• QN4U Competition Cooking Class: February 24, 2007

[BBQCZAR]

I hope we are not doing one of those all night brisket cooks like last year ! I am too old,and have to get some beauty sleep

[Thom Emery]

Are you oing the Myron method?
or do you do flats?

[VisionQuest220]

We're planning to cook whole briskets at this event but that may not be what Kim and Brent teach so having whole briskets will give us the option of trimming down to just the flat. 

I look forward to see what they have to say about the schedule.  Thanks, Tom, for asking them to give us the agenda in advance.

[BBQCZAR]

At Pleasant last year I cooked whole brisket,this year I am going to do just a flat,I have been reading ALOT of articles on how to get flat to turn out as good as a whole packer.I will spend some time practicing to get it down right.I know Brent and Kim will also have some good techniques and pointers about cooking flats VS whole briskets.

[VisionQuest220]

Thom, what is the "Myron Method"?

[Thom Emery]

I  was thinking someone would bite
Myron Mixson uses a Hot Quick Brisket and Butt cook
Total time of cook like 5 hours

[VisionQuest220]

Ah, so he's a roasting sort of fellow.

[Thom Emery]

With many many trophies to his credit

[VisionQuest220]

Which just goes to show that there are many ways to reach the finish line in first place!

[Thom Emery]

You Bet Brother

[BBQCZAR]

Hey Thom,do you have any referenced article about Myron's method.I have heard of it and would like more information on the method.Also this may have been brought up already ,but is there going to be electric avaialble at the cooking class ?Just electric for coffee maker,small heater,etc.or should we bring generators ?

[Mike (AZBarbeque)]

Tim, I can address the electric situation.

There are electric plugs on the veranda and you can run extension cords from it to your site for minimal electric.

I will be bringing several extension cords, and if everyone else could, I think we will be fine with getting everyone a 110 line to their site.

At the cook-off, we had the big generators out there, but we will not have those for this class.  If you have room, you are more than welcome to bring the generator.  If we can get you electric from the veranda, then you can use the generator as a paper weight, if not, then you have it there to use.

Hope this helps.

[BBQCZAR]

Good deal,I will bring 2 ,100 foot cord reels that I have if anyone else need one they can use it.

[Thom Emery]

Myrons info is all over the web Just Google his name

[kimwalton]

Hello, We are glad to see that you guys are interested in taking our class. We want to thank you for giving us this opportunity to share our bbq technique's and "secrets".

The class will consist of all aspects of a competition including, tenative time frames
Beginning Friday night at 6:00 pm
Introduction
Discussion/ Demonstration
1. Organize
2. Sauces and Rubs
3. Meat preperation
4. Injections and marinades
5. Cooking Methods
6. Equipment/ Accessories
7. Judging/ Judging class

Friday 9:00pm-12:00am
1. Getting long meats prepared & start cooking
2. Getting chicken prepared
2. One on one time for each team

Saturday 12:00am- 6:00am
1.Quiet time...get some sleep
2.Cooking activities will continue

Saturday 6:00am
1.Getting ribs prepared
2.Re-visit chicken methods

Saturday 8:00am
1.Preparing turn in boxes for presentation

Saturday
12:00pm Chicken turn in
12:30pm Rib turn in
1:00pm Pork turn in
1:30pm Brisket turn in

We will have all teams participate in judging

Saturday 2:00pm
1.Judging review

Saturday 3:00pm
1.Awards

Saturday 3:30pm
1.Clean up

Saturday 4:00pm-?
1.Dinner/ Socializing

Sunday 12:00pm
Time to leave

This is an outline on the class structure. You will gain the knowledge to have you competing at the upper levels. Think of this class as an investment in your BBQ. It should pay you back many times.

Again, thank you for the opportunity.

Let's have some fun!

Brent & Kim Walton
QN4U