We're planning a cooking class in Kansas City either May 2 & 3 or June 1 & 2. This class will consist of all of the techniques and recipes we use to compete and win seven GC's last year. We will cook a complete contest on both the FE-100's and the Geer pit. Additionally, I've lined up a couple folks to talk about meat quality and selection, including information on aging brisket.
Is there interest from folks who cook on pellets for something like this? Additionally, what are some of the things you would like to see taught in the class? Thnx!