• QN4U Competition Cooking Class: February 24, 2007

[toys4dlr]

I can find room I on the Stump's.  I know there is more than enough room.  I have the GF 222 cm, it is the one with four racks.  What day are we planning on that, as it is the only cooker I am bringing???  But I am more than willing to use it and I have the stoker controller, so I can assure 400 degrees.

Let me know Mike

Thanks

David

[Thom Emery]

That would be Saturday but it would affect your other products
Could we move anything your concerned about to another smoker?

[toys4dlr]

Thom I am going to learn and have fun.  I am sure we can work something out. 

[kimwalton]

Hi All

We will be leaving early tomorrow morning. If you have any questions for us please post them today so we can answer. We are really looking forward to this!

Thanks

Kim

[VisionQuest220]

Here are few quick ones regarding meat: 
 

• Do you usually cook whole brisket or just the flat?
• Are chicken thighs the preferred cut for KCBS sanctioned events?
• Will our spare ribs need to be trimmed to a St. Louis or KC cut or are we not worrying about that right now?
  
• Should we be bringing garnish for our KCBS style turn-ins and, if so, which meats will we be doing KCBS style?

Thanks for the answers.  We're looking forward to meeting you and having a lot of fun while learning this weekend.

[Thom Emery]

They cook Whole packers
Chicken Thighs for the KCBS chicken
They use St Louis Cut
The only IBCA Turn In would be the Half Chicken
Yes you would need the Rabbit Food
That sound right Kim?

[gstanle]

Wow.......

This class is going to be awesome. I'm sure you guys are going to get all that you are hoping for, and then some.  Have a great time, and know that those of us who couldn't make it are jealous.

[kimwalton]

Thom

You are just about right.  If you are doing spares, do not cut them before you get there.

Thanks

Kim

[VisionQuest220]

Nope, not planning to trim any of the meats until we get there and have received the proper instruction.  I just wanted to know what kind of trim to expect I'll be doing.

[Mike (AZBarbeque)]

What's everyone planning on doing for dinner on Friday night??

[kimwalton]

Dessert!

Looks like the weather forecast has changed and we are in luck. Rain, Friday am and that should be it.

Kim

[bearbonez]

We're getting more snow...

[Mike (AZBarbeque)]

Hey all, I will be heading out to the lake tomorrow about Noon.  We still have some open spaces, so if you are interested in attending this class, just bring your entrance fee with you in cash and come out to the lake, we would love to have you out there.  If you need more info, please give me a call at 602-363-5196.  I'm sure we will post some pictures and updates after the class.

Have a great weekend.

[Thom Emery]

The Texas Pepper Jelly came in today
We can make those Wild Texas Ribs

[Mike (AZBarbeque)]

I picked up DDog's Sample Rubs today as well, so I think we are all good to go.

Thom, Kim, Brent, do you need us to get anything else?

I have a truck load of fire wood, so we should be able to have a pretty good bonfire at night.