I was fortunate enough to take Myron's class recently. Myron is a very genuine and friendly guy. He and his team were very knowledgeable and took the time to answer everyone's questions. The class covered all steps from start to finish on the preparation of Ribs, chicken, pork butt, brisket, turkey, tri-tip, and beef back ribs as well as recipes for all of the side dishes and deserts we were served (except for the coleslaw which is a closely guarded secret) Everyone in attendance had an opportunity to practice the techniques demonstrated and there was more food than we could possibly eat, which meant everyone was sent home with a huge shopping bag of leftovers. I would recommend this class to any BBQ enthusiast.
I actually bought one of those while I was there. It's pretty slick. Once you prime it, it keeps refilling itself until you run out of your liquid. Myron sells them on his website as well. https://myronmixon.com/products/trig...95d7ee5f&_ss=r
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
I know that had to be an enjoyable class and all the food looks so good. Can’t wait to see some of the food you will put out applying your new knowledge.
I'm thinking about taking the class in January or maybe one of the next ones after that. Do they cover burnt ends with the brisket or are burnt ends not covered at all?
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Late to the party, but very cool! Thanks for sharing all of this. I suspected his cranky TV demeanor was a TV thing, like Gordon Ramsey. I've heard they're both sweet guys in real life.
Just did the class this weekend and it was a fantastic time. Learned a lot (think they sold me on trying injections more) and definitely looking to experiment more with hot and fast. A great time overall and more food and meat than I could ever imagine.
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