This letter dated
November 22nd, 2007 from David L. a graduate of the Institute in response to our
Thanksgiving Newsletter.
Hi Konrad,
Nice to hear from you. I have enjoyed my new
BBQ skills more than I ever anticipated. I took your class last March and
have been a BBQing fool ever since. I've either grilled or BBQ'd every
weekend we've been home since then. I bought a Weber Smokey Mountain cooker
soon after the class and just love it. I have smoked spare ribs, baby back
ribs, pork loins, pork roasts, pork butts, beef roasts, whole turkeys, whole
chickens and Cornish game hens. I did a whole turkey today for our family
Thanksgiving dinner. I first brined it for a few days, let it dry a day,
then stuffed it with chunked onions, oranges and celery. A little of your
dry rub on the outside and then into the smoker for 8 hours over mesquite.
The family loved it. As my family paid for my BBQ class fee as a gift, they
are most pleased at how it has paid off. Thank you for starting me off in a
whole new direction in my outdoor cooking skills.
Happy Holidays to you and
Phyllis,
David L.
Competition Success
Story
First Contest
Konrad
We went to our 1st cook off this weekend. There were 67 teams. We placed 4th in
Chicken and 5th in Brisket. We made the final table in Ribs but didn't place.
The competition checklist you sent me was very helpful, we took everything we
needed and didn't forget anything. Your classes were very helpful as well as
your advice from when we went shopping.
Thanks again.
Jonathan
Second Contest
Konrad
We got to cook again this weekend.
3rd in chicken
5th in ribs
6th in brisket
Reserve Grand Champion!
You are a good teacher, not bad for my second cookoff.
Thanks for the info on cooking for a large group.
Thanks again,
Jonathan
Competition Success
Story
Click to Enlarge
Konrad,
My buddy Todd and I took your Sacramento BBQ class last year. It was great fun
and very informative. I have been practicing and playing with various rubs and
techniques all based on what was learned in that class.
I decided to test the waters on competition cooking at the Smithfield Slammin
BBQ contest and festival in Norfolk, VA April 27/28. It was a KCBS sanctioned
event but also had a “backyard griller” amateur category as well (also KCBS
judging criteria/rules). We only got to do pork ribs and chicken as KCBS meats
and then they also had everyone do turkey (contest provided legs). It was a
great time as we got to meet and talk with teams such as Jacks Old South, Lotta
Bull, Dizzy Pig, iQue, etc.
So…on to the results. We took 2nd place in turkey, 1st place ribs, 1st place
chicken, and 1st place overall (Backyard Griller)!!! Not too shabby for first time out. Oh…I forgot
to mention…We won $1800 in prize money too!!! We used our own homemade rubs and
sauces that were based on what we learned in your class with a few modifications
(like the use of turbindo sugar instead of white in the rub and a couple other
things). We kept in mind what you taught about layers of flavors when picking
and choosing ingredients and studied the handout binder many times.
It was funny as we were definitely the smallest team there cooking on a single
Weber 22” Kettle (chicken) and a small offset smoker from BBQ Galore (ribs and
turkey). I am now looking at either a Fast Eddy or possibly a 60in Lang reverse
flow (thoughts on one versus the other?) as I could barely get 6 racks of ribs
into the offset and would never have been able to also do multiple briskets and
pork butts at the same time.
Anyways…just thought you might be interested in an alumnus of your class, using
what was learned in that class, and winning on their first try in the
competition world. Attached is a picture of us with our winnings.
Thanks much!!!
Rick H
Click to Enlarge
Konrad & Phyllis,
I took your BBQ class on February 2nd, 2007. I
have got to say wow! I am a guy who had never cooked with charcoal. After
taking your class, I went out and got a Webber Smokey Mountain. I came
home and cooked up some chicken breasts using your methods for my family.
They all said it was probably the best BBQ they had ever had. A couple of
weeks later I cooked a pork tender loin for my family, and once again they
ranted and raved. All of this from an amateur pit master!!!!!
Thank you guys so much for teaching me! I love
BBQing! I am sending this picture just to show how much!
James L
Click to Enlarge
I came to Konrad's class a very
average backyard griller with no experience using a smoker.
Konrad was not only very knowledgeable in his class he was
also very approachable and answered any question without
making you feel bad about how amateur it was. In the 6
weeks since the class I've fed 150 people for Thanksgiving
and Christmas and took some to work and neighbors. Everyone
has given great complements and I have even received quite a
few "best I've ever had" complements. This class
basically escalated me through what would take most
people years of hard knocks BBQ to learn on their own in a
very short period of time. Konrad even helped me in
an e-mail with a question weeks after the class. He's very
good people.Shayne D. Texas
Click to Enlarge
Konrad and Phyllis:
Your fledging BBQ chicken-hat student Harry "pulled" off (pun
intended) his Boss' Day treat on October 16 for his staff. I made
pulled pork (9 hrs to 205F) and sliced brisket (8 hrs to 195F) using
the KISS technique from your class. I cooked it on Saturday and
refrigerated it. I sliced the brisket Sunday night and warmed it in
the company cafeteria microwave before lunchtime Monday. I shredded
the pulled pork before I served it and made the coleslaw just before
serving. I served the meat warmed on a heating pad smuggled into
the building (avoiding the building electrical Gestapo!). Needless
to say with your fool proof techniques, I wowed 30+ of my staff who
now have a renewed appreciation for their boss whom they thought was
just an IT geek! I told them that it's a "unit" test in IT-speak
and I'll have to do another unit test for the chicken and ribs. If
all goes well, I'll be ready to go "production" at a local BBQ
contest. Thanks again for your class and I willl go forth and
spread the yummy BBQ word according to Konrad and Phyllis!
Harry
Competition Success
Story
Click to Enlarge
Konrad,
Please feel free to use my success story regarding your classes. You elevated
me to Grand Champion after only two cook offs and the first one was only 1
point out of first. You did one heck of a job!
Best to you and Phyllis
Alan Dujenski
NEW
Hi Konrad.
Thanks to you and
your class I have finally been
successful at preparing food on the grill that is edible… in fact, much
better than just edible.
Chris B.
NEW
I attended Konrad's class this last Saturday in Kennewick's Ranch and
Home. It was excellent, informative, entertaining and delicious.
Dennis F.
Thank you for an enlightening learning experience at your recent BBQ
class in Sacramento. Konrad I was certainly impressed with the BBQ
you prepared (with the classes help), however, the way you went to
plan B when your primary BBQ oven didn't work properly, and kept 10
balls in the air, ribs, chicken, brisket, pork shoulder, pork loin,
etc. etc.. In the mean time kept your classes interest for 8 hours.
Thanks again.
Hello,
First I want to tell you both how much I enjoyed
the day. I learned more that day about keeping things simple and getter
results then ever before. And from any other source. You can read all
the books you can get your hands on but they will not answer questions
as were answered that day. I feel that I will do better from now on
using the basic knowledge that I received that day.
Michael T.
NEW
Thanks Konrad
Thanks again for all the tips and great BBQ. It was a pleasure and honor
to meet you and Phyllis.
Gordon
NEW
Konrad,
I had a great time and will recommend the class to my friends.
John O.
NEW
Hi Konrad,
I attended your class last Sunday and just wanted
to say what a great day it was. I don't know whether I ate more or
learned more.
Once again, thanks for a great day and ..oh by the way that was the best
darn prime rib I've ever had
... By the way I did my first pork loin Sunday and my family could not
believe how good it was...money well spent for the class
Lorin B.
NEW
Hey guys I went to your class in ca a few months
ago O lordy now im a barbeque cooking fool not like I wasn't before but
now its even better.... thanks again when are you coming back My father
and I came last time and want to come again
Craig B
NEW
Konrad and Phyllis,
Despite the fact that my jeans no longer fit after this weekend, I
wanted to send a note to thank you for the class. I dreamed about
chuck roll last night!
I have really only transformed myself from a meat burner to a BBQ'er
for one year but am making great progress. The topics that helped me
the most were the temperature control tips and setting up the smoker.
My main problem is that I am one of the nervous cooks that you
describe. I purchased a wireless smoker thermoter which has enabled me
to be neurotic about my smoker and meat temp without having to peek
inside the smoker. I just look at the remote...However, I can really
sense that I am making things too complicated and need to enjoy more
and worry less. Thanks for that!
One last thing - I forgot to have you send me an "official" note
explaining to my wife that if I wanted to make championship BBQ, I
would need a new smoker. Anything you can do in that regard would be
great....
Thanks again. I really enjoyed the class and cannot wait until this
weekend so I can start experimenting. If you ever come to Atlanta,
please let me know. I would love to show you the best BBQ in the city.
[even though it will soon be my backyard (-: ]
Best Regards,
Rob Harrison aka Big Hairy Dawg BBQ!
Konrad and Phyllis,
I just wanted to thank you again for the great time my father and I had in
Monroe last Saturday (08-APR-06). It was definitely a fun learning
experience. I can't wait to try out the things I learned. And after the
reaction I got from my wife after she tasted the plentiful leftovers, I am
sure I will be encouraged to try it out soon.
Thank you once again
Mike B
Thanks Konrad!!!
Just wanted to say both my wife and I loved your BBQ class.
I love what I have cooked after taking your class, and can't wait to try this
recipe!!! (Mitch took advantage of our free tech support and
requested a recipe for prime rib)
Mitch R
Great class this Saturday I was impressed with your style of no stress and
simplicity yet turning out great BBQ. This lesson will help me tremendously
Leon February 4th, 2006 Student
Hi Phyllis,
I wanted to thank you and Konrad for a great class that I truly enjoyed. I
look forward to taking another class in the future. Thanks again.....
Best to you and Konrad
Rick H
Thanks! I had a great time and will be recommending your class to others!
Chris Ballard, President, The Ballard Agency, Inc
Thanks for the class Saturday. I learned a lot and I've already put the
techniques to use and the family, even my most particular eater, was quite
impressed.
~ Eleanor
Thanks again, I really enjoyed everything. I will be recommending the class
to my neighbor who bought my old BBQ because the hickory smoke was making him
hungry and he didn't want to keep asking for tastes.
Doug D
Thank you both for one of the best days I have ever
had, you two were so well informed and fun to be with.
All of us (experienced chefs in our own right) had a
wonderful day at BBQ 101. Even though we thought we
knew everything already you had surprise after surprise
and made for a wonderful day thanks again.
Kip W
Good morning folks,
I just wanted to drop you a note to thank you for the great class and a
wonderful day of cooking and chatting. I had a ball. It's the first time
I've been able to spend time with people who really know how to barbeque.
One of most important things I learned is to relax. Being your typical
"type A" personality, I see now that I have been making way too much of a
fuss about a lot of things that I didn't need to.
Konrad, I know your ease comes from years of practice and confidence.
Trophies don't come without hard work. I wont be able to match your Q for a
long time. But, I am going to try to emulate your laid back style: not only
to improve my product, but also my enjoyment in cooking it.
The food was terrific. There's a saying, "You can fool the fans, but you
can't fool the players." I found out yesterday that it applies to my
briskets. The people I've served it to have enjoyed it. Sadly though, the
meat has been worlds less juicy than the one Konrad fixed. Now I have
something to shoot for and can practice getting there.
Thanks again from the bottom of my stomach.
Sincerely,
Lew E
I took a class up in Monroe in June. Konrad and Phyllis did a
great job.
Shane Atwood
As posted on the Virtual Weber
Bullet forum
