Jack’s Old South BBQ School Review – My weekend at Myron Mixon’s House - Page 3

Pigs on Fire · 01-21-2013, 01:06 PM

Lotta hate going on from Arkansas in this thread.

Lotta ignorance, too.

Swamp Donkeyz BBQ · 01-21-2013, 01:30 PM

I've been thinking about taking his class. I think it would be worth the money without the food. Most people probably spend that much, or more, on meat trying to learn good method on their own. The learning curve can be pretty expensive.

Hawg Father of Seoul · 01-21-2013, 01:41 PM

Quote:

Originally Posted by Pigs on Fire

Lotta hate going on from Arkansas in this thread.

Lotta ignorance, too.

Wow, been called lots of things, but seldom ignorant. Sorry if I made you feel inadequate. Not my intention at all. (I bet it had something to do with the other poster bringing up the college thing. Remember, I just responded to that)

In my last post I acknowledged that there may have been value that i had not initially figured in and it was confirmed that some people left with coolers full of quality meat.

Just so you understand, a cooler full of that meat (fully prepared) could be in the hundreds of dollars.

bbqbull · 01-21-2013, 03:04 PM

Moderator note: The name calling just ended. We all have our opinions but name calling is against the rules.
Thank you in advance!

Vision · 01-21-2013, 03:22 PM

The next class I'll take is Myron's. Went to Harry Soo's a few months ago and love the guy and am glad I went, but his class is a "backyard class" and I didn't learn much. But a good time was had. He may come out with a comp class.

hcj3rd · 01-21-2013, 04:15 PM

Thanks for the review. You went. you spent and you shared with us. Good enough for me.

bbqstudio · 01-21-2013, 05:27 PM

On the cost part yeah we talked about that that was only the cost of the briskest not the ribs, chicken, shoulders, butts and hog as well as the injections, rubs plus the food they supplied as well as the 10 or so people he employed for the class... So there was some out lay but I'm not feeling sorry he made a nice profit and that's what he's in the teaching business for. I don't take offense to him making money at all heck if I could I would. As far as the take home I purchased a small cooler since I was driving and most people couldn't take due to flights... We had some good q at home for a fess days as well. Again this was my experience I am sure it's not for everyone and I could see how he could rub people the wrong way...

Just my experience I thought I would share no offense taken from anyone here life's too short for that

bbqbull · 01-21-2013, 05:35 PM

Quote:

Originally Posted by bbqstudio

Just my experience I thought I would share no offense taken from anyone here life's too short for that

I agree with you on that point!

Thanks again for the awesome review of the class!

01-21-2013, 01:30 PM	#32
Swamp Donkeyz BBQ is one Smokin' Farker Join Date: 07-25-12 Location: Huntsville, Tx	Jack’s Old South BBQ School Review – My weekend at Myron Mixon’s House I've been thinking about taking his class. I think it would be worth the money without the food. Most people probably spend that much, or more, on meat trying to learn good method on their own. The learning curve can be pretty expensive.

01-21-2013, 03:04 PM	#34
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Moderator note: The name calling just ended. We all have our opinions but name calling is against the rules. Thank you in advance! __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

01-21-2013, 03:22 PM	#35
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	The next class I'll take is Myron's. Went to Harry Soo's a few months ago and love the guy and am glad I went, but his class is a "backyard class" and I didn't learn much. But a good time was had. He may come out with a comp class. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

01-21-2013, 04:15 PM	#36
hcj3rd On the road to being a farker Join Date: 10-13-09 Location: Alvin, Texas	Thanks for the review. You went. you spent and you shared with us. Good enough for me. __________________ Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer

01-21-2013, 05:27 PM	#37
bbqstudio Got Wood. Join Date: 12-22-12 Location: Tampa, FL	On the cost part yeah we talked about that that was only the cost of the briskest not the ribs, chicken, shoulders, butts and hog as well as the injections, rubs plus the food they supplied as well as the 10 or so people he employed for the class... So there was some out lay but I'm not feeling sorry he made a nice profit and that's what he's in the teaching business for. I don't take offense to him making money at all heck if I could I would. As far as the take home I purchased a small cooler since I was driving and most people couldn't take due to flights... We had some good q at home for a fess days as well. Again this was my experience I am sure it's not for everyone and I could see how he could rub people the wrong way... Just my experience I thought I would share no offense taken from anyone here life's too short for that __________________ http://wp.me/p2PspP-1X Jacks Old South Review; FL & KCBS Judge

01-21-2013, 01:06 PM	#31
Pigs on Fire Full Fledged Farker Join Date: 08-20-10 Location: Marietta, GA	Lotta hate going on from Arkansas in this thread. Lotta ignorance, too.