Quote:
Originally Posted by eap0510
The videos I would think would put you at least in the ball park and few a tweaks I would think that eventually I could nail it or get closer. Plus I do have an advantage in that I live in Ga. and have competed again Robby. Maybe just maybe he would be nice enough to help me out in person as well.
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I can’t speak on behalf of Robby’s videos, but my videos go into a great detail about proper tenderness of each cut and I took steps to try and show you visually what to expect. I’ve been to a handful of in person classes and I can tell you that what you get at an in person class where there cooking for 35-40 people to have a bite doesn’t always give you the best representation of what the cook is going after.