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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-16-2011, 07:56 PM   #1
BABYGOTBUTT
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Default Competition Class????????????

Ok...I am considering attending a BBQ class and would appreciate any feedback anyone has on any of the classes they have attended. I have heard good things about Johnny Triggs class. Anybody been to Myron Mixon's class? If so was it worth it? Do they hold anything back (that you can tell)? Any other worthwhile classes?

Thanks!!!!!!

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Unread 10-16-2011, 08:02 PM   #2
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rub bagby "swamp boys" has a class close to you very soon. lots of brandnew teams with top fives and serval gc first couple of times out. nice guy to boot http://www.swampboys.com/Summer_Q_School.htm
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Unread 10-16-2011, 08:04 PM   #3
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try this one instead http://www.swampboys.com/MarylandPoster.htm
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Unread 10-16-2011, 08:04 PM   #4
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Quote:
Originally Posted by BABYGOTBUTT View Post
Ok...I am considering attending a BBQ class and would appreciate any feedback anyone has on any of the classes they have attended. I have heard good things about Johnny Triggs class. Anybody been to Myron Mixon's class? If so was it worth it? Do they hold anything back (that you can tell)? Any other worthwhile classes?

Thanks!!!!!!

John
There are many great classes. Pick your weakest meat and take a class from the best cook in that category. IMHO. I took a class last year and my pork went from total carp to 12 in TOY.
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Unread 10-16-2011, 09:26 PM   #5
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Myron's class is good, but you don't need to spend the big bucks for a big name team. Find a local team that wins a lot and take their class first.
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Unread 10-16-2011, 09:37 PM   #6
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I believe that class is full.

As for taking a class, I took one the first year I started and learned a lot. I thought it was worthwhile. I actually cooked against the teacher at a contest the following year and beat him with his own technique - he was second. However, you need to decide how much of what they teach you might use and does your cooker match that style. For example, they could tell you they cook at 300, or higher. They may cook on an offset and you have a vertical gravity fed or pellet cooker. The techniques can be useful in any situation and may prove worth the $500 (or more).
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Unread 10-16-2011, 09:42 PM   #7
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I have always considered a class but, if you are professional, polite, and courteous then traveling to a contest and picking brains is just as helpful. We love talking to the people we buy our supplies from. We explain we won't continue to buy if they don't help make sure we are using the stuff correctly. If they don't we go to somebody that will.
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Unread 10-16-2011, 09:45 PM   #8
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I heard Mike Wozniak from QUAU has a successful class. I heard quite a few are going to the Jack and are also in the KCBS top 25 TOY overall and categories...

Go to learn, not worry if you are getting everything in their aresenal. At my class i make sure that while I teach my flavors, i want the students to do their own things. Meaning their own rubs and sauces. Do i hold anything back? No i do not. I do my class for other reasons than to make money for me or my team. I make money for cancer reaearch and if i am going to get recommendations from past students, i better make it good...

I'll have some big time announcements coming up when i can get details ironed out. It will be pretty darn exciting. Especially for me!!!

Good luck!!
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Unread 10-16-2011, 10:03 PM   #9
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I would love to host cancersuckschicago for a class in Des Moines! If that doesn't work, I love Chicago and would be happy to come out! Let us all know!
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Unread 10-16-2011, 10:10 PM   #10
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Scottie you have to do a class on the eastcoast. (PA)
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Unread 10-16-2011, 10:41 PM   #11
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I'm doing a class first part of next year in PA. Working with Fred's Music Supply in Reading area on dates.

American Royal GC & RGC cooks attended my classes with Butcher BBQ this last winter.
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Unread 10-17-2011, 04:51 AM   #12
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Quote:
Originally Posted by Scottie View Post
I heard Mike Wozniak from QUAU has a successful class. I heard quite a few are going to the Jack and are also in the KCBS top 25 TOY overall and categories...

Go to learn, not worry if you are getting everything in their aresenal. At my class i make sure that while I teach my flavors, i want the students to do their own things. Meaning their own rubs and sauces. Do i hold anything back? No i do not. I do my class for other reasons than to make money for me or my team. I make money for cancer reaearch and if i am going to get recommendations from past students, i better make it good...

I'll have some big time announcements coming up when i can get details ironed out. It will be pretty darn exciting. Especially for me!!!

Good luck!!
Csc & quau class in NY sure would be nice
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Unread 10-17-2011, 08:34 PM   #13
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Todd will you be putting it on your website or facebook? Really interested
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Unread 10-18-2011, 10:03 AM   #14
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I took 2 classes in the off season last year. I took Todd and Butchers class in MI and flew out to Triggs class in CA. Had a total of $2k invested including travel expenses. By incorporating some of what I learned from Todd on brisket (180 in Bentonville last weekend thanks Todd) and some of Triggs on pork my winnings are right at $21k this year. I would love to take Scotties class but it's always the same week that us Fowl Butts go on our annual cruise.
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Unread 10-18-2011, 10:11 AM   #15
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Quote:
Originally Posted by Plowboy View Post
I'm doing a class first part of next year in PA. Working with Fred's Music Supply in Reading area on dates.

American Royal GC & RGC cooks attended my classes with Butcher BBQ this last winter.
You doing anything close to Kentucky?
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