Ribs and Chicken class at Mason-Dixon BBQ Services, in Greencastle PA (lots of photos)

[Mosca]

And, we finish the ribs. Eric talked about dry rub finish vs sauced, everyone chose how they wanted to finish. Everyone else gets their payoff here! (I got paid on the chicken.)

[Mosca]

And it’s coming up on 4PM now. Everyone is asking questions, writing notes, shopping in the store for the rub or sauce or glaze that caught their attention,

There was obviously a lot of social interaction that can’t be captured by the camera; everyone was great, everyone helped each other, we all made jokes and laughed at jokes. It was time. Folks helped clean the tables, take out the trash, shut down and move the cookers… it was over. All that was left was the food… and I smelled head to toe of smoke! My reading glasses even smelled like smoke. My camera smelled like smoke!

I gave my thanks to Eric, we talked a minute or so, I packed my ribs and chicken into the cooler I’d brought, and headed home. What a great experience.

Highly recommended.

That’s it. Done.

[Draznnl]

This looks like such fun. You must have had a great time.
Thanks for the pics.

[RonB]

That looks like a ton of fun.

[CaptainMike]

Magnificent!

[BKYDBBQ]

Mosca I told you they put on an awesome class. Too bad I wasn't able to be there.

Was I wrong when I said to go hungry? They cook even more food than that for the Turkey Tailgate class.

[Mosca]

Man, I was thinking’ about ya. I couldn’t eat but half of what was there, and all of it was incredible. The best part is, they do it all again next year. Another guy at my table said he’s been to all the others, and this was his second go-round with ribs.

[BKYDBBQ]

If you attend all five classes you get one of their embroidered button up shirts. This class would have been number four. Hopefully I can make it next year.

[radiodome21]

What a cook experience. Thanks for sharing!

[STEbbq]

Amazing. Did you learn anything you’d want to apply to your own cooks?

[Panhead John]

Good question, I was wondering the same thing.

[Mosca]

Some of it was nuance. A lot of it was paying attention to detail.

I will always remove the keel bone from chickens. I have a better handle on finding the place to cut full spares into St Louis.

I’m tired right now… but a lot of the photos are at points that remind me of things to do, I’ll go back through and answer again tomorrow.

[theroc]

What an outstanding experience! Thanks very much for sharing it with us all.

[Sid P]

Thanks Tom, I feel like I was there thanks to your excellent photo essay. How was the chicken skin?

[Mosca]

In between. Marvin, the KCBS judge, says they want “bite through”: when you bite it, it bites cleanly, without pulling off. This was neither rubbery, nor did it shatter like super crispy skin. The fat underneath was rendered but the skin didn’t fry.

[mrteddyprincess]

Yes, what Sid P said! Thanks for such a detailed post. B

[Redwng]

Awesome review and the pics are great, thx for sharing your wonderful experience.

[Finster]

Thanks for sharing all that.
sounds like a great way to spend a day