BBQguru's videos
Tony Stone Contest
Cooking class with Jim Johnson
JIM JOHNSON Bio – PROFESSIONAL COMPETITION COOK, CATERER, INSTRUCTOR
FOUNDER: Complete Scales, Inc.
COOK TEAMS:
- Mile High BBQ Team – Pitmaster
- Airport Crew - Pitmaster
- Becky Sue’s BBQ - Team Member
INSTRUCTOR:
- Memphis In May Founders Award for teaching BBQ schools
- Provides instructions at the Jack Daniels Invitational BBQ for International Teams
- Instructor on American rubs and sauces (and how they add to the finished product) in Europe and Canada
HISTORY:
- 26 years cooking on MIM (Memphis in May) and KCBS circuits
- 76 total Grand Championships on both circuits
- 9 times team finished in MIM’s Top Ten
- 17 MIM Grand Championships in 1998 alone, 4 Clean Sweeps (finished first in all 3 categories)
- 7 KCBS 180s (perfect scores), 1 in Whole Hog at Jack Daniels World Championship
OF NOTE: Cooked for several different celebrities; President Bill Clinton, Vice-President Al Gore Tennessee Senator Fred Thompson, South Carolina Governor Mark Sanford, and NBC’s Al Roker.
Outline Cooking class:
starting at saturday:
WE WILL BE DISCUSSING THE FOLLOWING ITEMS DURING OUR COOKING SCHOOL:
- WHY EUROPEAN TEAMS SCORE POORLY AT “THE JACK DANIELS”
- TYPES OF COOKERS
- WHAT COOKER IS BEST FOR WHAT MEAT AND WHY
- TYPES OF FUEL: CHARCOAL, WOOD,PELLETS, AND LUMP
- WHAT IS THE BEST SOURCE OF FUEL FOR COMPETITIONS
- WHAT TEMPERATURE TO COOK THE DIFFERENT MEATS AT
- TIPS ON IMPROVING FLAVORS
- HOW AND WHEN TO USE DRY RUBS, MARINADES AND BBQ SAUCES
- SHOULD YOU WRAP MEAT IN FOIL OR NOT
- *TIMING OF TURN IN, THIS IS SO IMPORTANT, I WILL KEEP STRESSING TIMING THROUGHOUT THE CLASS
- TYPES OF MEAT YOU CAN AND CANNOT USE
- TIPS ON IMPROVING BLIND BOXES
- WHAT WE CAN AND CANNOT PUT INTO A BLIND BOX
CHICKEN
WHAT PIECES TO COOK AND WHY
DIFFERENCE BETWEEN KCBS & JACK DANIELS COMPETITIONS
HOW TO PREP CHICKEN
HOW TO SEASON CHICKEN
HOW TO COOK/SMOKE CHICKEN
HOW TO CHECK FOR PROPERLY COOKED CHICKEN
HOW TO PREP BLIND BOX AND TIMING
TIPS & TRICKS
RIBS
WHAT IS THE DIFFERENCE IN RIBS
WHAT RIB IS BEST AND WHY
HOW TO PREP A RIB
HOW TO SEASON A RIB
HOW LONG TO COOK/SMOKE A RIB
TEMERATURE OF FIRE
TEMPERATURE OF MEAT
HOW TO PACK A BLIND BOX AND TIMING
TIPS & TRICKS
PORK
WHAT SIZE "BOSTON BUTT" IS BEST
HOW TO TRIM A PORK BUTT
HOW TO SEASON A PORK BUTT
HOW IS THE BEST WAY TO COOK PORK BUTT
HOW DOES FAT WORK FOR AND AGAINST YOU AS A COOK
HOW LONG TO SMOKE A PORK BUTT
HOW TO PACK A BLIND BOX AND TIMING
TIPS & TRICKS
BRISKET
HOW TO PICK THE RIGHT SIZE BRISKET
HOW TO TRIM A BRISKET
DIFFERENCE BETWEEN FAT AND TALLOW
HOW TO SEASON/MARINADE A BRISKET
HOW LONG TO SMOKE A BRISKET
WHAT TEMPERATURES ARE WE LOOKING FOR
LETTING THE BRISKET STAND AND WHY
PACKING A BLIND BOX AND TIMING
TIPS & TRICKS
