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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 06-30-2010, 12:56 PM   #16
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Will the Michigan class be Fri/Sat?
Sat/Sun.
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Unread 06-30-2010, 03:06 PM   #17
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Sat/Sun.
Crap. That's me out
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Unread 06-30-2010, 03:08 PM   #18
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Crap. That's me out
We don't need you taking his class anyway Nate
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Unread 06-30-2010, 03:31 PM   #19
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Sorry folks for the slow responses we lost complete internet for about 16 hours. All the questions have been answered. November is the month I was speaking about and Sat-Sun for both classes.

We have our site up for the AZ registration and Todd is on vacation with the family and when he gets back in town he will get the other link up and working.

As far as if you cook on a stick or pellet to make your decision on which class to take is a great point but wouldn't you also like to see what flavors are winning and the process it takes to get there even if you don't use the same style of pit.
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Unread 06-30-2010, 04:07 PM   #20
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@Butcher BBQ,

Would you please post the link to the AZ registration? Checked your profile and googled, found a link, but didn't find a link for classes/registration.

Thanks a bunch!

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Unread 06-30-2010, 04:09 PM   #21
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Trust the Butcher!

I went to the class in Tulsa -- I've been getting a call at every contest this year, but the contest after the class, I got a call in every category and 1st in brisket. I didn't change my recipes...just tweeked some stuff.

Good class, I learned alot and what a treat to taste Plowboy and Butcher meats! I think it put the fire back in my smoke, or vice versa.
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Unread 06-30-2010, 04:44 PM   #22
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AZ class is https://www.poweredbyu.com/fucius/re...ode=1SK7E428TB
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Unread 06-30-2010, 04:51 PM   #23
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Hey David (Butcher's) - why don't I send you the $500 and you and Todd can give me your cell numbers. I promise to limit my calls to an hour and I'll never call after 11 pm (except during comps - then I'll probably call all night).
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Unread 06-30-2010, 05:02 PM   #24
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Quote:
Originally Posted by monty3777 View Post
Hey David (Butcher's) - why don't I send you the $500 and you and Todd can give me your cell numbers. I promise to limit my calls to an hour and I'll never call after 11 pm (except during comps - then I'll probably call all night).
I'll send you my cell number for $450...
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Unread 06-30-2010, 05:59 PM   #25
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I forgot to add Scottie's class to the mix for folks who cook on an FEC. I'm still sending him PMs about timing etc. Good stuff!
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Unread 06-30-2010, 07:23 PM   #26
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Quote:
Originally Posted by monty3777 View Post
Hey David (Butcher's) - why don't I send you the $500 and you and Todd can give me your cell numbers. I promise to limit my calls to an hour and I'll never call after 11 pm (except during comps - then I'll probably call all night).
For $500 do I have breath funny or did you want to talk about insects.
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Unread 06-30-2010, 08:08 PM   #27
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There are a lot of great classes if you are an experienced cook. I'd recommend Lotta Bull, Trig and Pellet Envy first. Then there's a lot of other good classes mentioned in this thread. If you have less than 10 comps under your belt and are still trying to understand comp BBQ I think that Dr BBQ is tops in explaining how meats cook. There are others that I probably should mention but the ice in my drink is melting and calling me.

Any class from a proven winner is a big help. And you can also volunteer to work with a team and get some pointers. A lot have done that with me here in MI and had success. Even some south of the Mason Dixon line.

And there are 2 seasons in MI btw from May to October and heck the rest of the time as my water lines freeze. But it's lovely in summer up in the land of 2 peninsulas. Just go south come the first of November.
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Unread 06-30-2010, 08:46 PM   #28
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Quote:
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I forgot to add Scottie's class to the mix for folks who cook on an FEC. I'm still sending him PMs about timing etc. Good stuff!
I enjoy those PM's Nate. Means you're thinking and that means understanding. Keep them coming.

And while I have nothing official. I have had a few folks volunteer for my next cooking class (if any). I have had a few top teams step up to volunteer as guest instructors i am sure a lot of teams will be excited to hear who wants to step up to help fight cancer and hopefullly learn something new on how to prepare and compete at a top level.
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Unread 06-30-2010, 09:02 PM   #29
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I enjoy those PM's Nate. Means you're thinking and that means understanding. Keep them coming.

And while I have nothing official. I have had a few folks volunteer for my next cooking class (if any). I have had a few top teams step up to volunteer as guest instructors i am sure a lot of teams will be excited to hear who wants to step up to help fight cancer and hopefullly learn something new on how to prepare and compete at a top level.
Very well said and I bet many people are awaiting those dates also.
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Unread 06-30-2010, 10:01 PM   #30
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And only two seasons as well.
Would those be winter and construcion seasons?
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