Quick answer -- No! There's so much information out here (especially at AmazingRibs.com!) that you can do your own research and plan your own competition cooking way. You can spend the money you'd spend taking a class on meats for practice and maybe even an entry fee for a "test" contest.
Long answer -- yes, if you have the funds to expend. You're getting the benefit of lots of first hand experience from the perspective of an (assumed) successful barbeque competitor. I confess -- I took a class from Dr. BBQ, Ray Lampe, in Effingham, IL way back in 2004. Looking back at the roster of attendees and their success on the BBQ circuit, I am honored to have been in their midst. The main information I gained -- the basis of a winning pork recipe and timing for a contest (when to put stuff on), testing for doneness and how to hold.
Would I take another class? You betcha! In fact, I'm taking Warren County Pork Choppers class in January. Donny and Tory Bray (and crew) have achieved Team of the Year in KCBS this year and tied for the honor last year. I expect to learn a lot.
Long answer -- yes, if you have the funds to expend. You're getting the benefit of lots of first hand experience from the perspective of an (assumed) successful barbeque competitor. I confess -- I took a class from Dr. BBQ, Ray Lampe, in Effingham, IL way back in 2004. Looking back at the roster of attendees and their success on the BBQ circuit, I am honored to have been in their midst. The main information I gained -- the basis of a winning pork recipe and timing for a contest (when to put stuff on), testing for doneness and how to hold.
Would I take another class? You betcha! In fact, I'm taking Warren County Pork Choppers class in January. Donny and Tory Bray (and crew) have achieved Team of the Year in KCBS this year and tied for the honor last year. I expect to learn a lot.
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