Barbecue Enthusiasts Gather for Championship Cooking Class

Barbecue competitors, restaurateurs, and backyard barbecue enthusiasts are marking their calendars for Cookshack's barbecue cooking class where they will learn the skills necessary to cook championship barbecue from champions Ed "Fast Eddy" Maurin and David Bouska, December 4 - 5, 2009 in Ponca City, OK.

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The 2006 American Royal open winner was a graduate of our first cooking class, as was Scottie Johnson of CancerSucksChicago.com, who won the 2006 Jack Daniels Invitational. Randy Pauly from Hot Knots Cooking team won Grand Champion at the 2007 World's Championship Bar-B-Que Contest in Houston, and Reserve Grand at the 2009 Houston contest. That's what I like to see.

Ponca City, OK (PRWEB) September 30, 2009

Enthusiastic barbecue cooks are slated gather in Oklahoma at Cookshack's "Fast Eddy's Cooking Class" December 4 - 5, 2009 to learn the fine points of championship quality barbecue. Ed "Fast Eddy" Maurin, well-known championship cook, and David Bouska, Butcher BBQ Team and 3rd ranked KCBS champion, will join to teach class participants their secrets of winning barbecue in an intensive hands-on class.

Class participants will listen to lectures and watch demonstrations, then prepare and smoke chicken, ribs, pork butt, and brisket in state-of-the-art Fast Eddy's by Cookshack smoker ovens provided by Cookshack.

The four meats represented - chicken, pork butt, pork ribs, and brisket - are the four categories used by the Kansas City Barbeque Society in sanctioned barbecue cook-offs. The KCBS is the largest barbecue competition sanctioning body in the world. Carolyn Wells, Executive Director, estimates that KCBS-sanctioned events will pay out $2.2 million to winners in 2009.

Says Maurin, "The 2006 American Royal open winner was a graduate of our first cooking class, as was Scottie Johnson of CancerSucksChicago.com, who won the 2006 Jack Daniels Invitational. Randy Pauly from Hot Knots Cooking team won Grand Champion at the 2007 World's Championship Bar-B-Que Contest in Houston, and Reserve Grand at the 2009 Houston contest. That's what I like to see."

This class is suitable for anyone who wants to improve their barbecue cooking skills, not just competition cooks. Past participants have included caterers, backyard barbecuers, restaurant owners and chefs. Kell Phelps, publisher of the National Barbecue News and Derrick Riches, about.com Barbecue Guide have taken the class.

An optional Kansas City Barbeque Society certified judging class is offered for class participants at no extra charge.

Registration is open at 1-800-423-0698.

Instructor Bios

Ed "Fast Eddy" Maurin

The BBQ bug bit Ed Maurin in 1986 when he was a member of Dude's BBQ team. In 1990, Fast Eddy's BBQ & Catering came to be.

He cooked on a pit that he built himself. He did everything from weddings to birthdays to corporate events. These events ranged from simple Italian sausages on a bun to full course meals. In 1991, Ed discovered pellet cookers, and that was the end of the home-made model grill. A true pellethead was in the making. In 1993, Ed was elected to the board of directors of the Kansas City Barbeque Society. He served for two terms, finishing as vice president. The interest in pellet cooking continued, and in 1997, Ed developed the smoker that became the "FEC100", now a prominent sight at barbecue competitions. In 2004, Ed joined with Cookshack to produce the Fast Eddy's by Cookshack line of pellet smokers now popular with competitors and foodservice across the USA.

David Bouska, Butcher BBQ Team

Meat processor David Bouska started competing under the team name Butcher BBQ in 2006. As of mid-September, 2009, the team is ranked third in the nation by the Kansas City Barbeque Society.
The team has accumulated 5 Grand Championships, 3 Reserve Grand Championships, 12 top 5 finishes overall, and 33 top 5 finishes in all individual categories. In 2008 Butcher BBQ cooked the Jack Daniels World BBQ Cook-off and placed 1st in pork and 4th overall.

Bouska is the owner David's Processing, a custom meat processing plant. He has developed his own line of barbecue seasonings, available online from Butcher BBQ.

Bouska's love of competition is no secret. In 2003, he ranked in the top ten in the Archery World Championship. He has 28 years' experience in the meat industry; judging, presentation, curing meats, making sausages, and smoking meats are a few of the skills he has acquired.

He serves on the Board of Directors for the Oklahoma & Texas Meat Processors Association and his local Town Board. He and his wife run a miniature horse farm.

Cookshack Barbecue Equipment

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy's by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and ETL or UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed. Made in the USA.

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