Wiki: CBBQA Competition Class
Posted 12 January 2014 - 07:19 PM
Our instructors were very giving in technique, flavor profile, knowledge, mindset, etc. Thanks, Jerry for the brisket lesson, Matt (and Moe and James) for the Rib lesson and Sterling for not only the Pork lesson, but for providing the AV equipment, his direct link to the Strube's for the Waygu Ribeye and brisket donation, his rub donation know how and James The Flame!
I need to hit the showers and I am sure there will be more to come.
Edited by Stephan Franklin, 12 January 2014 - 09:41 PM.
Posted 12 January 2014 - 08:00 PM
Steph, thanks for the kick in the A.. to get me there.
Sterling, Fantastic speaker and thanks for the from heart help and ideas (what a gadget list) you are willing to share with us.
Sean, amazing AV work, the class would not have been complete, and accessible without it.
Thanks again to all who made it happen.
Posted 12 January 2014 - 08:52 PM
Posted 12 January 2014 - 09:15 PM
Matt, Sterling, Jerry, and Steph...you all are true ambassadors to BBQ! This was more than a class...this was a true display of what Matt referred to as "paying it forward." To genuinely appreciate what these guys gave us this weekend, you have to grasp the perspective that each one of them worked, struggled, sacrificed, fought, and went through their own trials in bbq competition--they learned what worked--became successful at it--and turned right back around to give it all back to us.
It takes sincere loyalty to the sport and it's fellow competitors, as well as to the greater mission of bbq itself, to find consistently winning combinations; and then, instead of locking them away in a vault-- give it up to those like me who aspire to be as successful in the bbq world. This is what makes competition bbq so much more than cooking--it is community. I appreciate it more than can be said.
So just as Harry Soo also mentioned today, I hope that I will have similar successes in bbq using the lessons learned this weekend, so that I can also "return the good energy" and pay it forward like you all did today. You gave me a "starting point" that I know is leaps and bounds ahead of the pack; as I am sure you also propelled many of the more seasoned cooks to a higher level as well. Top notch. Thanks again. You all represented.
Posted 13 January 2014 - 08:03 AM
Posted 13 January 2014 - 08:57 AM
Posted 13 January 2014 - 11:22 AM
When my wife Annie and I got to the class I have to say I was a bit intimidated, given not only the talent demonstrating their tips and techniques but by the accumulated talent of the other attendees! Once the class got going, I realized that we were all in the same boat - trying to improve our skills from wherever we are to the best we can be. Though we haven't competed yet (but I did hear your advice, Andy!) we are both looking forward to our first experience, hopefully armed with enough knowledge to not be completely embarrassed!
But like Sterling said, make your first goal to get all the meats turned in on time!
Posted 13 January 2014 - 03:41 PM
Special thanks to all that made this event possible . . . presenters, donors, coordinators, catering, A/V, and those behind the scenes!
I look forward to seeing you all in the coming months - thanks again not only for the information but also the inspiration! :-)
Posted 14 January 2014 - 08:01 AM
Thanks to all that made this class possible and to those who attended the class, that took the time to network and discuss various subjects with me.
Being new to the comp circuit (3 cooks) it was huge
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