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QN4U Class
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SoEzzy Offline
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Post: #51
Re: QN4U Class
Thanks Big Daddy's BBQ I've added you to the above list! :wink:

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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03-23-2010 06:08 PM
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Lazy J BBQ Offline
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Post: #52
Re: QN4U Class
Greetings,

I know I've missed the initial entry cutoff but was still interested in this class. Are you still accepting teams for the QN4U cooking class?

Regards,
Jeff
Lazy J BBQ
03-24-2010 01:46 PM
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SoEzzy Offline
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Post: #53
Re: QN4U Class
Yes you can still sign up for it, we've extended the payment time till the end of the month.

The more the merrier up to the 25 team limit, I think we're at 15 / 16 at the moment so there are maybe 9 slots left.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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03-24-2010 01:50 PM
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BBQMama Offline
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Post: #54
Re: QN4U Class
Added Doug (Three4Que) to the list as well ... This is going to be fun!!

Carla
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03-25-2010 09:18 AM
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Pitmaster Offline
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Post: #55
Re: QN4U Class
Carla,
Are we suppposed to treat this like a contest? So we should come prepared as such?
Rob

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03-27-2010 10:10 PM
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BBQMama Offline
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Post: #56
Re: QN4U Class
Pitmaster Wrote:Carla,
Are we suppposed to treat this like a contest? So we should come prepared as such?
Rob

Yes...this will be very similar to a full comp...just with the addition of some classroom training and one on one help from Brent and Kim

Carla
Smokin' Hot Sistahs Competition BBQ Team
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03-28-2010 07:27 PM
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Lion of the Sun Offline
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Post: #57
Re: QN4U Class
Admin Wrote:Cost for a 2 person team $300 or $250 if Utah Association Members (Dues Paid Members).

I'm thinking about Parkay an Honey!

Jamie Lucchesi 8)
Lion of the Sun BBQ
03-30-2010 04:06 PM
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Three4Que Offline
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Post: #58
Re: QN4U Class
Mailed off my membership dues and application along with applicable fees to you on Tuesday Carla. Looking forward to this class.

KCBS Certified Judge Smoking on UDS, WSM and Kingsford Grill
Smokin' Critters BBQ Team
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04-02-2010 01:15 AM
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Tour de Que Offline
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Post: #59
Re: QN4U Class
There appear to be a few threads on this topic so I'l post my questions in both ...


Alright. So this thing is coming up in a few weeks and I am starting to realize that I have no idea what is expected of me and my team. I havenever done a competition before and this sounds like a mix between a competition and a class. I have a ton of questions ... please help ...

1. I will plan on bringing my own meat. Do I have to have it still packaged and in the cooler for a meat inspection?
2. There will be discussion on rubs and sauces. Do I need to bring my own rubs and saucses or will we be making them in the class?
3. How does this class work? Will we just prepare our meats and then they will go around and watch us prepare? Or, will be have some discussion, then go prepare? In particular, I am veyr intimiadated with my chicken (or, as my wife calls them: "The rubber balls"). I need the most help with that. Will there be some instruction before I go and ruin another batch of thighs?
4. It says we start at 4 pm. Does that mean in our spots and set up before 4 pm?

I'm sure I have a TON more questions ...

Thanks, TDQ
04-14-2010 10:16 AM
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SoEzzy Offline
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Post: #60
Re: QN4U Class
See reply to the other thread! :wink:

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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04-14-2010 10:43 AM
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Three4Que Offline
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Post: #61
Re: QN4U Class
Any more teams added to the list Carla or are we at 15 still? This should be a great class and well worth the money paid. I've been talking to other people on different forums and they have enjoyed, been amazed by the knowledge gained here, and several have repeated the Course, even a few GC.

If you are even considering it or not sure, get with other members of this site and come on out!!! I thought i read on here, in an earlier post, that one Team may not be able to come because either his brother or neighbor can't make it.

Anyone else want to step up and Come on out? Split the cost with another member, it's easier on the pocketbook then.

KCBS Certified Judge Smoking on UDS, WSM and Kingsford Grill
Smokin' Critters BBQ Team
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Keep it low and slow!!
04-14-2010 03:53 PM
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BBQMama Offline
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Post: #62
Re: QN4U Class
Updated Attendee List as of 4/15/2010

Pitmaster BBQ
Frankenswine & Ezzygore
HQO
Tour de Que
Backcountry BBQ
Smokin' Hot Sistahs
Smokin' Britches
OU812BBQ
Tubby's BBQ
Dragonsmoke BBQ
Utah Smoke
Tumbleweed BBQ
Cowbelly BBQ
Big Daddy's BBQ
Smokin' Critters BBQ
Team M.O.A.B.
Smokey Jake's BBQ

We might still have one more team signing up as well ... Only 2 weeks away!!! Talked to Brent earlier this week and he's excited about coming up and teaching.

Carla
Smokin' Hot Sistahs Competition BBQ Team
KCBS Certified Judge
***Life's too short to eat bad BBQ***
04-16-2010 10:23 AM
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BBQMama Offline
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Post: #63
Re: QN4U Class
Brent will be cooking the main course for our dinner Friday night at the class. We need to provide the sides and dessert. So let's show him how Utah BBQ does a potluck!!

Dinner will be at about 7 PM on Friday night, after our first session of class time. We should have about 30 minutes after class ends to finish prepping or heating up our potluck items.

I'm bringing baked beans ... what about you?

Carla
Smokin' Hot Sistahs Competition BBQ Team
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***Life's too short to eat bad BBQ***
04-16-2010 10:26 AM
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bwinther Offline
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Post: #64
Re: QN4U Class
We will bring a cake for dessert.

Brian

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04-16-2010 11:57 AM
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SoEzzy Offline
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Post: #65
Re: QN4U Class
I'll bring some slaw... it wont take much heating up that way! Tongue

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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04-16-2010 01:11 PM
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Gene Offline
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Post: #66
Re: QN4U Class
We'll bring the triffle..... :oops: Sorry, I forgot where we are. Dang.

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04-16-2010 03:05 PM
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norm Offline
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Post: #67
Re: QN4U Class
That's alright Gene just send us the recipe :wink:

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04-16-2010 03:43 PM
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Desert Magnolia Offline
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Post: #68
Re: QN4U Class
Ill bring the tater salad, unless someone else had there hart set on it...

@ 85 gallon trash cans drilled and ready for action!!
Rub Q Long Time BBQ Team
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04-22-2010 04:53 PM
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Tour de Que Offline
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Post: #69
Re: QN4U Class
Another newbie question: Do I need to bring my own turn in boxes???
04-24-2010 02:11 PM
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Dutchovendude Offline
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Post: #70
Re: QN4U Class
Only if you have goodies in them to share. The class will provide the ones for the class turn-ins.

TUMBLEWEED BBQ
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04-24-2010 02:33 PM
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SoEzzy Offline
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Post: #71
Re: QN4U Class
GBQ, T, Hank and I went out to the site to measure up and check things out this morning.

[Image: DSCN1218.JPG]

If you are heading off I80 southbound down 5600 West and you get to the Car Auctions on the west side of the street you missed the left turn onto 700 South, if you are heading northbound up 5600 once you pass the car auctions take the next available right 700 South, the Yard is 3 or 4 blocks down on the Right Hand Side (SOUTH).

[Image: DSCN1217.JPG]

Round on the East side of the workshops against the East fence, teams with RV's are going to be slotted in next to the fence.

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[Image: DSCN1197.JPG]

These two containers are staying in place, but the trailer and the boat behind it will be moved out of the way!

[Image: DSCN1198.JPG]

T, Hank and GBQ walking across the yard.

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The trailer, the tanks and the refrigeration units will be moved out of the way too.

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[Image: DSCN1201.JPG]

QN4U will be set up in front of the refrigeration units in line with the K-line and Evergreen trailers on the train.

[Image: DSCN1202.JPG]

[Image: DSCN1203.JPG]

The Class will start at 4:30 in the bay area to the large left hand overhead door.

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[Image: DSCN1206.JPG]

Hank wandering off!

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[Image: DSCN1211.JPG]

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[Image: DSCN1213.JPG]

[Image: DSCN1214.JPG]

Bigger rigs and RV's will be parked to the right, in 20 - 15' sections, not too crowded, but not too loose either!

[Image: DSCN1215.JPG]

[Image: DSCN1216.JPG]

The smaller teams will be between the two strips of concrete and all the way down to the gate in the distance!

The Managing members would like to also take this opportunity to thank Greg Jenson, President of Carrier Transicold and long time friend of T, and all his staff for their invaluable help in setting up the placement of this class, and we would like to extend an offer to Greg and his family, to come taste some Que on Saturday early afternoon (around 2:00 ish).

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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04-25-2010 02:14 PM
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SoEzzy Offline
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Post: #72
Re: QN4U Class
Please note, those members signed up to take the class are welcome on the private property for the class.

People who are not signed up for the class are asked to respect the nature of the event being held on private property, and to not turn up, just to hang out and see friends.

There are going to be plenty of opportunities to hang out and cook in the rest of the year, this one may need some quiet study time too! :wink:


Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
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04-25-2010 02:20 PM
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Dutchovendude Offline
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Post: #73
Re: QN4U Class
Looks Great!

A great big thanks to Greg and the crew at Carrier Transicold !

TUMBLEWEED BBQ
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Email me at: mike@utahbbq.org
WWW.Tumbleweed BBQ.com
04-25-2010 02:24 PM
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Pitmaster Offline
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Post: #74
Re: QN4U Class
Can't wait to get cooking this weekend! I'll bring the brownies!
Rob

Rob Harding
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04-26-2010 01:09 AM
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T Offline
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Post: #75
Re: QN4U Class
Yo, we will be some coleslaw.

keep it low-n-slow " T "

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04-26-2010 11:19 AM
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