COOKING CLASS 12/2/05

Had mine for awhile but this is my 1st class.
Joe

after getting my butt whipping last week in Plant City I can't wait. See you there

Leon,
I looked over the scores and you did well on all but chicken. Wonder what happened there? The scoring was rather wild (new judges). Just look at ButtRub.com's score on pork. Now you know Byron cooks much better than that. He is one of the most consistant cooks out there.
Call me and we can figure out the chicken.
Bill

I can't figure out the chicken either. I did nothing exotic. Did thighs, marinated in Italian dressing for four hours, Big Bob Gibson rub, cooked to 175. Since I cooked 17 pieces we all had one and all was fine. Now this might not be a "win the Jack" recipe but not deserving of 2's in taste and tenderness. I have used this exact recipe before and have done well. Last Place?????? in chicken. I would rather they DQ'd me so I could ask what was so bad.

If you got 2s in taste, you should contact Stephen or Clif and see if any comments were written on the back of the score card. Sometimes, when such a low score if given, the table captains and or the reps will ask the judge to write and explanation for such a low score. It is not required in the rules but sometimes asked for anyway.

I think John's idia is a good one. Strange things can, and do happened in a contest. I have to believe your chick was better than it scored. We'll get em next time.
Bill

How's the weather in Ponca this time of year? Will the classes be inside or out?
Thanks,
Joe

Just checked and the weather in Ponca City... should be pretty nice. Around 50 during the day and 30 at night. Maybe someone can give us more information as to where the class will be held.

Great question catfish.

I'll shoot an email to the gang and we can find out. I'm there to shoot photos, but I don't know if it's at the plant (where class 2 was) or where class 1 was (Stuart's barn)

I believe were gonna use the final assembly area at the plant. The plant is working 4 10hr days and has friday off. It should have a real neat feel to it with cookers in all differant forms of construction sitting around.

Eddy,

Don't forget the Miracle Whip!

What's the name of the Mexican place that we, the class of 2004 graduates stopped at last November?

After we received our diplomas, and were ushered out into the real world, we enjoyed an all night Happy Hour there, featuring $.99 margaritas.

I think it's east of Cookshack, back on the main drag through town, south of our motel.

Good luck to the class of 2005!

Roger

Yeah, the test for the class is to see if you remember the name of the casino and the name of the restaurant.

Sorry Roger, you failed

p.s. It's called Enrique's:
Enrique's report

Sorry to see that Enrique's got some bad reviews on Chowhound a while back.

service,attitude,pricing extras,etc.

Class is over and the 3rd class was a success. Thanks to everyone for coming. I've got some photos I'll post in a report later.

The secret of the Miracle Whip has been passed down to a new generation.

Probably even talk about Stuart and his fork lift driving prowess (or lack of)

Great class, put on by some terrific folks. Thanks to all that had anything to do with assisting with the class.

-Gene

The class was fun, it had a lot of good info and tricks.
Everyone was really nice, Great Job to everyone at Cook Shack.

Thank you,
Brian E.

Just wanted to add my thanks also. I learned a few new tricks and saw some old friends. Best part is now my wife is interested in coming to the contests. (um got a think about that one)I truely appreciate all the hard work that went into it. While we were sleeping you guys were up cooking and preparing. Great course. Thanks

Great class!!! Learned alot of new ideas. Thanks for all of the time you guys spent with us. It was well woth the trip from NC.

Ray Edwards

Thanks to everyone that made the class possible. I enjoyed meeting everyone and really came away from the class with a wealth of information that will help me greatly.

You can also add one more FEC owner to the growing ranks. I placed my order with Stuart after class on Friday. What a great bunch of people!

Paul Peck

I had a great time as well. I would like to thank the entire Cookshack staff and Paul from Head Country for all of their hard work and hospitality. I learned a great deal from Eddy, Paul, and the other experienced cooks who were gracious enough to share their knowledge.

Andy

I would like to add my thanks to all of the Cookshack staff from the office personnel organizing the event to everyone involved in the set up and Eddie, Paul, Stuart and SmokinOkie and anyone else I may have missed here. The class was very informative and also enjoyed ideas from other students.

Thanks for a great time!

Highpockets

We both had a fantastic time. Fridays class didn't seem like nine hours. Now its time to decipher all of the notes we took and start the experimenting. It was a pleasure meeting many of you and thanks to Eddy, Paul and all of the Cookshack staff for sharing the knowledge!

Tim and Kathy Jakubowski

I learned a whole lotta things on this trip. Check your Drivers license for the expiration date, have a whole lot of change for toll roads, when you get an orange card at the airport security check (See the 1st lesson for the reason), prepare to spend a few minutes of alone time with a rather husky looking fellow.
Now, as for the class, I gotta say that everyone from Stuart, Eddy, Paul, Erin, Smokin', and all that put this together deserve a big attaboy! The class was 1st cabin.
Thanks for everything,
Joe

I want to add my thanks to all that made this class possible. I don't want to list names because I might leave someone out. Eddie and Paul were great teachers and their different methods and styles made for a good contrast. It was a thrill when Eddie tasted and examined a rib that I cooked and said that it was a good rib. Thank you also for all of the goodies. I just wish that it could have been stretched over two days as there was a lot to absorb in one day, but I understand that scheduling another day would have been difficult. I also enjoyed meeting several of you from this list. It is nice to put faces with the names. There were people from all over the country.
Paul, Congrats on becoming a FEC owner. I am sure that you will like it. Being in the cold north as we are, you will really appreciate the insulated cabinet. It is 20 degrees here today and I just finished cooking some ribs. I had to dig it out from the snow to start, but the FEC held temp perfectly and the ribs are really good. I used some of the Head Country rub and sauce that was in our bags. I think they may be my new favorites.

Mike

Photos that I took...

Cookshack's final assembly area, converted to FE Q school.




Eddy, discussing the advantages of the miracle whip secret.

The Fast Eddy rig.






Erin from Cookshack.


Stuart giving us the plant tour.

Students working some magic learned from Eddy and Paul.




Paul taking us on a tour of Head Country products.



Eddy discussing presentation preperation.

[IMG]

Ribs are done, and it's time to present them.





And now it's time to devour the presentations!

Chicken, finished product and presentations.

Great looking photos, thanks for posting.

Don't give away ALL the secrets to class, no one will come next time At least you didn't show the photo of the miracle whip usage.

Smokin'

Awesome pictures, thanks for sharing with us! The photo albums are now up on our website, from the Cookshack main menu, click on Community, then Photo Gallery. Don't hesitate to let me know if you see any errors!
I want to thank everyone for coming to the class, I had a great time meeting everyone and eating Q!

I didn't mention earlier (sorry!)but the photos in the photo gallery of the class were taken by SmokinOkie, thanks Smokin you did a great job. We appreciate all the ideas and your willingness to help! (Especially during the forklift incident!)

where are the pictures? when I go to community there is no 'photo gallery' in the drop down menu.

quote:

Originally posted by Quigley:
[qb] where are the pictures? when I go to community there is no 'photo gallery' in the drop down menu. [/qb]

I was perplexed also. Seems that the drop-down in the residential section has the photo gallery link, but the commercial and competition cooking sections do not.

Or, for convenience just click here to go straight to the photos.

Sorry about that, you should be able to access Community, Photo Gallery now from Commercial, Competition, and Residential pages.

Thanks!

Well I wasn't going to mention it, but thanks, I just like helping when I can.

We can probably go back to some of the original stuff and put names to those faces also.

And I don't think anyone KNOWS about the fork lift incident, so we're probably not supposed to talk about Stuart and his driving abilities.

FYI, not related, nope, it's not, but I know of a good deal on one FEC 100 used...