Rhana and I are happy to announce our Wine Country “Q” Competition Cooking Class Schedule for the upcoming off season. This year we will be teaching a two day course that includes two techniques (Hot-N-Fast & Low-N-Slow) and two timelines (KCBS& PNWBA). We will be sharing the tips, tricks, and techniques that we have developed over the years earning us top honors as "Team Of The Year" for the Pacific Northwest BBQ Association (2011, 2012, & 2013) as well as several Grand Championships, Reserve Grand Championships, and multiple meat category awards.
The cost per student is $400.00. The classes will be technique only, held in our home, and limited to 6 people per class (that’s how many folks can sit at the dining room table). We can accommodate overnight guests in our "bunk room" or if you prefer there are hotels within short driving distance.
We keep our classes small for two reasons…we have a small house…and we want to provide a "hands on" experience with personal attention for everyone. We will cover ALL the bases for you…meat selection & prep, times & temps (with focus on feel), box building & presentation, and actual timelines to keep you on track. Dinner will be provided on Saturday, breakfast on Sunday, snacks and beverages throughout the class. Gift bags will include t-shirts, rubs, injections, and sauces used in the class from our generous sponsors Big Poppa Smokers, Kosmo’s Q, and MAK Grills.
To sign up click on the Contact Us tab and fill out the required information. We will contact you via e-mail to confirm your reservation and provide you with payment instructions as well as driving directions/accommodation recommendations. To pay by credit card click the "Buy Now" button on the bottom of the contact form to use your Pay-Pal account.
The legal stuff…
Waiver of Liability In consideration of accepting this registration, I the attendee, intending to be legally bound, hereby for myself, my heirs, executors and administrators, waive and release any and all rights and claims for damages I may have against Wine Country “Q”, John McGee or Rhana McGee, or their representatives, successors, and assigns, for any and all injuries suffered by me in this event. Further, I hereby grant full permission to Wine Country “Q”, John McGee or Rhana McGee and/or agents assigned by them, to use any photographs, videotapes, motion pictures, recordings and any other record of this event for any legitimate purpose. By accepting a seat in the class I agree to all these terms and conditions provided herein. Electronic recording devices and cameras shall not be permitted.
Are you ready? Here’s a rough outline of the class…your timelines (and class notes) will provide greater in-depth information…here we go!
Class Dates... November 16-17, 2013 January 11-12, 2014 March 8-9, 2014
Saturday… 2:00 pm class starts...introductions, class overview. 2:30 pm pork butt prep. 3:30 pm brisket prep. 4:30 pm chicken prep (everyone plays!). 5:30 pm rib prep. 6:30 pm “Saturday Night Steak Night”! 10:30 pm fire Low-N-Slow pit (MAK 1 Star General). 11:00 pm LNS butt on smoker. 12:00 am LNS brisket on smoker.
Sunday… 6:00 am class begins, temp LNS butt & brisket. 6:30 am Fire HNF Smoker (WSM). 7:00 am HNF butt & brisket on. 7:00 am breakfast. 7:30 am fire rib smoker (WSM). 8:00 am ribs on, box building (everyone plays!). 9:30 am crunch time preps. 11:00 am pork box turn in…(tasting). 12:00 pm brisket box turn in…(tasting). 1:00 pm chicken box turn in…(tasting). 2:00 pm rib box turn in…(tasting). 2:30 pm class wrap up…questions. 3:00 pm class over.