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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 11-05-2011, 03:09 PM   #1
Leatherheadiowa
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Default Competition Classes... What Makes a Class a Value?

I have seen a great deal of advertisements for compeition classes in the last few weeks and for someone that has never been to one because of the costs and the timing, can someone answer the following?

* Do the people that put these classes on share ALL of their secrets?

* What makes a class that costs $1000 better than a $650 class, better than a $375 class?

* Classes taught by teams that haven't won or been competitive in the last few years seem to forget to realize people want to know what is winning now. Do the classes run by teams that aren't as successful recently help today's cooks?

* What are some ways people should judge which class they should go to before spending their money?
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Unread 11-05-2011, 03:33 PM   #2
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Results matter
When you know who took what where
and practiced what was presented
You know where you want to go
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Unread 11-05-2011, 03:43 PM   #3
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BJ, its funny you asked, myself and IowaWildhogs just had this same conversation minutes ago on the phone. To me one of the reasons I would like to take classes is the opportunity to learn a different approach with a more hands on approach. Then if I am doing something wrong to be critiqued by someone that knows what they are doing. My family and buddies might be saying what I am doing is great but yet at a contest might not do worth a darn. But someone that has been successful could give me valuable info.

I think the internet is a fantastic thing for learning but nothing beats a hands on approach. I dont know about secrets but to be honest I am more worried about techniques.

This year I did 2 classes but neither of which were on competition BBQ. I did the Iowa BBQ Society spring training and learned a bit and the price was reasonable but it was in a classroom setting. Another class I took was basic BBQing techniques and wasnt too much but like I say neither was on the Competition aspect.

I am going to try to take a competition class this year and how I will determine which one I do is by location and or the instructors and price. A few other things I will look at but wont be as important is stuff like 1 day or 2 and the kind of cookers used because certain techniques may work great with one kind of cooker but may not work the same way with what I have and then I spent so much money to not help that much.
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Unread 11-05-2011, 03:52 PM   #4
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Myron Mixon holds competition classes. If I'm not mistaken, he charges $175 for the hands on class. The man has won a mountain pile of awards so he would be worth listening to. Johnny Trigg used to hold classes.
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Unread 11-05-2011, 04:09 PM   #5
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Quote:
Originally Posted by SouthernMagicBBQ View Post
Myron Mixon holds competition classes. If I'm not mistaken, he charges $175 for the hands on class. The man has won a mountain pile of awards so he would be worth listening to. Johnny Trigg used to hold classes.


From Myron's web site:

Starting at: $750.00
January 20th to 22nd, 2012
Jack's Old South Cooking School will be held at my home in Unadilla, Georgia. There will be a meet and greet dinner on Friday January 20th at night, and the class starts at 9:00am on Saturday, January 21st with Whole Hog. We'll then move on to Ribs, Chicken, Brisket, and Pork. The class will end on Sunday, January 22nd at 3:00pm. The school will be run as close as possible to a contest format. So, come over to my house and let's cook a little Q! See you there! ... Myron


His BBQ Memories class is $1500.00
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Unread 11-05-2011, 04:14 PM   #6
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Default What makes a class good to me

I think a true example of what the instructor is winning with. When I took Myron's class I had the ablility to be around Myron at contests after taking his class. He did the same thing at the competition as he taught in the class. To me seeing and tasting a winning product is what make it worth the money. If the teacher is not willing to show how he cooks and what he is using to achieve the product then the class has no value.
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Unread 11-05-2011, 04:25 PM   #7
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Triggs California class is meeting today $600
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Unread 11-05-2011, 07:20 PM   #8
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Great thread!! I would like to hear some opinions of those that have taken some different classes and if they would do it again.
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Unread 11-05-2011, 09:02 PM   #9
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If I lived in Chicago I would be at the Cancersucks Class fer sure
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Unread 11-05-2011, 11:18 PM   #10
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Quote:
Originally Posted by ThomEmery View Post
If I lived in Chicago I would be at the Cancersucks Class fer sure
Scottie and Mike (QUAU) did a class in Wyoming this summer, I had a great time, learned a lot, and was very pleased.
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Unread 11-05-2011, 11:40 PM   #11
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To me, the value of a class is based on what you get out of it rather than the price. If you spend $1,000 on a class that talks mainly about how to use the hottest new stickburner and you are a drumhead, you may get less out of the class than a $100 class dedicated to cooking on a drum. It also depends on how well the instructor presents the material and how well they can make it understandable.
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Unread 11-06-2011, 07:47 AM   #12
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After cooking agianst Tuffy and watching him mess with his pit I think I am gonna hold a fire managment class
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Unread 11-06-2011, 08:54 AM   #13
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Quote:
Originally Posted by thirdeye View Post
Scottie and Mike (QUAU) did a class in Wyoming this summer, I had a great time, learned a lot, and was very pleased.
Hopefully one day they will make it to the northeast
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Unread 11-06-2011, 09:00 AM   #14
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Quote:
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Hopefully one day they will make it to the northeast
I don't think they put on grilling class?
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Unread 11-06-2011, 09:12 AM   #15
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Quote:
Originally Posted by Bbq Bubba View Post
I don't think they put on grilling class?
Yuk yuk yuk yuk. You so funny
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