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Old 01-21-2013, 10:11 AM   #23
Knows what a fatty is.

Join Date: 05-14-12
Location: Burlington, NJ

Originally Posted by bbqstudio View Post
Personally - it was worth the money to me of just making two new friends in Tampa that our families have become friends and cook together. That alone as well as the food was amazing experience.
I took the class a year ago and although there were no kegs at the time it was still worth the money. As you mentioned every penny. If you look closely at many of the recipes in the book and compare against your notes from the class, you will see a difference from the recipes in the book, especially around injections, rubs, sauces and cook times.

I have bumped into Myron at a number of different cook-off’s over the last year or so and he remembered me each time, took the time to speak with me (again) and was just as pleasant as could be. I have contemplated doing the class again just for the brisket and whole hog portions of the class. It really does teach you a few things, like how bad some of my cooking was until I get some lessons from a master.
[FONT=Georgia]Smokin' in the Tampa Sun :doh:[/FONT]
[FONT=Georgia]Meadow Creek TS120, Brinkman POS, Webber Gasser[/FONT]
BigAshHole is offline   Reply With Quote