I was very unsure about going to Myron Mixon's cook school. I thought WOW $750! But half way through I was glad I went!! I live close enough that I could drive down and I did rent hotel of course. The school starts Friday evening, you register and they give you a packet with a note pad, pen and apron (Jack's Old South of course). Friday is a meet and greet with a fish fry...Mixon informs you of what the weekend will entail.
Saturday is early! Starts with him prepping a whole hog. shows you how to make the injection and gives you the recipe. Same with rub. Then brisket, chicken, ribs and butts. With each, after he shows you how to trim, inject, rub and answers questions, you break into teams of 5-6 where each one has a chance to trim, inject, rub whatever meat he just discussed. He supplies lunch and dinner. He has demos of his smokers and plenty of "Black Shirts" to answer questions about them.
During the process of describing how to prep the meat, he is the MOST patient person often repeating himself to make sure you getting all his recipes correct.
Sunday is eating day! First the Hog...complete with where to pull from and why, and how to build a comp box. Then as he is showing how to slice and build a comp box for the brisket, they bring you a box to sample. Same way with chicken, ribs, butt.
Once all that is done, he verbally recaps EVERYTHING he has talked about to be sure you have it in your notes and answers any questions.
It was a great experience.........I would do it again!!!