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View Full Version : NYC BBQ Class by Johnny Trigg & Rod Gray 8/2/08


Sledneck
06-14-2008, 08:22 AM
This copied and pasted from pigtrip.net (http://www.bbq-brethren.com/forum/www.pigtrip.net)

New York City BBQ: Johnny Trigg and Rod Gray To Bring Barbecue Master's Class To New York City, August 2

Champion pitmasters Johnny Trigg and Rod Gray have agreed to share their most fiercely guarded secrets and methods with a barbecue workshop limited to 50 students at New York City's Pier 40 on Saturday, August 2.
Texan Johnny Trigg is the only competitor in the history of the prestigious Jack Daniels World Barbecue to win an unprecedented two Grand Championships, and he's been named Cook of the Year by the KCBS in chicken, ribs, and brisket. Kansas City's Rod Gray helms Pellet Envy, one of the top nationally ranked barbecue teams six straight years. Last year they had two perfect scores for ribs and were named Rib Cooks of the Year by KCBS.
During the event, these barbecue masters will prepare chicken, pork tenderloins and Boston Butt for pulled pork, steaks and briskets and much more, using both hot direct grilling and indirect Southern-style smoking. Each will reveal every ingredient and method of marinating, injecting, and rubbing meats with spices to achieve maximum flavor and tenderness. Instruction will employ equipment ranging from traditional barrel-style wood-fired barbecue pits, to high-tech automated pellet cookers. With the class held to only 50, everyone is guaranteed close-up, hands-on instruction.
Lunch will be catered by Chef Adam Perry Lang of Daisy May's BBQ.
This event runs from 8:00AM to 8:00PM and will be held rain or shine. The price is $1150. For more information, contact Penina Bareket at penina@dandrevents.com or (212) 331-8805.

WannaBeBBQueen
06-14-2008, 08:29 AM
The price is $1150.Wow I was in until I got to the price...darn! That's too steep for me :cry:

Double D's BBQ
06-14-2008, 09:44 AM
Wow is right. I took their class in April for $500 in Shannon, IL! I guess the extra $650 is for the Adam Perry Lang Lunch! One of the best classes I ever took and I got $300 back in my first competition after taking the class.

MilitantSquatter
06-14-2008, 09:54 AM
$1150 ??? :shock:

Adam makes some of the best beef ribs and whole hog I've eaten but that's not worth $650 difference from their usual class fee.

Aside from some KCBS cooks willing to pay double their past fees, I wonder if this class is being catered more toward all of the NYC foodies, chefs and maybe some yuppies from the Upper East Side who've never seen a smoker in action before. Looks like there is an event management company as the organizer.

Still, Rod and Johnny deserve all the cash if there are willing people to pay. Hopefully the weather is nice.

Double D's BBQ
06-14-2008, 10:54 AM
At our class breakfast was provided and our lunch consisted of the 4 meat turn-in categories from Rod & Johnny. That was some good eats too and included in the $500 tuition. I'm sure some of the price differential is due to the cost of doing business in Manhattan, but I'd never thought it would be that high. Still the people that sign up for that class are in for a fine lunch indeed. If you compete in more than a few contests in a year and apply and practice what you learn you should recoup the tuititon cost the first year.

Podge
06-14-2008, 12:43 PM
$1150 is still too cheap. I would have paid that. What a lot of people do not understand about cooking classes, is that it really helps you open your mind to new ideas, and to bust out of your own paradigms. No body can duplicate 100% what any one does, nor should they, but the knowledge that you can gain from this class and others helps you take what you have and improve. And some may also worry, that these classes are producing an insane number of great BBQ competitors. That too is a false. You have to go into these classes and get the most out of them to improve what you have. If you are a bad BBQ cook, a class won't help you get a G.C. your next contest, but it will help you progress forward and eventually start getting some decent calls. Nothing helps more than practice, and learning. Listen to others too, if they give you free tips. Even if you think you're a better cooker than the person you're talking to, you'll be suprised what you can learn if you just ask a couple of questions and listen.

Even though I've had some sucess after the classes I've taken, if another great team (or teams) came into my area with a class, you bet I'm going to it ! If you want to do well in BBQ competitions, you've got to do whatever it takes to learn and to practice, practice, practice. If you want to go to contests to be with your buds and have a good time, that's fine too. I'm there to do the best that I can to place as high as I can.

damn, i reckon i got on the soap box for a minute.. i'll shut up now :icon_smil

Sawdustguy
06-14-2008, 05:18 PM
won't help you get a G.C. your next contest

At $1150 per person they should guaranty you a GC your next contest. They are out of their minds and I doubt they will get many takers.

pigmaker23
06-17-2008, 11:02 AM
bunp

Diva Q
06-17-2008, 11:16 AM
Well I took the class and it helped a lot. More for meat selection than anything else.

Our first two comps after the class we took the GC back to back. (plus we took a 1st in ribs, chicken, brisket as well)

It is worth the money.

EarlyBird
06-17-2008, 11:28 AM
My wife and I did the class a few weeks ago in DeSoto, KS and the first contest after it we got 1st in ribs, 1st in Pork and 3rd in brisket (first brisket call of the year) and got our first GC. I can't say this will happen to you, but we picked up several tips that we used that helped us alot. This class WILL improve your scores.

Chris

lwest99
06-18-2008, 07:09 AM
I also took Rod's class before he teamed up with Jonny. I think it was a very good class also.

Sawdustguy
06-18-2008, 08:28 AM
I also took Rod's class before he teamed up with Jonny. I think it was a very good class also.

Is it worth over $1000 a person?

Jorge
06-18-2008, 08:35 AM
Is it worth over $1000 a person?

Clearly you don't think it is for you. If it is to others then so be it.

Sledneck
06-18-2008, 08:36 AM
I think its worth it

Sawdustguy
06-18-2008, 09:34 AM
Clearly you don't think it is for you. If it is to others then so be it.

Jorge,

You are right, It's definetely not for us. I don't want to discourage others so I will bow out gracefully.

Jorge
06-18-2008, 11:00 AM
I'd also like to point out to folks that Rod is coming from Kansas City, and Johnny Trigg lives south of Dallas/Ft. Worth. Take a look at a map, and figure in the price of gas/diesel for the drive there and back...pulling equipment. They probably aren't making the killing that it appears at first glance.

DMDon
06-18-2008, 02:25 PM
Boondoggle took the class in April also. Placed RGC at our first contest after that 1st in ribs and pork, 6th in brisket. Second contest is this weekend. Glad to see Double Ds and Diva have success also. We haven't tried to duplicate either Johnny's or Rod's product step by step, but have intergrated some of their methods into what we do. The little things make a big difference.

Diva Q
06-18-2008, 03:32 PM
Boondoggle took the class in April also. Placed RGC at our first contest after that 1st in ribs and pork, 6th in brisket. Second contest is this weekend. Glad to see Double Ds and Diva have success also. We haven't tried to duplicate either Johnny's or Rod's product step by step, but have intergrated some of their methods into what we do. The little things make a big difference.

I think thats the biggest part. We are not duplicating their comp stuff (would not work up here anyways) but rather we are gleaning whatever information you think is useful from the class. Same with the Dr. BBQ class I took. Both very helpful. But Triggs and Gray are are 2- for 1 price deal that makes it very good value for the money in my opinion.

lwest99
06-18-2008, 03:38 PM
Is it worth over $1000 a person?
Rod's ribs were the best ribs I have ever had in my life. I cannot say enough good things about how much I learned in his class. Now you get info from Johnny also. If they come back around KC again I think I would take it again just to see how Johnny does chicken. Not sure about the price increase but as was pointed out it does cost alot to haul everything to NY.

kcpellethead
06-18-2008, 03:40 PM
Guys, guys, guys . . .this is NOT an Old School versus High Tech class. This is something unique. Adam & John are in charge of this special event. Our basic class price has not changed, although the spouse fee is going to go up. This is a one of a kind, special presentation. And yes, there are a ton of additional expenses involved here due to the geography. Additionally, we are looking to book a couple dates for late summer and fall. We're thinking back east in September and the southeast in November. Nothing firm yet and the clock is ticking.

Rod
www.pelletenvy.com

P.S. - I've only read the first page of these responses. I don't know if that factors into my post yet or not.

Muzzlebrake
06-18-2008, 03:44 PM
my first reaction was that it was kind of expensive. I had thought I had seen this class offered in other parts of the country for about half the price and thought that if I were to spend that much I might as well fly out to one of those classes and visit someplace new. Bring the better half, make a long weekend out of it.
With the cost of traveling now, I would be better off staying home and taking it in NYC.

ssbbqguy
06-18-2008, 03:56 PM
At this point it is time to chime in. I have had the pleasure to know Rod and Johnny for a long time.From judging to competing to the time that they are gracious enough to give classes. I have personally benefited many times over from the honest, straight forward learning experiences from both. When I took Rod's class, it looked like a whos-who of major BBQ talent. They do enough in that time frame to amount to years of trial and error. Point being that it is well spent money if you want to compete more succesfully.Steve.

tonto1117
06-18-2008, 09:06 PM
Guys, guys, guys . . .this is NOT an Old School versus High Tech class. This is something unique. Adam & John are in charge of this special event. Our basic class price has not changed, although the spouse fee is going to go up. This is a one of a kind, special presentation. And yes, there are a ton of additional expenses involved here due to the geography. Additionally, we are looking to book a couple dates for late summer and fall. We're thinking back east in September and the southeast in November. Nothing firm yet and the clock is ticking.

Rod
www.pelletenvy.com (http://www.pelletenvy.com)

P.S. - I've only read the first page of these responses. I don't know if that factors into my post yet or not.

Geez Rod, it's not like I asked that many questions :rolleyes::tongue:....lol :lol:

Ford
06-19-2008, 05:07 AM
I'd heard this was in the works and it's a very unique class and not all about competition BBQ. It's a NYC event and I'd suggest waiting for their next regular class.

And for everybody that questions the cost of these classes, last year I did this one and Lotta Bull and got my first GC, won nearly 4 times what I had in any previous year. This year I know I've already paid for my season and maybe more depending on what the bike is worth. I rest my case.

And great post Podge.

Vince RnQ
06-23-2008, 05:12 AM
Johnny told me this weekend at Snowbird that this class is for a specific group of folks and is higher in price because they are covering more expenses due to the wide variety of things they have been asked to teach. He said that this isn't going to be the same kind of class that he and Rod have been teaching to barbeque competitors as it is going to be more about how to cook "backyard style". He also said that they might be doing a competition class out West, possilbly in Utah, if there was enough interest. I know I'll be there if it happens!

pigmaker23
06-25-2008, 03:00 PM
UPDATE, there are still a few spaces available, this is you chance to be almost one on one with two masters of the barbeque universe..