Smokin Mike
is Blowin Smoke!
Join us on December 4th and 5th, 2009!
Join other enthusiastic barbecue cooks for Cookshack's 2009 Fast Eddy’s Cooking Class, December 4 – 5, to learn how to prepare championship quality barbecue. This popular class sells out early so reserve your spot today.
Ed "Fast Eddy" Maurin, well-known championship cook, and David Bouska, Butcher BBQ Team and 3rd ranked KCBS champion, will teach class participants their secrets of winning barbecue.
The class includes lectures and demonstrations, and class members prepare and smoke chicken, ribs, pork butt, and brisket in state-of-the-art Fast Eddy’s by Cookshack smoker ovens provided by Cookshack.
This hands-on class is right for anyone who wants to improve his or her barbecue cooking skills. Past participants have included competition cooks, 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.
Class members have gone on to win grand championships at the Jack Daniels Invitational BBQ, the Houston Livestock & Rodeo World BBQ Championship, and the American Royal.
The cost of the class is $300. Consider it an investment. Carolyn Wells, Executive Director of the Kansas City Barbeque Society, estimates that KCBS-sanctioned events will pay out $2.2 million to winners in 2009.
Class Highlights
Complimentary KCBS Certified Barbecue Judging Class -- learn what judges are looking for
Welcome dinner with menu of whole hog, salmon, prime rib, pork loin, turkey breast, sides and dessert
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 to improve your barbecue skills to a new level
Make new friends who love barbecue as much as you do
Sign up now to be on your way to being a championship barbecue cook! Call us at 1-800-423-0698 or read more online.
Your Instructors
Ed “Fast Eddy” Maurin
Ed, a retired Kansas City firefighter, makes his home in Kansas City and can frequently be found in Ponca City working on product improvements and development with our R&D team. He has been a winner on the barbecue circuit since the early 1990’s. He travels to barbecue competition events across the USA, and has appeared on national television barbecue cooking programs such as Chris Lilly's All-Star Barbecue Championship Series, the Versus BBQ Championship Series, and ESPN2's Competitive Edge.
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. Most recently Butcher BBQ ranked in the top ten overall at the 2009 American Royal Invitational, competing against 119 "best of the best" teams. In 2008 Butcher BBQ cooked the Jack Daniels World BBQ Cook-off and placed 1st in pork and 4th overall.
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.
Join other enthusiastic barbecue cooks for Cookshack's 2009 Fast Eddy’s Cooking Class, December 4 – 5, to learn how to prepare championship quality barbecue. This popular class sells out early so reserve your spot today.
Ed "Fast Eddy" Maurin, well-known championship cook, and David Bouska, Butcher BBQ Team and 3rd ranked KCBS champion, will teach class participants their secrets of winning barbecue.
The class includes lectures and demonstrations, and class members prepare and smoke chicken, ribs, pork butt, and brisket in state-of-the-art Fast Eddy’s by Cookshack smoker ovens provided by Cookshack.
This hands-on class is right for anyone who wants to improve his or her barbecue cooking skills. Past participants have included competition cooks, 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.
Class members have gone on to win grand championships at the Jack Daniels Invitational BBQ, the Houston Livestock & Rodeo World BBQ Championship, and the American Royal.
The cost of the class is $300. Consider it an investment. Carolyn Wells, Executive Director of the Kansas City Barbeque Society, estimates that KCBS-sanctioned events will pay out $2.2 million to winners in 2009.
Class Highlights
Complimentary KCBS Certified Barbecue Judging Class -- learn what judges are looking for
Welcome dinner with menu of whole hog, salmon, prime rib, pork loin, turkey breast, sides and dessert
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 to improve your barbecue skills to a new level
Make new friends who love barbecue as much as you do
Sign up now to be on your way to being a championship barbecue cook! Call us at 1-800-423-0698 or read more online.
Your Instructors
Ed “Fast Eddy” Maurin
Ed, a retired Kansas City firefighter, makes his home in Kansas City and can frequently be found in Ponca City working on product improvements and development with our R&D team. He has been a winner on the barbecue circuit since the early 1990’s. He travels to barbecue competition events across the USA, and has appeared on national television barbecue cooking programs such as Chris Lilly's All-Star Barbecue Championship Series, the Versus BBQ Championship Series, and ESPN2's Competitive Edge.
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. Most recently Butcher BBQ ranked in the top ten overall at the 2009 American Royal Invitational, competing against 119 "best of the best" teams. In 2008 Butcher BBQ cooked the Jack Daniels World BBQ Cook-off and placed 1st in pork and 4th overall.
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.
