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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-03-2010, 09:54 AM
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#1 |
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Full Fledged Farker
  Join Date: 05-06-07
Location: Littleton, Colorado
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Paul Kirk Class
Has anyone previously taken Paul Kirk's BBQ class? It looks like a full day class that costs $250. Worth it? I like his cookbooks but don't know what the class would be like?
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Bo Klose 24x50 BYC Backwoods Fatboy Weber Kettle [COLOR=blue]Rock Chalk Jayhawk Blue[/COLOR][COLOR=black] Thermapen[/COLOR] Weber Gasser (out of gas) |
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03-03-2010, 07:17 PM
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#2 |
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Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I've not taken his class but here's some related threads from other Brethren who had gone in the past you may find helpful. Depending on your skill level, you may be able to learn a lot or maybe just hear perspective from him
http://www.bbq-brethren.com/forum/sh...aul+kirk+class http://www.bbq-brethren.com/forum/sh...aul+kirk+class http://www.bbq-brethren.com/forum/sh...aul+kirk+class http://www.bbq-brethren.com/forum/sh...aul+kirk+class
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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