Which Cooking Class Would You Take ?

[triplebq]

If you were going to take a cooking class from a touring pro who would it be and why ?


Also is it worth the price to be KCBS judge ? Do judges get paid or just get to eat ?

 

[bbqhead]

yes its worth it to be a kcbs judge,competition teams turn in their very best product and you get to sample it first. as far as cooking class's go:ROD GREY 2009 kcbs champ,JOHNNY TRIGG ,MIKE DAVIS, MYRON MIXON ,all champions many times over. class's are not cheap! BUT they are worth it!

 

[bbqhead]

forgot to tell you, no judges dont get paid. just lots of good food!!!

 

[bbq engineer]

I say that yes you do get to sample some top quality BBQ. That being said, however, you also get to sample a lot of things that are loaded up with MSG, insta-cure, mystery spices and injections, and got knows what else. People that are at contests lay out a bunch of money to be there and pay for the meat, and they want to put forth a great product (otherwise they are just wasting their money). There are also some BBQ hacks that think they can BBQ and don't know Sheet from shine.

You have to take the good with the bad.

 

[bbqhead]

I agree there is bad Q turned in at times.

 

[travcoman45]

If I had an opportunity ta learn from someone other then family it would have been C.B. Stubblefield. But alas Stubbs is gone an I'm sure alota great knowledge wen't with him.

 

[triplebq]

Stubbs rub with Lime is really good on certain items . A co in New Orleans bought Stubbs rubs and BBQ sauce and now they have tweaked it and mass sell it ..

 

[nwdave]

Personally, I'd prefer to take a good solid course in meat cutting, filleting, the like. With a lot of the bulk meats available to me through Costco, Cash and Carry, I'd like to know how to cut it out properly.

Yes, learning under an "BBQ expert" would be interesting, but you know what, I've seen enough skill and technique demonstrated here, that I'm more than satisfied with the "teaching" going on around here. Don't see much playing of the "I gotta Secret" game, even amongst serious competitors. I can understand their wanting to play close hold with some of the sauces and rubs. However, one of our members provided a link to the Pickled Pig forum where the details of presentation, preparation, etc was discussed in depth. Plus, wandering around that site just swamped me with more information.

The best part is if you don't know, all you got to do is ASK.

What was the question?

 

[capt dan]

I am attending a class put on by Scottie Johnson ( Cancersucks chicago BBQ team) and Mike Wozniak ( Quau) They are both grand champions and ranked high nationally. Scottie is ranked 29th in the nation overall, and Mike is ranked 10th. Mike is also ranked 1st in Chicken, and thats what he is teaching.
I am looking forward to the info I will learn from these to very experienced cooks.
Their class is Feb 19-20 in westmont Illinois.


You can never learn enough as far as I am concerned, and Scottie has donated all his profits from competitions and this class to Cancer research.To date he has donated over $150,00 dollars. 1st class guy in my book, and as a Cancer patient, I am more than happy to donate my money for his cause.

I would love to give the link to his class, but it is prohibitted here, so anyone who is curious should look around the web to a certain site that is geared to mainly competition cooking.

 

[bbqhead]

can I be nosey and ask how much? I know i've paid $600 before ,but I made that back at one contest from what I learned. good luck, Scotties a great person.

 

[capt dan]

Its $500, and $250 of that goes directly to the cancer society in the name of his foundation. Any other profit made will also go to the same charity. That includes fri nights dinner and saturdays breakfast.

 

[jdt]

If I was gonna pay that kind of money I would probably go see Paul Kirk

world championship of bbq 7 times
over 100 category wins in KCBS
last year he covered from canada to florida, in the past he has traveled to Ireland, south korea and switzerland to teach the art of BBQ. A living legend.

 

[fatback joe]

I am a big fan of Mike Davis, but there really are several I would like to take.

 

[fatback joe]

There are other BBQ forums out there? LOL

Chicken still giving you grief? I thought I had chicken figured out......then I moved to NEBS country.

 

[capt dan]

Thanks to you FBJ, I think we are getting closer on our chicken!

I have many of paul Kirks books, and I know some people who have taken his class, he comes very highly recomended, But these two guys place in every comp in my area, and seem to know what the judges around here like. The other deciding factor is the cause they are doing this for, and Cancer is kinda close and personal in my life right now.

 

[beer-b-q]

I would say if given the choice it would be Paul Kirk from here in KC...

On the Pitmasters, Myron made the comment that if you wanted to know what was in his rub you had to take his class for $750.00.

 

[jdt]

comp wise that makes sense, I was once told top teams often check the local supermarkets to see which brand of BBQ sauce has the most Facing (biggest section) and use that brand because it helps when someone tastes something familiar, maybe thats why Myron does so good because he uses lighter fluid and all these goofy people sitting in as judges WANT to taste the nasty lighter fluid because thats what the hack jobs use to grill with.

 

[triplebq]

So if you read his books do you still need the class ? Just askin if the book is a tell all or just a means to make some money ? Thanks

 

[capt dan]

Championship BBQ is a great book. It tells al little about his history and his family, and tells some about a few other cooks too.It has a huge amount of recipes for rubs, mops, marinades, and how to cook just about anything that walked , swam or flew before it was dead!

I want to buy "smokestack lightning", I heard it was a good read. I did read "peace, love and BBQ" by Mike mills and it was really good.

I am taking the class to get the finer points, and little things that these championship cooks do.To see how it is done and actually taste it, goes far beyond the books. I will take notes though.