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Unread 01-21-2013, 11:21 AM   #28
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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I took Myron's class several years ago, before he started teaching at home. We met at Stephen F. Foster state park for the weekend. Myron, David Hare, James Brett, and another cook who's name escapes me right now, taught. We prepped Friday afternoon, had a meal and planning session, and met back at 3 a.m. to start things off. Myron still had his old pipe smoker "The Hunley" and James brought a couple of other cookers. This was just about the time Myron got into marketing the "Jack's Old South" name more widely.
We did all four meats, no wagyu, no whole hog, but stayed real busy on the "competition schedule". Great weekend with discussion about rubs, sauce, injections, marinades, cookers, temps, time, foil, etc. We had about 20 people and it was very hands on.
We had teams represented from FL, GA, TN, SC, NC, TX, and CA...maybe others. This was, by far, the best money I ever spent on a "hobby". I still drop a note to Myron now and then and still order his rub -- though it has gone up! Back then I got 25# for $75.00. Stuff goes for $200 now!! I don't buy it 25# at a time any more. If I get the chance to buy another volume cooker I'd like to have Myron's Whole Hog cooker. Simple and straight forward design and great capacity.
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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