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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 06-29-2010, 10:27 PM   #1
bdodd444
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Default Comp Class Recommendation

Does anyone know of a good comp class coming up in July or August? I have heard good things about the Pellet Envy Class, but it is full. I am on the east coast but can fly most anywhere. Thanks very much.

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Unread 06-29-2010, 10:43 PM   #2
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I heard a rumor that IQUE will be doing a tell all class sometime in the fall. JuMP ON IT!
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Unread 06-29-2010, 11:55 PM   #3
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I learned a lot from Rod and Johnny when they were teaching together. I also learned from Scottie Johnson and Mike Wozniak (Quau) this spring. I would recommend their class.

My next class, if I can swing it, is going to be the Plowboy/Butcher BBQ class when they hold another one.
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Unread 06-30-2010, 06:17 AM   #4
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Quote:
Originally Posted by Ron_L View Post
I learned a lot from Rod and Johnny when they were teaching together. I also learned from Scottie Johnson and Mike Wozniak (Quau) this spring. I would recommend their class.

My next class, if I can swing it, is going to be the Plowboy/Butcher BBQ class when they hold another one.
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.
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Unread 06-30-2010, 08:02 AM   #5
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Dave,

Which months are those weekends? Do you have a link for registration? Thanks.

Brian
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Unread 06-30-2010, 08:05 AM   #6
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I think that you need to decide what you want to get out of the class and then decide on which one you want to take. All of the guys teaching classes are winners, so the difference is the type of class. The main 2 are the technique classes where the recipes arent laid out for you and the recipe classes where they are. If you want to work someone else's style into your own then a technique class might be for you. I wanted winning recipes, so Pellet Envy was the class for me.
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Unread 06-30-2010, 08:16 AM   #7
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Quote:
Originally Posted by Butcher BBQ View Post
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.

AZ is going to be a good un
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Unread 06-30-2010, 08:27 AM   #8
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Quote:
Originally Posted by Butcher BBQ View Post
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.
Which months are those weekends in?
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Unread 06-30-2010, 08:57 AM   #9
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Michigan is on a different calendar that the rest of us. They only have two weekends a year :)
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Unread 06-30-2010, 09:09 AM   #10
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Quote:
Originally Posted by Ron_L View Post

My next class, if I can swing it, is going to be the Plowboy/Butcher BBQ class when they hold another one.
See you in November!

I don't think Todd and David have the registration set up yet but the Great Lakes BBQ Supply co. and the GLBBQA are hosting the Plowboys/Butcher BBQ cooking class the first week of November here in SE Michigan.
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Unread 06-30-2010, 10:01 AM   #11
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Quote:
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Michigan is on a different calendar that the rest of us. They only have two weekends a year :)
And only two seasons as well.
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Unread 06-30-2010, 10:32 AM   #12
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And only two seasons as well.
BBQ season and winter?
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Unread 06-30-2010, 10:32 AM   #13
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Quote:
Originally Posted by Butcher BBQ View Post
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.
Will the Michigan class be Fri/Sat?
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Unread 06-30-2010, 10:37 AM   #14
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I think one thing to take seriously before taking a class is how much the teaching reflects the kind of Q you do. For instance, I plan to take the Plowboys/ Butchers class primarily to get some tips on how to get the most out of the FEC. If you cook with a stickburner at high temps them maybe a class taught by Mike Davis or Myron Mixon would be better for you. In addition some classes give you a look into the complete cooking process (rubs, injections and everything else). Some will only give you help on techniques - but they won't give you specific help on flavors etc.

So, what do you need/expect to learn?
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Unread 06-30-2010, 11:03 AM   #15
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Quote:
Originally Posted by Butcher BBQ View Post
We have 2 on the books right now, 1 the 1st weekend in Michigan and 1 the 3rd weekend in Arizona. Working on dates for 2011.
I highly recommend the Plowboys/Butcher class. I attended Todd's class in March, and have recently become "dangerous". I started competing last September, and hadn't had a call in my 1st two comps. Since taking the class, I've had consistent calls in my last two comps, finishing 14th of 53 in North Platte, and most recently 4th of 54 in Pueblo. In fact, I'm considering taking the class again in November, now that David is a part of it.

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