Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Old 01-19-2012, 10:53 AM   #1
Full Fledged Farker
Join Date: 03-30-11
Location: Hyannis, MA on Ol'e Cape Cod
Default Seeking tips for my first class

This weekend I am taking my first competition class. I know many others are taking many classes over the next few months.

If any of you old far...seni...more experienced members are generous enough to share any suggestions or tips on how to get the most out of a class, this rookie and I suspect many more are all ears.

[U]The Basic BBQ Team[/U]
Basic Blue Gateway Drum Smoker
Yoder YS640 & Traeger Texas 075
26.75 Weber OTG & 22.5 WSM
Camp Chef Pro 60
Wicked Pissah Super Fast Basic Blue Thermapen
30' Puma Palomino Toyhauler & 10' SGC Cargo Trailer.
"Rub Some Sunshine on Your Face"--Richard Pryor
BasicPatrick is offline   Reply With Quote

Old 01-19-2012, 11:02 AM   #2
Cue's Your Daddy
is one Smokin' Farker
Cue's Your Daddy's Avatar
Join Date: 03-13-06
Location: Ronkonkoma, Long Island

If they allow you to take pictures take as many as you can of all meat preperation. Actually everything. You sometimes forget small details when you get home that a picture can help you out on. And take a ton of notes. The thing, oh i will remember that, isnt always true. And remember, classes are just a guide sometimes. So if you can take something from the class and put your own spin on it, that sometimes works better.
"Cue's Your Daddy! BBQ TEAM"
KCBS Certified Judge
Custom built Smoker
Big Green Egg/2 WSM/4 Webber Kettles
Webber Gasser
Cue's Your Daddy is offline   Reply With Quote

Old 01-19-2012, 11:05 AM   #3
Lake Dogs
Quintessential Chatty Farker
Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA

If there are two of you, have one of you take COPIOUS notes. The other listen, listen, LISTEN and ask questions. If it's multi-day, after each day get together and review the notes. Add additional notes if necessary. If there are holes be prepared to ask questions the next day.

The amount of information shared is amazing. The amount of knowledge and understanding that goes in to the making of a good class is immeasurable.

Good luck, and I hope you have fun!!!
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote

Thanks from:--->
Old 01-19-2012, 01:03 PM   #4
is Blowin Smoke!
ique's Avatar
Join Date: 12-14-05
Location: New England

Try to cook the recipes exactly as taught in the class. Do this asap after the class.

Of course you can tweak from there but I think its important to try and reproduce what you learned first.
ique is offline   Reply With Quote

Thanks from: --->
Old 01-19-2012, 02:52 PM   #5
Full Fledged Farker

Join Date: 12-28-09
Location: Wilmington, Delawhere

All of this is dead-on advice! Paul and I took the same class last year (Scottie-cancersucks... great class!!!) and I still refer back to those pictures occasionally; they are priceless whenever I want to go back and review our processes. Being a bit learning impaired sometimes (stupid ADD), I found that already having a couple comps under my belt really helped me pick up on what was being shown in our class. Also, you will probably find that you can contact the instructor after the fact for clarification of your notes or additional questions. I'm sure you will be anxious to cook asap after your class. As Chris said, be sure you do and take many notes.

Have fun and good luck.
Mark aka Earl
[URL=""]Slower Lower BBQ[/URL]
(2) 22.5" WSM, (2) 18.5" WSM, (3) 22.5" Weber Kettles, BWS Chubby, Super Fast [COLOR=Red][B]Red [/B][/COLOR]Thermapen, (2) BBQ Guru DX2, and our trusty Airline Cart! (wouldn't leave home without it)
slowerlowerbbq is offline   Reply With Quote

Old 01-20-2012, 12:30 AM   #6
Mister Bob
Babbling Farker

Join Date: 06-15-09
Location: Scituate, RI

Take lots of notes and ask lots of questions. If you're not allowed to take pictures, draw pictures.
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote

Old 01-20-2012, 12:35 AM   #7
is Blowin Smoke!
Rub's Avatar
Join Date: 09-25-06
Location: Winter Haven, FL

Arrive early, take pics and notes, ask questions, do hands on when given the chance, sit up close, hang out Friday night by the fire and listen, don't be late Saturday morning, offer to help, ask more questions, taste the food, don't leave till all your questions are answered. When you get home re-write your notes, put captions to your pictures, start practicing ASAP while it's fresh. Call the instructor with follow up questions. That's what I encourage my students to do anyway...
Swamp Boys
Sponsored by Smithfield, BBQ Guru, Butcher BBQ,
Nature's Own Hardwood Charcoal
Gator Nation
Rub is offline   Reply With Quote

Thanks from:--->
Old 01-20-2012, 09:33 AM   #8
The Virginian
On the road to being a farker
Join Date: 11-27-07
Location: Arlington, VA

Take advantage of every opportunity. I once took the old-school new-school class, and Johnny Trigg invited everyone that wanted to to get up with him at 3:30 when he got his fires rolling and put the big meats on. I was the only one to join him, and it gave me an hour of one-on-one time with one of the venerable masters of the art.

The other advice is to take as detailed a set of notes as you can. Stuff you won't recognize as important now, you will rediscover in your notes in the months and years to come, and will be able to use then.

The Virginian is offline   Reply With Quote

Old 01-21-2012, 12:13 AM   #9
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

If you are taking Scotties class from what I hear its amazing. Its a show all tell all class not just methods. I wish I knew his methods. Whatever you do, make sure you get and keep as much info as you can. The only advice is learn and remember, notes, pics, voice record, whatever they allow and helps you learn better. You should also look into ique class up in that area, they put on a great tell all class too.
Jacked UP BBQ vending

Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote

Old 01-21-2012, 01:42 AM   #10
Quintessential Chatty Farker
Scottie's Avatar
Join Date: 11-03-06
Location: Chi-Town

Hey Im coming out to the Shore on Septemger. Line up Snooky and Jwow and Ill have a class.

Red Jambo one off
FE 100
FEC 100
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote

Thanks from:--->
Old 01-21-2012, 02:57 AM   #11
Jacked UP BBQ
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ

Scottie, we might be able to work something out!
Jacked UP BBQ vending

Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Seeking some advice Jamber Q-talk 1 07-11-2011 02:41 PM
Tips for cooking some Tri-Tips this weekend? PaddyKC Q-talk 30 06-26-2011 08:42 AM
Seeking Advice Gadragonfly Q-talk 9 04-30-2010 10:00 PM
Seeking Wisdom RevT Q-talk 10 06-02-2008 10:04 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 01:18 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts