<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joel Kiess:
I'd really like to hear reviews of the class. I almost got to go last year in KC but, things came up etc.
This year we're taking a trip just before that, so I don't know if I could swing it. How much do they get for the class?
Joel </div></BLOCKQUOTE>
Hi Joel,
Here's my unofficial review of the class:
It was $215 for the class and it was worth it I guess. I've been bbq'ing and smoking for ~20 years so I was looking for something more. It started at 7am and ended I guess around 4:30. I met a bunch of good folks there and a couple of people who just seemed to be there to sell smokers.
The only thing I really learned was about a few spices I didn't know existed. I had 'NO' idea that there was such a thing as powdered vinegar, soy sauce, tomato juice...etc...etc.
Paul Kirk has a real good sense of humor and it's fun to listen to him, I kind of wondered though thru class if he was kind of bored. I'd guess that through the years he's been doing it, he's seen just about any and every thing.
The only problem I had with the class technique was the fact that you'd start by learning about brisket, put the brisket on...and 60 minutes later or so, you'd have to open the top and throw the next meat on. (in this case I believe it was a butt). The WSM, in my experience doesn't do well with frequent openings...and it shouldn't. We cooked brisket, ribs, pork butt, a whole chicken and sausage. It was kind of tough to fit on the racks...but you can squeeze it in.
Oh, some of the people who show up to this class are serious. In my case, one of the couples had competed in 42 contests last year...it had me wondering why they were there, then I found out that they were the ones trying to sell smokers. They had pamphlets and everthing, pretty annoying also.
Ok, nothing against Mr. Kirk or the folks that sponsored the class....they were wonderful...and I know that Paul could probably cook me under a table, I'd bet that I could write everything I learned on a post-it though.
The camaraderie was fun and I enjoyed every person there, I've learned more from this board though.
Would I do it again, probably...I'd ask more questions though. I couldn't figure out why Paul hates foil because it's a crutch...but ketchup is perfectly allowable as a base to bbq sauce. Also, he's cool with using other 'crutches' such as bbqguru's and probe thermometers. Anyways, it was enjoyable.