Ed "Fast Eddy" Maurin & David Bouska of Butcher's CLASS!

[Bulverde]

I am going to THE primo Barbecue class next Monday-Tuesday, July 26-27th, 2010 !

Ed "Fast Eddy" Maurin & David Bouska of Butcher's will be teaching at Cookshack in Ponca City Oklahoma.

I can't wait!

Learn or burn.

If anyone else is going me and my boys will see you there.

Bulverde
Proud owner of an FEC 100 !

[Bentley]

Should be an interesting class.

[Trooper]

Went last December.
FAB!
Only made one mistake. Got there on time & would up sitting in back row.
Go early & grab a front seat.
FAB-U-LOUS

[Fast Eddy]

I'd like to thank those who came to the class. It was pretty warm but we got through it. Fed some folks good Que too. Anyone interested, it's looking pretty promising that we will set a date shortly to do this again the end of October.

[MillerTime]

Any chance of offering one of these in the KC area Fast Eddy?

[Fast Eddy]

Facility and staff is what makes a good class. If you like hands on doing this class in Ponca City where our access to a huge Country Club commercial kitchen on there off days is available to us. We have 3 full time staff members helping with the class and bring in set up and clean up people to help also. There is in my mind no way to do it to the level I'd like to be treated for that price. It allows David and I to concentrate on teaching and not running around doing all that other stuff and taking time away from the students learning. I believe we answered every question and before, after and during breaks were still working with those who wanted our attention. I just don't see how that happens in a room by myself or trying to coordinate a bunch of people who don't have the same intrest as those from Cookshack to do a class, to the level I feel is the best in the industry today. I'm going to throw a plug in here for David to. He really gives it up and doesn't hold back. he showed his latest rib technique that has resulted in 3 first and 1 second in the last 4 events he cooked. I will say this if anyone is intrested, sign up to get on the waiting list, We try to limit it to 25 students. I was told there is 35 on the list right now. That doesn't mean that date will work for them all so call 800-423-0698 to get on the notification list. We contact the list first and give them a few days to apply then we open it up and make a public announcement if any spots are left after that.

[Bulverde]

**Update**

This class was top notch.

My boys and I learned a lot of good practical knowledge for catering and restaurant methods, but with an extra benefit--the class was layered with barbecue contest winning secrets that are incredible.

Those secrets can easily be tailored for commercial application, not to mention home use too.

I also finally learned what a "real" burnt end cut and cook actually is, and the Fast Eddy method for producing a "cow candy" product that is addictively scrumptious. wow.

Essentially what you do is first take a whole packer and you cut ...

David really did give it up. I mean he went step by step into his brand-new multilevel, multistage, complexity layered, contest dominating, rib method secret that is taking the competition circuit by storm.

He even shared his pork shoulder winning secret which, of course, involves Butcher Injection, (aka ambrosia) but also that wonderfully amazing, yet relatively common liquid called ...

We also learned what NOT to do, like for example spritz and inject your product with that overrated stuff that does nothing at all for the finished product. It seems like everyone would know that it is ...

I highly recommend this class to people who are looking to better your knowledge and skills in the fine art of Q.

Bulverde,
Proud owner of an FEC 100.

PS--Is it me, or does anyone else notice that Fast Eddy's avatar looks like there is a bronze Darth Vader helmet cooking on the left? Just sayin.

[SmokinOkie]

Keep in mind there are TWO different classes.

This one was mostly for the Catering group (hence it was at the Country Club).

The December class will be to learn more comp secrets as well as just how to cook better on the FEC's or any pellet cooker.