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Old 01-26-2007, 06:12 PM   #1
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Re: BBQ School

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Originally Posted by Dr of BBQ
I'm thinking about buying a course from Culinary Institute of Smoke-Cooking has anyone been involved with this school in any way? I figure anything that I learn is a plus and this is a home study course. Here’s a link www.bbqcookingschool.com

Jack@DrofBBQ.com

Sounds like a rip off to me , to learn true BBQ you aint gonna get it done by reading a book , its a hands on kinda thing . I have been doing Backyard BQ all my life and am still learning. Save your money go down to were Ray Lempe is teaching , while I have not been to one yet , your money and time and stomach would benefit more.
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Old 01-26-2007, 06:35 PM   #2
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Old 01-26-2007, 07:12 PM   #3
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There are a number of great BBQ books out there. If you are going to spend the money on a class, I would go attend the classes that are being taught by the guys who are out on the circuit winning!

PS...I don't read!
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Old 01-27-2007, 01:21 AM   #4
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Quote:
Originally Posted by Greg Rempe
There are a number of great BBQ books out there. If you are going to spend the money on a class, I would go attend the classes that are being taught by the guys who are out on the circuit winning!

PS...I don't read!
Most of these books have pictures now Greg.Maybe you're not looking at the right books.
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Old 01-27-2007, 07:11 AM   #5
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I don't look at books...
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Old 01-27-2007, 07:13 AM   #6
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Your both right...IMHO...you need to read up on stuff and then get the practical experience...
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Old 01-27-2007, 07:21 AM   #7
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Re: BBQ School

I should explain a few things if somebody wants to shell out bucks for a book/cd class on BBQ go for it . Me I am old fashioned I think BBQ is something you learn by doing by hand . I too have BBQ books do they give me ideas heck yea they do, but in the end there is nothing like hands on experience in this field . For me personally I would rather spend that money on one of the many courses offered by the competiton pros that wil help me improve not only my backyard fixins but my competiton turn ins as well. We all cant be the same way, different strokes for different folks . What ever works for you then do it.
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Old 01-27-2007, 09:29 AM   #8
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Re: BBQ School

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Originally Posted by WalterSC
What ever works for you then do it.
That's the ticket.
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Old 01-27-2007, 10:13 AM   #9
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Just something to throw out there in the form of an idea....

I wonder if one of the "pros" that give classes would put one on for the gang here. Maby if we got enough interested, we could do a private type weekend class somewhere...Might be a nice thing for the fall after the comp season is over...
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Old 01-27-2007, 10:53 AM   #10
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Re: You have to be kidding,

Quote:
Originally Posted by Dr of BBQ
So you guys got me going enough that I put a link on my web page to the Culinary Institute of Smoke-Cooking. So there LMAO
Jack@DrofBBQ.com
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Hey if notrhing elese I hope ya get something useful out of it , let us know how it goes. I know next Jan. I will be headed down to Lakeland FL for Ray Lempe`s cooking school for sure.
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Old 01-27-2007, 10:54 AM   #11
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OK, I am amending my previous statement here...I just read their website.

$299 for the course...which is an at home correspondence course. Must be completed within a calendar year...you grade your own meat and also appoint an independent judge (whoever that may be) who may or may not be qualified to judge your cooks.

Then you send in both sets of marks to be evaluated by the "College" and if there are any big discrepancies you get a "phone call" from the faculty..LOL!!

Here's what you get when you pass the class (from the site itself)

Upon completion of the course, within one calendar year from the time you send us the first lesson, you will be awarded a Master BBQ Cook certificate. Better than that, you will have mastered the major cooking techniques necessary to create world-class grilled and barbecued pork, ribs, chicken, beef and other meats.

Uh, I don't think so...I think you might get a little push back from some of the guys who are actually competing and winning BBQ competitions if you show them your certificate and call yourself a Master!! Sounds like a good way to make a buck.

However, learning is learning...hope you have fun doing it and I look forward to seeing your certificate when you become a Master BBQ Cook...

You can bet that this is on the TOP of my podcast "to do" list!!
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Old 01-27-2007, 11:22 AM   #12
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So there Greg...leave the guy alone! [smilie=angry.gif] [smilie=a_holyshit.gif]
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Old 01-28-2007, 01:08 PM   #13
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FYI...podcast in the future...confirmed with John Head.
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Old 01-28-2007, 03:23 PM   #14
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I find it interesting that you come and ask peoples opinions of the class when it is apparent that you already had the answer you want. I you get paid for referals?

You worte from their site:
The most frequently asked question about "SECRETS" and the hands-on "CISC MASTER BBQ COOKING SCHOOL" is "What is the difference between the two?" While the book contains a great deal of practical information and more than 250 recipes, the cooking school takes that information and, using advanced, hands-on educational techniques, leads the student step-by-step through the key elements necessary to create world-class wood-smoked barbecue or grilled meats and vegetables every time.

So the books and a at home class gives a Hands-on education but you say that taking a class from a teacher in person is somehow inferior cause it is how NOT hands on?

John Head was an apprentice of Charlie's and he is going to pass on everything by you picking someone who will be your mentor. This mentor knows what? What he read in the material sent to him by the school? His hands on cooking experence is what?

You have no question, your trying to make a point not sure why but I'm sure you will tell us or maybe not.

I sure someone can learn from the class is it the best way to learn cooking? The top chefs are trained in class cooking with the instructor there evaluating what you are doing. They show you the technique and you perform it. That is how BBQ has been taught for hundreds of years, but now there is a better system you would leads us to believe that you can do the book work and you decide who will evaluate the product.

We all have seen or heard BBQ cooks that tell you that their family and friends love their Q, they know how good they are. Then they come out and compete and have their butts handed to them. This class when completed has been judged by those same family and friends.

I know from first experence that a one or two day class can and will improve cooking skills. It has proven to be true to many times to be dismissed off hand.

I question your intentions.

Jim
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Old 01-28-2007, 05:46 PM   #15
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We will see what John has to say in the interview.
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Old 01-28-2007, 07:06 PM   #16
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A correspondence course is not hands on it's a correspondence course.

I own a catering company and have cooked thousands of pounds of meat also. I competition cook, am CBJ, one of a handful of CBJ trainers for KCBS and KCBS Rep. I have assisted Ray Lampe, Chris Lilly and Paul Kirk give their classes. I know very well what they teach and what hands on means.

Based on the numbers of students and those that finished it, it seems the market place is not excited about it.

Secrets of BBQ, there are none. The secret is pick a technique and practice it.

I have nothing against the school but to advertize as HANDS ON is a stretch.

Lastly you stated:
And that is your option but I’d have to ask why your using the name of a very good professional BBQ Chef that I have interviewed on my radio show to post on these boards?

Jack
You own or owned a fireworks company?
The radio show was on cooking Turkey.
If so ask Mikey or Stu know who I am. We met in Nashville.
I looked in my walet , my driver license say I'm Jim Minion.
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Old 01-28-2007, 07:58 PM   #17
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I'm sorry, but asking Jim why he was posting as Jim Minion was funny as hell to me.
[smilie=lol_xtreme.gif]
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Old 01-28-2007, 08:02 PM   #18
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Still live in Seattle area. I'm still on the KCBS board, can't talk about whom I like to see on KCBS on a public forum.

Fl group hasn't had garnish since they started a few years ago. I don't have a problem with garnish it is a opinion now.

Jim

PS: Finney can always count on you to find the humor!!
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Old 01-28-2007, 09:31 PM   #19
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Personally, I suspect the guy posting as Finney is an impostor. [smilie=a_whatsthatyasaysonny.gif]

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Old 01-28-2007, 10:12 PM   #20
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I would like to announce that I filled the quotes on cooks I know named Dr.

Known Ray Lampe for a number of years and he was DrBBQ before I met him. Jack was not Dr of BBQ when I met him but is now. Also know Rick Browne known as DrBBQ. Since this is the case from now forward I have Internist of BBQ, Phyiscal Therapest of BBQ are open for naming rights.

Finney no need to ask, Proctologist of BBQ is yours.

Jim
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