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

[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.

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

think you have taken the comment the wrong way there Ray. We have galleries on here and on the sites to show new teams what is expected, we also demonstrate to judges on our courses what a good and bad box is, i know after my KCBS judge course that they refrain from showing their new judges what a box looks like which seems a bit alien to me. Their method means the first few boxes could be the first comp boxes the judges have ever seen and scored as average rather than appropriately, i am sure with your experience you would have suffered this at some point.

[bencops]

I've put my writeup of the day on our blog, hope you enjoy it

http://bbqfanatic.blogspot.co.uk/2012/0 ... class.html

[JEC]

Excellent write up Ben, that will help all those he wondered what the course was about and if it was for them, for anyone wanting to or already competing it can only be worthwhile, glad you enjoyed the day.

Toby, I'm a little confused somehow I thought you were going?? Obviously not, I can't believe you missed a golden opportunity to talk BBQ competition with 30 people (excluding Ben, John and Al etc...) who have just taken a course all about competition BBQ, oh well I'm sure they'll be another, I certainly hope so as I will be there

Thanks again Ben

[Toby]

Justin, if i had been asked to help out in anyway, i would have been more than happy to do so. I have never discussed going, personal circumstances meant i could not attend ribstock either. I knew there was representation from two impartial teams there, I am just happy that people enjoyed the class.

[JEC]

It was only based on what I'd read or heard on the grapevine (obviously the jungle drums beat the wrong tune that day), I was just surprised that's all and a shame the opportunity never arose

[Toby]

No worries, the jungle drums just didnt get through

[Steve]

Good write up Ben, nicely written as always.

So Ray didn't cover cooking technique at all then or am I misreading your review (it is still quite early ). Was it a here's a St Louis cut, here's a money muscle, now inject with x, rub with y & z then use a 50/50 split of b for saucing type of affair?

Just asking so I can make a decision on whether it would be worthwhile to do it next year if there is one.

Also will it change BBQ Fanatics approach to competition? For example will you be using the injection that I know Ray will have suggested?

[drbbq]

Honestly Toby it never crossed my mind to ask you to help because you said you were hosting a class of your own. The quote below is from this thread in January.

I think its great they are doing it, I am all for people learning from the pros rather than some wannabes. Our course will be different in that it is over a weekend so covers a full cook plus butchery and a little grilling, frustrating that I cant release the info yet but have been assured it will be nailed dow by the end of the week.

[bencops]

Steve - there was temps, timings etc for everthing. Its not that instructive to watch someone place a brisket in a pellet cooker, so not sorry we didn't see that bit. We saw the chicken go on, get tended and come off. We didn't see the ribs on the cooker, the wrapping, etc we saw all of. There was nothing about temperature management, tending an offset, etc - it was more class based stuff. So what you said, plus "cook at x until internally y, then pull of and wrap in this and that or when its this colour"

[Toby]

Honestly Toby it never crossed my mind to ask you to help because you said you were hosting a class of your own. The quote below is from this thread in January.

I think its great they are doing it, I am all for people learning from the pros rather than some wannabes. Our course will be different in that it is over a weekend so covers a full cook plus butchery and a little grilling, frustrating that I cant release the info yet but have been assured it will be nailed dow by the end of the week.

I wish you had asked, am happy to help out where i can, we have a couple of classes lined up but that doesnt mean i wont help with others where asked to, it wouldnt have been right for me to barge in uninvited. To be honest i am damned if I do and damned if I dont, phones always on and emails are always read. Maybe next time.