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bdodd444
06-29-2010, 10:27 PM
Does anyone know of a good comp class coming up in July or August? I have heard good things about the Pellet Envy Class, but it is full. I am on the east coast but can fly most anywhere. Thanks very much.

Brian

Jacked UP BBQ
06-29-2010, 10:43 PM
I heard a rumor that IQUE will be doing a tell all class sometime in the fall. JuMP ON IT!

Ron_L
06-29-2010, 11:55 PM
I learned a lot from Rod and Johnny when they were teaching together. I also learned from Scottie Johnson and Mike Wozniak (Quau) this spring. I would recommend their class.

My next class, if I can swing it, is going to be the Plowboy/Butcher BBQ class when they hold another one.

Butcher BBQ
06-30-2010, 06:17 AM
I learned a lot from Rod and Johnny when they were teaching together. I also learned from Scottie Johnson and Mike Wozniak (Quau) this spring. I would recommend their class.

My next class, if I can swing it, is going to be the Plowboy/Butcher BBQ class when they hold another one.

We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.

bdodd444
06-30-2010, 08:02 AM
Dave,

Which months are those weekends? Do you have a link for registration? Thanks.

Brian

DawgPhan
06-30-2010, 08:05 AM
I think that you need to decide what you want to get out of the class and then decide on which one you want to take. All of the guys teaching classes are winners, so the difference is the type of class. The main 2 are the technique classes where the recipes arent laid out for you and the recipe classes where they are. If you want to work someone else's style into your own then a technique class might be for you. I wanted winning recipes, so Pellet Envy was the class for me.

ThomEmery
06-30-2010, 08:16 AM
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.


AZ is going to be a good un

Jorge
06-30-2010, 08:27 AM
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.

Which months are those weekends in?:-P:becky:

Ron_L
06-30-2010, 08:57 AM
Michigan is on a different calendar that the rest of us. They only have two weekends a year :)

Bbq Bubba
06-30-2010, 09:09 AM
My next class, if I can swing it, is going to be the Plowboy/Butcher BBQ class when they hold another one.

See you in November! :thumb:

I don't think Todd and David have the registration set up yet but the Great Lakes BBQ Supply co. and the GLBBQA are hosting the Plowboys/Butcher BBQ cooking class the first week of November here in SE Michigan. :clap2:

tonto1117
06-30-2010, 10:01 AM
Michigan is on a different calendar that the rest of us. They only have two weekends a year :)

And only two seasons as well.:becky:

Bbq Bubba
06-30-2010, 10:32 AM
And only two seasons as well.:becky:

BBQ season and winter? :rolleyes:

monty3777
06-30-2010, 10:32 AM
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.

Will the Michigan class be Fri/Sat?

monty3777
06-30-2010, 10:37 AM
I think one thing to take seriously before taking a class is how much the teaching reflects the kind of Q you do. For instance, I plan to take the Plowboys/ Butchers class primarily to get some tips on how to get the most out of the FEC. If you cook with a stickburner at high temps them maybe a class taught by Mike Davis or Myron Mixon would be better for you. In addition some classes give you a look into the complete cooking process (rubs, injections and everything else). Some will only give you help on techniques - but they won't give you specific help on flavors etc.

So, what do you need/expect to learn?

Capn Kev
06-30-2010, 11:03 AM
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.

I highly recommend the Plowboys/Butcher class. I attended Todd's class in March, and have recently become "dangerous". I started competing last September, and hadn't had a call in my 1st two comps. Since taking the class, I've had consistent calls in my last two comps, finishing 14th of 53 in North Platte, and most recently 4th of 54 in Pueblo. In fact, I'm considering taking the class again in November, now that David is a part of it.

Kevin

Bbq Bubba
06-30-2010, 12:56 PM
Will the Michigan class be Fri/Sat?

Sat/Sun.

monty3777
06-30-2010, 03:06 PM
Sat/Sun.

Crap. That's me out :doh:

pat
06-30-2010, 03:08 PM
Crap. That's me out :doh:

We don't need you taking his class anyway Nate :becky:

Butcher BBQ
06-30-2010, 03:31 PM
Sorry folks for the slow responses we lost complete internet for about 16 hours. All the questions have been answered. November is the month I was speaking about and Sat-Sun for both classes.

We have our site up for the AZ registration and Todd is on vacation with the family and when he gets back in town he will get the other link up and working.

As far as if you cook on a stick or pellet to make your decision on which class to take is a great point but wouldn't you also like to see what flavors are winning and the process it takes to get there even if you don't use the same style of pit.

JohnJ
06-30-2010, 04:07 PM
@Butcher BBQ (http://www.bbq-brethren.com/forum/member.php?u=5074),

Would you please post the link to the AZ registration? Checked your profile and googled, found a link, but didn't find a link for classes/registration.

Thanks a bunch!

John

Candy Sue
06-30-2010, 04:09 PM
Trust the Butcher!

I went to the class in Tulsa -- I've been getting a call at every contest this year, but the contest after the class, I got a call in every category and 1st in brisket. I didn't change my recipes...just tweeked some stuff.

Good class, I learned alot and what a treat to taste Plowboy and Butcher meats! I think it put the fire back in my smoke, or vice versa.

Butcher BBQ
06-30-2010, 04:44 PM
AZ class is https://www.poweredbyu.com/fucius/respondent/rsvp.php?event_code=1SK7E428TB

monty3777
06-30-2010, 04:51 PM
Hey David (Butcher's) - why don't I send you the $500 and you and Todd can give me your cell numbers. I promise to limit my calls to an hour and I'll never call after 11 pm (except during comps - then I'll probably call all night). :heh::thumb:

Ron_L
06-30-2010, 05:02 PM
Hey David (Butcher's) - why don't I send you the $500 and you and Todd can give me your cell numbers. I promise to limit my calls to an hour and I'll never call after 11 pm (except during comps - then I'll probably call all night). :heh::thumb:

I'll send you my cell number for $450... :becky:

monty3777
06-30-2010, 05:59 PM
I forgot to add Scottie's class to the mix for folks who cook on an FEC. I'm still sending him PMs about timing etc. Good stuff!

Butcher BBQ
06-30-2010, 07:23 PM
Hey David (Butcher's) - why don't I send you the $500 and you and Todd can give me your cell numbers. I promise to limit my calls to an hour and I'll never call after 11 pm (except during comps - then I'll probably call all night). :heh::thumb:

For $500 do I have breath funny or did you want to talk about insects. :becky:

Ford
06-30-2010, 08:08 PM
There are a lot of great classes if you are an experienced cook. I'd recommend Lotta Bull, Trig and Pellet Envy first. Then there's a lot of other good classes mentioned in this thread. If you have less than 10 comps under your belt and are still trying to understand comp BBQ I think that Dr BBQ is tops in explaining how meats cook. There are others that I probably should mention but the ice in my drink is melting and calling me.

Any class from a proven winner is a big help. And you can also volunteer to work with a team and get some pointers. A lot have done that with me here in MI and had success. Even some south of the Mason Dixon line.

And there are 2 seasons in MI btw from May to October and heck the rest of the time as my water lines freeze. But it's lovely in summer up in the land of 2 peninsulas. Just go south come the first of November.

Scottie
06-30-2010, 08:46 PM
I forgot to add Scottie's class to the mix for folks who cook on an FEC. I'm still sending him PMs about timing etc. Good stuff!

I enjoy those PM's Nate. Means you're thinking and that means understanding. Keep them coming.

And while I have nothing official. I have had a few folks volunteer for my next cooking class (if any). I have had a few top teams step up to volunteer as guest instructors i am sure a lot of teams will be excited to hear who wants to step up to help fight cancer and hopefullly learn something new on how to prepare and compete at a top level.

Butcher BBQ
06-30-2010, 09:02 PM
I enjoy those PM's Nate. Means you're thinking and that means understanding. Keep them coming.

And while I have nothing official. I have had a few folks volunteer for my next cooking class (if any). I have had a few top teams step up to volunteer as guest instructors i am sure a lot of teams will be excited to hear who wants to step up to help fight cancer and hopefullly learn something new on how to prepare and compete at a top level.

Very well said and I bet many people are awaiting those dates also.

Bones
06-30-2010, 10:01 PM
And only two seasons as well.:becky:
Would those be winter and construcion seasons?

Rich Parker
07-01-2010, 11:20 AM
Would those be winter and construcion seasons?

Bingo!

tonto1117
07-01-2010, 11:24 AM
BBQ season and winter? :rolleyes:

Would those be winter and construcion seasons?

Bingo!

Yepper! :heh:

Rich Parker
07-01-2010, 11:25 AM
I enjoy those PM's Nate. Means you're thinking and that means understanding. Keep them coming.

And while I have nothing official. I have had a few folks volunteer for my next cooking class (if any). I have had a few top teams step up to volunteer as guest instructors i am sure a lot of teams will be excited to hear who wants to step up to help fight cancer and hopefullly learn something new on how to prepare and compete at a top level.

I promise to stop and pay the tolls if I come back down :)

Farking toll booths !

Great class for a great cause

Spydermike72
07-01-2010, 12:35 PM
I am personally looking forward to Plowboys/Butchers class!! And if/when Scottie has one again in the area I hope to make that one too!!

Jorge
07-01-2010, 12:52 PM
Great thread.

Last year I took the class that Rod and Johnny were doing. They shared it all, including ingredients. More than the ingredient lists I came home with an understanding of how they worked, and what they were trying to accomplish. It got me out of a rut, and allowed me to start looking at things with an open mind. I hadn't realized that I'd been in a rut, until I sat there for a couple of hours. If they do future classes together or seperately, I'd highly recommend it.

I've never taken Dr. BBQ's class but spent a couple of days with him over the last couple of years and Ray is one of the best communicators I've ever met! With his schedule these days, I don't know that he has the time to do classes, but I'd take one if I could make it. If you ask Ray a question, you will get his honest and direct answer. That's worth the price of admission.

Plowboys, and Butchers BBQ... I've cooked with Todd a couple of times in the last year. I've cooked next to David w/Todd. Todd is a really thoughtful guy, that has developed products that he uses, just as David has. Both have been successful. When either of them talks, I'll listen!

Scottie is the next guy on my list of classes I want to take. The cause his classes support is reason enough. His experience and success don't hurt either! If I can get away, I'm there!

When any of those guys talk, it's in your interest to listen whether you pay a fee or not. WHY they do the things they do, is just as important as WHAT they do.

Bones
07-01-2010, 04:06 PM
I have only taken one class and that was Scotties class. If you are looking for technique and seasonings he does both in his class. My first contest after the class I was 10th in pork and 6th in brisket. I had only received one call in pork before his class after cooking comps for 2 years (about 10 contest).
Highly recommended

J Appledog
07-01-2010, 09:40 PM
I think one thing to take seriously before taking a class is how much the teaching reflects the kind of Q you do. For instance, I plan to take the Plowboys/ Butchers class primarily to get some tips on how to get the most out of the FEC. If you cook with a stickburner at high temps them maybe a class taught by Mike Davis or Myron Mixon would be better for you. In addition some classes give you a look into the complete cooking process (rubs, injections and everything else). Some will only give you help on techniques - but they won't give you specific help on flavors etc.

So, what do you need/expect to learn?

Wow; I cook on Big Green Eggs. Is there no help for me?

bdodd444
07-02-2010, 09:20 AM
I really appreciate everyone's responses. I didn't realize what I would be starting. I have had a hard time finding classes posted on the internet. Is it possible to start a "sticky" of comp classes and all of you offering them post when and where with a link? It would be nice to have one stop shopping for classes. I don't know how that works, maybe a moderator can set up a topic in the "sticky" section interested parties could post to and check. Thanks again.

Brian

Jorge
07-02-2010, 10:14 AM
I really appreciate everyone's responses. I didn't realize what I would be starting. I have had a hard time finding classes posted on the internet. Is it possible to start a "sticky" of comp classes and all of you offering them post when and where with a link? It would be nice to have one stop shopping for classes. I don't know how that works, maybe a moderator can set up a topic in the "sticky" section interested parties could post to and check. Thanks again.

Brian

Great suggestion! Done.

My only request is that the contributions to that thread be limited to dates, locations, and brief reviews after someone has taken the class. That will make the info on upcoming classes easier to find. After a class has been held the date and location info will be deleted. The reviews will remain to allow people to gather info and decide whether that class is for them or not, in the future.

swamprb
07-03-2010, 02:46 AM
The Pacific Northwest is ripe for a big name class, just sayin'!

Spydermike72
07-03-2010, 06:19 AM
Wow; I cook on Big Green Eggs. Is there no help for me?

Julie, you can teach that class!!

monty3777
07-03-2010, 09:17 AM
Wow; I cook on Big Green Eggs. Is there no help for me?

I don't think so :shocked:

JD McGee
07-04-2010, 12:27 AM
I took Paul Kirk's class a few years back and it was an eye opener...Paul was very thorough in his descriptions of HOW to prep and HOW to cook good BBQ. We used his rubs for the pork butts and briskets but were allowed to create our own for the chicken and ribs...it was interesting how many different rubs were concocted that day...some good...some not so good. The main thing I took away was the basics...fire...prep...smoke. :becky:

I have since developed my own style of cooking that incorporates several styles...Paul's for the basics...Ray Lampe for technique...Adam Perry Lang for creativity...and swamprb (Brian Moriarty) for competition...(cooking for the judges and presentation). :cool:

I am very interested in taking Todd and David's class this November to help me out on the catering side as well as to get an idea of competition cooking on a national level...plus I'm thinking of crossing over to the dark side and investing in an FEC100...:tape:

I think any class that a seasoned pit master is giving will help the beginner...once you know which direction you want to go you can then choose that style to follow...or create your own...good luck with your decision. :-P

HoDeDo
07-07-2010, 06:42 PM
[QUOTE=Scottie;1325087]I enjoy those PM's Nate. Means you're thinking and that means understanding. Keep them coming.

And while I have nothing official. I have had a few folks volunteer for my next cooking class (if any). I have had a few top teams step up to volunteer as guest instructors i am sure a lot of teams will be excited to hear who wants to step up to help fight cancer and hopefullly learn something new on how to prepare and compete at a top level.[/QUOTE

I'm more than happy to help Scottie, I can vac out your pellet pots or something :thumb:

Scottie
07-08-2010, 07:07 AM
[QUOTE=Scottie;1325087]I enjoy those PM's Nate. Means you're thinking and that means understanding. Keep them coming.

And while I have nothing official. I have had a few folks volunteer for my next cooking class (if any). I have had a few top teams step up to volunteer as guest instructors i am sure a lot of teams will be excited to hear who wants to step up to help fight cancer and hopefullly learn something new on how to prepare and compete at a top level.[/QUOTE

I'm more than happy to help Scottie, I can vac out your pellet pots or something :thumb:


Careful or you and the girls will be making a trip to Chi-town! ;)

ThomEmery
07-08-2010, 08:24 AM
We are looking forward to this Winters classes

Plowboy
07-12-2010, 12:39 AM
I think one thing to take seriously before taking a class is how much the teaching reflects the kind of Q you do. For instance, I plan to take the Plowboys/ Butchers class primarily to get some tips on how to get the most out of the FEC. If you cook with a stickburner at high temps them maybe a class taught by Mike Davis or Myron Mixon would be better for you. In addition some classes give you a look into the complete cooking process (rubs, injections and everything else). Some will only give you help on techniques - but they won't give you specific help on flavors etc.

So, what do you need/expect to learn?

We've had a long time stick burner get their first GC just one contest after taking the class in Tulsa. :clap2: He was the only person prior to the class that I gave a guarantee to. Good techniques are good techniques, no matter what you cook on. :thumb: Just saying. :becky:

Plowboy
07-12-2010, 12:42 AM
Class registration links for November 2010...

http://Michigan.2Champions.com
http://Arizona.2Champions.com

Konrad_Haskins
07-31-2010, 11:38 AM
Rod does a great job in his solo class IME.

Rick Hamilton
08-01-2010, 08:00 AM
I fully recommend Mike Davis's class. Fantastic and great teacher.

Konrad Haskin's class is very good also. He was my first class years ago (Konrad, it was Sacramento and Arnold Schwarzenegger showed up) and I still use some of his what I learned in that class.

My biggest recommendation is try do a class that lets you get your hands dirty. Taking notes is great but nothing beats actually doing.

big blue bbq
09-08-2010, 07:25 AM
I cook on a stick burner currently and took the Jack's Old South class last summer? Had never been in the top half of a comp in about 10 tries. Now we are in the top 100 in ribs and chicken on the Toty standings and top 250 or so overall. A good class is well worth the money? Looking to do more vending than competing next year and may purchase a fec 100, so I am looking at taking a class geared to that smoker. Will probably do Plowboy or Pellet Envy. A good class will pay off quickly if you pay attention while you are there!

sitnfat
09-08-2010, 08:08 AM
since your gonna do more vending than competing can you go ahead and tell me how to do chicken.. I mean you killed me on chicken Saturday:becky: I got 33rd

Rub
09-08-2010, 10:46 AM
I'm looking to put one together for early November I believe.

Big George's BBQ
09-08-2010, 02:40 PM
What about Myrons class

Sledneck
09-08-2010, 05:14 PM
Looks like dammit andy and plowboy are doing a class in NY 10/30.

ThomEmery
10-11-2010, 10:07 PM
Class registration links for November 2010...


http://Arizona.2Champions.com

I understand David has had to drop out of this class
Todd will be there at $250 per student
There is a winning investment

Placing ONE time will get your money back

AZScott
10-11-2010, 11:55 PM
I'm signed up and ready to go in AZ. I can't wait for this opportunity.

Butcher BBQ
10-12-2010, 06:17 AM
I understand David has had to drop out of this class
Todd will be there at $250 per student
There is a winning investment

Placing ONE time will get your money back

Its not that I had to drop out, due to economics and lack of sigh ups, it wasn't possible for 2 of us to fly out there with the cencus count. Another words there wansn't enough interest to warrant the cost of both of us going out. Todd is still headed out to run a full class and teach his winning ways.

Diva Q
10-12-2010, 06:31 AM
Its not that I had to drop out, due to economics and lack of sigh ups, it wasn't possible for 2 of us to fly out there with the cencus count. Another words there wansn't enough interest to warrant the cost of both of us going out. Todd is still headed out to run a full class and teach his winning ways.

I am really sorry to hear this.

Hawg Father of Seoul
10-12-2010, 07:19 AM
I have been looking for info on Mike Davis's class since he is so close to me. Would love to do a Plowboys/butcher class, but it will have to be closer.

Butcher, you need to do a class at your place in November since you will not be making the trip to MI. I know of one person who would be there.

Thanks,

Fred

smknwhlswife
10-12-2010, 10:22 AM
I think one thing to take seriously before taking a class is how much the teaching reflects the kind of Q you do. For instance, I plan to take the Plowboys/ Butchers class primarily to get some tips on how to get the most out of the FEC. If you cook with a stickburner at high temps them maybe a class taught by Mike Davis or Myron Mixon would be better for you. In addition some classes give you a look into the complete cooking process (rubs, injections and everything else). Some will only give you help on techniques - but they won't give you specific help on flavors etc.

So, what do you need/expect to learn?

You also might want to do your homework on what type of cookers the "Teachers" have cooked on. You might get more for your buck. There are a number of them that cook on different types of cookers. Just because they use 1 type for competition doesn't mean that is the only type they have knowledge on.

Bbq Bubba
10-12-2010, 11:32 AM
I have been looking for info on Mike Davis's class since he is so close to me. Would love to do a Plowboys/butcher class, but it will have to be closer.

Butcher, you need to do a class at your place in November since you will not be making the trip to MI. I know of one person who would be there.

Thanks,

Fred

David's still coming to Michigan, cant wait to meet him and Todd in person finally!

Still a few seats for this class.

http://www.uevent.com/registration/?a=info

monty3777
10-12-2010, 04:43 PM
My wife said she wants to take a class so I can't wait to get her signed up for one. Maybe she will even let me tag along!?!

It would be nice to know who is planning on teaching a class in the winter when cabin fever starts setting in. Anyone have anything on the books?

Scottie
10-12-2010, 05:03 PM
Nate, send her over.... ;)

Rub
10-12-2010, 09:21 PM
It would be nice to know who is planning on teaching a class in the winter when cabin fever starts setting in. Anyone have anything on the books?

It's not the dead of winter, but Nov. 5-6 down here in FL I'm giving one.
http://www.swampboys.com/FallQSchool.htm
It won't suck :wink:

monty3777
10-13-2010, 10:31 AM
Nate, send her over.... ;)

We have talked about your class - the donation to the foundation alone makes it worth it. However, that little wink suggests that you may try putting the moves on her, and to be honest I think she may be looking for a better offer. Do you promise to be on your best behavior? :laugh:

monty3777
10-13-2010, 10:32 AM
It's not the dead of winter, but Nov. 5-6 down here in FL I'm giving one.
http://www.swampboys.com/FallQSchool.htm
It won't suck :wink:

Yep, we're looking for something mid winter. Maybe next time??

Spydermike72
10-13-2010, 10:34 AM
David's still coming to Michigan, cant wait to meet him and Todd in person finally!

Still a few seats for this class.

http://www.uevent.com/registration/?a=info

I met both of them at the Royal!! See what you miss by working all the time!! :becky::becky:

Plowboy
10-13-2010, 12:16 PM
Its not that I had to drop out, due to economics and lack of sigh ups, it wasn't possible for 2 of us to fly out there with the cencus count. Another words there wansn't enough interest to warrant the cost of both of us going out. Todd is still headed out to run a full class and teach his winning ways.

Exactly what David said. We were forced to make a decision on this class about a week ago: cancel or scale back. We put it out to the folks signed up and they would rather have one cook versus no class at all. So we decided that I'd continue forward and hope for more people at a $250 rate. We are refunding the difference to those already signed up. NOTE: $250 is a value for these types of comp courses as most of you know. If you are interested, I'd jump before inflation kicks in. :becky:

David is coming to Detroit with me. Everyone should know that this will probably be the last time that David and I teach together. David's family has a lot of irons in the fire and he can't do it all. Unless something special comes up, this will be the only Plowboys/Butchers class planned. Detroit has good numbers and we are 100% committed to coming for that class.

We also have good numbers for the Smoke on Wheels/Plowboys class in New York State on Oct 30. That class is a go for sure.

Look for a class announcement coming for Pacific NW and Cali with Big Poppa Smokers. Gotta get through a couple of things this week (contest, catering, Scouts, and kid's grilling class) and then work on details for Jan-Feb 2011.

Plowboy
10-13-2010, 12:23 PM
Scottie - When you get your next class on the books, I want a seat. As with Chris Hart's (iQue) class this last weekend, any chance to watch a master perform his craft can't be missed.

Slamdunkpro
10-13-2010, 12:38 PM
Look for a class announcement coming for Pacific NW and Cali with Big Poppa Smokers. Gotta get through a couple of things this week (contest, catering, Scouts, and kid's grilling class) and then work on details for Jan-Feb 2011.

How about a March class in the Mid-Atlantic region?

Plowboy
10-13-2010, 12:42 PM
How about a March class in the Mid-Atlantic region?

Talk to me! Maybe a 3Eyez/Plowboys Class? :clap2: Get the Dans' agent on the phone!

JD McGee
10-13-2010, 01:13 PM
My wife and I are looking forward to your class up here in the PNW Todd...what kind of numbers do you need to make it happen?
JD

Scottie
10-13-2010, 01:44 PM
Exactly what David said. We were forced to make a decision on this class about a week ago: cancel or scale back. We put it out to the folks signed up and they would rather have one cook versus no class at all. So we decided that I'd continue forward and hope for more people at a $250 rate. We are refunding the difference to those already signed up. NOTE: $250 is a value for these types of comp courses as most of you know. If you are interested, I'd jump before inflation kicks in. :becky:



So you are saying that you are cheaper and easier?


*** Usually the way I like my women... :clap2:


BTW I do have a couple of irons in the fire for another class/fundraiser or two.

ThomEmery
10-13-2010, 03:35 PM
Talk to me! Maybe a 3Eyez/Plowboys Class? :clap2: Get the Dans' agent on the phone!

Sounds like a winner

Boshizzle
10-13-2010, 08:30 PM
I have some connections to a university in central Virginia. Any good class offerers interested in trying to get a class scheduled here through the university with adult education credit attached to it?

luckyduk
10-13-2010, 09:10 PM
My wife said she wants to take a class so I can't wait to get her signed up for one. Maybe she will even let me tag along!?!

It would be nice to know who is planning on teaching a class in the winter when cabin fever starts setting in. Anyone have anything on the books?

I am trying the 4legsup class in Jesup,Ia on November 5-6, shold be fairly close to ya :-P:-P