Cooking Classes for Big Time Bragging Rights
We’re Not in Our Backyard Anymore, Toto
Barbecue ups the ante for the competition circuit and so do those amateurs and pros who play along in the world’s most delicious sport. From secret sauces to custom rubs and techniques, you can expect it all. Some compete solo; others join forces as a team. Competition BBQ has even jumped from the circuit to mainstream television with “BBQ Pitmasters” and “BBQ Wars.” Each competition follows rules and regulations, a strict delivery time table and judges who solemnly swear to uphold BBQ truth and justice. With more and more enthusiasts joining the circuit, it takes even more know-how and BBQ lovin’ to add your name to the ranks.
Show KCBS cooking format of chicken, ribs, pork & brisket by:
The Dizzy Pig's Love Affair with the Competition Circuit
In 2002, the Dizzy Pig team entered the barbeque cooking competition circuit led by pit master, Chris Capell. Fifteen years later, we’ve brought home fifteen Grand Championship titles. We’ve received and accepted eight invitations to compete in the American Royal Invitational. And seven times, including a straight run from 2004-2009, the Dizzy Pig team’s been called upon to cook in the Jack Daniel’s World Championship. Our barbecue’s earned top ten finishes in both The Royal Invitational and The Jack. For history buffs, read all about our big shows and wins.
All Tickets include:
Breakfast Sunday morning
Lunch = Taste-testing meats
Refreshment included and you are welcome to bring a cooler with preferred beverages
|3pm||Meet each other and discuss class expectations|
|5:45-7pm||Break, Discussion & Dinner|
|10pm||Big Meats On|
|10:15pm||Break for bed. Students are free to return to their hotel.|
|6am||Class Begins (Chris fires up rib cooker at 5:30am)|
|Resume Class after Breakfast|
|1:30pm||Final Turn-in Box|
If you're from out-of-town, we've compiled a list of nearby hotel accommodations.
10860 Fairfax Blvd
1191 Waples Mill Rd
Tickets are non-transferrable to other classes
Receive a full refund 1 week before class
You may gift the ticket to a friend
Brian and Chris-Thanks for a great time! The level of instruction coupled with a laid back atmosphere made the learning experience worthwhile. Everyone was extremely friendly and willing to share experiences. You, Chris and Brian are the ones who put the positive spin on the torrential rain, sleet, snow and wind! Made it easy for the rest of us relax and have a good time.
Having attended several other competition BBQ classes, I can honestly tell you that you won't receive a more no-holds-barred look at how a team cooks like the Dizzy Pig BBQ class. Delicious meals prepared by pitmaster Chris Capell using Dizzy Pig's fantastic rubs are followed up by some of the best chicken, ribs, pork and brisket you'll taste. Nothing is held back. I can't wait to get on the smoker and try some of the new techniques and tricks that I learned. It was fantastic watching how Chris and his team adapted to constantly changing weather conditions. We went from a spring like chill, to a massive downpour with rain, to sleet and finally snow. And the Big Green Eggs kept humming and the barbecue was delicious. If you want a true, tell- all class that is genuine and downright fun, then the Dizzy Pig BBQ competition class if for you.
I just wanted to reach out to you guys and thank you for an awesome class last weekend. Aside from meeting some great people and eating like a king- the education was invaluable. I am not sure if I will hitting the bbq circuit anytime soon, but I brought home a tremendous amount of information to help impress friends and family. Thank you again for the experience, and I look forward to crossing paths again in the future.
I attended Chris' competition school this weekend and I have to tell you fellow eggheads it was one helluva good time!! Chris and his team hold nothing back and run the class just like a KCBS event right down to the turn in times. My hands are worn out from writing notes and my belly is distended from not only the four KCBS meats, but also the duck breasts, prime ribeye, goat cheese mashed potatos, asparagus, bourbon smoother than a school marm's leg and a full blown breakfast (including scrapple) to boot. Hell, it was worth the cost and effort to get out here from Nebraska just to eat!
Chris and his wife are wonderful hosts and open their home to the students like they are part of their family. Whether you compete or not, the amount of tricks and years of knowledge gained is priceless. I'm going to try and meet up with Chris tomorrow and take a tour of the nuts and bolts of his operation. I'm tired, full and still a little hung over from last night!!
Dear Chris, Brian W & Brian:
A quick note to say thank you for a fantastic time at the competition class this weekend. I had an unbelievably awesome experience, and have been talking it up to all my friends here. The Dizzy Pig Company is clearly committed to your customers, and it showed this weekend. I cannot think of one thing you could do to improve the experience.
In my business, we often struggle to get into the heads of consumers, and are very driven by customer feedback. If it's ok, I wanted to give you some specifics on my experience and what I liked so much about it.
Approachability - I admit it, I was intimidated walking in. I'm a pretty good neighborhood/back yard cook...my family owns a restaurant and I have grown up cooking in kitchens - plus I’ve been an egg owner for many years. Yet I was psyched out going into the session with real teams both teaching and participating. My fears were completely unfounded and proven false. All three instructors were unbelievably approachable throughout the entire weekend, and i could not have been more comfortable.
Transparency - you created a very comfortable environment to ask questions, and your answers felt very genuine and clear. Remarkably, specifics were detailed enough that the real teams were happy, but not detailed enough that you lost me and Matt.
New Learning - at every step of the way I picked up an idea or technique I would have never thought of. From fire building to box prep - there was useful information along every step of the way and the session never felt lulled.
Thank you again to you and your family for welcoming us into your home. You all have a friend in Pennsylvania, and a customer for life. If you were ever in the Hershey area (or Gettysburg, or New Holland) I’m here to help, or at the very least have you over for a beer.
Good luck to Dizzy Pig!
The Hershey Company
Senior Manager, Global Marketing Training & Capability