|
To
request a class application, email
us.
Rhythm 'n QUE presents its first two-day class, a weekend
packed with information as we recreate the experience of a
two-day KCBS contest. This class will follow a real-time
contest schedule as you see the team cook just as we have
done for each of our 29 Grand Championships and 25 Reserve
Grand Championships.
On Saturday, attendees will be able to check in to the
hotel, class will convene at 4PM, and we will roll right
into meat prep for the four categories. We'll
discuss selecting contest meats, food safety, handling and
storage. You will see demonstration of our trimming
techniques for each meat, and we will discuss how meats
are further prepped with injection, marinade or
brine. Once the meats are resting, we'll move on to
cooker types and fire management; getting set up for the
contest cook; the timelines, organization and equipment
for a contest; and how and when the meats are
started. All meats will be cooked on our regular
KCBS contest timeline, and attendees are invited to
observe the early-hours processes as the fires are started
and the meats hit the cookers.
On Sunday morning, the cook will continue and as class
resumes we will cover the development of flavor profile
through rubs and sauces, the contest-morning timeline for
each category, and garnish construction and storage.
Included will be explanation of KCBS judging processes and scoring; and an overview of BBQ
contest “etiquette”, culture, camaraderie and respect.
As turn-in times near, we will finish and box each meat
according to the timeline, and attendees will see the
process of choosing what meat to put in the turn-in box,
typical box presentation layout, then sample the four
competition meats.
After all meats are "turned in", an open
question and answer period will conclude the class.
To
request a class application, email
us.
THE INSTRUCTORS:
Rhythm 'n QUE consists of Phoenix residents Vincent
Carrocci and Alexa Fairbairn. Using backyard cookers (WSMs)
and homemade rubs and sauces, the team has competed
successfully across eleven states. Since 2007 RnQ has won
29 Grand Championships, 25 Reserve Grand Championships,
five invitations to the Jack Daniel's Invitational World
Championship, and were the 2008 and 2009 California BBQ
Association Team of the Year. Notable wins have included
Grand Champion at the inaugural Sam’s Club Invitational
in 2010 against the nation’s top KCBS Team of the Year
contenders, First Place Sauce (2010) and 1st Place Chicken
(2012) at “The Jack”, and back-to-back Grand
Championships in the 2014 and 2015 Sam's Club Regionals in
Las Vegas.
THE VENUE:
Class will be held at the Comfort
Inn & Suites, 475 Marks Street, Henderson, NV
89014, tel: (702) 387-6500. The class will meet in an
air-conditioned indoor meeting room, with excursions out
to the cookers as needed. A block of rooms have been
reserved for class attendees at a special group rate
(details in class application). The hotel also offers free
hot breakfast, which features eggs, meat, yogurt, fresh
fruit, cereal, hot waffles and more.
THE
RESULTS:
The proof of a class's value is in the results.
Following our last one-day class, Chuck Collondrez from
Bowling Over Pigs went directly from the class to the
Smoke on the Mountain event and walked away with Grand
Champion!
A week later, Brian Moriarty of Left Hand Smoke won his first Grand
Champion of that season and said, "...The techniques and
'nuggets of
information' I brought back with me, definitely were in my
pocket!
The Rhythm 'n QUE class is not to be missed!"
Other comments:
"This class was great and worth every penny...
I would take it again if offered."
"The principles they teach have already helped me in
competition.
RnQ are two true professionals."
Want to read more? Here is Starvin'
Marvin's blog about their experience at our one-day class.
Class size is limited due to meeting room capacity,
so reserve your seat now!
To request
a class application, email
us.
 |
RnQ with 702 in the
702! |
|
