I hope this is the right place to post this.
I met with the owner and class organizer from a local cooking equipment store. They do a lot of cooking classes, mostly using local chefs as instructors. My wife bought me a knife there last month and the class organizer found out I barbecue and compete, and asked if I'd be interested in doing a class.
So in September, the guy I cook with and I will be teaching a 3 hour class on barbecue and tailgating! It's going to be fun, I think. It's not a Dr. BBQ level thing, and I'm not claiming to be a champion or anything, but the store is excited to be able to offer bbq, as most of the chefs seem to not know how to do it.
My menu is going to be ribs, pulled pork, cole slaw, baked beans, fatties/armadillo eggs and ABT's... all good tailgating stuff. We'll set up our smoker and an EZup to show basically a comp set up, and have Ohio State stuff all over it (Go Bucks!). We're also going to do a brisket and some chicken to show the meats used in competition. Of course, we'll do all the cooking ahead of time, except maybe the ABT's, but we'll go over how to make the dishes with the class... They hold up to 24, and they think it will fill up quickly.
I'm really looking forward to it... if anyone's done this kind of class, any tips on logistics that might not be apparent? We're cooking everything overnight to have it off by 2 hours before the class, then we'll haul everything over and set it up... during the class, we'll show them the smoker and how to start it up, etc... talk about woods, that sort of thing, and we're hoping to have a Traeger from a local hardware store, too, to help cross-promote.
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)