Cooking Class or Not

Smoky River BBQ · 12-12-2008, 09:01 PM

Ok...here is my question. Do you think that a cooking class is a necessity to win at comps, or can just plain ol' trial and error get it done? I am debating about a class, but there are none close to me. Thoughts?

Big Mike · 12-12-2008, 09:15 PM

I don't think a class is necessary, you can win without the classes. The thing the class would be good for is to maybe shorten your learning curve some.

cmcadams · 12-12-2008, 09:18 PM

What Mike said... But taking a class helped us out, and it was fun.

Tinybud · 12-12-2008, 10:07 PM

I'm really considering the myron mixon class in feburary down at his home in georgia,,, but not sure I can make it ,,might have to wait for another one,, but I do want to take one,,, think it would be allot of fun,, and very valuable in helping at comps.

Big Tom · 12-12-2008, 10:21 PM

The Myron Mixon class should be very informative and a fun getaway. He definately has championship credentials.

Most all the different classes are taught by folks that have won in different styles of contests. They won't teach anything that the crew here (or any other forum) points out and reccomends, but the chance to spend some quality time with a group of other serious and not so serious cookers and maybe learn a thing or two can't be all bad, if you have the time and money for that type of experience.

Against The Grain · 12-12-2008, 10:32 PM

Absolutely not! That would take the fun out of it.

VA BBQ PIRATES · 12-13-2008, 06:59 AM

Quote:

Originally Posted by Tinybud

I'm really considering the myron mixon class in feburary down at his home in georgia,,, but not sure I can make it ,,might have to wait for another one,, but I do want to take one,,, think it would be allot of fun,, and very valuable in helping at comps.

I've heard a lot of good stuff about this class & talked to Myron about it in Lynchburg. If my wife didn't just get layed off I'd be considering it.

For me the reason to take a class is to pick up the little things or to tweek something that will give me a couple more points here or there (And maybe introduce a new chicken cooking method to consider).

I wouldn't expect a class to make me a champion though any more than I would expect a couple of guitar lessons would get me a gig with Van Halen.

Tom

Bigdog · 12-13-2008, 09:09 AM

I was talking to RonL about his experience with the cooking class he just took. He said that one of the keys to it is to develop consistancy with your cooking. That claim can certainly be backed up by the many comp. cooks here like Rod Gray that are usually in the money.

MilitantSquatter · 12-13-2008, 01:32 PM

It all depends on where you're starting point is at. A decent cook, who plans well and has spent some time on the forum asking or reading can gain a ton of insight to assist them in cranking out a decent performance.

I don't think classes are necessary to win at all, as many here have proven over time, but a comp class will help with some of the finer points, provide creative ideas to adapt to your own style etc and many do have a lot of fun hanging with other cooks as well.

Good Luck !!

beam boys bbq · 12-13-2008, 02:55 PM

i have taken classes and i have learned more from you all here and from trial and error and cooking an contest with other teams

york

Alexa RnQ · 12-13-2008, 02:59 PM

We are big believers in classes. We took QN4U's class early, before we learned many bad habits, but then again we were so green that most of the information flew right over our heads. We repeated the class at the beginning of this year, which set us up for a pretty nice season. Taking the class for the third time last weekend, we can honestly say we STILL learned new things. It's as if your relative skill level expands what you infer from the same data presented.

We'd love to go do some other classes, but the travel involved, missed work and having two boys in school aren't making it look good at the moment.

Jorge · 12-13-2008, 03:00 PM

If somebody is winning, and willing to share some of that info I'm willing to learn. After talking to several people that have taken the class, Rod Gray and Johnny Trigg will be getting some of my money this year.

Black Cat BBQ · 12-13-2008, 04:06 PM

Quote:

Originally Posted by DivaHerself

We repeated the class at the beginning of this year, which set us up for a pretty nice season. Taking the class for the third time last weekend, we can honestly say we STILL learned new things. It's as if your relative skill level expands what you infer from the same data presented.

I wondered about that too. I thought about taking another class but given by different instructors/champs. Everyone does things just a little bit differently and the more info the better.

We learned a lot at our class - all the champs seem to have their thoughts about BBQ and its really interesting to hear why. The big focus for us was all the info about how to make a good rub/sauce. Being consistent was the theme with everything. Once you can consistantly produce the same results (whether good or bad) you are on the right track.

Taking all the information from a class and applying to what people do or say here has been unbelievably helpful. We havent won anything but it sure has been lots of fun in the process!

Podge · 12-13-2008, 04:20 PM

Quote:

Originally Posted by Smoky River BBQ

Ok...here is my question. Do you think that a cooking class is a necessity to win at comps, or can just plain ol' trial and error get it done? I am debating about a class, but there are none close to me. Thoughts?

people have won before there were classes.

Double D's BBQ · 12-13-2008, 04:24 PM

We've taken classes in order from:

1. Texas Rib Rangers
2. Myron Mixon
3. Fast Eddie and Paul Shatte
4. Mike & Debbie Davis
5. Chris Lilly
6. Bart Clarke & Donny Teel
5. Rod Gray and Johnny Trigg

I can honestly tell you that we've taken something away from every class we've taken and have put little bits of it from each class into practice with our own style of Barbecue. Has it made us grand champion anywhere yet? No but we've improved from the bottom of the second half of the contests to a level of consistency that usually puts us in the top 10 consistently and gives us a shot at doing well. Last year in a two month span we had three reserves, a third, and a fourth and missed the Grand at Madison by .0006 of a point. So for us anyway it has helped and we had a wonderful time meeting these great people that teach the class and share their knowledge with us. Highly recommended!

12-12-2008, 09:01 PM	#1
Smoky River BBQ On the road to being a farker Join Date: 06-10-08 Location: Spiceland, Indiana	Cooking Class or Not Ok...here is my question. Do you think that a cooking class is a necessity to win at comps, or can just plain ol' trial and error get it done? I am debating about a class, but there are none close to me. Thoughts? __________________ Roger - Weber Smoky Mountain, Pro Q, Brinkman offset, Homemade Hog Cooker

12-12-2008, 09:15 PM	#2
Big Mike is one Smokin' Farker Join Date: 10-12-07 Location: Dayton Ohio	I don't think a class is necessary, you can win without the classes. The thing the class would be good for is to maybe shorten your learning curve some. __________________ ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser

12-12-2008, 09:18 PM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	What Mike said... But taking a class helped us out, and it was fun. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

12-12-2008, 10:07 PM	#4
Tinybud Take a breath! Join Date: 10-24-06 Location: Beech Creek, PA	I'm really considering the myron mixon class in feburary down at his home in georgia,,, but not sure I can make it ,,might have to wait for another one,, but I do want to take one,,, think it would be allot of fun,, and very valuable in helping at comps. __________________ The Redneck PitKrew (comp. team) Tiny's Bar-b-que Catering Char-griller superpro w/side firebox 6ft. Southern Yankee Meadow Creek Caterer's Delight 108 Caldera Tallboy

12-12-2008, 10:21 PM	#5
Big Tom On the road to being a farker Join Date: 06-06-07 Location: Owensboro, KY	The Myron Mixon class should be very informative and a fun getaway. He definately has championship credentials. Most all the different classes are taught by folks that have won in different styles of contests. They won't teach anything that the crew here (or any other forum) points out and reccomends, but the chance to spend some quality time with a group of other serious and not so serious cookers and maybe learn a thing or two can't be all bad, if you have the time and money for that type of experience. __________________ Big Tom Pigs-R-Us cooking team

12-12-2008, 10:32 PM	#6
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston	Absolutely not! That would take the fun out of it. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126

12-13-2008, 09:09 AM	#8
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I was talking to RonL about his experience with the cooking class he just took. He said that one of the keys to it is to develop consistancy with your cooking. That claim can certainly be backed up by the many comp. cooks here like Rod Gray that are usually in the money. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

12-13-2008, 01:32 PM	#9
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	It all depends on where you're starting point is at. A decent cook, who plans well and has spent some time on the forum asking or reading can gain a ton of insight to assist them in cranking out a decent performance. I don't think classes are necessary to win at all, as many here have proven over time, but a comp class will help with some of the finer points, provide creative ideas to adapt to your own style etc and many do have a lot of fun hanging with other cooks as well. Good Luck !! __________________ 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

12-13-2008, 02:55 PM	#10
beam boys bbq is one Smokin' Farker Join Date: 10-15-06 Location: washington mo	i have taken classes and i have learned more from you all here and from trial and error and cooking an contest with other teams york __________________ MOFO Chapter - BBQ Brethren KCBS CBJ - Beta Beta Que jim beam black coke

12-13-2008, 02:59 PM	#11
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	We are big believers in classes. We took QN4U's class early, before we learned many bad habits, but then again we were so green that most of the information flew right over our heads. We repeated the class at the beginning of this year, which set us up for a pretty nice season. Taking the class for the third time last weekend, we can honestly say we STILL learned new things. It's as if your relative skill level expands what you infer from the same data presented. We'd love to go do some other classes, but the travel involved, missed work and having two boys in school aren't making it look good at the moment. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

12-13-2008, 03:00 PM	#12
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	If somebody is winning, and willing to share some of that info I'm willing to learn. After talking to several people that have taken the class, Rod Gray and Johnny Trigg will be getting some of my money this year. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

12-13-2008, 04:24 PM	#15
Double D's BBQ Full Fledged Farker Join Date: 10-31-05 Location: Hudson, OH	We've taken classes in order from: 1. Texas Rib Rangers 2. Myron Mixon 3. Fast Eddie and Paul Shatte 4. Mike & Debbie Davis 5. Chris Lilly 6. Bart Clarke & Donny Teel 5. Rod Gray and Johnny Trigg I can honestly tell you that we've taken something away from every class we've taken and have put little bits of it from each class into practice with our own style of Barbecue. Has it made us grand champion anywhere yet? No but we've improved from the bottom of the second half of the contests to a level of consistency that usually puts us in the top 10 consistently and gives us a shot at doing well. Last year in a two month span we had three reserves, a third, and a fourth and missed the Grand at Madison by .0006 of a point. So for us anyway it has helped and we had a wonderful time meeting these great people that teach the class and share their knowledge with us. Highly recommended! __________________ 1. Jamie Geer Large Trailer Mounted Pit 2. Klose Fajita Grill 3. Jedmaster 3660 Champion 4. Primo Oval 5. Stumps GF 223 6. FEC 100 7. Backwoods Smoker - Fatboy 8. Traeger Texas Grill (BBQ 075)

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