Capn Kev
is one Smokin' Farker
- Joined
- Dec 8, 2009
- Location
- Littleto...
Hello fellow BBQ'ers, and future (or current) champions!
Ever wondered how those "top teams" do it? Or, what it takes to win your first Grand Champion trophy, finish top 10 in almost all of the competitions you enter -- or heck, just win that first top 10 call in one category? The Swinestone Cowboys BBQ team is very excited to announce that we will hold our first Competitive BBQ Class on January 17th-18th, 2014, and will be sharing what has made us successful with each of you.
This two-day class will include every technique that has helped us win hundreds of awards, including meat selection, meat-sauce-rub-injection preparation, cooking times/temps, and presentation details. We will provide contest-proven detailed instructions regarding our entire competition process, as well as demonstrations of each step we go through to win. Every student will walk away with enough knowledge to become a true threat on the competitive BBQ circuit. Regardless of your current competitive level, or if you're simply trying to improve your back yard game, we WILL make you a better cook.
In 2013, the Swinestone Cowboys BBQ team competed in 15 different competitions from MN to AZ, and finished in the top ten 67% of the time. More specifically, we finished as Grand Champion or Reserve GC 28% of the time. The Swinestone Cowboys team qualified for the Sam's Club Regionals in Las Vegas, we were invited to the American Royal, and finished the season with a Jack Daniels BBQ World Championship invite. In addition, we were recently invited to compete in the Chest-to-Chest national brisket championship this upcoming February in Great Bend, KS.
Key 2013 AWARDS & RECOGNITION:
*Sam's Club National BBQ Tour - Grand Champion - Thornton, CO
*South Park Kick Ass BBQ - Grand Champion - Fairplay, CO
*San Luis Valley Beat the Heat BBQ - Grand Champion - Alamosa, CO
*Conifer Mountain BBQ Challenge - Reserve Grand Champion - Conifer, CO
*1st Place Ribs - Conifer, CO
*1st Place Ribs - Fairplay, CO
*1st Place Pork - Gothenburg, NE
*1st Place Pork - Alamosa, CO
*1st Place Brisket - Sam's Club Regional, Las Vegas, NV
*1st Place Brisket - North Platte, NE
*1st Place Brisket - Fairplay, CO
*3rd Place Rocky Mountain BBQ Association Cup Challenge
*JACK DANIELS INVITATIONAL INVITE
*AMERICAN ROYAL INVITATIONAL INVITE
*2014 CHEST-TO-CHEST NATIONAL BRISKET CHAMPIONSHIP INVITE
We will share our experience from the past five years to teach you the following:
• Detailed explanation of our contest process, from arrival to departure, including helpful shortcuts you probably are not aware of.
• We will be cooking on pellet cookers, and some barrel cookers, but we will also share our process regarding hot-n-fast cooking over wood (yep, we've done it and won!).
• Meat selection, how to determine quality, sourcing, aging, etc.
• Share techniques to allow the cook to achieve consistent, repeatable results, including how to track, record, and most importantly... replicate!
• We will go through the latest technology, from grills, meat therms, computer-assistance, etc.
• Presentation techniques, and what judges look for in each box, including winning presentation pictures.
• Opportunity to taste all four categories we cook, and how we present each to the judges.
• Detailed notes and schedules to help get you on the right path to success.
Space is LIMITED! We are limiting entries to the first 20 individuals, so reserve your spot now! The cost for the class is $375 per person (+$75 for spouses... yes, we mean spouse, not an additional team member, pet, android-recording-unit, etc.
). RMBBQA members will receive a 10% discount off their class entry. The class will be held either at our house... or at an alternative location depending upon space needs. More details will follow as signup progresses. There are several hotels in the area, and we have worked a deal with the Comfort Inn & Suites in Highlands Ranch (http://www.comfortsuites.com/hotel-highlands_ranch-colorado-CO019). If you book at their hotel for the evening of 1/17 and reference my name, they will offer a $79/night rate along with all the normal amenities (incl. a decent breakfast)... that's a 35% discount. It's a very newly refurbished hotel, and easily accessible. Plus, it's close to some great Highlands Ranch nightlife (LoDo's, Brother's, Earl's, Twin Peaks, Yardhouse, etc.).
Class reception will start at 3pm on Friday, and we should be done approximately around 3:30 on Saturday. Followed by a good meal and refreshments. We will provide a more detailed day-by-day schedule as the date gets closer.
You can reserve your spot by e-mailing Kevin@swinestonecowboys.com. Your space will not be finalized until full payment is received, and final payment is required by 12/31/2013.
Ever wondered how those "top teams" do it? Or, what it takes to win your first Grand Champion trophy, finish top 10 in almost all of the competitions you enter -- or heck, just win that first top 10 call in one category? The Swinestone Cowboys BBQ team is very excited to announce that we will hold our first Competitive BBQ Class on January 17th-18th, 2014, and will be sharing what has made us successful with each of you.
This two-day class will include every technique that has helped us win hundreds of awards, including meat selection, meat-sauce-rub-injection preparation, cooking times/temps, and presentation details. We will provide contest-proven detailed instructions regarding our entire competition process, as well as demonstrations of each step we go through to win. Every student will walk away with enough knowledge to become a true threat on the competitive BBQ circuit. Regardless of your current competitive level, or if you're simply trying to improve your back yard game, we WILL make you a better cook.
In 2013, the Swinestone Cowboys BBQ team competed in 15 different competitions from MN to AZ, and finished in the top ten 67% of the time. More specifically, we finished as Grand Champion or Reserve GC 28% of the time. The Swinestone Cowboys team qualified for the Sam's Club Regionals in Las Vegas, we were invited to the American Royal, and finished the season with a Jack Daniels BBQ World Championship invite. In addition, we were recently invited to compete in the Chest-to-Chest national brisket championship this upcoming February in Great Bend, KS.
Key 2013 AWARDS & RECOGNITION:
*Sam's Club National BBQ Tour - Grand Champion - Thornton, CO
*South Park Kick Ass BBQ - Grand Champion - Fairplay, CO
*San Luis Valley Beat the Heat BBQ - Grand Champion - Alamosa, CO
*Conifer Mountain BBQ Challenge - Reserve Grand Champion - Conifer, CO
*1st Place Ribs - Conifer, CO
*1st Place Ribs - Fairplay, CO
*1st Place Pork - Gothenburg, NE
*1st Place Pork - Alamosa, CO
*1st Place Brisket - Sam's Club Regional, Las Vegas, NV
*1st Place Brisket - North Platte, NE
*1st Place Brisket - Fairplay, CO
*3rd Place Rocky Mountain BBQ Association Cup Challenge
*JACK DANIELS INVITATIONAL INVITE
*AMERICAN ROYAL INVITATIONAL INVITE
*2014 CHEST-TO-CHEST NATIONAL BRISKET CHAMPIONSHIP INVITE
We will share our experience from the past five years to teach you the following:
• Detailed explanation of our contest process, from arrival to departure, including helpful shortcuts you probably are not aware of.
• We will be cooking on pellet cookers, and some barrel cookers, but we will also share our process regarding hot-n-fast cooking over wood (yep, we've done it and won!).
• Meat selection, how to determine quality, sourcing, aging, etc.
• Share techniques to allow the cook to achieve consistent, repeatable results, including how to track, record, and most importantly... replicate!
• We will go through the latest technology, from grills, meat therms, computer-assistance, etc.
• Presentation techniques, and what judges look for in each box, including winning presentation pictures.
• Opportunity to taste all four categories we cook, and how we present each to the judges.
• Detailed notes and schedules to help get you on the right path to success.
Space is LIMITED! We are limiting entries to the first 20 individuals, so reserve your spot now! The cost for the class is $375 per person (+$75 for spouses... yes, we mean spouse, not an additional team member, pet, android-recording-unit, etc.
). RMBBQA members will receive a 10% discount off their class entry. The class will be held either at our house... or at an alternative location depending upon space needs. More details will follow as signup progresses. There are several hotels in the area, and we have worked a deal with the Comfort Inn & Suites in Highlands Ranch (http://www.comfortsuites.com/hotel-highlands_ranch-colorado-CO019). If you book at their hotel for the evening of 1/17 and reference my name, they will offer a $79/night rate along with all the normal amenities (incl. a decent breakfast)... that's a 35% discount. It's a very newly refurbished hotel, and easily accessible. Plus, it's close to some great Highlands Ranch nightlife (LoDo's, Brother's, Earl's, Twin Peaks, Yardhouse, etc.).Class reception will start at 3pm on Friday, and we should be done approximately around 3:30 on Saturday. Followed by a good meal and refreshments. We will provide a more detailed day-by-day schedule as the date gets closer.
You can reserve your spot by e-mailing Kevin@swinestonecowboys.com. Your space will not be finalized until full payment is received, and final payment is required by 12/31/2013.
