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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 11-10-2011, 08:18 AM   #1
que_dawg
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Default Jack's Old South Cook class January

Anyone on here going to this class in January? For those of you that have been, can you tell me how many people were in your classes? I think I am going to sign up today.
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Unread 11-10-2011, 09:41 AM   #2
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When I attended in 2009, there were about 30 people. Good class.
http://thenewguys.blogspot.com/2009/...ing-class.html
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Unread 11-10-2011, 03:59 PM   #3
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I also went in 2009. There were about 15 people there in August. It was a great class and really helped us out on the competition circuit. Take lots of notes!
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Unread 11-10-2011, 04:39 PM   #4
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I went in Feb. 2010 there were 65 people there..and like has been said it's worth every penny IMO..Our first comp after the class and first comp ever we walked 8th pork,2nd ribs,1st brisket..and RGC
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Unread 11-10-2011, 07:25 PM   #5
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I did the Jaunuary 2011 class and there was about 70 people in it.
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Unread 11-11-2011, 12:20 AM   #6
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Wow Matt, so that is the secret to your success. You guys have been on a roll, it must have been worth it.
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Unread 11-11-2011, 07:26 PM   #7
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We talked to Myron and his wife at The Big Pig Jig and she said Dec. class was sold out at 65 and January's class was filling up fast and she expected another 65 then also. At $750 ea.!!! AllI can say is ....WOW!!!
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Unread 11-12-2011, 09:50 PM   #8
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The JOS classes were originally held to about 30 students because too many more made the class size unweildy. After the BBQ Pitmasters show debuted, interest was so great that many more people wanted in the classes, which were limited in number by Myron's busy media and competition schedule. So a custom open-air classroom was built to accommodate larger classes and still ensure everyone could see and hear everything.

As such, even though the current class size is larger than it used to be, the experience is just as good as ever, if not better. For less than the cost of doing a single contest, you will learn more about preparing winning entries than you can by trial and error during a whole season's worth of competitive cooking. Oh, and you'll have loads of fun while you're at it. To me, that's a great value!
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