if you could only take one class?

I would take Tuffy Stone's class. He doesn't get to cook like he used too anymore, but when he does, he shows up. He has won the Jack 3 outta 4 years. He has won other prestigious events such as the American Royal.

Anybody that has their processes down where they only cook a few times a year and are able to beat the best of the best, has my attention.

His class is also a tell all. You learn how he handles the meats, his recipes, and also his philosophies about competition cooking.

if cost is no Issue I would love to take Travis Clark's class. The guy can't stop winning.

I'm not in comps but I did get the chance to go to Myrons school a few years ago and it was fantastic. He is really down to earth and his food is really good. I know why he wins. It's how I cook for the family and they love it.

I'd say it depends on what your objective is. If you have a base knowledge of competition bbq I'd say Tuffy, Travis Clark, or Pellet Envy. (I've heard great things about Donny Teel's class as well)

If you're trying to get a base knowledge of comp bbq before you progress to more advanced classes, I'd suggest the Kosmos Q Dvds or any class local to you.

If I had to pick one general answer for everyone I'd say Tuffy.

Travis Clarks class is AWESOME. But so was Rod Greys. Next on my list is Tuffy's.

The reason i like these 3 is they all cook on a Jambo which is what i have.

If you could only post one question about what class to take, what would it be?

If you are only going to take one, Pick one that uses the same smoker you will be using. Especially if you are starting out. Applying techniques and recipes across smokers doesn't always work perfectly, and learning fire control on your smoker is a huge part of barbecue. That's why I chose the gateway drum class, and the results have been there. I haven't been as successful as some of the other teams in that class, but it still paid for itself. I've had numerous calls in all 4 categories, and The American Royal Open is the only competition I've cooked this year without walking.

DivaQ has an awesome class. Very good teacher. Great class for someone starting out. It upped my game. Although there are other people out there that deserve credit too. Just simple things anyone can do imo but are so out there and strange I never thought to try it.

I took a class with 3 Eyez bbq with Dan Hixon a few years back. It was way above the level of class I should have even been in. Although I know he had mentioned a beginners class that he has started since then. A lot of what he was teaching then did not make sense to me then. Some of it is starting to click and I am pulling those notes out and looking at them. My point being if you take a class with Dan Hixon make sure you have some experience under your belt. Unless it is the beginner class

I guess if I had to pick one it would be DivaQ for sure. I keep meaning to pick up her new book too. Plus the class had the best tasting "Apple Juice" If you were there you know exactly what I mean. Make sure you ask her about her faux burnt ends if you take her class ever. IF you were in the class at Stone BBQ Supply 2 years ago you will know exactly what I mean lol. I also recommend if you can taking the class at Stone BBQ Supply if you can as the store rocks and I wish they would build another one in Western PA. Seriously the staff is awesome. Very knowledgeable about what they are selling. Great selection and just a great store. Bring lots of money because they have something for everyone. I sound like an ad lol but no affiliation with them just a happy customer that wishes they would build a Pittsburgh based store now that we lost our bbq store.

If I could take only 1 class..... it would be from Old 99 Meat CO. I have to learn how he ties all those cool bandanas on!

I would recommend the can class put on by shake n bake and gettin basted. Then I would save up and take rod gray's class. The recipes we got from those two classes are what we cooked at the Royal and they seemed to score ok.

bubbletop said:

If I could take only 1 class..... it would be from Old 99 Meat CO. I have to learn how he ties all those cool bandanas on!

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Shhh.. I don't want people knowing about the power of the bandana!

the only thing people would learn in my class might be how to cook dessert. Outside of that I just get lucky occasionally.

erichasaces said:

Shhh.. I don't want people knowing about the power of the bandana!

the only thing people would learn in my class might be how to cook dessert. Outside of that I just get lucky occasionally.

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I've seen some solid rib and pork walks out of your camp this year sir

dtm4446 said:

I would recommend the can class put on by shake n bake and gettin basted. Then I would save up and take rod gray's class. The recipes we got from those two classes are what we cooked at the Royal and they seemed to score ok.

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Lol. Thanks for the endorsement and the nice International BBQ Superstar Blane Hunter style humble brag. Oh, and congrats on your win in the Invitational! When is your class?

bubbletop said:

I've seen some solid rib and pork walks out of your camp this year sir

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Hey now, my biggest checks this year came from brisket and chicken. Tim can't get all the credit, Brad helped too.

gettinbasted said:

Lol. Thanks for the endorsement and the nice International BBQ Superstar Blane Hunter style humble brag. Oh, and congrats on your win in the Invitational! When is your class?

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Beth did have a nice day....:razz:

If anyone missed that, I think that was David from 913 giving a little friendly advice....

I hear there's a couple guys in Missouri that cook on trash cans and put on a pretty good class...... Might be worth checking out?

Tuffy

Tuffy and Donny Teel both put on Solid classes. We cook on a gravity feed and had no problem incorporating so of those techniques into our cooking.

MToutlaw said:

Tuffy and Donny Teel both put on Solid classes. We cook on a gravity feed and had no problem incorporating so of those techniques into our cooking.

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Worked out pretty well for you didn't it?