I love taking BBQ and cooking classes. Its terrific to learn a new technique, recipe or method. I enjoy teaching them as well. In the spring I’ll be announcing our first ever full competition class. If you would like to be notified when the class is shoot me an email.  Until then check out some of these terrific classes that are upcoming and ongoing. A terrific gift to give or if you have been really good this year maybe Santa will send you to one!

Earlier this week I attended my first class at the Healthy Butcher on whole hog butchering. It was a really informative class that I enjoyed thoroughly. They hold classes throughout the year in Toronto. Check out their website or more details. Please note their classes sell out uber fast so don’t delay in signing up.

Prices for class range from $55.00 to $125.00

The Culinary Adventure Company holds classes and adventures throughout the year in Toronto and the GTA. Lots of fun from foraging for mushrooms to making a beautiful Paella. Check out their new classes for 2012 in January.  There is sure to be something for everyone!  Also if you purchase a gift certificate before January 6 10% will be donated to Second Harvest.


Prices for their classes range from $50 & up

Kelly Wertz from 4 Legs Up BBQ and Catering company is a multi Grand Champion and Jack Daniels winner. HE teaches throughout the year at various locations.

World Champion – 4 Legs Up BBQ
The Art and Science of Competition BBQ
A BBQ Competition Class

Class Schedule

Lake Havasu, AZ January 26th & 27th 2012

Marshalltown IA, March 22nd & 23rd 2012

Great Bend, KS, February 17th and 18th

Arvada, CO. March 2nd & 3rd 2012
Prices for the class are $500.00 per person.


Lotta Bull BBQ

Pitmaster Mike Davis

From their website:

Tired of gambling away your entry fees? Ready to make that money count? If so, than we invite you to register for the upcoming Lotta Bull “U” Competition Cooking Class. Let 4-time American Royal Grand Champion, 6-time World Champion, Mike Davis, show you his expertise, and how we’ve accomplished so much on the BBQ Circuit.

We are holding this event at the WinStar World Casino in Thackerville, OK Exit 1 on I-35. We are only 70 miles from DFW Airport or Love Field in Dallas. We encourage you to bring your RV or trailer and stay overnight at the WinStar RV Park. If you are new to WinStar, you can get a Player’s Club card at check-in and receive the first night free. If you want to stay over Saturday night it is only $20. There are several hotels within 10 miles of the casino. Check out the links below for more info:
WinStar World Casino RV Park
WinStar World Casino Hotel

Winstar World Casino February 17 – 18, 2012

Cost for the class is $600.00 per person Spouses attend for free plus there is $50.00 discount if you register before midnight December 31.

Swamp Boys BBQ with pitmaster Rub Bagby

February 10 & 11 Winter Haven Florida

Link to their Blog:

Price for the class is $500.00 per person

Buffalo’s BBQ 

February 10-11, 2012 Sperry, OK

Instructed by: Donny and Cindy Teel

Each person attending will have to sign a wavier on Friday before the class begins

Download the Registration Form

Have you ever wanted to try your hand at BBQ Cooking Contests, but didn’t know where or how to start? Then this is the place for you. This is the opportunity for you to learn what it takes to compete in big time Contest Cooking.

Key Benefits

  • Learn from Active Competitors
  • Small class sizes
  • Learn from a Multiple time Grand Champion

Cost: $500 a person/$150 if you bring spouse



William “Bubba” Latimer Pitmaster

Bub-Ba-Q cook class February 11 & 12 2012 held at Stump’s Smokers

This class will cover all aspects of competition cooking as done by Bub-Ba-Q. It will cover meat selection, meat prep, flavor profiles, some recipes and various techniques used. Bub-Ba-Q will provide enough product for teaching purposes and some extra for hands on learning, product will not be supplied to every student. You may choose to bring your own cooker and food to cook as you learn. The class involves the use of fire, cooking fuels and other possible dangerous items and it is your responsibility to act in a responsible and safe manner.


Details of the class on their website. 

Cost of class: $550.00 per person

Butcher BBQ


David Bouska Pitmaster

Their January class has already sold out but there are sure to be more opportunities in 2012. Make sure you sign up for the next one!

Beginner cooks and those already in the Professional Ranks, are you in need of that last bit of knowledge to take you to the elite cooker status? If so, this will be the class to take.

Butcher BBQ has received over 100 top 10 calls, with 68 being top 5 and 24 being 1st place – all during the 2011 Team of the Year race.

You will want to be in Chandler, Oklahoma on January 20-21, 2012 for a class that will consist of a complete competition cook hosted by Butcher BBQ. We will start Friday at 1pm and go over purchasing, trimming, and prepping competition meats. Supper will be provided Friday evening and the class will start back up Saturday morning with everything that happens on turn in day. We will go thru as close to turn in times as possible, answering all questions as we go. All cooking will be done on a FEC100 and a pellet grill.

Cost for the class is $500. Spouses may attend for an additional $250. Teammates and other relatives not eligible for the spouse rate. Seating is limited to allow for complete class participation and is on a first come, first serve basis.

Buster Rhinos Southern BBQ

Darryl Koster Pitmaster

Buster Rhino’s Southern BBQ Ribs Class


Take our BBQ Ribs Class and learn how to cook Southern Style ribs at home. During this 4-5 hour course you will prepare and cook ribs on our Southern Pride Smoker and be able to bring them home for dinner. You will have open access to our knowledge and many of our secrets to making ribs in the Southern BBQ Tradition of “Low and Slow” cooking. Participants will learn:

  • How to pick the right ribs
  • Use of rubs, sauces and spices
  • How to prepare ribs for your BBQ, smoker or oven
  • Preparing your BBQ for the cooking process
  • Understanding the process of what happens during cooking
  • Tips, tricks and techniques used by BBQ professionals


  • 2 racks of raw ribs and materials to prepare •
  • A booklet highlighting everything you learned in class plus more! •

(Additional racks of ribs available at market rates)

COST: $85.00 per person

Sign up at Buster Rhino’s Whitby location only. Payment must be received to confirm your spot (cash, debit, credit card). Refunds are available 14 days prior to start of course.

This class is limited to 16 spots and fills very quickly (we consider full 12 if at all possible).

Prairie Smoke & Spice 

Rob Reinhart Pitmaster

The details: 
Join us for a half day of instruction and some awesome food. This class is targeted at the beginner through intermediate BBQ’er, and we will learn all about true, low ‘n slow, Southern-style Barbeque.We will be cooking throughout the class and we will have our award winning food for you to try.  We will cover:

•  Preparation of 4 meats – Brisket, pulled pork, ribs, and chicken. We will teach you how to select, trim, season, and cook these meats.
•  BBQ rubs, mops, sauces, glazes, etc.
•  Cooking fuel (charcoal, pellets, etc) and wood selection – seasoning with smoke
•  “Low ‘n Slow” in theory
•  Equipment – all types smokers and grills for cooking real BBQ, most present in class.
•  Basics of Competition – requirements, entry guidelines, judging, etc.

Class Dates:
April 29, 2012          10 AM to 3 PM        Location to be determined

May 5 or 6,  2012     10 AM to 3 PM        Location to be determined

Cost: $100.00 – Includes rub, food, etc. Rob R

Slap Yo’ Daddy BBQ

Harry Soo Pitmaster


Learn hands-on cooking 9 items side-by-side with Harry on gas grills, gas smokers, Weber Kettles, and Weber WSM (R2D2 or Bullet) smokers

Find out about the secrets of competition BBQ to apply in your backyard cooking (temperatures, meat placement, foiling, mopping, sprays, schemers, glazes, sauces, etc.)

Hear Harry’s philosophy on smoke, woods, low-n-slow, and spices

Sat, Mar 17, 2012
Sat, Feb 18, 2012

Cost per person is $349.00

 Harry Soo

Pellet Envy


Rod Gray pitmaster
March 2nd & 3rd, 2012
at the
VFW Post #846
8804 Grant Street, Overland Park, Kansas 66212

Rod and Sheri Gray of Pellet Envy have created a one of a kind competition cooking
instructional event.  The 2009 KCBS Team of the Year Champions and 2010 KCBS
TOY Runner-Up, and one of the most successful team in competition barbecue, we will
share every detail of their competitive cooking style, including the complete and exact
recipes used in competition every weekend.
? Concentration on the four main KCBS categories – Chicken, Ribs, Pork &
? Complete contest simulated on our Jambo traditional offset pit
? Every detail of our award winning cooking program discussed in depth
? Meat quality, selection, and detailed information on brisket aging will be
? Revealing techniques to allow the cook to achieve consistent, repeatable results
? Providing proven presentations to achieve the best possible scores
? Taste all four competition categories prepped and cooked in this class


Cost per person is $500.00

Rod Gray

Jacks Old South
Myron Mixon Pitmaster

March 23rd to 25th, 2012 – NOW OPEN
Jack’s Old South Cooking School will be held at my home in Unadilla, Georgia.
There will be a meet and greet dinner on Friday March 23rd at night, and the class starts at 9:00am on Saturday, March 24th with Whole Hog. We’ll then move on to Ribs, Chicken, Brisket, and Pork.
The class will end on Sunday, March 25th at 3:00pm. The school will be run as close as possible to a contest format. So, come over to my house and let’s cook a little Q! See you there!

Cost per person for the cooking school $750.00

BBQ Memories Class

January 13th – 15th, 2012
In a time less complicated, when men barbecued out of necessity more than out of desire, BBQing was a way of life. It wasn’t done because of competitions or to be the next food trend, it was done to be able to feed families, large ones, cheaply. The cheapest meat on a farm was pork. This class will cover what my Dad, Jack Mixon, first taught me about BBQ, and that was open pit cooking. I have constructed an identical replica of my family’s original masonry pits and fire barrel. I’ll cover selection of woods and starting of fires with lightered knots in the traditional manner. You’ll go with me to my meat purveyor, Elmer Yoder, Yoder’s Butcher Block, to select our whole hog, shoulders and ribs. Not only will we be doing open pit cooking , but we will also be preparing traditional South Georgia side dishes from start to finish, including Brunswick stew, cole slaw, potato salad, and homemade desserts.
We’ll load the fire barrel and shovel coals all night, listening to grease sizzle on the embers, as it fills the air with aromas from days gone by. When the cooking is finished and the sides prepared, dinner on the grounds will begin. Fellowship, knowledge, and good food will have been shared.
Because this will be a more intimate setting than my other classes, I’m only taking 15 guests. This is not a competition class. You’ll be learning a method of cooking that’s is almost forgotten. If you love nostalgia and home cooking, join me January 13th – 15th, 2012.

Cost per person for the Memories class $1500.00

Myron Mixon

Chris Hart

Chris Hart 2012 Competition Cooking Class

Chris Hart Pitmaster

I’ll be teaching the competition bbq program that won the 2009 Jack Daniels World Championship, 4 time NEBS team of the year, and over 30 KCBS Grand Championships.

The same program I taught in two classes last season which resulted in many students moving on to win multiple Grand Championships.

References available.

The class will be held in Hopkinton, Mass at an indoor facility on:

Saturday Feb 18, 2012 5-10pm
Sunday Feb 19, 2012 7am-2pm

We’ll follow the same timeline as a KCBS competition. I give up 100% exactly what I do in competition and cover many general tips and philosophies that will help you win contests.

If you would like to enroll in the class please contact Jamie Hart:

Price per person is 425.00


Tarheel SMokers
Roy and Gay Murray Pitmasters

January 13th & 14 2012

We will take 20 paid entries only for this class and the entry fee is $750 and includes your spouse if they would like to come. If you are interested please let us know by emailing us at and we will send you more info and an application

Cost is $750.00

Plowboys BBQ
Todd Johns Pitmaster

Todd will be teaching his competition class at the NBBQA conference in San Diego CA February 25 2012. Information and details can be found under their conference registration.

Cost per person is $400.00

Todd will be teaching his competition class at Freds Tasty Licks BBQ Supply March 10,11, 2012


Brought to you by Fred’s Music & Tasty Licks BBQ Supply in Shillington, Pa.

Join the 2009 American Royal Invitational Champion for an event that is sure to change the way you cook. All aspects of competition cooking will be covered including chicken, pork ribs, pork shoulder, and brisket. Various smokers will be used in the class including Big Green Eggs and pellet pits.  Pitmaster Todd Johns will walk through setup, cook temps, timing, rack position, cleaning and maintenance for all cookers used in the class. Competition meat choice, prep, and presentation will be covered in detail. The class is geared for competition cooks, home cooks and caterers. There is something for everyone.Since established in 2001, Todd’s team, Pork Pullin’ Plowboys, has earned nearly 350 BBQ awards including 17 grand championships, 13 reserve grand championships, 10 reserve championships, dozens of first place category finishes, Chest to Chest National Brisket championship, Butt to Butt National Pork Championship, Show Me State championship, and the Big Green Egg Scramble championship.  Cooks on the 2011 American Royal Open Grand Championship and Reserve Grand Championship teams attended Todd’s classes in prior to the 2011 season.  Multiple Grand Championships, Reserve Grand Championships, 180’s  (perfect scores), and other top finishes have been earned by teams after taking Todd’s classes.  Three 180’s were earned in 2011 for brisket alone using several techniques and ingredients learned from the class.

Cost per person is $450.00

Todd Johns


Smokin’ Triggers
Johnny Trig Pitmaster

January 3 & 4  full competition class- seating is limited to 20ppl. Call 1-877-828-0727 for more details. Presented by Big Poppas Smokers.

Cost per person is $600.00


Well. Where do I begin. How about with a BIG Thank you.

It was an awesome night for a fundraiser at the Charlotte Room. It was a wonderful venue for this event. Can’t wait to go back. We all had an excellent time. It was amazing to see so many folks come out.  I loved every moment of it. I was truly humbled by the support. Vlad and I cooked for a week before the event to make sure we had enough food for everyone. Right up until 230 am the day of the event I was still in the kitchen and let me tell you it was worth it!!

I first of all have to thank my Jack Team. They have been working really hard towards this fundraiser for a long time. Behind the scenes they plugged our event ran around and got things did more than you can imagine.

Diva Q official Jack Team for 2011

Patrick Weir

Jessie Sweeney

Mike Miller

Jason Rees

Jamie Parisi

Vlado Dimovski

If it wasn’t for all their hard work we could not have put on this fundraiser. Or the support of all our sponsors listed above. I am really grateful for the help. You are only as good as the people that are with you in life and I tell you I am one lucky chick.

I have to say a HUGE thanks to all who came by from near and far. The dynamic duo from Team Eatapedia John Thomson and Paul Firlotte even came all the way from Ottawa to show their support. I adore the entire team. They are good freaking funny people.

John Thomson Paul Firlotte Wilfred Reinke – Photo Credit Wilfred Reinke 

I tried to get around to everyone and I think it was near impossible. I did however get to chat for a bit with my BBQ Brother Ted Reader. It was only fitting that we toasted with a shot of Jack Daniels –

Diva Q & Ted Reader toasting with Jack Daniels

The team set up as much food as humanly possible at the Buffet. Mike Miller from Big Bone BBQ ran the kitchen for the evening. I could not have done it without him and Vlad they never stopped with Patrick and Jessie running everything to floor and raffle tickets too! Jason kept the prime rib cut and Jamie ran the door (and poker) with Jennifer and Jeff G. (My friends who came early helped set up and helped anywhere and everywhere) There was prime rib, chicken, ribs, pulled pork, beans and our legendary mac & cheese which almost caused a riot when it ran out. (*Seriously I promise to make 8 trays of this next time) I love Buster Rhinos BBQ products and a lot of it was used in our BBQ. There were abt’s and pig candy brownies and cakes too! With all of the buffet and everything taken care of I could actually talk with people. This was truly terrific.

Photo Credit Wilfred Reinke 

There was so much laughter it was infectious. Nothing makes me happier than seeing a room full of happy BBQ eating folks. Many thanks  to Scott & Tania from Culinary Adventure Co. for hosting our online ticket sales and all their help with their donations. I know I will be taking some of their classes and food adventures in the near future!

There were lots of prizes and raffles to be had including a very generous donation from Traeger Canada their Traeger JR with a digital temperature control !! thanks so much to all of our donors. There was an incredible assortment of BBQ products and foodie gifts galore!

Photo Credit Wilfred Reinke 

So from now till the Jack I have 2 more contests and I will practice and then when I think I am done practicing I will practice more.


We are all set now to do our very best to represent at the Jack Daniels World Invitational BBQ. We are going up against the best in the world. I can’t wait. Thanks to all of you who came out sent support and helped us get there. You are all freaking awesome.