BlueandGoldBBQ
Knows what a fatty is.
- Joined
- Jun 19, 2017
- Location
- East Bay CA
Thats worth taking a trip to texas for
Took Dylan's brisket and sausage class. Best $ I've ever spent related to BBQ (maybe the Moberg purchase is a tie). That man is a fountain of information. So many details that add up to an amazing result. We cooked a tiny brisket (maybe 8 lbs) and a larger one(11-12 lbs), 10 hours for the small one, 10.5 hours for the larger, and they were the most tender and flavorful briskets I've ever had a part in cooking. I thought I had a decent grasp on overall smoking meats, but his class was absolutely a game changer. What a fun, productive day.
Now go contact him and get on the list. You will not regret it.
What about the sausage?Took Dylan's brisket and sausage class. Best $ I've ever spent related to BBQ (maybe the Moberg purchase is a tie). That man is a fountain of information. So many details that add up to an amazing result. We cooked a tiny brisket (maybe 8 lbs) and a larger one(11-12 lbs), 10 hours for the small one, 10.5 hours for the larger, and they were the most tender and flavorful briskets I've ever had a part in cooking. I thought I had a decent grasp on overall smoking meats, but his class was absolutely a game changer. What a fun, productive day.
Now go contact him and get on the list. You will not regret it.
What about the sausage?
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Anyone able to replicate what Dylan taught you on your personal cooker?
Sounds awesome and well worth the money. Do you know what grade and brand of briskets he was using? I’m assuming “prime” for the beef, but feel this is something much better than we can get from Costco. I could be wrong though.
What about the sausage?
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I've emailed twice and was told that they are full for the Fall with classes...
I've emailed twice and was told that they are full for the Fall with classes...
He's in Texas, right? Then I would expect any season other than summer to be his busy season for this kind of thing.
The sausage came out great, he gives you a very middle of the road base recipe that you can add and modify to your own taste. You go from trimming briskets to grinding, seasoning, mixing, casing, linking, cooking. Start to finish the whole process. You leave the class with some cooked links, some raw links, and some of the ground sausage to practice casing with when you get home. I really had zero experience with sausage but I feel confident that I could make some pretty nice sausage now with a lil practice.
I just signed up for Dylan Taylor's BBQ class. I waiting to hear back to confirm the date.
Anyone around Texas should look into it. All the instruction classes I looked into seem to be geared at teaching competition BBQ which I'm not really interested in. Dylan is not a competition guy. He was pitmaster at LaBarbecue and Truth BBQ (two of Texas' top 10) for a couple years, and worked a bit at some other notables such as Terry Blacks, Bodacious in Longview, and 2M Smokehouse in San Antonio, and that's what he teaches. Central Texas BBQ. This is not a "class" per say, where you sit at a desk and listen to someone preach from what I gather. it's one-on-one instruction in his backyard in Austin.
Instruction is not "all meats". It's priced "per meat". So if you just want him to show you just how he does brisket or just ribs, you can do that. Price is reasonable considering you get to hang out and pick the brain of someone who has worked in the trenches of the central Texas BBQ scene for a couple years.
https://austin.eater.com/2018/4/10/17218416/dylan-taylor-bbq-texas-barbecue-smokehouse
https://www.taylorbbqcatering.com
This is the 2nd brisket I've cooked since Dylan's class.
View attachment 165145
I wish I would have done sausage too while I was there. We talked sausage and he showed me his books but its not the same as having someone babysit you through it.