upcoming events

The next several weeks are going to be pretty hectic, so I thought I’d list what’s up in case any locals are reading (some are open to the public).

First, this coming Saturday and Sunday (May 16-17) will be the Second Annual Pretty Good BBQ at the Dayton Vineyard. The north campus of the church will be hosting about 10 cooks from Ohio, Michigan, Pennsylvania, Illinois and Wisconsin. The cooks will be smoking half a ton, yes, half a ton, of pork to give away to the neighborhood. Volunteers will help make sandwiches and serve them along with chips and soft drinks to anyone that shows up on Sunday. This is a big outreach, and it’s pretty humbling to be a part of it and to hear the reactions of all involved. It does one’s heart good to do something for others without expecting anything in return. One of the cooks told me he feels guilty almost because he gets more out of it then he thinks he gives to it (not true). This year’s event will include a dinner for the cooks and the church staff on Saturday (not open to the public) as well as an Ugly Drum Smoker (UDS) build on Saturday afternoon. I’m praying now that the weather is great for the weekend!





For Memorial Day, I’ll be taking the weekend off, enjoying time with my wife, but the weekend after, Mark and I are doing another barbecue class at Cooks’ Wares in Springboro, Ohio. The class registration is open now (http://www.cookswaresonline.com). The class is going to be a bit different because we’re doing it on a Saturday afternoon at 2:00 pm! That also means we don’t have to stop right at the end of the class. We also have a secondary date of June 20 in case the class gets sold out (as it has in the past). So if you’re interested in a quick overview and sampling of barbecue, sign up quickly!

There’s a new competition in Dayton, Ohio (Trotwood) on June 13 and 14. I can’t make it, but for a good reason… My nephew, Todd, is graduation from Ohio University! Mark is looking at vending at the event, as OinkaDoodleMoo. If you want to try some great barbecue, stop by and have a sandwich. Tell Mark you heard about it on here, and he’ll only charge you regular price. :)

Then on July 10-11, we’ll actually be in a competition again, at the 3rd annual Ohio Vets BBQ in Kettering, Ohio. We’re hoping to do better than just one walk, but we’ll be happy with anything, especially since we’re only doing a couple of comps a year, vs. 10 or more by many cooks.




The Night of the Glowing Cows

There are also a couple of other events in the works. One will be a charity event; the Sausage Showdown that got postponed may take place in June or July, with the addition of a charity to benefit from the event. More info will be coming. And I’m working with a couple of places to start doing Artisan Steak Tastings. These will be informative and fun, as you’ll see the vast differences between different artisan steaks, and the steaks will be paired with wines, and possibly served in dishes to show off the steaks, too.

If you’re local, I’m also available for private classes on livefire cooking and personal chef services. Mark and I are formulating a hands-on, all-day barbecue class; let me know if you’d be interested in really getting into barbecue by cooking with the help of experienced barbecue cooks.

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.


  1. Well, darn, I wish I was local because I’d be all over doing a livefire cooking class. We just bought a Weber S-450 and I am determined to get creative with it this summer. A class sounds like so much fun.

  2. Heidi,

    There are some great chefs in your area, I know, but I don’t know about livefire classes. I’d be glad to give you any tips!

  3. Hello, Curt,

    Really excited that you’re starting up with the Artisan Beef Institute steak tastings. You’re going to be a great host and help people discover things they never knew about artisan beef and all that goes into it.

    I find myself wishing I were about to take your full day BBQ course, too. That sounds like a lot of fun, and we are trying to learn BBQ, as you are well aware.



  4. Carrie,

    Thanks; I’m looking forward to the artisan steak tastings, too. I think it’s going to be interesting seeing people ‘get it’.

    and you know I’ll be happy to help with any bbq related stuff, as will other friends of yours! You have my number if you have any bbq emergencies!

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