Cooking Class

cmcadams · 06-20-2006, 11:37 AM

I hope this is the right place to post this.

I met with the owner and class organizer from a local cooking equipment store. They do a lot of cooking classes, mostly using local chefs as instructors. My wife bought me a knife there last month and the class organizer found out I barbecue and compete, and asked if I'd be interested in doing a class.

So in September, the guy I cook with and I will be teaching a 3 hour class on barbecue and tailgating! It's going to be fun, I think. It's not a Dr. BBQ level thing, and I'm not claiming to be a champion or anything, but the store is excited to be able to offer bbq, as most of the chefs seem to not know how to do it.

My menu is going to be ribs, pulled pork, cole slaw, baked beans, fatties/armadillo eggs and ABT's... all good tailgating stuff. We'll set up our smoker and an EZup to show basically a comp set up, and have Ohio State stuff all over it (Go Bucks!). We're also going to do a brisket and some chicken to show the meats used in competition. Of course, we'll do all the cooking ahead of time, except maybe the ABT's, but we'll go over how to make the dishes with the class... They hold up to 24, and they think it will fill up quickly.

I'm really looking forward to it... if anyone's done this kind of class, any tips on logistics that might not be apparent? We're cooking everything overnight to have it off by 2 hours before the class, then we'll haul everything over and set it up... during the class, we'll show them the smoker and how to start it up, etc... talk about woods, that sort of thing, and we're hoping to have a Traeger from a local hardware store, too, to help cross-promote.

chad · 06-20-2006, 12:07 PM

Good luck! Sounds like a great opportunity.

spicewine · 06-20-2006, 12:13 PM

Go for it!!! That's a big part of being a Brethren, teaching what you know and promoting the art of BBQ.

Spice

cmcadams · 06-20-2006, 12:28 PM

Quote:

Originally Posted by spicewine

Go for it!!! That's a big part of being a Brethren, teaching what you know and promoting the art of BBQ.

Spice

My wife reminded me that part of the CBJ oath had something about promoting BBQ, too... And it's fun to see people catch on and enjoy the hobby.

Pigs on The Run · 06-20-2006, 12:52 PM

Hi
I have given lectures and private bbq classes. If you need any help let me know.
John

Quote:

Originally Posted by cmcadams

I hope this is the right place to post this.

I met with the owner and class organizer from a local cooking equipment store. They do a lot of cooking classes, mostly using local chefs as instructors. My wife bought me a knife there last month and the class organizer found out I barbecue and compete, and asked if I'd be interested in doing a class.

So in September, the guy I cook with and I will be teaching a 3 hour class on barbecue and tailgating! It's going to be fun, I think. It's not a Dr. BBQ level thing, and I'm not claiming to be a champion or anything, but the store is excited to be able to offer bbq, as most of the chefs seem to not know how to do it.

My menu is going to be ribs, pulled pork, cole slaw, baked beans, fatties/armadillo eggs and ABT's... all good tailgating stuff. We'll set up our smoker and an EZup to show basically a comp set up, and have Ohio State stuff all over it (Go Bucks!). We're also going to do a brisket and some chicken to show the meats used in competition. Of course, we'll do all the cooking ahead of time, except maybe the ABT's, but we'll go over how to make the dishes with the class... They hold up to 24, and they think it will fill up quickly.

I'm really looking forward to it... if anyone's done this kind of class, any tips on logistics that might not be apparent? We're cooking everything overnight to have it off by 2 hours before the class, then we'll haul everything over and set it up... during the class, we'll show them the smoker and how to start it up, etc... talk about woods, that sort of thing, and we're hoping to have a Traeger from a local hardware store, too, to help cross-promote.

CharlieBeasley · 06-20-2006, 01:26 PM

Sounds Like fun and as I have been traveling over the last two Months to Dayton Maybe I can time a trip. (I think you are close to Dayton?)
Anyway good luck and have fun.

cmcadams · 06-20-2006, 01:31 PM

John, as we get closer, I'll definitely ping you for some advice! Thanks!

Charlie, we're just south of Dayton, and the class will be in Springboro... September 18th. (sorry that you have to travel to Dayton, though!)

if you haven't been to El Meson on one of your trips, try to go next time... Not bbq, but great food.

wnkt · 06-20-2006, 03:27 PM

I wouldnt mind attending myself...but its a tad long a drive for me

BrooklynQ · 06-20-2006, 04:12 PM

Sounds great. Have a good time with it - remember the most impoprtant aspect of BBQ is fun. Make sure the students know that!

Sawdustguy · 06-20-2006, 07:13 PM

Sounds like fun. Best of luck.

BBQ_MAFIA · 06-20-2006, 08:46 PM

Have a great time. It sounds like its going to be great.

CharlieBeasley · 06-21-2006, 06:17 AM

Quote:

Originally Posted by cmcadams

John, as we get closer, I'll definitely ping you for some advice! Thanks!

Charlie, we're just south of Dayton, and the class will be in Springboro... September 18th. (sorry that you have to travel to Dayton, though!)

if you haven't been to El Meson on one of your trips, try to go next time... Not bbq, but great food.

I have driven two hours out of my way to eat at El Meson's You are 100% correct try Thursday night Paella (SP Rice Dish) there mixed meat and fish platters are great as well. Thanks

I think I am through for a short time but it should kick back up in Aug. if so I'll let you know and maybe we can get together for a beer or SweetTea.

And how is the smoker coming?

cmcadams · 06-21-2006, 06:29 AM

Let me know when you're back this way, definitely.

I'm hoping the smoker is being finished by Friday; I think the last bit is to put the air intakes in. We're making so it can be fitted later with a Stoker. We're going to paint it dk red, I think. I'm away for the next 2 weekends, so I need to cook on it a couple of times this weekend, then hand it over to my teammate while I'm gone so we can be ready for Grand Rapids in July.

djmarko · 06-21-2006, 08:19 AM

Sounds like a great opportunity. Enjoy.

stan · 06-21-2006, 09:19 AM

Sounds like a fun time! Good luck. Make sure you take photos and post after the class.

06-20-2006, 11:37 AM	#1
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Cooking Class I hope this is the right place to post this. I met with the owner and class organizer from a local cooking equipment store. They do a lot of cooking classes, mostly using local chefs as instructors. My wife bought me a knife there last month and the class organizer found out I barbecue and compete, and asked if I'd be interested in doing a class. So in September, the guy I cook with and I will be teaching a 3 hour class on barbecue and tailgating! It's going to be fun, I think. It's not a Dr. BBQ level thing, and I'm not claiming to be a champion or anything, but the store is excited to be able to offer bbq, as most of the chefs seem to not know how to do it. My menu is going to be ribs, pulled pork, cole slaw, baked beans, fatties/armadillo eggs and ABT's... all good tailgating stuff. We'll set up our smoker and an EZup to show basically a comp set up, and have Ohio State stuff all over it (Go Bucks!). We're also going to do a brisket and some chicken to show the meats used in competition. Of course, we'll do all the cooking ahead of time, except maybe the ABT's, but we'll go over how to make the dishes with the class... They hold up to 24, and they think it will fill up quickly. I'm really looking forward to it... if anyone's done this kind of class, any tips on logistics that might not be apparent? We're cooking everything overnight to have it off by 2 hours before the class, then we'll haul everything over and set it up... during the class, we'll show them the smoker and how to start it up, etc... talk about woods, that sort of thing, and we're hoping to have a Traeger from a local hardware store, too, to help cross-promote. __________________ 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! :)

06-20-2006, 12:07 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Good luck! Sounds like a great opportunity. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

06-20-2006, 12:13 PM	#3
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	Go for it!!! That's a big part of being a Brethren, teaching what you know and promoting the art of BBQ. Spice __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

06-20-2006, 01:26 PM	#6
CharlieBeasley is one Smokin' Farker Join Date: 09-12-05 Location: Owego, NY	Sounds Like fun and as I have been traveling over the last two Months to Dayton Maybe I can time a trip. (I think you are close to Dayton?) Anyway good luck and have fun. __________________ Charlie Beasley New Owner of old Bandera (8 years or so) New Smokette 008 (Love IT)

06-20-2006, 01:31 PM	#7
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	John, as we get closer, I'll definitely ping you for some advice! Thanks! Charlie, we're just south of Dayton, and the class will be in Springboro... September 18th. (sorry that you have to travel to Dayton, though!) if you haven't been to El Meson on one of your trips, try to go next time... Not bbq, but great food. __________________ 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! :)

06-20-2006, 03:27 PM	#8
wnkt is One Chatty Farker Join Date: 06-08-06 Location: Upstate South Carolina	I wouldnt mind attending myself...but its a tad long a drive for me __________________ Chargriller Super Pro with a big ol rust hole and a mouse nest ------ Nothing in life is to be feared, it is only to be understood --saying in a fortune cookie--

06-20-2006, 04:12 PM	#9
BrooklynQ Banned Join Date: 07-18-04	Sounds great. Have a good time with it - remember the most impoprtant aspect of BBQ is fun. Make sure the students know that!

06-20-2006, 07:13 PM	#10
Sawdustguy Quintessential Chatty Farker Join Date: 09-14-05 Location: Vernon, Connecticut	Sounds like fun. Best of luck. __________________ Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough…

06-20-2006, 08:46 PM	#11
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	Have a great time. It sounds like its going to be great. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

06-21-2006, 06:29 AM	#13
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Let me know when you're back this way, definitely. I'm hoping the smoker is being finished by Friday; I think the last bit is to put the air intakes in. We're making so it can be fitted later with a Stoker. We're going to paint it dk red, I think. I'm away for the next 2 weekends, so I need to cook on it a couple of times this weekend, then hand it over to my teammate while I'm gone so we can be ready for Grand Rapids in July. __________________ 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! :)

06-21-2006, 08:19 AM	#14
djmarko Full Fledged Farker Join Date: 07-20-05 Location: Massapequa, NY	Sounds like a great opportunity. Enjoy. __________________ Rich KCBS CBJ, Klose 20"x48" offset, WSM, Weber 1 Touch Gold, Kamado Joe Classic

06-21-2006, 09:19 AM	#15
stan is one Smokin' Farker Join Date: 08-26-04 Location: Pleasant Hill, MO	Sounds like a fun time! Good luck. Make sure you take photos and post after the class. __________________ Stan Co-Founder and Executive Director of Operation BBQ Relief - www.operationbbqrelief.org Partner in BBQScores.com - A Competition Management System www.BBQScores.com County Line Smokers Competition BBQ Team KCBS Member - CBJ #20654 Pitmaker BBQ Vault mounted in a 12 Foot Competition Trailer 22 1/2 Weber Kettle, Stainless Steel gaser chunks of wild cherry, pecan, oak

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