I just signed up for Rod Grays Class

[Longo1908]

I just signed up for Rods class in Creeksville New Jersey on April 4&5. Has anyone ever attended?

[J'ville Grill]

Who is Rod Gray? Sorry but I've never heard of him.

[TRS]

I took Rod's class a few years ago here in Tennessee. Great class. Took our bbq to the next level. He shares all and answers all questions.
Enjoy!

[IamMadMan]

Competition cooking class $600.00 per person....

I'll pass

http://www.pelletenvy.com/classes/ap...ons/NJ2013.pdf

[Longo1908]

He's on the Pellet Envy team. He won the Kansas City BBQ Pitmasters show against the guy in the cape "Stretch".

[Full Draw BBQ]

I took the class years ago when Triggs did the class with him. Prepare to take a lot of notes, and when he suggests you come up and get a closer look, do it. He's a great teacher, and runs a great class. I hope you enjoy it as much as I did!!!

[scm1226]

We were thinking about this class but it falls on the same weekend as a comp out on Long Island. We can't miss Williepooloza!!!

[Longo1908]

To those who have attended, how much did you improve after the class?

[Jorge]

Originally Posted by Longo1908

To those who have attended, how much did you improve after the class?

I guess that depends on how well you cook now. A lot depends on what you want to get out of the class. Competition cooking, or general BBQ knowledge?

It's been several years since I took the class he did with Johnny, and I'm sure that some things have changed. You get his flavor profile, but the real value comes from the thought process and methodology. Go home and think about why he does, what he does, and you've got something that will serve you a lot longer than flavor profiles.

Edit: You asked how much "I" improved. It helped me a lot! I'd gotten stuck, thinking about the same things, processes, and trying to come up with something new without making any big changes. Listening to Rod, and Johnny at that time, gave me something new to think about and approach things from a different direction. That's why I say that listening to why Rod does things the way he does is of greater value than the flavor profile.

[Ron_L]

The first class that we took was with Rod and Johnny Trigg, so it helped us a lot! Rod is a great teacher so as mentioned, take notes and don't hesitate to ask questions.

[Boshizzle]

I have attended his class with Johnny Trigg too. As mentioned above, think more about why he is doing what he is doing rather than just what he is doing. He may not explain the "why" but make sure you take note of it and make sure to ask if you aren't sure.

[Hot Sauce Hoss]

I took his class in augusta,ga last year and 1st comp after his class we took 1st place in chicken and finished 6th overall in a tough event with 60 or so teams. He is a great down to earth guy. Took my bbq to a whole new level, and got my investment back in one event. Went on to win 13 trophies and a few grand in calls the 2nd half of 2012 so yeah i would say it was money well spent.

Smokin Hoss BBQ team

[spider22]

Originally Posted by IamMadMan

Competition cooking class $600.00 per person....

I'll pass

http://www.pelletenvy.com/classes/ap...ons/NJ2013.pdf

I agree a little over $52 per hr per person does seem a little steep to me. Even if they only get 10 people signed up they make over $500 and hour. That seems like a lot to show someone how to BBQ. I will probably get blasted for this but that is my opinion.

[Ron_L]

That's a pretty typical price for a top rated competition class. Over the past 5 years that class has paid for itself several times.

[Skidder]

Originally Posted by spider22

I agree a little over $52 per hr per person does seem a little steep to me. Even if they only get 10 people signed up they make over $500 and hour. That seems like a lot to show someone how to BBQ. I will probably get blasted for this but that is my opinion.

Nope I agree with you. Most anything you need to know most here will answer for you for free and there's plenty of comp ppl here too. Just my feelings.