The class started with a meet and greet on Friday evening. Myron provided a fried catfish and chicken dinner which was really good, explaining to us that we were eating fried food that night because it was going to be BBQ overload the rest of the class. We all received a Jack’s Old South apron, a note book, and a coozie – the apron came in handy the next day. Myron had a full food serving line in the back of the BIG patio, a keg of beer iced down, and a soda machine set up – all you can drink. Tables were set up for the students. The area he used to instruct was covered by an overhead mirror and 2 video monitors so everyone can see what he was doing. He wore a wireless microphone so everyone could hear him. He had 2 big smokers set up right behind his table, and there were 2 more that were used to cook the student’s food.
The class was divided into 2 parts. Saturday started at 9:30 AM and was all prep. We started the day watching him and his crew prep a whole hog. They injected it with a full 5 gallons of injection, and I would have never believed it would take it all if I hadn’t have seen it for myself. Once the hog was put in the cooker, we moved on to demonstrations. He went over pork butt, pork ribs, beef ribs, pork loin, competition chicken legs, cupcake chicken, whole turkey, and brisket. After each demo, the students went to tables in groups to prep the meat he just demonstrated. His crew had the tables set up with the cryovac meat, knives, rubs, and injection. The tables were covered with disposable covers and we used disposable cutting boards. He had a glove station for all of us to glove up prior to handling the meat. Myron’s son Michael worked the student’s tables assisting us if we had questions, and we always did. Once the meat was prepped, his crew put them into the cookers. Myron cautioned us to do a good job prepping, as this was going to be our dinner that night. We broke for lunch, and he served grilled burgers and dogs. It was a full nine hours of demo and prep, and I was more than ready to take a break and eat the Q that we prepped all day. I ate until I couldn’t hold another bite, and everything we prepped was killer.
Sunday was an early start at 8 AM. We started the day by pulling the hog off the pit. It was beautiful. Michael showed us how to break it down, and it was basically breakfast that morning. It tasted incredible. We also had the turkey that was cooked before we arrived and that was great. Myron then went into a time line cook – just how he cooks comps. He explained the order of the cook, and actually did those cooks in front of us. He explained cook times, pit temps, what IT’s to look for to pull, and how to hold. He actually cooked for all of us to watch that day and built blind boxes for us to see – brisket, pork butt (sliced and pulled, chicken, and pork ribs. The brisket he cooked for this was Wagyu and he passed out samples as he sliced. It rocked. Class ended a little after 2 PM and we were all once again stuffed with BBQ. We all got a diploma and said our goodbyes.
We all signed a covenant to not disclose his recipes or post pictures of his blind boxes.
Take-aways:
This class is really going to change the way I cook some meats. While I admired Myron from his shows, I was always a little skeptical about how his food actually tasted. He told us he cooks the same whether at home, catering, or comps. I can personally attest to the fact that his food tasted truly great and he lets the meat shine. His food flat out rocked.
His methods are actually fairly simple, with easily found ingredients – nothing exotic at all. He uses a lot of injection, and I was skeptical about this, also. Now, I’m sold. It made a world of difference in the taste, and all of his injections complemented the meats – the meat was still the star.
It was an amazingly fun weekend.
Myron and his son Michael answered EVERY question asked. They were engaging, personable, and entertaining. They made the class fun. He had a crew of about 8 guys working to keep things moving and cook the student’s food. They were also very helpful. I highly recommend this class if you’re looking to up your game. We had a few comp cookers in the class, but most of us were back yard types. It was well spent money.
Tips if you go:
Eat a light lunch on Friday before the meet and greet. Myron puts on a spread.
Be prepared to takes LOTS of notes. I took 12 pages of them.
Eat a very light lunch on Saturday – you’ll be eating all of the Q you prepped that day for dinner that evening.
Don’t be afraid to ask Myron questions. He’ll answer them all.
The class was divided into 2 parts. Saturday started at 9:30 AM and was all prep. We started the day watching him and his crew prep a whole hog. They injected it with a full 5 gallons of injection, and I would have never believed it would take it all if I hadn’t have seen it for myself. Once the hog was put in the cooker, we moved on to demonstrations. He went over pork butt, pork ribs, beef ribs, pork loin, competition chicken legs, cupcake chicken, whole turkey, and brisket. After each demo, the students went to tables in groups to prep the meat he just demonstrated. His crew had the tables set up with the cryovac meat, knives, rubs, and injection. The tables were covered with disposable covers and we used disposable cutting boards. He had a glove station for all of us to glove up prior to handling the meat. Myron’s son Michael worked the student’s tables assisting us if we had questions, and we always did. Once the meat was prepped, his crew put them into the cookers. Myron cautioned us to do a good job prepping, as this was going to be our dinner that night. We broke for lunch, and he served grilled burgers and dogs. It was a full nine hours of demo and prep, and I was more than ready to take a break and eat the Q that we prepped all day. I ate until I couldn’t hold another bite, and everything we prepped was killer.
Sunday was an early start at 8 AM. We started the day by pulling the hog off the pit. It was beautiful. Michael showed us how to break it down, and it was basically breakfast that morning. It tasted incredible. We also had the turkey that was cooked before we arrived and that was great. Myron then went into a time line cook – just how he cooks comps. He explained the order of the cook, and actually did those cooks in front of us. He explained cook times, pit temps, what IT’s to look for to pull, and how to hold. He actually cooked for all of us to watch that day and built blind boxes for us to see – brisket, pork butt (sliced and pulled, chicken, and pork ribs. The brisket he cooked for this was Wagyu and he passed out samples as he sliced. It rocked. Class ended a little after 2 PM and we were all once again stuffed with BBQ. We all got a diploma and said our goodbyes.
We all signed a covenant to not disclose his recipes or post pictures of his blind boxes.
Take-aways:
This class is really going to change the way I cook some meats. While I admired Myron from his shows, I was always a little skeptical about how his food actually tasted. He told us he cooks the same whether at home, catering, or comps. I can personally attest to the fact that his food tasted truly great and he lets the meat shine. His food flat out rocked.
His methods are actually fairly simple, with easily found ingredients – nothing exotic at all. He uses a lot of injection, and I was skeptical about this, also. Now, I’m sold. It made a world of difference in the taste, and all of his injections complemented the meats – the meat was still the star.
It was an amazingly fun weekend.
Myron and his son Michael answered EVERY question asked. They were engaging, personable, and entertaining. They made the class fun. He had a crew of about 8 guys working to keep things moving and cook the student’s food. They were also very helpful. I highly recommend this class if you’re looking to up your game. We had a few comp cookers in the class, but most of us were back yard types. It was well spent money.
Tips if you go:
Eat a light lunch on Friday before the meet and greet. Myron puts on a spread.
Be prepared to takes LOTS of notes. I took 12 pages of them.
Eat a very light lunch on Saturday – you’ll be eating all of the Q you prepped that day for dinner that evening.
Don’t be afraid to ask Myron questions. He’ll answer them all.
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