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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 06-11-2008, 01:29 PM   #1
LazyRiverBarbecue
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Default Paul Kirk class - Virginia

I think this is the proper forum for this question.

Is anyone going to the Paul Kirk cooking class this weekend in Virginia?
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Unread 06-11-2008, 01:51 PM   #2
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No, are you?
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Unread 06-11-2008, 02:29 PM   #3
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yes.
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Unread 06-11-2008, 02:46 PM   #4
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Are his class good? I see and here a lot about him but it all seems backyard basic stuff. Let me know, I am interested in attending one if he has more advanced classes.
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Unread 06-11-2008, 04:09 PM   #5
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Paul Kirk has the credentials to back it up, his books are excellent. Im sure he would cover A-Z
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Unread 06-11-2008, 05:44 PM   #6
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Quote:
Originally Posted by Sledneck View Post
No, are you?

Yes, Brian is going. He was wondering who else might be going. I don't know a whole lot about Paul Kirk, but Brian seems to really be excited to go to this class. It's quite costly, so I hope it's worth it.

Donna
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Unread 06-11-2008, 05:47 PM   #7
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Quote:
Originally Posted by OC PIG ASSASSINS View Post
Are his class good? I see and here a lot about him but it all seems backyard basic stuff. Let me know, I am interested in attending one if he has more advanced classes.

I'll tell Brian to post his thoughts when he gets back from the class.
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Unread 06-11-2008, 05:47 PM   #8
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Quote:
Originally Posted by Mason Dixon BBQ View Post
yes.

Cool, which name are you on the list Neall sent out today?
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Unread 06-11-2008, 07:41 PM   #9
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Jen and Jack Windsor. I am really excited about going too. My husband is hoping that this class will be my wake up call. I have a feeling it will be just the opposite!
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Unread 06-11-2008, 09:42 PM   #10
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I attended his class in Arlington a couple of years ago. It was very good about covering the basics of competing. I don't know the current cost, but meat was provided at mine and we cooked all 4 KCBS categories and did turn ins ( no garnish). There were judges and awards. Compared to some of the classes out there, this wasn't priced too bad. If you go alone, you will be paired up with some one to cook with.
He covered alot on rubs, meat selection, trimming, prep, etc. Not a lot of inside secrets to winning in todays competitions. It was a long day but a lot of fun. I went with my teammate and we started competing after taking the class.
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Unread 06-11-2008, 11:09 PM   #11
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^^^^^^
What Bill said!

I went last year and took the class and thought it a bit rushed, but he covers a lot information. It helps if you go as a pair and have your own pits and know how to use them. You will cook the four meats so plan on it pitwise. This year I took the Judging class and helped out and was able to sit down and just BS with PK. I brought a drum to loan out and he asked me how I liked it and told me of his days using homemade drum smokers. It was a good experience and you will enjoy it!
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Unread 06-12-2008, 01:01 AM   #12
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PK is a master at rubs and sauces. Be ready to take advantage.
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Unread 06-12-2008, 05:45 AM   #13
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I've got three bullets but am only bringing two. For now my biggest problem is burn time. I use reg. ole Kingsford. I dont do minion, I dont like the taste of the briquettes but maybe judges do? I have never tried lump and dont think a hands on glass is the place to start. OR maybe it is.

I do make my own rubs and sauces as it is. Make my own powders with a basic recipe that I found searching the internet. I have a huge garden that started out to grow chile's for chili powders. So I use a lot of my own paprika and Ancho powders. I have a commercial dehydrater and a roaster from Hatch. So....

Those turn in boxes were what I was hoping to learn about. Good greif a lot of time is spent on them. I would like to take the class in Warminster by I Smell Smoke as well but have a CCO in Emmitsburg MD @ Chubby's BBQ.

He is providing a brisket, a butt, a rack of ribs, and a whole chicken. I was hoping to learn more about trimming thighs but again it will just be fun to learn from a Master. The class is $250 pp.
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Unread 06-12-2008, 07:32 AM   #14
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the cost at $250.00 PP is a Great Deal ! any of you that attend will NOT be disapointed, you are learning frpm one of the masters of BBQ


Quote:
Originally Posted by Mason Dixon BBQ View Post
I've got three bullets but am only bringing two. For now my biggest problem is burn time. I use reg. ole Kingsford. I dont do minion, I dont like the taste of the briquettes but maybe judges do? I have never tried lump and dont think a hands on glass is the place to start. OR maybe it is.

I do make my own rubs and sauces as it is. Make my own powders with a basic recipe that I found searching the internet. I have a huge garden that started out to grow chile's for chili powders. So I use a lot of my own paprika and Ancho powders. I have a commercial dehydrater and a roaster from Hatch. So....

Those turn in boxes were what I was hoping to learn about. Good greif a lot of time is spent on them. I would like to take the class in Warminster by I Smell Smoke as well but have a CCO in Emmitsburg MD @ Chubby's BBQ.

He is providing a brisket, a butt, a rack of ribs, and a whole chicken. I was hoping to learn more about trimming thighs but again it will just be fun to learn from a Master. The class is $250 pp.
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Unread 06-12-2008, 09:47 AM   #15
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Just make sure you ask all the questions you think you need answered. Write them down and ask as you go. You need to 'pull' the info out of him.
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