or Chris Lilly, but if you think Rod and Johnny are expensive........ Google BBQ Mastery)

The Pickled Pig
12-31-2007, 03:19 PM
I'm on sabbatical this year,


If you come across any extra of them there sabbatical thingies Ray go ahead and toss one my way. :lol:

Just Smokin' Around
12-31-2007, 10:06 PM
You're right, these classes aren't cheap, but the information provided can be very valuable. For $500 a person who participates gets not one, but two COMPLETE sets of competition proven recipes. Obviously I'm biased, but that's a steal. If someone walks away with only enough information to boost just one of his/her categories to consistently finish in the top ten, who wouldn't agree that a cooking class is money well spent? Honestly, it's more like an investment.

We're trying to put something together for your area (the east coast) this year. Once a location is determined, a date will follow shortly. The original plans were to come out to cook Norfolk again and stay the next weekend to host a class. No word on Norfolk so far, but the rumor mill says that it won't happen. Back to the drawing board. Thank you for considering our classes.

Rod

Rod, If you do a class in the mid-Atlantic, I would be there. :-D No question you get a lot from the classes and I've even considered going to Shannon for your class because I would see two completely new approaches (that's the big draw for me). But travel, lodging, etc. would add a lot. The cost just means you have to be careful which ones you chose because it's hard to keep dropping $500 for every class that comes around. Hope you find a venue in the VA, MD, PA, DE area.

Bill

Just Smokin' Around
12-31-2007, 10:11 PM
I'm on sabbatical this year, mainly because I'm devastated by Ford's vicious comparison.
But I hope to do a couple comp classes again in 2009.

(I can be seen at The Greenbrier this year with Myron Mixon or Chris Lilly, but if you think Rod and Johnny are expensive........ Google BBQ Mastery)
A friend pointed this class out to me a few years back. It's not any cheaper. BUT, it is the Greenbrier and that's most of the cost. nice place!! Good luck Ray. I wish I could go.

From the website:
Rates & Availability

Starting at $2,305

homebbq
01-01-2008, 08:45 AM
No one has mentioned our own Kevin's (HomeBBQ) classes.
He is a current winning cook and many of his students are now scoring extremely well!

TIM

Thanks Tim, truth is I have only done 2 full regular competition classes (1 in 2006, and 1 in 2007), but I have done 3 personal classes.. You are correct, several have done extremely well, in fact it's made things a lot more difficult for me.. :biggrin:
But I'm proud of them...

I do plan on doing more in 2008, in fact I have one scheduled in February...

Big Tom
01-02-2008, 06:05 PM
I almost had Mrs. Big Tom talked into a weekend at the Greenbriar until she realized I wanted to go to a BBQ school.

The level of quality from the combination of instructors at those sessions is second to none. I have cooked against and next to Myron & Chris, maybe one day I will set a tent up next to Dr. Ray.

Good luck with that venture.

I have not been to any of the mentioned classes, heard good things about Mike Davis', Fast Eddy, & Paul Kirk from others though.

YankeeBBQ
01-08-2008, 02:42 PM
I understand that the I Smell Smoke class is very worthwhile. Hope to take it someday.

We would like to do a class in NY. Looking for a venue. How about your posh backyard ?

Scottie
01-08-2008, 03:00 PM
How about up in Lake Placid... then I can go... I want to find out what you taught Rod in ribs... :roll:

The_Kapn
01-08-2008, 05:43 PM
I do plan on doing more in 2008, in fact I have one scheduled in February...

Kevin,
Post the details here in a new thread if you are not filled up already!

TIM

drbbq
01-09-2008, 07:14 PM
We would like to do a class in NY. Looking for a venue. How about your posh backyard ?

Give me a call. I might have an idea.

DawgPhan
01-10-2008, 08:38 AM
Anyone doing the Lotta Bull class at the BGE mothership? I will be there. Looking forward to it for sure. It will be my first class, but I really couldnt pass up a $125 class with Mike Davis less than 1 mile from my house...even if it is only chicken and ribs. I figure 1 call in chicken and the class has more than paid for itself, consider I cant get my chicken scores to match my other scores right now.

Diva Q
02-14-2008, 11:34 AM
thanks to all of you for posting the info about classes we took Dr. BBQ last year in Detroitand it was good. We are now booked to go to Illinois in April .

The Giggler
02-14-2008, 12:00 PM
I Smell Smoke
Texas Rib Rangers

Both were well run, and very informative.

K I N G P I N
02-14-2008, 12:05 PM
Any of these classes coming to Long Island???

tonto1117
02-14-2008, 06:33 PM
thanks to all of you for posting the info about classes we took Dr. BBQ last year in Detroitand it was good. We are now booked to go to Illinois in April .

See you in Shannon,if that is the class you are referring to.:wink:

Pig Headed
03-11-2008, 09:27 PM
Bump. I just saw on the Rod Gray/Johnny Trigg site that a class is scheduled for NYC on 8/1-8/2. This is the class that I reallywanted to do, but I leave for the Outer Banks on family vacation 8/2. Just my luck. Hope you guys jump on this one.

BigBarry
03-12-2008, 03:33 PM
Dr BBQ - Ray Lampe

Butcher BBQ
03-12-2008, 09:03 PM
This class hasn't happened yet, But it will turn out winners when they have it and that is the Boys from Tornado Alley, Bart Clark and Donny Teal.

I know several people going it will be interesting to watch their scores after that class.

drbbq
03-12-2008, 09:52 PM
Wasn't it last weekend?

Dustaway
03-12-2008, 09:59 PM
Wasn't it last weekend?

yep sure did

Bigmista
03-21-2008, 03:10 PM
I don't think anybody answered Roo B' Qn's question on whether you had seen a marked improvment in your scores since taking these classes.

JD McGee
03-21-2008, 04:13 PM
The Dr.BBQ Competition class was great! He makes it look so easy, and it was the one I got the most out of. Ray took the time to check our progress between demonstrations and answered any questions very thoughtfully. It was an overnight class too, simulating a KCBS comp. It was nice to have Jim Minion there too!

The Paul Kirk class was good also, but it was a daylong affair, and even though I'm a newbie, there were some things I was scratching my head over, like nothing about garnishing turn in boxes, boning a butt, cooking whole chickens etc. But he did spend a lot of time on spices and rubs, sauces and sausage which I did enjoy.

I'd probably take any of the classes listed if they came through the PNW.

Do the Pellet Envy or Fast Eddy classes focus on competition or is it geared towards the respective cookers?

I'm taking the Paul Kirk class next month (April 13th) more for the spices and rub info that Swamprb mentioned than meat prep / presentation. I leave that foo foo stuff up to my BBQ partner...:twisted:

I'd like to take Ray Lampe's class as well...and probably will if he does one in the area this year. Hey Ray...no schedule yet on your home page???

YankeeBBQ
03-28-2008, 12:27 PM
There will be an I Smell Smoke class in Warminster PA (near Philly) June 28th and 29th at BBQ Guru Headquarters. It will be an overnight class. Details will be up next week on the Guru site and our homepage.

BBQ_MAFIA
03-28-2008, 12:34 PM
Where is this class being held?


Bump. I just saw on the Rod Gray/Johnny Trigg site that a class is scheduled for NYC on 8/1-8/2. This is the class that I reallywanted to do, but I leave for the Outer Banks on family vacation 8/2. Just my luck. Hope you guys jump on this one.

drbbq
04-13-2008, 11:15 AM
I'd like to take Ray Lampe's class as well...and probably will if he does one in the area this year. Hey Ray...no schedule yet on your home page???

I have a new website coming any day, but I don't have any classes planned for this season.(Unless you count The Greenbrier) I just don't have the time. I hope to get back to doing some next year.

Pig Headed
04-13-2008, 12:55 PM
Where is this class being held?

I don't know. Their website just says NYC. I'm sure you could get the info from their website. I would really liked to have taken this class.:sad:

Here's the link. Click on classes.

http://www.pelletenvy.com/