What appealed to us was that unlike many classes offered; Kelly encouraged all students attending to bring their own cookers to the class due to each student being given meat from each category to prepare during this class. Topics covered during this day’s class was smoking techniques, the difference in smoking and grilling, meat cuts, meat quality, brines and marinades, sauces, rubs and seasonings, knife skills and a introduction to competition BBQ to include certified judges who would judge each of the classes turned in categories of meats. This would give the participants the rare opportunity to observe the judges in action and hear their comments on each of the categories turned into them to judge.

For us this was a unique and intriguing opportunity to learn from a world champion and experience a school being taught like no other. We really enjoyed the relaxed atmosphere and knowing that the class had  something for everyone. From the beginning backyard grillers, to seasoned Barbeque Pitmasters.

What made this class interesting was being able to see Kelly walk you through, step-by-step how to select your competition meats, how to trim them and also what rubs and seasonings to consider for each meat.

The Rub and Seasoning portion of the class was unique. Kelly went over the spices and ingredients and how to build a rub for whatever meat you’re preparing. We then built our own rub from a large array of spices and ingredients based on the information Kelly shared with us, and then used this rub on our choice of meat we prepped for that’s days cook

Other unique topics covered during this class were: Knife handling and selection, thermometers selection and useses, building a competition turn in box, different types of cookers and smokers and the advantages of each.

As you can see from the picture above, my wonderful wife had a lot of hands on experience in this class. Just a week prior, I had an accident while trimming brisket and put a boning knife into my forearm. My wife stepped up to the plate with an awesome attitude and felt this would give her the perfect opportunity to learn how to do all the things I usually do during a competition.

We teamed up with our friends Don and Laura Jay from Lizzy Q and cooked on their Kingfisher rotisserie smoker. Our results were pretty impressive, and I have to say Don and Laura have one impressive Smoker! I haven’t quite yet decided to switch from my pellet smoker over to the “dark side” but this gave us the opportunity to see that we could still turn out a very good product on a stick burner as well.

If you’re looking for an opportunity to attend a cooking class and learn from an award winning pitmaster, I would highly recommend attending one of Kelly Wertz schools! Kelly has taken a lot of time and put in a lot of effort in ensuring that his class is educational and gives you the opportunity to get some hands on experience with the ability to ask questions as you go. Please check out Kelly’s website at : http://www.4legsupbbq.com Cost of the class is $275 and an additional $75 for a spouse or friend. Let him know the Bossman sent you! Smoke ON!!

So when you find out who these individuals are, you try and watch what they do, ask questions and hope to gain some knowledge and insight, teaching what they do that’s different then yourself, hoping to come up with the next barbeque nirvana.

I began looking for Barbeque cooking classes that probably many of you have looked at as well. In the process I put together my own criteria in selecting a competition cooking class to attend.

 First, I wanted to learn from someone who has won the awards that we all wish to win ourselves. Second, this individual(s) also needed to still be competing on the circuit. In my opinion this was the most important choice because the class would be centered on what is going on NOW and not what used to be the case when they competited on the circuit.

Third, I wanted to have the opportunity to go and not be in an overcrowded class getting lost in the numbers. I wanted to have the ability to watch up close, take notes and ask those questions I’ve had for years but just haven’t found the individual(s) who could answer them. In order to accomplish this, the class would be pricey; I knew this and so prepared to pay the price.

Bottom line I found a class that met the criteria and surpassed my expectations in the process! My wife and I attended Buffalo’s BBQ Competition Cooking Class put on by Donny Teel and his wife Cindy and their daughter Whitney. The class I attended was held in Pueblo Colorado.

If you have never heard of Donny Teel, allow me to give you a short biography of this man and his accomplishments that was included with the class registration:

Donny has won over 40 GRAND CHAMPIONS!

Scored 717.1430 out of 720 possible!

Won Jack Daniels in 2005

Won American Royal 2004

Res. Grand American Royal 2005-2006

Champions of Rocky Mountain Cup 2006

Team of the Year in Pork 2006

2nd Overall Team of the Year Ribs 2006

16 Perfect Scores  (180)

5 Perfect- Perfect   (180).

Students that have taken this class in the past have taken many years off the learning curve of competition barbeque not counting all the money and miles it would take to get to this level of contest cooking. It was because of Donny’s records and reputation within the Barbeque society that my wife and I chose to attend this class. In our opinion it was the best investment we have made to date!

Donny starts off the class explaining what his goals are in teaching and covering all aspects of the competition cook from selecting the meat and trimming to smoking the meat on the pit. You’re present from start to finish, asking questions taking notes and later tasting the finished product.

The cost for the class in Pueblo was $500. I know this is a lot of money, but how often do you have the opportunity to sit, talk and learn from someone who is walking the walk and talking the talk? After attending this class, learning why Donny Teel is the best I can honestly say I would happily pay MORE to attend again, no questions asked!

If you have a desire to improve your competition cooking or just want to learn the difference between good Barbeque and the sublime, I would encourage you to contact Donny Teel at: Phone: 918-633-0673 and visit http://www.tbazone.com/alley/  for the next cooking class being held on 10/17/2008 in Sperry, OK .

 I highly recommend registering early to avoid missing out due the class filling to capacity. If your unable to attend this class, but are interested in attending a future class email Donny your information and let him know your interest in attending his class!

Consider this quote from Donny:

“ It just takes a few walks to the stage to offset the cost of this class. Even if you don’t cook exactly the way I do, just some of the techniques that you will pickup could be what gets your BBQ team to be the last one said for the day and those words: THE GRAND CHAMPION IS: insert your team name here”

Let Donny know you read this article and that the Bossman sent you! This is one investment you will not regret ,and one where you will use the skills, techniques and knowledge for many years to come. Smoke On!