Ultimate BBQ Class April 28th - Ray Lampe aka Dr BBQ

[Steve]

No I'm going for both of us!
I'm curious as to how it'll pan out too as its not overnight but I am a BBQ sponge right now (as you know) so its all good.

Yes we did have a rather marathon chicken discussion last week

[JEC]

Who went then Toby, John, Ben, anyone else? I hope you all really enjoyed it and have some great feed back to give us all, not that I expect any secrets to be shared (that's what you paid the money for after all ) but it would be nice to know what the format of the class was like etc...

[bencops]

I was there indeed!
It was good, we got everything out of Ray's head about competition BBQ that he was going to let us - I'm sure he kept the odd fact back but it didn't seem like he was holding any information back at all. In fact he was brutally honest about a number of things! The format of the class was classroom based, with little time spent near cookers and Ray did all the hands on stuff, but we certainly got to see everything being prepared. I took 10 pages of notes. We ate a load of BBQ.
I will put a proper review and photos on the blog when I get a chance but haven't had one yet.

Here's a preview...


IMG_5812 by Copsey, on Flickr

[drbbq]

Thanks for coming Ben. If I left anything out it wasn't intentional. But after seven hours of talking I might have missed something

My only regeret was that I didn't sign those diplomas. Bring it with next time and i will take care of it because you all graduated from Pitmaster School!

[keith157]

Thanks for hosting this Ray, as I said before I didn't feel confident or knowledgeable enough this year, let us know as and when you plan next year's event

[drbbq]

Here's a little taste from the class. A proper KCBS Style pork box. Not perfect but not too bad.

[Toby]

Those that compete in the IBQN circuit will know the style well. I am just working on aload of turn in box pictures to add to the IBQN gallery on the forum for further reference.

[Smoky Joe]

Man dose that look good and look at the smoke ring on that. Maybe next year i will come to see that and taste that as well I would hope.

Gav

[Steve]

One question, does the shredded pork in that box class as sculpted?

It's obviously been set in a mould

[drbbq]

Those that compete in the IBQN circuit will know the style well. I am just working on aload of turn in box pictures to add to the IBQN gallery on the forum for further reference.

Of course. What could I possibly know after 30 years and 400 contests that isn't on the internet