Comp Class

Dustaway · 01-23-2009, 05:01 PM

Looking forward to the Gray & Trigg cooking class this February This will be my first class to attend I have heard some very good thing about this class.

For those of you that have taken this one or others similar if you could go again what would you do different if anything or what would you ask??

Divemaster · 01-23-2009, 05:18 PM

Great thread!!

I'm taking the same class in April and have the same questions.

Plowboy · 01-23-2009, 07:03 PM

Keep your mouth shut, listen, and take notes. Nothing worse than the guy who wants talk BBQ all day... and he's not the instructor.

Ford · 01-24-2009, 07:42 AM

Quote:

Originally Posted by Divemaster

Great thread!!

I'm taking the same class in April and have the same questions.

A good question for you would be "why do it that way? I do it this way and wouldn't it be better my way?"

Seriously, go into it knowing that you can ask any question and get their best answer. Don't be afraid to ask because you think it might be a dumb question. Take lots of notes. Have 2 sections in your book so you can put all Rod's stuff in one and Johnny's in another. I had a heck of a time after class getting my notes split out.

And a tip for Wolf it Down - try Johnny's rubs and Rod's technique for the first time at the contest. It will really help you.

n-2-que · 01-24-2009, 07:54 AM

I wanted to take this class but with everything going on i won't be able to =/

Smokin Mike · 01-24-2009, 09:20 AM

looks like I'm going to that class too, see you there

Sidw · 01-24-2009, 09:37 AM

Quote:

Originally Posted by Ford

A good question for you would be "why do it that way? I do it this way and wouldn't it be better my way?"

Seriously, go into it knowing that you can ask any question and get their best answer. Don't be afraid to ask because you think it might be a dumb question. Take lots of notes. Have 2 sections in your book so you can put all Rod's stuff in one and Johnny's in another. I had a heck of a time after class getting my notes split out.

And a tip for Wolf it Down - try Johnny's rubs and Rod's technique for the first time at the contest. It will really help you.

Good thoughts - pay attention - they cover a bunch of great material - keep 2 sets of notes, because it really is 2 different approaches - we found we used stuff from both guys and it was helpful having the notes separate. Be prepared to get a ton of info.

01-23-2009, 05:01 PM	#1
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas Downloads: 0 Uploads: 0	Comp Class Looking forward to the Gray & Trigg cooking class this February This will be my first class to attend I have heard some very good thing about this class. For those of you that have taken this one or others similar if you could go again what would you do different if anything or what would you ask?? __________________ "She Thinks My Slabs Are Sexy" Ole Hickory Ultra Que 22" WSM Backwoods Chubby http://sexyslabs.com "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

01-23-2009, 05:18 PM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois Downloads: 0 Uploads: 0	Great thread!! I'm taking the same class in April and have the same questions. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-23-2009, 07:03 PM	#3
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO Downloads: 0 Uploads: 0	Keep your mouth shut, listen, and take notes. Nothing worse than the guy who wants talk BBQ all day... and he's not the instructor. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

01-24-2009, 07:54 AM	#5
n-2-que is one Smokin' Farker Join Date: 11-08-06 Location: Iowa City, IA Downloads: 0 Uploads: 0	I wanted to take this class but with everything going on i won't be able to =/ __________________ Cook Brisket Bill - Cook - KCBS Judge Dianne- Go Getter - KCBS Judge Cooker CookShack- Fec100 BGE - Extra Large with Table Weber- 22 inch Kettle ______________ www.n2que.com

01-24-2009, 09:20 AM	#6
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	looks like I'm going to that class too, see you there __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

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