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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-30-2010, 09:39 AM   #1
armor
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Default Jacks old South class

Anyone attending the april/may class?
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Unread 01-30-2010, 11:51 AM   #2
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where is it??
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Unread 01-30-2010, 02:30 PM   #3
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It's at Myron's house in Unadilla, Ga.
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Unread 01-30-2010, 05:15 PM   #4
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I am actually thinking about it. Still very new to all of this but figured it could help me get a jump start.
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Unread 01-30-2010, 06:20 PM   #5
armor
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The april/may class is booked. I think the next class that has openings is june.
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Unread 01-30-2010, 06:32 PM   #6
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Cool... I will check into that one then. Thanks.
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Unread 01-30-2010, 07:36 PM   #7
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I am thinking about heading over in June
My Bride is from a lil town about 30 miles away
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Unread 01-30-2010, 08:09 PM   #8
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That is a lot of money but sure thinking about it
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Unread 01-30-2010, 08:28 PM   #9
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Thanks to a gift from my wife, I'm signed up for the one in June. I tried to get into the April/May class but was too late.
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Unread 01-31-2010, 06:40 AM   #10
armor
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I'm headed to the april/may class. I will let you know how it goes. Thirty miles...you have to go.
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Unread 01-31-2010, 06:44 AM   #11
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Sounds like alot of cash for a class.
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Unread 01-31-2010, 07:01 AM   #12
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It is a lot of money. I personally have been cooking for friends and family but have never done a comp which I want to do. I don't expect to win anything right away but I want to do my best. I would rather spend this money up front which for myself would shorten the learning curve to competitive cooking rather than spending the money on entry fees and learning on the fly. Plus I will get to me some good people and probably enjoy some good food. Again you are right it is a lot of money but like I said..shorten the learning curve without the expense of meat and travel.
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Unread 01-31-2010, 07:04 AM   #13
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Quote:
Originally Posted by armor View Post
It is a lot of money. I personally have been cooking for friends and family but have never done a comp which I want to do. I don't expect to win anything right away but I want to do my best. I would rather spend this money up front which for myself would shorten the learning curve to competitive cooking rather than spending the money on entry fees and learning on the fly. Plus I will get to me some good people and probably enjoy some good food. Again you are right it is a lot of money but like I said..shorten the learning curve without the expense of meat and travel.
That makes sence.Let us know how you make out.
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Unread 01-31-2010, 08:09 AM   #14
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A contests weekend is a $1000 or better
To go and not do well.............

Classes are apart of the sport now
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Unread 01-31-2010, 09:25 AM   #15
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I just signed up for the June class. I figure it's an investment.
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