The Texas BBQ Forum

Who's with me? Let's make this a mini TBBQF get-together. Sounds like a good time to be had.

tex

Classes are always fun. Just heard from some of my students who cooked SA. Turns out they had two top ten finishes in Brisket.

Many years ago a not yet Famous Guy Fieri and I and a very large group of our closest buds took a class in Houston. Right after that I had a memorable first place in Brisket and RGC. I was cooking select (not even choice) packers againt USDA Prime and world championship winning teams. Denied a nemesis the clean sweep of the first place trophies It was a great class but thinking back I'm glad mine are limited to 25 students.

2 for sure, maybe 3 coming from Wichita Falls on Saturday. Just would like to know the times and if the comp part will be done. I've asked on other posts but no answer just yet.

Good deal - can't wait to meet you guys. According to the sign-up, the class is from 9am to 5pm. I'm not sure about your comp question.

tex :8

Yes class is 9 to 5. It's a backyard class we will spend time after 5pm on the competition basics. Due to their day jobs I am not releasing names but my students did very well in Brisket at SA. I can only point you in the right direction. You need a thirst for knowledge, a good palate and be anal about details. You need to know gold when panning for information. If you come to the table with a good attitude I have a very good success rate. A quarter century ago when going to tech school for my A&P I was told I would get out what I put in. Nothings changed.

Son of and I will be there Sunday

Good luck fellas, hope ya get your moneys worth. I don't know if I could pay someone to learn to BBQ.
Just my 2 cents.

Good deal! Looking forward to meeting you guys!

I hear you, limey. It's a lot of money for me. I've been around bbq'n all my life. My dad has a BBQ catering biz on the side and had taught me much of what he knows. It is hard to part with that much money, but I figure this is my hobby and it sounds like a great opportunity to learn some new tips. Sometimes I feel like I get in a slump and cook the same things over and over. I need some fresh ideas to spice things up a bit.

Tex

Signed up today but I'm doing the class on the 21st. So i can check out the cookoff on the 20th.

Don't get me wrong fellas, if you plan on doing comps. I hope he will share his secrets to winning. I used to do comps. with my family around the Central Texas area and we learned from trial and error. Toby, I've seen many of your pics and you do know your Que brother. The only class I would ever consider taking would be from Mr. Johnny Trigg.
Have fun guys.

Just finished Konrad's class on Saturday in Fredricksburg. It was a fast-paced, knowledge-filled day, and I think we all overdosed on protein! I figure myself for being able to turn out pretty good Q, but I learned some things that I can't wait to incorporate to take my cooks to the next level. You guys are going to have a great time!

I was there on Saturday as well. I learned a ton

I attended the 3/20 "Keller" class - and can't be more satisfied with the knowledge I picked up from Konrad Haskins. Yes, it is a significant cost, but in my opinion, it is absolutely worth it - without a doubt.

I've been an amateur backyard cooker for years, and have turned out my fair share of good food, along with a few "what was that?" pieces of meat. Konrad's laid-back easy-going style, friendliness, and his willingness to interact with us as fellow cookers was extremely refreshing. He did not approach it from the standpoint of a staid professor, lecturing to freshmen - it was more like cooking alongside a new friend, who had all the answers to your to your technical and procedural questions. And, when he was asked for opinions, he gave them. He shoots straight - no B.S. - and is a great source of knowledge.

He dispelled a lot of myths for me, and opened up my way of thinking on how to smoke all cuts of meat, in any situation, and expect them to turn out good. He did it all in 34 degree temps, while it was spitting snow, and blowing 20 miles an hour out of the north. That takes some skill right there.

I've got supplies ready to go to upgrade and mod my Chargriller Outlaw with a SFB - I'm fired up! I want to take my newfound knowledge from Konrad, make the most of my Chargriller - and see if I can put that investment to good use?

No one asked me, but for my investment, I feel like the class was money well spent - now its up to me to put that knowledge to practical use.

Ironhead

Thank You. I sincerely appreciate your kind words.

BBQ is not a cheap hobby when you look at the cost of meat, rub and sauces. My goal is for the class to do far more than return your investment. Educated meat buying combined with the award winning rub and sauce recipes in the class manual will pay back your investment many times. The pride of serving great tasting BBQ is priceless. The class is in fact one of the least expensive available. My definition of success is not money in the bank, it is making BBQ unintimidating and repeatable so our students do it often and well. Enjoying and sharing food with others is even more important in this virtual age we live in.