Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
06-22-2019, 11:12 AM | #91 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
|
The Rick Browne class looks interesting to me, as does Franklin’s. But this forum is a master class in its own right if you know who to listen to.
__________________
Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
|
Thanks from:---> |
06-24-2019, 10:55 AM | #92 | |
Got rid of the matchlight.
Join Date: 05-29-19
Location: Philadelphia, Pennsylvania
Name/Nickname : Nick
|
Quote:
I'd stick with my previous recommendation though on if you are going to take an online course I'm all for the Grill Master University one |
|
|
06-24-2019, 04:49 PM | #93 |
Take a breath!
Join Date: 11-09-11
Location: Everett, WA
|
The parts about wood and smoke are good, because not many classes cover that aspect of cooking very well. While I don't cook on a stick burner, the fire management part was interesting. Most of his techniques are totally geared to how he cooks at the restaurant, and not necessarily what you'd do at a comp or at home. His use of a towel to pick up hot meat was interesting, and how he uses his fingers to feel for doneness can only be learned from many years of cooking meat. As with all classes, there are some "nuggets," and there are some things that won't work for me. But I thought it was pretty interesting.
|
|
Thanks from:---> |
06-24-2019, 05:21 PM | #94 |
Full Fledged Farker
Join Date: 09-20-18
Location: X
Name/Nickname : X
|
If anybody's curious, Malcom Reed (Killer Hogs / How To BBQ Right) gives his thoughts on Franklin's Masterclass in his latest podcast:
https://youtu.be/Kz4TnH5VR4M?t=2009 |
1 members found this post helpful. |
Thanks from: ---> |
06-25-2019, 10:26 AM | #95 |
Got rid of the matchlight.
Join Date: 06-04-19
Location: LA,CA
Name/Nickname : Anna
|
|
|
06-25-2019, 10:34 AM | #96 | |
Got rid of the matchlight.
Join Date: 06-04-19
Location: LA,CA
Name/Nickname : Anna
|
Quote:
|
|
|
07-04-2019, 03:56 AM | #97 |
Knows what a fatty is.
Join Date: 06-09-10
Location: Parks, AZ
|
I don't know how others view their BBQ classes taken but sadly it has turned into a money machine for winning pitmasters. I have spent from $100 to $700 for classes from the best who all stated they show everything they do, no secrets only to learn they were telling white lies. holding out some important info. A couple years back I paid $650 for a class from a very prominent and winning pitmaster which was a fun experience as I was entered in a contest the next day in the same town, but I was not overwhelmed when we tasted his final products. As luck would have it I happened to be placed next to him at the following days contest making shigging a given. My radar was up and to my surprise, his timings and procedures were much different than what he taught the day before. My thoughts at the time was of betrayal and paying an outrageous fee for being lied to, but I did learn some new tidbits and it did help my game. He did win the contest but I held my own right behind in 3rd not using the classes ideas. Maybe I should have used those tidbits to make up the 3 point difference, wish I could be that quick. This story has an ending as 3 weeks passed with this pitmaster posting he was flying to Vegas for a comp and was looking to borrow some equipment to use. A friend and I had his requested equipment and were honored to cook with him the next couple days in Vegas. Working close I found that what he taught in his class that netted him $25K was not even close to what he really does. I asked him about the sudden changes for him to tell me he changes daily. While he is a nice, likeable guy, I am not buying it.
Back to the A/F post. Anyone who has been to Franklins, LA BBQ or many other greats you will see a theme of a pit full of crusted briskets for show during service time but don't see they are wrapped late afternoon and placed in humidified holding ovens till service the following day. Holding ovens are a step up from an ice chest but if all you have is an ice chest, use it to render that last stubborn fat. A holding oven at 180F for 8 - 14 hours does wonders for the perfect brisket and is never taught.
__________________
Route 66 Catering Crew Last edited by route66; 07-04-2019 at 04:14 AM.. |
|
07-08-2019, 02:59 PM | #98 |
Got rid of the matchlight.
Join Date: 06-03-19
Location: Oregon
Name/Nickname : Nap
|
So I signed up and watched his classes. Compared them to his YouTube videos and they are a bit different. He’s a great teacher, here are some ribs and a brisket cook I did right fresh from his MasterClass.
I brought the brisket over to a friends house and used it in her Pho. You can see the brownish brisket she made as part of her pho spread in the above photo. I've never had smoked brisket in pho but this will change in the future. It was tasty. The brisket could’ve used more time cooking to render off more fat, that would’ve been my only critique but that’s purely something I will have to learn. Last edited by napzard; 07-08-2019 at 03:08 PM.. |
|
Thanks from: ---> |
07-08-2019, 05:50 PM | #99 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
|
Quote:
Ribs look legit. Nice little glaze with some S&P texture and not drowning in sauce. |
|
|
Thanks from:---> |
07-08-2019, 06:27 PM | #100 |
On the road to being a farker
Join Date: 07-13-16
Location: Harris Oklahoma
|
Like someone said who need a online classes you can learn everything right hear on this forum
|
|
07-09-2019, 08:46 AM | #101 | |
Got rid of the matchlight.
Join Date: 06-30-11
Location: Martinez, Ca
|
Quote:
Sent from my Moto G (5S) Plus using Tapatalk |
|
|
Thanks from:---> |
07-09-2019, 09:52 AM | #102 | |
Full Fledged Farker
Join Date: 04-13-17
Location: Tampa, FL
Name/Nickname : Scott
|
Quote:
If I were MasterClass, I'd be rather unhappy that they're discussing the nitty gritty of the "tips and tricks" and different things he discloses in the series instead of keeping it high level.
__________________
Custom Trailer Gator Pit, 2448 Patio Gator Pit, Egg, Blackstone Griddle & Oven, Jenn-Air Gas |
|
|
07-09-2019, 05:50 PM | #103 |
Found some matches.
Join Date: 07-03-19
Location: New middletown ohio
Name/Nickname : Matthew
|
got it from the library for free
|
|
Thanks from:---> |
07-10-2019, 10:19 AM | #104 |
Full Fledged Farker
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
|
__________________
Newest addition to the family: Franklin Offset Smoker OG Pit Barrel Cooker Camp Chef Smoke Vault 24" Weber Performer w/ Vortex and Slow-n-Sear Maverick ET-733 Maverick XR-50 Blue Superfast Thermapen |
|
07-16-2019, 02:46 PM | #105 |
Found some matches.
Join Date: 05-25-19
Location: Austin
Name/Nickname : Deputy
|
I ended up splitting a full ($180) membership with a buddy, partially for Franklin's course and partially for a few others, and I can say that it's a solid course. I've read his "Manifesto" book and it's similar enough to where I don't think you miss much if you just stick with the book, though. If you're also interested in, say Penn and Teller or Annie Liebovitz's photography, or Neil Gaiman stories then Masterclass is worth it.
Having taken the course, I better understand how brisket renders, how to approach a fire, and how important it is to actually have a cook day plan and take notes along the way. If you're new/intermediate it'll help you; if you're old hand you might pick up a few things but there's no secrets he's letting you in on. The only real criticism I have of the course is that his way of building and maintaining fires is really geared toward his smokers: a round firebox with no fire grill/grate on it (the fire is directly on the bottom of the firebox), no baffles, and a few inches of barrier around the door. I'm cooking on a square box Klose and his fire management method just isn't right for my pit. |
|
Thread Tools | |
|
|