Tuffy Stone BBQ School???

[smokinfatties]

I would love to attend this, and I would expecially think you'd find it useful if you were competiting. If not, and you already too Myrons class, id say to use the dough on a new cooker! Not that it wouldn't be helpful, but I think a lot of your tips you'd learn would be mostly beneficial to a comp cook. Usually the top dog comp guys charge you to drop some of their secrets. By the way I thought Myron was pretty strict about releasing his recipes etc? Not that we all wouldn't love them but just wouldn't want you getting in trouble

[Breadhead]

I've been paying $24 per year to get a Phd in BBQ & Grilling...🤗 My Professor's are Meathead, the moderators and all of the members of the Pit.👌 Meathead and Doctor Blonder give you the history, science, recipe and great instructions. Then the Pit members fine tune any of the rough edges after cooking it a 1000 times.

If I were to pay $750 for a few hours of instruction... that would be the equivalent of 31.25 years of Pit membership. I'll pass...😬

If you think about all of the information thats listed here, for free, and then everything you can get, for free, by just asking a question, I really don't feel the need to go take BBQ & Grilling classes. Lots of competition cooks learned their stuff by reading Meathead's stuff on AR.

[Craigar]

Totally agree. However, I would like to see a few things "hands on". With that being said I am looking forward to the Meat up in Memphis next year to hopefully see a few live demonstrations.

[Huskee]

I've been paying $24 per year to get a Phd in BBQ & Grilling...🤗 My Professor's are Meathead, the moderators and all of the members of the Pit.👌 Meathead and Doctor Blonder give you the history, science, recipe and great instructions. Then the Pit members fine tune any of the rough edges after cooking it a 1000 times.

If I were to pay $750 for a few hours of instruction... that would be the equivalent of 31.25 years of Pit membership. I'll pass...😬

If you think about all of the information thats listed here, for free, and then everything you can get, for free, by just asking a question, I really don't feel the need to go take BBQ & Grilling classes. Lots of competition cooks learned their stuff by reading Meathead's stuff on AR.

I totally agree! I'm not here to knock the pros who teach classes, fine men and women that they are...but truth is they'll either reiterate the instruction you get for free from AR, or they'll clash with it, one or the other. Sometimes clashing & differences of opinion and technique is productive and enlightening, other times it'll make you shake your head and want to speak up. Now their recipes may surely interest me...but that's what a $30 cookbook is for I too will pass on the classes and save my cash.

[Mosca]

I'm going to give the other side, where it's great to read about what to do, but it's better to watch it done. Your brain gets it right from your eyes without having to translate it from the words. I'd love to go to a class.

[X Trial Meatcraft BBQ]

If you're not competing, Tuffy's class won't make much economical sense. (Unless you have excess cash to throw around).

However if you are competing, Tuffy's class will be worth more than $750. If you look at an average contest on the KCBS website you'll notice that fractions of a point usually separate the teams in the top 10. Even closer scores on the individual categories.

Of course anyone is free to take his classes but they are more geared for those cooks looking to improve from 10th to GC rather than a backyard cook.

For the record, I'm DYING to take Tuffy's class but it's a 12 hour drive for us

[DWCowles]

I agreed 100%

[smokinfatties]

Thats what I said! Its a competition class. If you pay $750 and dont compete, well... i think you just overpaid to hang out with a really nice guy and learn some tricks. You can skip 1 comp in a year and that will pay for itself in the costs you save (plus more $ from better scores)