AZ Barbeque.com
AZBarbeque Events => Upcoming Events => Topic started by: Thom Emery on November 11, 2006, 06:03:16 pm
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QN4U Brent and Kim Walton will be leading a Competition BBQ Class Feb 23,24 at Lake Pleasant AZ
The class is designed to take new and intermediate cooks from Huh? to being on the Finale Table.
Costs are $200 per individual with wives of students at only $25.
Student are expected to bring their smokers and Brisket,Pork Butt, Pork Ribs,Chicken both Half and Six KCBS pieces
The Walton's have won 10 Grand Championships ,California team of the Year twice and
National BBQ News 2006 Spirit of BBQ Team of the Year.
Class size is limited to 25 Cooks beginning on Friday night with a Dessert Pot Luck 8 at PM
Saturday we will be doing our cooking. The Class will conclude Saturday evening.
Entry forms will be available next week from ThomEmery@aol.com
A portion of proceeds will go to The Instructors, AZBBQA, AZBarbeque and the Western States BBQ Association.
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Hey all, this is an AZBarbeque.com sponsored class, we highly recommend it and will be there as well. We hope to see you all there. It is a first come, first serve class and there is only room for 25 people, so sign up early. It will take years off of your competition turn in's...
Hope to see you all there... ;)
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WOOOHOOO!!!
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I will be there !!! Thom ,make sure we all know sign up details next week,and thanks for the info !
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DivaHerself and I are in for sure!
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Can we get a limo with a hot tub to the class? Cause I have no class and need the image... ::) ;D ;D ;D ;D ;D ok, that's not funny.
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Bear if your not High Class I sure dont know who would be Bro.
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Are you talking about a Redneck Limo???
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ROFL!!!! ;D
I think we could fashion a version of the 3rd redneck caddy fer sure! hehehe....just need that water heater=)
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Ask and you shall receive...
Here you go....
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Thom, any news on sign-ups yet?
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email me I will be sending out entry forms later but you will get on the growing list
ThomEmery@aol.com
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E-mail has been sent.
Thanks.
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Thom,I also sent an e-mail to you.I would also like to take this class.Thanks,Tim
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Thom,did you get my e-mail ???
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Yes Bro got it
Will probably send out the forms early December
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This is going to be a fun event. We're looking forward to seeing some of the people we met during the Lake Pleasant event again and meeting those that we didn't get a chance to at that time.
Its also going to be nice to have an even more relaxed, non-competitive atmosphere and really learn some new things.
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Hey all, Sign up forms are now available, please e-mail Thom Emery if you would like one. ThomEmery@aol.com
We can only handle the first 25 people, so sign up quickly.
Hope to see you all there, I think you will really enjoy it quite a bit.
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Ken, Vision Q and Bear if you could resend your email request again
A New Years Deletion party went awry ::)
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Hey Thom. E-mail request resent!
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Thom,I sent an e-mail request too ! Thanks !
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Guys Brent and Kim have developed some things that will take two years off the old
competition learning curve AZ Barbecue will be stepping up in 2007
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Would like to info. on class and where to sign up
Thanks
Rick inaz
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Rick, I just e-mailed you the registration form. Please let me know if you have any questions on it.
I look forward to seeing you out there, it should be a great class.
Mike
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i also would like info for the class
john
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Sent... ;)
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I talked with Brent Friday He is planning on sharing some things that are very cutting edge
You will see results in your product.
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I have had the pleasure of working with QN4U before. If anyone is on the fence about this class now is the time to move. If it weren't so far away from me (NorCal) then I'd see about making it. The secrets Brent and Kim have are immeasurable.
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Benjet, I agree, Brent & Kim must be doing something right as they keep winning and if you have not tasted their food....WOW, you are missing out.
Hopefully we will be able to talk you into coming out here this year for the Annual Lake Pleasant BBQ Cook-off.. We would love to have you competing... ;)
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I am looking forward to this class !! I do "good" bbq,at least me and my friends and family think I do,but I am looking forward to what the"pro's "have to teach ,I need all the help I can get !!!!! :(
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Hey all, just wanted to let you know that both Ryan and I will be out at this class as Students as well. So, not only are we one of the sponsors for bringing Brent & Kim from QN4U out here to help us all improve on our Competition BBQ Cooking, but we want to learn how to better our competition results as well.
Brent & Kim have a great class prepared and I know you will all learn alot from them. There have been some people who have raised concerns that since Brent & Kim still compete, they won't teach us all their tricks. This just is not true. I learned a long time ago that to be truly successful, you have to be able to train someone else to be as good or better than you and I know Brent & Kim with QN4U feel this same way. Now, they are not going to give you their exact reciepes, but I'm sure they will get you close.
They will teach you how to work your smoker, tricks to do while cooking that will enhance your finished product. They will teach you about preparing the food, creating a reciepe that is unique for you and one that the judges will like. They will teach you about how to present the food to the judges. And I'm sure they will teach us all a lot about how to cook great competition BBQ which is what they do well, very well.
I really hope to see lots of our AZBarbeque members out at this event and up on the podium this coming November at the Lake Pleasant BBQ Cook-off. ;)
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Less than 3 weeks until this class. We have plenty of openings still left. I know a lot of you were asking for a class like this out at Lake Pleasant and at other events we have been at. Now is the time to sign up and make the commitment.
It is going to be a great class and you will certainly learn a lot.
Call, PM or e-mail me if you need more info or if you need a registration form.
You can arrive as early as Friday, February 23rd at Noon and stay as late as Noon on Sunday, February 25th.
We will be having a dessert pot luck on Friday night along with a bonfire and a big dinner on Saturday with all the food we cooked throughout the day. It will be a great time to hang out with other members, talk BBQ and learn lots of great tips and ideas.
This is an AZBarbeque Sanctioned event. It would be great to have more of our 176 members out there supporting it. It's hard to keep organizing BBQ Events, cook-offs, classes, meet & greets if we don't have more of our members support.
We really look forward to seeing you out there.
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We sent in our registration paperwork last week and we plan to have a great time at the class.
Brent & Kim's credentials speak for themselves and I think we're going to cut out years of trial and error by attending this class. While I don't expect to learn the secrets of their success in terms of their recipes for rubs and sauces, what I do expect to learn are the techniques necessary to turn out award winning barbeque. The technical information alone is well worth the cost of the class.
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Proceeds from the class due Western States IBCA and AZBarbeque will go to funding trophys for new Arizona Events
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Sounds like a great class. Wish I could be there. 1447 miles is a bit far. If you are ever in Centralia wa. look me up. I will show you how to do it in the rain.
Jeff Simons
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The Western Association has classes coming up soon in the North West
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BBQing in the Rain... Now there is some BBQ Dedication for you.
Hope to see you on here more Simons, we would love to see some pictures of BBQ from the Great Northwest. :D
Hope you enjoy the site and the Chat...
So, are you a Husky fan, or a Cougar fan?
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What is everyone planning on doing for overnight arrangements during the class?
Do you have an RV you are bringing or renting or are you just going to Tent it? Is anyone planning on going home at night and coming back in the morning?
Just curious.
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We're bringing out all of our gear in a box truck and we plan to use that as our shelter for sleep. We'll blow up a few air mattresses and break out the sleeping bags.
Good times.
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F250 if I am by myself RV if Kathy is with me
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If we are doing a dinner Saterday of all the food we cooked ,then is everyone staying until sunday morning ? I am staying till sunday,too much stuff to unpack,se-up,etc. for just overnight.
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I am planning on getting there on Friday about Noon and staying until Sunday about Noon. The family will be coming up on Saturday evening for dinner, but they are not going to be staying the entire time.
Looks Like I will be tenting it as well, but I am really looking forward to it, I'm sure it's going to be a blast.
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Does anyone, (perhaps those in the organizational positions), know what the schedule for the weekend will be? I'm making the assumption that there will be instruction on Friday and then cooking will begin thereafter, most likely in the wee hours of Saturday morning.
I'd love to know the agenda so that we can plan our cooking schedule accordingly.
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I'll let Thom answer this one as he is the one arranging all of that.
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Brent and Kim have a plan so is would be best for me to have them post up in here I will call them
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I hope we are not doing one of those all night brisket cooks like last year ! ;D I am too old,and have to get some beauty sleep ::)
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Are you oing the Myron method?
or do you do flats?
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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.
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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.
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Thom, what is the "Myron Method"?
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I was thinking someone would bite
Myron Mixson uses a Hot Quick Brisket and Butt cook
Total time of cook like 5 hours
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Ah, so he's a roasting sort of fellow.
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With many many trophies to his credit
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Which just goes to show that there are many ways to reach the finish line in first place!
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You Bet Brother
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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 ?
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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.
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Good deal,I will bring 2 ,100 foot cord reels that I have if anyone else need one they can use it.
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Myrons info is all over the web Just Google his name
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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
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WOW, that sounds like an incredible class, I can't wait to begin.
Thanks again Kim & Brent, I know I really appreciate you both coming out here to share your expertise and I know many other of our members attending do as well.
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Kim and Brent won't let us take their class, so don't forget I pay cash for secrets!!!! ;D >:D
You all will have a great time, these are great people and great Q'ers. And they sell knives too so bring some cash! Enjoy
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Cash for Secrets.... Hummmm >:D
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Yes,Brent and Kim,please bring some of the knifes and sets, I am interested in purchasing some of them ! :)
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Same here, I will need a new set at the beginning of class to trim my meat. My old knives just won't do the trick any more and I hear the knives you both sell are fantastic.
For those of you who might be interested, here is the link. http://www.bbqn4u.com/html/forschner_knives.html
Maybe there will be a special sale for class members.... ;) ;)
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Brent set me up with the full set Very nice to have the right knife for every job in the safe case
Buy the case I cut my finger big time LOL
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Brent,bring me a full set as well,Thanks !
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The agenda for this class looks fantastic!
All of the topics we're interested in learning more about are on the list including having scheduled turn-in times and judging.
We're really excited about the event!
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Kim and Brent won't let us take their class, so don't forget I pay cash for secrets!!!! ;D >:D
Are you just looking for BBQ secrets? Just wondering because I have heard a few stories about some things Mike did in college that I would sell to you! ;D ;D ;D ;D
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HEY, you promised to take those secrets to the grave.... ;D ;D
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The "kegstand" secret is already out.
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The "kegstand" secret is already out.
I know,I am suprised Mike could drik beer and pee upside down at the same time ! :o
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I'm multi-talented.... ;D
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HEY !!! We could do keg-stands at the lake ;D LOL !!! Uh,well,ok,maybe not :'( Next weekend will be great.
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I'm sure Brent and Kim won't mind. Seriously, even Kim might try it. >:D
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Looks like we may need to pony up a couple extra bucks for a keg!
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Ok,I am just curious,how many people do we have taking the class ?I thought it was up to 12 or so,but I am not sure.Are we still doing a desert pot luck friday night or is it a fri night dinner pot luck ?
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And Brent and or Kim,how much is a complete set of the knives ? I may get 2 if you have enough.Thanks !
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Friday night is supposed to be a Dessert Pot Luck, but let's see what Thom and/or Brent & Kim have to say.
I think we are at 12 right now.
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The dessert pot luck was planned because we would have folks coming in at different times
I am not leaving Indio until 4 pm so I will miss some of the evening
Pot Luck B Fast Chicken turn ins for lunch Pork and Beef turn ins for dinner
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Hey all, 1 week to go. If you have been riding the fence about whether or not to sign up for this class, now is the time. We still have space open and available and it's going to be a fantastic time out there. You will learn a lot and really enjoy all the great tips and ideas you will take away from it.
Hope to see you all out there. ;)
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We are really looking forward to this.
We will have knife sets for $126.95 for this class only. It will be the black set which includes:
12" Granton Edge Slicer
10" Regular cut round honing steel
8" Chef's knife
6" Semi flex boning knife
Knife storage roll, Fits 8 knives
We will add the 3 1/4"paring at no charge for all full paid attendees
You can see these at www.bbqn4u.com
Also the dessert pot luck sounds great.
We will be there Friday about noon.
Thanks
Brent & Kim Walton
QN4U
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Brent & Kim,
For the Pork butts, does it matter if we get them with or without the bone? Since we are learning from you both at this class, I know I would like to get the kind that you typically cook. I normally cook Boneless ones, but I know the Bone-in ones are what most competitors cook.
Please let us know.
Thanks,
Mike
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We use bone in. Butt its up to you.
Kim
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That is a great price on that set of knives. Wow. Don't pass this deal up. Seriously!
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Dang I had to wash Brent and Kim's dishes for six contests to get that deal
Yes Guys if you dont have top quality knives jump at this
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I also assume along with all of the meat we bring,we also all need to bring rubs,maranades,injections,brines,BBQ sauces,etc.,correct ?
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Yes We will have a few things to try but You need your regulars
New would be DDogs wonderful Rub for us to try and
Texas Pepper Jelly is sending a small jar for each of you to try those zing Style Texas Ribs
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Nice Thom, that will be awesome.
I will be sending out an e-mail either Tuesday or Wednesday to everyone enrollled just giving you all a head's up on what to bring, but basically, bring everything you would to a normal competition.
I can't wait, I know this class is going to be fantastic... ;)
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Just checked the weather forcast for this weekend. Thunderstorms & High Winds for Friday, high about 70 degrees. Saturday and Sunday, high about 74, lows about mid to low 40's.
Should be a cooler weekend. Bring warm clothes... ;)
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I saw that too Mike,they are calling for rain up until about noon or so on saterday >:( It will still be ok,we just need to have lots of fire wood ;D Gonna be a little cold and wet !
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Hell, all we need are a few adult beverages to warm us up!!!
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Oh My
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I think we might be able to find a few of those out there.... ;D ;D
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They might just be found in bunches of 6 or 12 or 18 or even 24!
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How would we do a Keg stand with a 12-Pack??? ???
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Should we do a Breakfast Pot Luck for Saturday? I can do Biscuits & Gravy...
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How would we do a Keg stand with a 12-Pack??? ???
You'll have to ask a Chinese acrobat.
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Yes BFast Pot Luck
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Breakfast pot luck sounds good,I will do the sausages and bacon ! :)
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We could smoke a couple of "fattys"!
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Are you offering to bring some??
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I was going to make some "fatties" for snacking on friday evening.I stuff them with red onions.peppers,and extra sharp chedder cheese,goooood stuff ;D I will make some of those,buy we may need more ;)
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Hey all, Just got off the phone with Thom.
There is a method that several competition guys use called High Temp Brisket.
Brent & Kim with QN4U have agreed to teach this method using one of our grills, the thing is, the grill needs to be able to maintain a temp of 400 degrees for 4 hours.
Unfortunately, the grill I am cooking on, there will be 4 of us cooking on it, so I would hate to have to do that to all 4 of the briskets.
Is there anyone who has a grill that can cook at 400 degrees constant for 4 hours that would be willing to be the guinnea pig for this method? If so, please let us know. I think it would be a fun method to learn and probably very valuable..
Thanks...
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For just one brisket you can use a WSM. You can get the temps you need.
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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
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That would be Saturday but it would affect your other products
Could we move anything your concerned about to another smoker?
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Thom I am going to learn and have fun. I am sure we can work something out.
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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
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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.
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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?
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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.
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Thom
You are just about right. If you are doing spares, do not cut them before you get there.
Thanks
Kim
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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.
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What's everyone planning on doing for dinner on Friday night??
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Dessert!
Looks like the weather forecast has changed and we are in luck. Rain, Friday am and that should be it.
Kim
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We're getting more snow... :-\
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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. ;)
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The Texas Pepper Jelly came in today
We can make those Wild Texas Ribs
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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. ;)
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What's everyone planning on doing for dinner on Friday night??
I was just doing some burgers and chips,thats about it,nothing fancy :(
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The Texas Pepper Jelly came in today
We can make those Wild Texas Ribs
What flavor did they send samples of?
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We took Brent and Kim to Dinner last night
They have a great plan for the Class
I tell ya the level of play in AZ is getting ready to step up
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That's awesome, I can't wait. I know this is going to be a fantastic class. ;)