Vincent Carrocci
TVWBB Super Fan
Rhythm 'n QUE, the all-WSM competition barbeque team, will be teaching "Fundamentals of Competition Barbeque", a cooking class sure to help both rookie and veteran cooks alike. Chris Allingham and The Virtual Weber Bullet have generously allowed us to tell the membership here about the class and we are very grateful as we strongly believe that the Weber Smokey Mountain user will truly benefit from what we can teach.
We will be cooking the four competition meats, (Chicken, Ribs, Pork & Brisket), on WSMs and you'll be able to taste the food for yourself. We'll also be covering meat preparation techniques, cooker types, rubs, sauces, organization and contest preparedness, all the skills you'll need in order to become a competition Grand Champion. The very things we'll be teaching you have led us to 22 Grand Championships and 18 Reserve Grand Championships.
The class is going to be held on Saturday, April 21, 2012 in Santa Clara, CA and will run from 8:00am - 3:00pm. Our host will be Darry Smith, owner of Eggs by the Bay, in his store's kitchen classroom. The cost of the class is $345 per person with the "Early Bird" discount so long as your enrollment form and payment are postmarked by March 16, 2012. The price thereafter is $385 per person. Sorry for the short notice but it was very important to us that we have Chris's and TVWB's permission before we announced our class here.
Enrollment forms and more details can be found at the following locations:
http://www.rhythmnque.com/classes.html
http://www.eggsbythebay.com/Competition_Classes.html
Please keep in mind that the class size is limited and we're receiving enrollment forms every day so please don't delay because you might miss out on this opportunity to learn how get the most out of your WSM.
If you have any questions, please feel free to post them here and we'll get you the answers you need.
Thanks again to Chris and The Virtual Weber Bullet and we look forward to seeing you at the class!
We will be cooking the four competition meats, (Chicken, Ribs, Pork & Brisket), on WSMs and you'll be able to taste the food for yourself. We'll also be covering meat preparation techniques, cooker types, rubs, sauces, organization and contest preparedness, all the skills you'll need in order to become a competition Grand Champion. The very things we'll be teaching you have led us to 22 Grand Championships and 18 Reserve Grand Championships.
The class is going to be held on Saturday, April 21, 2012 in Santa Clara, CA and will run from 8:00am - 3:00pm. Our host will be Darry Smith, owner of Eggs by the Bay, in his store's kitchen classroom. The cost of the class is $345 per person with the "Early Bird" discount so long as your enrollment form and payment are postmarked by March 16, 2012. The price thereafter is $385 per person. Sorry for the short notice but it was very important to us that we have Chris's and TVWB's permission before we announced our class here.
Enrollment forms and more details can be found at the following locations:
http://www.rhythmnque.com/classes.html
http://www.eggsbythebay.com/Competition_Classes.html
Please keep in mind that the class size is limited and we're receiving enrollment forms every day so please don't delay because you might miss out on this opportunity to learn how get the most out of your WSM.
If you have any questions, please feel free to post them here and we'll get you the answers you need.
Thanks again to Chris and The Virtual Weber Bullet and we look forward to seeing you at the class!