Taking a competition cooking class

gstanle · 03-26-2007, 07:41 PM

If anyone is wondering if it's worth it to take a competition BBQ class I would say ABSOLUTELY!!!

Here are some reasons why:

I learned a ton at the recent DR. BBQ class. I took what I learned and applied it at my very first competition, and I won first place in chicken, fourth place in ribs, and third place overall.

Yes, it was a backyard competition, and yes there were only 7 teams, but with a number of the participants using this as a warm up for the Autry, it was a pretty serious competition. My son and I are very proud of our accomplishment, and can't wait for our next chance to compete. What a confidence booster this was for us.

I have talked to a few people who took the QN4U class in AZ recently. Every single one of them said they learned a lot, and feel much more confident about competing in the future. I even heard that a first time cook, with a brand new (still in the box) smoker, did extremely well competing against the others in the class because he did what Brent & Kim taught him.

I know there are a number of "accomplished cooks" who continue to take classes from others, and continue to hone their skills and up their game by doing so.

I'm finding out very quickly that this is not a cheap sport. When you look at the cost of competing in even just a few comps. a year, why wouldn't you spend a little bit of that money to shorten the learning curve.

Hopefully we will have more of these classes available to us over the next couple of years. I will definitely take advantage of them when ever possible.

Single Fin Smoker · 03-27-2007, 11:36 AM

Hey! I'd drive to south county to smell your butts my brother! Keep up the good work. I'm gonna try to post my pics from last weekend tonite.

Bigmista · 03-27-2007, 02:58 PM

Looking forward to them Kevin!

Mooner · 03-27-2007, 03:19 PM

If Mike Davis ever has another one I would really love to attent his. Sounds like a real experience.

YankeeBBQ · 03-27-2007, 09:09 PM

Quote:

Originally Posted by BadBoysBBQ

If Mike Davis ever has another one I would really love to attent his. Sounds like a real experience.

Mike is holding another class in July. Stay tuned.

Sledneck · 03-27-2007, 09:16 PM

i am lookinf forward to drbbq this weekend, i learned very little at paul kirks class

Plowboy · 03-27-2007, 09:21 PM

Quote:

Originally Posted by YankeeBBQ

Mike is holding another class in July. Stay tuned.

Quote:

Originally Posted by BadBoysBBQ

If Mike Davis ever has another one I would really love to attent his. Sounds like a real experience.

Contact them now and get on the waiting list. They may already be booked for the next class without having announced it.

What a problem to have.

DeezQ · 03-28-2007, 10:33 AM

I also took Paul Kirk's class last year and found that I did not get as much out of it as I was hoping too. But it was a good experience. I would be interested in taking another class from Dr.BBQ or Mike.

03-26-2007, 07:41 PM	#1
gstanle Got Wood. Join Date: 10-29-06 Location: Orange County, CA	Taking a competition cooking class If anyone is wondering if it's worth it to take a competition BBQ class I would say ABSOLUTELY!!! Here are some reasons why: I learned a ton at the recent DR. BBQ class. I took what I learned and applied it at my very first competition, and I won first place in chicken, fourth place in ribs, and third place overall. Yes, it was a backyard competition, and yes there were only 7 teams, but with a number of the participants using this as a warm up for the Autry, it was a pretty serious competition. My son and I are very proud of our accomplishment, and can't wait for our next chance to compete. What a confidence booster this was for us. I have talked to a few people who took the QN4U class in AZ recently. Every single one of them said they learned a lot, and feel much more confident about competing in the future. I even heard that a first time cook, with a brand new (still in the box) smoker, did extremely well competing against the others in the class because he did what Brent & Kim taught him. I know there are a number of "accomplished cooks" who continue to take classes from others, and continue to hone their skills and up their game by doing so. I'm finding out very quickly that this is not a cheap sport. When you look at the cost of competing in even just a few comps. a year, why wouldn't you spend a little bit of that money to shorten the learning curve. Hopefully we will have more of these classes available to us over the next couple of years. I will definitely take advantage of them when ever possible.

03-27-2007, 11:36 AM	#2
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California	Hey! I'd drive to south county to smell your butts my brother! Keep up the good work. I'm gonna try to post my pics from last weekend tonite. __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up Last edited by Single Fin Smoker; 03-27-2007 at 11:37 AM.. Reason: spelling

03-27-2007, 02:58 PM	#3
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Looking forward to them Kevin! __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

03-27-2007, 03:19 PM	#4
Mooner is one Smokin' Farker Join Date: 07-18-06 Location: Southeast Missouri Name/Nickname : Mooner	If Mike Davis ever has another one I would really love to attent his. Sounds like a real experience. __________________ *MOFO Chapter* Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker

03-27-2007, 09:16 PM	#6
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	i am lookinf forward to drbbq this weekend, i learned very little at paul kirks class __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

03-28-2007, 10:33 AM	#8
DeezQ Knows what a fatty is. Join Date: 03-10-07 Location: Texas, Dallas	I also took Paul Kirk's class last year and found that I did not get as much out of it as I was hoping too. But it was a good experience. I would be interested in taking another class from Dr.BBQ or Mike. __________________ [FONT=Palatino Linotype]Backwoods Extended Party, [/FONT][FONT=Palatino Linotype]UDS, [/FONT][FONT=Palatino Linotype]Weber Kettle 22.5 (x 2), [/FONT][FONT=Palatino Linotype]Gasser, Orion Cooker, [/FONT][FONT=Palatino Linotype]24x48 Custom Griller, [/FONT][FONT=Palatino Linotype]Turkey Fryer x 2, [/FONT][FONT=Palatino Linotype]Small BGE, ECB, Char Broil Double Chef[/FONT]

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