Comp Class Recommendation
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 |
I heard a rumor that IQUE will be doing a tell all class sometime in the fall. JuMP ON IT!
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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. |
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Dave,
Which months are those weekends? Do you have a link for registration? Thanks. Brian |
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.
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AZ is going to be a good un |
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Michigan is on a different calendar that the rest of us. They only have two weekends a year :)
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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: |
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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? |
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Kevin |
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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. |
@Butcher BBQ,
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 |
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. |
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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:
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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!
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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. |
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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. |
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Farking toll booths ! Great class for a great cause |
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!!
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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. |
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 |
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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 |
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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. |
The Pacific Northwest is ripe for a big name class, just sayin'!
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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 |
[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: |
[QUOTE=HoDeDo;1331052]
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Careful or you and the girls will be making a trip to Chi-town! ;) |
We are looking forward to this Winters classes
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Class registration links for November 2010...
http://Michigan.2Champions.com http://Arizona.2Champions.com |
Rod does a great job in his solo class IME.
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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. |
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