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Culinary Institute of Smoke Cooking


 
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DarrenC

DarrenC

TVWBB Fan
Has anyone heard of this home-study school? It's a course that was developed by Charlie and Ruthie Knote, who both seem to be well-known in BBQ cirles from my limited research.

If anyone has any firsthand knowledge or feedback on this course I would greatly appreciate it. I'm thinking on asking my wife if this could be my Christmas gift. On one hand I think the knowledge could prove very valuable to me, but on the other I'm also thinking that I can already gain a lot of knowledge from the wonderful people on this site as I already have, and that money could be better spent on a WSM. $300. is an awful lot of Canuck bucks.
 
DarrenC
I'm not sure if I have this right the course cost $300 or is it the WSM? If it is a home study course for $300, then I would spend the money on meat and ask your questions here. Cooking is the best teacher and Chris's site and forum is a wealth of info.
Jim
 
Sorry Jim, I guess I wasn't that clear in my original post. The course costs USD$300.00, which is more than $450.00 in Canadian funds.

A WSM costs $300.00 - $350.00 in Canadian funds.

You're right, the best way to learn is going to be through experience and asking questions. I guess I kind of knew that but was looking for someone more experienced than I to tell me so.

Many Thanks.
 
A friend of mine in New York had Paul Kirk out to teach a class a couple of months ago and I believe he will be doing it again. He is in Utica which wouldn't be a terrible trip for you. the class I believe was under $150 US.
If your interested we can keep you informed.
Jim
 
In this day and age, with the availability of information on the internet and Food TV, teaching yourself to cook is easier than ever.

In my opinion, $300 would be far better spent on a collection of 6 really top-notch cookbooks: the kind that explain how to cook and why.

For example, in bar-b-q, you might get Smokey Hale's book, Paul Kirk's book, and for an absolute treasure chest of grilling and bar-b-q ideas from around the globe, get Stephen Raichlen's, "The Barbeque Bible".

Spend some of the leftover money putting together a complete "pantry" including a complete assortment of basic spices from www.penzeys.com to really open your eyes to flavor. One of the real secrets to enjoyable cooking is having the staple ingredients on hand so that when a recipe strikes your fancy, you have the stuff to cook it.

For many years my cooking only took place outdoors, and I didn't understand that cooking indoors and out is the same thing. I now have come to the conclusion grilling and bar-b-q is NOT a separate endeavor somehow different than indoor cooking. It's all part of the same deal and the same techniques and principles apply across the board. The more you learn about the fundamental techniques of cooking, the better your outdoor cooking will be, and vice versa. For example, knowing when it will be preferable to cook something over low heat for many hours (in a WSM or an oven) or when it will be preferable to sear it over a 700 degree grill or skillet.

Watch Food TV, curl up with world-class cookbooks, stock your pantry, and don't be afraid to have fun with cooking. Be confident.
 
I agree with buying books and watching the cooking channel and the internet, etc. Don't forget Smoke & Spice by Cheryl Alters Jamison and Bill Jamison. I read cookbooks like novels when I go to bed, especially all the text that we tend to skip when we are simply making a recipe. And yes, by all means, experiment. Sometimes, "mistakes" can lead to new inventions. Personally, I'd spend the $300 on BBQ accessories.

Kelly

P.S. Two very important things to remember:
1. Always take good notes on what you cook.
2. If you're going to do something for a special occasion (i.e. holidays), do a test run first!
 
Webb
Your right good resource and broading of cooking knowledge make you a better.
My grandfather was a chef but I learned to change the way I think about cooking when I took up BBQ.
Spending a day with a chef like Paul Kirk is worth doing if you get the opportunity.
Cooking a brisket with someone like Paul there to answer your questions is worth a lot of trail and error cooking.
Being able to cook with Paul, Smoky, Merle Ellis, and Bob Lyon over the last few years has been very imformitive for me personely.
If you get the chance it's worth it.
Jim
 
Also, don't be afraid to modify any recipe to suit your tastes. I have tried some recipes that I didn't really care for, then changed an item or 2 or the amounts and ended up loving it.
I do recommend to stick to the recipe the first time though. That way you will know whether or not you should bother changing anything. Sometimes, I find several different recipes from different sources for making the same dish. I use the best ingredients that I like from all of them and see which ones call for the same ingredients. Then create your own version. I have had excellent luck doing this.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Minion:
[qb]Spending a day with a chef like Paul Kirk is worth doing if you get the opportunity. [/qb] <HR></BLOCKQUOTE>

Oh. No question. A hands on session with any of the great chef instructors would be terrific.

A $300 "home study course"? Not so good....

To me, the best bargain going is the one-two punch of Food TV shows and the immediate availabilities of the recipes on the website.

I can't count the times I've seen a dish prepared, hopped on the website, and cooked it myself a couple of days later. It's done two really good things: I've learned a lot of new techniques and I have tried a lot of different recipes that I never would have picked out of a cookbook. It's made a bunch of new ideas and a lot of variety in my cooking over the past year.

Unfortunately, Food TV doesn't really have a bar-b-q show right now. Much of what Bobby Flay does translates to an outdoor grill, but they miss Jack McDavid. The "Grillin 'n Chillin" Special they did this summer was a hoot with Flay slappin stuff on his gas grill and McDavid smokin' a whole pig on his offset.

Actually, a great promo opportunity for Weber would be a weekly TV version of their cookbooks. Feature a kettle grill, a gas grill, and a WSM recipe on each show.
 
Darren...

I agree that a home course in BBQ is pretty much a watse of time. This is the type of cooking that requires some hands-on sessions. You must learn 2 techniques....fire handling AND cooking.

How about this for a Xmas present.....pick a contest that is going to be near you next summer OR pick one to attend while on vacation. Sit around for a couple of days and you will meet a very nice bunch of people. You will find that all of them will freely give advice on their TECHNIQUES, but will never give away a good recipe for rub or sauce....don't even ask!!

I have the book "Barbecuing and Sausage Making Secrets" which was written by the Knote's. IMHO, it is the most underrated BBQ book on the planet. This book has more info than any BBQ book I have ever read. Not a lot of recipes...who needs them????...but so much info on the meats and other stuff that it is truly amazing. Of course they mentioned in their how to cook sausages without using casing...my favorite technique!

This should be the FIRST book any BBQ newbie buys! I picked up a copy of mine from their daughter at a cook-off a few years ago. Wish I would have had it when I first started.

Luck to you!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Webb Collings:
[qb]Actually, a great promo opportunity for Weber would be a weekly TV version of their cookbooks. Feature a kettle grill, a gas grill, and a WSM recipe on each show.[/qb] <HR></BLOCKQUOTE>

There is a series that runs on PBS stations called "Grilling Maestros" featuring Marcel Desaulniers, Chris Schlesinger and Fritz Sonnenschmidt. Weber is one of the sponsors of the show. Marcel and Fritz use Weber Summit gas grills, and Chris cooks on the Weber Ranch Kettle. No WSM, however. /infopop/emoticons/icon_frown.gif

Regards,
Chris
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> I have the book "Barbecuing and Sausage Making Secrets" which was written by the Knote's. IMHO, it is the most underrated BBQ book on the planet. This book has more info than any BBQ book I have ever read. Not a lot of recipes...who needs them????...but so much info on the meats and other stuff that it is truly amazing. <HR></BLOCKQUOTE>I was just reading this message and was inspired to find this book since I respect Stogie's opinion. I looked on Amazon and the book doesn't seem to be in print anymore. There are some used copies, but the lowest price I found was $99. Is there anywhere else to get this book for a more reasonable price?
 
DarrenC., by hear say, think Charlie Knote has passed away and the course is now lame with out him.
 
Darren
Buy the WSM and a thermometer-it is not that difficult.
Steve
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Pat Trammell:
[qb] I think a listing of favorite books on barbequing would be a great post in itself! [/qb] <HR></BLOCKQUOTE>Well, my list of favorites is listed on the Shopping page.

Regards,
Chris
 
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