Just picked up on the below on BBQ Brethren, I'm a little behind with my unread threads over there so it may be old news to some
http://www.bbq-brethren.com/forum/showt ... p?t=123975
Anyone going or have details, sounds like it will get booked up quickly but I can't find any details or have a facebook account which is where most of the google links go, looks like it may be associated with Big Green Egg but who knows
Ultimate BBQ Class April 28th - Ray Lampe aka Dr BBQ
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Toby
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
Al will probably be able to give you more info. Its being organised by Jon over at Grillstock. I dont think the costs have been issued yet although the dates been confirmed.
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JEC
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
Cheers Toby, I'm sure Big Al will be along soon, doesn't normally take him too long to chime in. Hey you'll have to try to put out their fire, better give Myron Mixon a call, unless that's your mystery personToby wrote:Al will probably be able to give you more info. Its being organised by Jon over at Grillstock. I dont think the costs have been issued yet although the dates been confirmed.
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Toby
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
I think its great they are doing it, I am all for people learning from the pros rather than some wannabes. Our course will be different in that it is over a weekend so covers a full cook plus butchery and a little grilling, frustrating that I cant release the info yet but have been assured it will be nailed dow by the end of the week.
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
The question is, do you have any further details for people?
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
Sounds like a great little venture, couple of paid trips to Oz each year cant be bad 
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
so you would rather do it for free?-
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
Ahh ok, just got confused, i think its a great gig.
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JEC
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Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
Excellent news Al, thanks for the heads up, real bummer though I'm sure I'm in the states with work thenDrSweetsmoke wrote:Her ya go guys directly from Facebook..
Online booking open soon on the grillstock website. In the meantime, register your interest by emailing info@grillstock.co.uk !!
http://i42.tinypic.com/jjqj2p.jpg <-- d please click this link for more information.
Re: Ultimate Pitmaster Class April 28th - Ray Lampe aka Dr B
Hi guys and thanks to the British BBQ Society for the space to talk about the class.
I'll be happy to answer any questions but understand that Jon Finch is handling logistics on your side of the pond and I'm working on the class schedule here so it's highly possible that neither of us has all the answers yet. It's still a work in progress but we wanted to get the date out ASAP. We are trying to make sign-up available this week so stay tuned.
The class will cost 200 pounds per guest and if it fills up and I can get a good deal on a flight and hotel we may make a few dollars. But at that price I am fully prepared to do this for no fee. I truly want to help promote American style BBQ in the UK. Now understand that BBQ is my job and I hope to get paid somehow and some way down the road but not this time.
This class will be mostly demonstration with me doing the cooking, and that's why we're limiting it to 30 guests. I will go through everything at least twice so you should get a good look at it all. We'll cook the ribs and chicken live during the class. The Butts and briskets will be cooked overnight before the class arrives, but most of the US teams hold these meats fully cooked in a catering cabinet so it won't be much different than live. I'll demo additional raw butts and briskets and we'll trade them out for the cooked ones when it's time for presentation. I will show the class exactly what I do from meat selection to turn in for every category. No questions will go unanswered. If it gets to be hours after the class and I haven't answered all the questions yet we may have to move to the pub to finish, but I'm good with that.
Guys I'm going to do my best to show you exactly what I know the top US teams to be doing. I've been a KCBS member and cook since 1991. My member number is 943. I'm also a KCBS Master Certified BBQ Judge. I know all the players and have seen the evolution from a bunch of guys partying and cooking BBQ to the new wave of high tech serious BBQ competitors. I've cooked at the Jack 5 times and I have a trophy jug and a stack of ribbons from it. I've judged the Jack twice. I've cooked the American Royal 15 times. I've done dozens of these classes and trained many of the top cooks. Rick and Jackie Weight AKA Mad Cow began their BBQ journey by attending a class I was teaching in the barn where the Jack Daniel's cook-off is judged and as I think you all know the later returned and became the first ever International team to win the Jack! It can be done
But it's not all about history. Last year I was Grand Champion at 2 KCBS contests. I'm already in the Jack draw and the American Royal invitational for 2012. My email is drbbq@hotmail.com if you'd like to contact me personally.
Thanks,
Ray Lampe
Dr. BBQ
I'll be happy to answer any questions but understand that Jon Finch is handling logistics on your side of the pond and I'm working on the class schedule here so it's highly possible that neither of us has all the answers yet. It's still a work in progress but we wanted to get the date out ASAP. We are trying to make sign-up available this week so stay tuned.
The class will cost 200 pounds per guest and if it fills up and I can get a good deal on a flight and hotel we may make a few dollars. But at that price I am fully prepared to do this for no fee. I truly want to help promote American style BBQ in the UK. Now understand that BBQ is my job and I hope to get paid somehow and some way down the road but not this time.
This class will be mostly demonstration with me doing the cooking, and that's why we're limiting it to 30 guests. I will go through everything at least twice so you should get a good look at it all. We'll cook the ribs and chicken live during the class. The Butts and briskets will be cooked overnight before the class arrives, but most of the US teams hold these meats fully cooked in a catering cabinet so it won't be much different than live. I'll demo additional raw butts and briskets and we'll trade them out for the cooked ones when it's time for presentation. I will show the class exactly what I do from meat selection to turn in for every category. No questions will go unanswered. If it gets to be hours after the class and I haven't answered all the questions yet we may have to move to the pub to finish, but I'm good with that.
Guys I'm going to do my best to show you exactly what I know the top US teams to be doing. I've been a KCBS member and cook since 1991. My member number is 943. I'm also a KCBS Master Certified BBQ Judge. I know all the players and have seen the evolution from a bunch of guys partying and cooking BBQ to the new wave of high tech serious BBQ competitors. I've cooked at the Jack 5 times and I have a trophy jug and a stack of ribbons from it. I've judged the Jack twice. I've cooked the American Royal 15 times. I've done dozens of these classes and trained many of the top cooks. Rick and Jackie Weight AKA Mad Cow began their BBQ journey by attending a class I was teaching in the barn where the Jack Daniel's cook-off is judged and as I think you all know the later returned and became the first ever International team to win the Jack! It can be done
But it's not all about history. Last year I was Grand Champion at 2 KCBS contests. I'm already in the Jack draw and the American Royal invitational for 2012. My email is drbbq@hotmail.com if you'd like to contact me personally.
Thanks,
Ray Lampe
Dr. BBQ