Dylan Taylor BBQ Class - Austin

[Happy Hapgood]

Originally Posted by Rockinar

I just signed up for Dylan Taylor's BBQ class. I waiting to hear back to confirm the date.

Anyone around Texas should look into it. All the instruction classes I looked into seem to be geared at teaching competition BBQ which I'm not really interested in. Dylan is not a competition guy. He was pitmaster at LaBarbecue and Truth BBQ (two of Texas' top 10) for a couple years, and worked a bit at some other notables such as Terry Blacks, Bodacious in Longview, and 2M Smokehouse in San Antonio, and that's what he teaches. Central Texas BBQ. This is not a "class" per say, where you sit at a desk and listen to someone preach from what I gather. it's one-on-one instruction in his backyard in Austin.

Instruction is not "all meats". It's priced "per meat". So if you just want him to show you just how he does brisket or just ribs, you can do that. Price is reasonable considering you get to hang out and pick the brain of someone who has worked in the trenches of the central Texas BBQ scene for a couple years.


https://austin.eater.com/2018/4/10/1...cue-smokehouse


https://www.taylorbbqcatering.com

Dude. You said he worked at Bodacious in Longview! SON, that's some of the best Q I've had close to Latourney U there when we used to work on their HVAC. All the local folks said that was the place to go!



Looks like you've got a Great teacher for the course!

[sickhick]

Originally Posted by Czarbecue

Anyone able to replicate what Dylan taught you on your personal cooker?

This is the 2nd brisket I've cooked since Dylan's class.
IMG_1338.jpg

[gtsum]

Sounds like money well worth it. I’d think of arranging a trip to Texas to take part in something like this


Memphis Elite





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[Rockinar]

Originally Posted by sickhick

This is the 2nd brisket I've cooked since Dylan's class.
Attachment 165145

I wish I would have done sausage too while I was there. We talked sausage and he showed me his books but its not the same as having someone babysit you through it.

[BigThicket]

Originally Posted by Rockinar

I wish I would have done sausage too while I was there. We talked sausage and he showed me his books but its not the same as having someone babysit you through it.

Same here. I'm really thinking about hitting him up for a sausage class. I've been trying to source something decent for my food trailer and I think doing my own is the way to go long term. You can customize to taste and there's a significant cost savings compared with buying commercially available sausage.

[Czarbecue]

Originally Posted by BigThicket

Same here. I'm really thinking about hitting him up for a sausage class. I've been trying to source something decent for my food trailer and I think doing my own is the way to go long term. You can customize to taste and there's a significant cost savings compared with buying commercially available sausage.

Not to mention the accolade and the swag of making your own hot guts. I remember Daniel Vaughn blasting a bbq trailer for using Eckrich Farms jalapeño cheddar links, even though I find them tasty myself.

[sickhick]

Originally Posted by BigThicket

Same here. I'm really thinking about hitting him up for a sausage class. I've been trying to source something decent for my food trailer and I think doing my own is the way to go long term. You can customize to taste and there's a significant cost savings compared with buying commercially available sausage.

Those brisket trimming scraps go a long way!

[Rockinar]

Originally Posted by Czarbecue

Not to mention the accolade and the swag of making your own hot guts. I remember Daniel Vaughn blasting a bbq trailer for using Eckrich Farms jalapeño cheddar links, even though I find them tasty myself.

That was a place near me called Witt Pitt BBQ he blasted for using store sausage. I thought it was Chappell Hill sausage though. I could be wrong on that.

[BigThicket]

Originally Posted by Czarbecue

Not to mention the accolade and the swag of making your own hot guts.

Truth. Plus, I just really like to tweak things, so the idea of making exactly what I want appeals to me.

I tried some of Tejas Chocolate's Chili Relleno sausage a couple of weeks ago and it was insanely good. I'd give my left nut to come up with something that tasty.

[BigThicket]

Originally Posted by sickhick

Those brisket trimming scraps go a long way!

Exactly. I want to cry every time I'm trimming and think about the money that I'm tossing.

[sickhick]

Originally Posted by BigThicket

Exactly. I want to cry every time I'm trimming and think about the money that I'm tossing.

The sausage we made was 100% made from brisket trimmings, came out awesome.