For those of you thinking if competing at Memphis in May this year. When I first started cooking Memphis In May, I felt like there was some inner circle secrets we didn’t know about. And it’s the truth. There are secrets, methods, techniques that professional competition BBQ cooks know about. Things the judges expect. Things that will move you from regularly being in the middle of the pack to regularly being in the top 10... It’s nothing underhanded, it’s just knowing how to tailor barbecue to a competition style. It’s about knowing the little things that give you the edge. It’s about knowing how to win. About this time every year I get a lot fo requests from teams who are looking to gain that edge. I get a lot of requests for a class or private coaching. So this year we decided to go ahead and offer a full, in-depth, 2-day class. It’s a Memphis In May prep class for Whole Hog and it will be held on February 7th & 8th, 2015. We are going to spend a Saturday and Sunday talking about how to prepare for Memphis In May, how to cook a winning hog, how to build the blind box and how to give a presentation that gets you all 10s. Not cooking hog? Dont worry. Almost all if the content in this class crosses over to ribs and shoulder. Well be glad to give you a few side tips on those too. Wining Memphis in May is half sales And half cooking. Well show how to blend the two for a shot at the big one. I don’t expect to have the space to fit everyone who wants to come, so seats are first-come, first-serve. Www.barbecuelive/hog/
Posted on: Wed, 07 Jan 2015 17:50:25 +0000
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