Mason Dixon BBQ Greencastle PA, bbq class registration is now open

[Mosca]

Mason Dixon BBQ Boot Camps

I’ve been to three of these (one day brisket, and chicken and ribs twice), and clb239 has recommended the Turkey & Tailgate Bootcamp bootcamp to me a few times, so I signed up for the October 11th Turkey/Tailgate class. I’m getting a little old for the overnight stuff like Whole Hog and 2 Day Brisket. But you never know. Maybe? Sometimes, you get old and stay up all night tossing and turning anyhow.

I have what I think is a middling grip on most of this stuff, and each class I’ve learned new things, including on the second ribs/chicken go-round, which I did because ribs and chicken are two of my most favorite foods. There are some things presented that work for me, and some that don’t, but it all WORKS… even when it goes against some of the things that Meathead has researched and presented here… which only goes to show that there are many paths to great bbq, I think.

You don’t need to show up with anything more than a couple towels and a good attitude, and an open mind. There are kamados, Webers, pellet cookers, stick burners, cabinets, griddles, knives, all kinds of supplies to pick from, beer, food, bathrooms, breakfast lunch and dinner, and about a dozen skilled instructors to stand at your side and help you through any questions and rough patches. The price went up, it was $300 but now it’s $350. That’s still a fair deal, IMO, and really a bargain for what amounts to a day at Disney for BBQ enthusiasts!

[mrteddyprincess]

I've taken about four Saturday classes here in Indy with Three Little Pigs pitmaster, Chris Marks out of KC. I enjoyed myself every time and learned a tremendous of info.

Enjoy your class in October! That sounds really fun!

B

[captainlee]

Sounds like a deal, I'm sure you will learn new things. On the rib classes, did they wrap?

[Mosca]

Yep. And filled the foil with honey, and rub, and all kinds of stuff that steamed the ribs. They still came out really good, just not the way I like my ribs. Sugar makes almost everything taste good, y’know?

On the other hand, Roger the butcher is about 85 years old and wields a knife like Mr Miyagi does martial arts; quickly, efficiently, with not a single wasted motion. I learned a lot about trimming briskets and ribs, and cutting up chicken. That has been really useful.

[clb239]

I have attended their Pork / Whole Hog (overnight) class, Hot and Fast Brisket, Turkey & Tailgate classes. All of them have been excellent. Like Mosca said they provide everything you need for the class, you even get a knife and a few other items to take home. You will want to bring a cooler with you because whatever you cook you get to take with you.

Another great aspect is the classes allow you to use a smoker that you may not have tried before. After using a pellet grill at one of their classes I ended up buying one from them.

If you live within a decent drive of their store I would recommend attending one of their classes.

[Baltimorelger]

I’ll add on another vote of support for these classes. I’m taking the overnight brisket this summer, and I’ve taken all the others over the last few years and every one of them has been a great experience.

[Mosca]

Can you tell more about the overnight classes? I’m guessing you’ve done the whole hog one. I’m hesitant to sleep in my car, not sure about the bathroom, general hygiene etc. Those 2 classes are keeping me from scoring the ceremonial shirt.

[hoovarmin]

Wish I could join you!

[clb239]

Mosca

I did the Overnight pork / whole hog class. I took a power nap in my truck for a bit.

There were two groups that had RVs so they could get some sleep in the RV (one RV group was more interested in partying all nigh). Some people did like i did and others stayed up all night hanging out with the cookers and the staff. The staff cooked various snacks throughout the night.

For facilities the bathroom inside the store was available to use.

The smoker you choose to use has an impact on how much rest you can get. There was two guys who chose to use a water cooker so they were filling the water chamber all night, which didn't allow for much rest. I used one of the GMGs so I could get some rest.

The current description says you can leave to get some sleep and come back to wrap and finish the cook in the morning.

Hope this helps.

Reaching out to Eric / the store with questions might get some good insight on the overnight classes as well.