Fast Eddy's Competition Style Cooking Class 

Friday-Saturday, December 3-4th The Fast Eddy's Championship Cooking Class is an intensive hands-on event that guides students through the maze of selecting cuts of meat, marinades, rubs, smoking woods and smoking techniques.

Class is full!!!

Students learn to prepare ribs, brisket, chicken and pork, and how to smoke-cook them in the wood pellet smokers provided by event sponsor Cookshack, Inc. The class is taught by barbecue champions Ed Maurin, inventor of the original Fast Eddy's by Cookshack smokers, and David Bouska, Butcher BBQ Team.

Join class graduates who have gone on to win Grand Championships at the Jack Daniels Invitational Barbecue Contest, the Houston Livestock & Rodeo World Championship Barbecue contest, the American Royal Barbecue contest, and state championships too numerous to list!

Class Highlights
Complimentary KCBS Certified Barbecue Judging Class -- learn what judges are looking for

Welcome dinner with menu of whole hog, salmon, pork loin, turkey breast, sides and dessert -- the same kind of food you'll be able to prepare after the class

Lectures and demonstrations by instructors who will tell you how to make championship 'que!

Hands on prep and cooking experience with Fast Eddy's smokers provided by Cookshack will take you to the next level of barbecue cooking

Make new friends who love barbecue as much as you do

Tour of Cookshack manufacturing facility

Discount rate at local hotel for class registrants

This cost of this class is $400. This includes a non-refundable, non-transferable $200 deposit. All events will be held in Ponca City, OK at the New Creation Christian Fellowship building. Registration is open at this time for the general public. You will not be guaranteed a spot in the class until payment is received along with your completed form.

Contact Mandy or Christa at 1-800-423-0698, m_bacher@cookshack.com or c_jones@ cookshack.com for more information.

Who should attend: barbecue competitors, chefs, caterers, restaurant owners, small meat processors, and backyard barbecuers.

Class Schedule:
Friday, Dec. 3rd:       9:00am-1:00pm   Complimentary KCBS Certified Judging Class
                                    6:00pm   Dinner with Cookshack
Saturday, Dec. 4th:  8:30am-5:00pm   Cooking Class

We'll be giving competitive tips so it'll be a must for anyone looking to learn how to make fantastic barbecue.

The Pork Pullin' Plowboys team swept away the 2009 American Royal Invitational Barbecue Contest Grand Championship in Kansas City, October 4. This is the second consecutive year that the Royal's big winner cooked on a Fast Eddy's by Cookshack barbecue smoker. Joey Mac's Smoke Stax won the coveted prize in 2008.

"The top 4 teams in the ABA Overall Points Championship cook on FE100s! Overall Champion Jiggy Piggy, 2nd Smokey Mountian Smokers, 3rd Team Top Chick, 4th DoRagQ! FE100s ROCK!"

You can take your Q on the road with the first fully mobile-to-stationary outdoor Q-Kitchen by Cookshack. When you are at home, your Q-Kitchen converts to a custom-look outdoor kitchen that you can use year 'round!

Call us at 1-800-423-0698 now! Click the link for your free Q-Kitchen catalog.

The cost of fossil fuels continues to rise. Everything is getting more expensive. What if we told you a Fast Eddy's by Cookshack smoker would eliminate your gas bill and save you hundreds of dollars per month? You would probably pick up the phone and call us right now, wouldn't you? Well, grab that handset and start dialing 1-800-423-0698.

Here's what happens when you use an FEC. You no longer spend one dime on gas. The FEC has an electronic igniter that pulls less than 5 amps when you turn the smoker on. From then on, the FEC is heated by burning 100% food grade wood pellets. Zero gas expense, a few pennies for electrcity, and you are saving a bundle.

You can join other FEC owners by patting yourself on the back for "going green". Wood is a sustainable energy source, unlike gas, which is a dwindling fossil fuel.

Read how restaurateur Terry Black, of Super Smokers BBQ in St. Louis, MO, saved over $500 per month when he bought his FEC!

Dear Terri,

Enjoying the heck out of the smoker - made some money with it the last few weekends which is always good.  I'm really glad we upgraded to the 750, we went into our first farmers market with it and smoked 400 lbs (combined) of brisket and pork butt, then 50 racks of ribs and sold out of everything except 5 racks of ribs.  Not bad for its first day on the job.  We would be struggling with the 300.  Anyway do you have a options sheet or something for the 750?  We would like a shelf on the front and wanted to see what other things you may have available.

Thanks,

Lonnie Frazier
Hedge Hog BBQ
Thibodaux, LA

Q-Kitchen by Cookshack!