A good time at Jack's Old South - BBQ Central

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Old 02-17-2009, 10:43 AM   #1
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A good time at Jack's Old South

We had a great time in Georgia - plus we got to get away from the snow. Here are a few pics from the cooking school. Worth every penny!

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Old 02-17-2009, 10:48 AM   #2
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Looks like a good time, care to share some secrets?
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Old 02-17-2009, 11:03 AM   #3
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I'd be happy to share the general stuff - but I'll keep some stuff to m'self

One of the things that blew me away was that he doesn't trim butts at all nor does he trim the flat on a brisket.

He also cooks at high temps. He cooked a 19 lb brisket and 4 butts in about 5 hours (no more all nighters at comps for me).

He stongly advised that we cook one brisket at a comp but that we use Wagyu. The brisket he cooked was $95 - so I'll have to do some soul searching before I consider cooking one.

What I really enjoyed - and with respect to Myron I won't go around publishing his recepies - was how Myron broke down sauces, injections, and rubs. That was one of the most important aspects of the class for me.

As for turn-in boxes...well, here is where I was really out to lunch. I look back on what we have turned in and it's a wonder to me how I didn't get laught out of the competitions. David Hair can put together a blind box in 5-10 mins that looks awesome.

As for the hog - well, I come from Iowa so I've eaten my fair share of hog and this was the best pig I have ever eaten. He uses an industrial injector (some German rig that costs a fortune - he sells them) and he pumped that hog wit about 4 gallons of his injection.
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Old 02-17-2009, 11:43 AM   #4
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Looks like you had a great experience. Thanks for sharing with us here in the cheap seats.

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Old 02-17-2009, 11:57 AM   #5
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as you said...worth every penny.
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Old 02-17-2009, 12:28 PM   #6
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That Myron is a class act. Gary and I partied with him at the Jack last year. He is a HOOT.
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Old 02-17-2009, 01:31 PM   #7
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Quote:
Originally Posted by Bill The Grill Guy
That Myron is a class act. Gary and I partied with him at the Jack last year. He is a HOOT.
I was thinking that I might bring a bottle of Jack for him and his crew when they come to the Qlossal. Would that work for them? I never want to presume to bring alcohol to someone who may not drink.
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Old 02-20-2009, 07:04 AM   #8
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Quote:
Originally Posted by monty3777
Quote:
Originally Posted by Bill The Grill Guy
That Myron is a class act. Gary and I partied with him at the Jack last year. He is a HOOT.
I was thinking that I might bring a bottle of Jack for him and his crew when they come to the Qlossal. Would that work for them? I never want to presume to bring alcohol to someone who may not drink.
I'll drink to that
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Old 02-20-2009, 04:07 PM   #9
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I have only seen Myron on food network, he seems like a good guy who has a ton of bbq knowledge! I would love to take that class. Does he ever bring his class west?
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Old 02-20-2009, 04:07 PM   #10
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I have only seen Myron on food network, he seems like a good guy who has a ton of bbq knowledge! I would love to take that class. Does he ever bring his class west?
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