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Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
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  • Karon Adams
    Charter Member
    • Feb 2015
    • 1515
    • Chattanooga TN
    • Karon Adams
      Consort of the Flame
      Cooking is a Sacred Endeavour
      Big Poppa's Drum conversion
      Maverick wireless meat & grill thermometers
      Thermopen Instant Read Thermometer
      Pit IQ blower


    Last September, I decided to gift myself a MasterClass all access for my birthday. now, a single class in $99. and if I had paid that much for one of the 'classes' I would have been REALLY unpleased.

    However, $200 for an all access (and now, not when I was buying mine in September, you get an all access and one to gift as well)

    Formyself, I started with the Thomas Keller classes. there are three of them. if you're a seafood person, you will LOVE the seafood, Sous Vide and Dessert class. the techniques were the reason i wanted these. Keller, Ramsay, Butturo, Franklin, Puck, Adams, Ansel, there are a lot of great culinary classes.

    there's a lot of padding, too but that's OK. the best part is they are all just chatting while they work. they are sharing a LOT of teeny tiny detail about what they are doing. some you may know, some you may not know. I love Mashed Potatoes but had never been over to master the light, creamy, fluffy, silky I had always heard about. after watching both Keller and Ramsay, I picked up a couple of details from each, things they point out that seem tiny but can be key. and only the person watching knows which tiny detail is the 'key' to make them understand. My mash is much better. and I've picked up a LOT more terrific techniques. Keller gives you several great demonstrations on sauces and thickeners. and you all know my love affair with sauces.

    and, of course, there's other classes too, Guitar with Carlos Santana and magic with Penn & Teller. I know I sound like an ad but frankly, I have really enjoyed these. they have allowed me to fine tuned some of my fine cooking techniques and learn some things I always wanted to try. but, I seriously doubt even Kaspirov can teach me Chess.
  • Huskee
    Pit Boss
    • May 2014
    • 14901
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • 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 me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    I've considered the Santana one....tough to make that leap though.

    Have you heard of BBQStars? It's a similar concept. 107 videos from 11 top chefs & pitmasters, including Meathead, Tuffy, and Harry Soo. Registration is always a limited time deal, and it's currently open again.


    • tamidw
      tamidw commented
      Editing a comment
      So true, Huskee! I have a few things (non-grilling) that I have signed up for, but never can find the time to do the classes online. Since they're self-paced and I have terrible internet at home, I have to resort to doing them in my free time at work. Ha! Not very successful.

    • DeanF
      DeanF commented
      Editing a comment
      a question on an old post - have you checked out BBQStars? I was looking for reviews and / or feedback on these videos but really haven't found much other then right here...

    • Mosca
      Mosca commented
      Editing a comment
      DeanF, I signed up for BBQStars. Some of it is great, some of it is filler. Overall, I still use it. My gauge for whether or not something is worth it is, “Do I miss the money?” Since I don’t remember how much BBQStars cost, the answer is, “No. I do not miss the money.”

      Aside from being 100% about taste, a lot of cooking is actually seeing what happens when something is being cooked or mixed: how do I make mine look like that? So I’m thinking about signing up. The deal is good until May 11th.
  • RonB
    Club Member
    • Apr 2016
    • 12585
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    Thanx for the review Karon. I looked at this when it first came out and thought it would be nice, but a bit too pricey for me. However, if someone wanted to share the cost, I guess I could gift them.


    • Troutman
      Club Member
      • Aug 2017
      • 7198




        SOUS VIDE


      To be perfectly honest I learned a lot about cooking and cooking techniques from watching television cooks over a quarter of a century. Back in the day (oh there's that old cliche), master chefs used to actually cook AND teach on TV. It started with Graham Kerr (The Galloping Gourmet) and Julia Child. They would have cooking classes every Sunday morning on PBS. Then it graduated to master chefs like Jacques Pepin who not only taught me how to make coq au vin but how simply and easily to truss a chicken.

      On and on to the early days of the Food Network where chefs actually cooked rather than being game show hosts and reality TV stars. You know the names from Flay to Oliver to Lagasse to Brown, all lent tips and techniques and straight forward recipes I still use today. My personal favorites are Mario Batali and Ann Burrell whose hours of DVR tapes I still covet and refer to.

      Now everything is $99 or $50 or Master Class this or BBQ King that. I'm sure they are enjoyable and informational but I'm just glad I grew up in a time where cooking skills were learned by reading cook books and watching actual chefs on TV giving it away for free (free to me anyway!!).

      Enjoy your classes but I'm keeping my money in my wallet. Call me old school cheap.
      Last edited by Troutman; December 19, 2019, 10:09 AM.


      • TripleB
        TripleB commented
        Editing a comment
        Graham Kerr was my introduction to gourmet cooking. I can still remember, as a kid and home from school for being sick, Graham chopping and dicing (drink a little wine), sauté and reduce (drink a little more wine) and finish the dish with a celebratory snort of a fine red wine and a slurring of words. I can truly remember saying to myself...."wow he's getting plastered on TV". But he was a lot of fun to watch.

      • treesmacker
        treesmacker commented
        Editing a comment
        I agree, Food network is way into those competitions too much. And I quit my subscription to their magazine because I'm just not interested in what a celebrity kitchen looks like. There are are still a few good ones on PBS including repeats of Julia Child, and I enjoy Simply Ming, and Pati's Mexican, but those are probably reruns also. Steven Raichlen is there also. Lots of free stuff on YouTube as well.

      • barelfly
        barelfly commented
        Editing a comment
        20 years ago, right out of college, Emeril and Rachel Ray are who taught me to cook. BAM! Hahaha. I loved watching Emeril’s show. His joy and passion to share stories and his food with the guests sitting right at the counter were fun to watch. Rachel cooked simple meals that were good and got me going. Bobby Flay’s shows on Sunday’s and the Barefoot Contessa, are still my favorite when I can find them.
    • parkerj2
      Former Member
      • Aug 2016
      • 115

      Troutman is right, but unfortunately when people are maybe just getting into it, those shows don't exist anymore (as you alluded to, it is ALL 'competition' shows). I only watch DIners Drive ins and Dives to get inspiration or to find places to visit.

      I have used Masterclass as well, and the techniques that they teach are priceless. You can't go into it looking for recipes - the point is to learn processes.


      • Karon Adams
        Karon Adams commented
        Editing a comment
        Thomas Keller was the clincher for me but I was never going to buy just one class. that's way too much for just one, even from Keller. but a year pass for all of them, that is worthwhile. this looks like an inheritor of the "Great Courses" model. I wouldn't be surprised of it was the same publishing company, TBH.
    • Dewesq55
      Founding Member
      • Jul 2014
      • 1815
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

        Fireboard with Drive cable and 20 CFM fan
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer

        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      I got myself one earlier this year. I have completed the first Keller class and have started Franklin. I think they are good so far.


      • aroge
        Club Member
        • Aug 2018
        • 1
        • Maryland

        Why not watch Harry Soo , or other bbq stars on youtube for free? Is Master Class better? I want to master competition pork ribs , chicken parts, pork butts, steaks and brisket.


        • Karon Adams
          Karon Adams commented
          Editing a comment
          I think, for cooking class and minute technique, these have been much better. the Dominique ansel was a good one on chocolate and pastry, though a bit light on content, what content was there was excellent. I've said before, i don't think TV 'chefs' give you all the info you need to replicate. these are techniques classes, not recipe vids
      • MNKennicutt
        Club Member
        • Mar 2018
        • 72
        • Rochester, MN
        • Andy K.
          Cookin' in Southern Minnesota

        My wife got me MasterClass for Christmas and I love it. Aaron Franklin is fun to watch and so many others. My daughter likes the class with Penn and Teller...


        • Shockwave
          Club Member
          • Dec 2019
          • 12
          • Milwaukee, WI

          I've been thinking about getting a MasterClass or two for a while now. Can you download them or are they only viewable on their site?


          • Karon Adams
            Karon Adams commented
            Editing a comment
            if you are considering more than one, get the years pass and you'll have them all for the same price
        • sheridan
          Club Member
          • Aug 2019
          • 22

          I don't think you can download them. I got the year pass mostly to look at the cooking ones. Think of it is as super well produced youtube videos. A lot of what's shown you can find on youtube if you want to, but I find that the instruction is on point, in ONE PLACE, and very thorough.




          Meat-Up in Memphis 2021

          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
          Click here for details. (https://amazingribs.com/memphis)
          See more
          See less
          Meat-Up in Memphis

          T-Shirts & More T-Shirts & More
          Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

          Cool Embroidered Shirt Cool Embroidered Shirt
          This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

          Click here for more info.

          Support ARC

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.




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