cooking school

Been to both of the first two and I think if you read through the forums, you'll find posts about both of them.

Check with the Firehouse BBQ gang, they all flew up here last year from Florida to attend.

If you want to do better and especially if you want to improve your competition scores, the class is well worth it. Even a few who attended who didn't own FE's still said it was worth it.

Taught by FE and Pau Schatte (Head Country II..more than a few GC's this year).

It was a lot better than the "other" class taught by a member of royalty around these parts, IMHO.

I wanted my money back from the other class, and I would do the FE class again in a heartbeat.

It is worth the time and effort, and I have made a couple of good new frinds as well, so that is an added bonus as well

decided to go...

you will not regret it

You cook on the FEC s,you get to compare notes with about 25-30 FEC cooks,ask direct questions from service and management,enjoy fine meals and refreshments,interact with all the folks you may encounter on the phones.

Tour the plant and see the why and wherefors of putting them together.

Have a day and night with several legendary cooks,that are amazingly willing to answer any questions.

Get lots of takehome products and materials.

Get to practice with rubs and spices,that work well around the country,be critiqued by top winning cooks.

Have an instant national network to pull from.

Learn the secret handshake.

Maybe meet Donna,if she comes out of semi-retirement.

FireHouseBBQ can directly attribute much of our winning to the class and the people involved with it.

Ah the 'secret handshake' that alone makes it worth it. Even decided to take the wife. Is the course friday and all day saturday or just friday? trying to make plane reservations. Thanks

Quigley,

Might call CS. It's usually a night before meeting/dinner and then an all-day the next day class. You'll definitely need to travel in the day before, coming from Florida. You can fly into OKC or Tulsa (and give me a shout) and drive to Ponca. It's less than 2 hours north. Ponca has an airport, but it's really small.

Or you could fly into Wichita if there is a better flight, it is about 1 hour and 15 minutes to CS from Wichita

I wish I had been able to spend both nights down there a lot of folks did and there was a lot of fun happening in little ole Ponca

I plan on attending. I asked Erin about the closest airport and she said that Tulsa, Oklahoma City and Wichita are all about 2 hr drives and I should fly into whichever one I could get the cheapest tickets. In my case it is Tulsa. When I get the specific landing and departure times, maybe I could split a car rental with someone else with a similar schedule.
I am looking forward to it. I just got my FEC this week and everyone I have talked to who took the previous classes said that they learned a lot and it was well worth the cost.

Mike

FEC Class of May 2005 pictures......was lots of fun! Enjoy.

http://www.kodakgallery.com/Slideshow.jsp?mode=fromshar...05mq&Uy=-97a61t&Ux=0

I just confirmed my flights. I will be arriving in Tulsa at 11:15 AM on Dec. 1 and leaving at 2:30 PM on the 3rd. I have a car reserved so if anyone is interested in splitting the rental, let me know.

Mike

I attended the class in May and I dont compete or own a FE. But I do own a 008 and I now cook better on it!

Bob

Where can I get info on the class?
Lee

call cookshack and ask for Erin. Starting monday they are goind to advertise it to fill it up so there are still openings. see you there.I'll be wearing the FLORIDA GATORS shirt. GO GATORS!!!!

I went to the first class, it was definitely worth the time and expense of flying from California and taking the class. I flew into Wichita, drove to Ponca City (it was weird driving on roads with so little traffic, being used to Southern California gridlock), it was at Stuart's property, teaching was great, learned a lot, met a lot of great people, toured the Cookshack plant - again, you won't regret going.

Some pics are at my web page.

I went to the first FE class, in Nov, and the KC "royalty's" class in '99.

Both helped alot, in different ways.

I would like a class geared for production/food service, for those of us not doing competition, although I do reference my FE notes, regularly.

It was neat putting a face with the names on the Forum.

The Mexican place had $.99 margaritas.

Tom C.- I should take you down one of our local township gravel roads where we see 10 cars/day, including the mailcarrier, creamery truck, and school bus. We drive about 40 mph with our arm out the window, and yes, we wave to everyone.

Roger

Another class?!
Depending on when they hold it, I might just go again. The one I attended last May was well worth it. I attended a class from the "royalty" years ago, But had a better time at this one.
My scores have improved since then too.

I think the next class will be double the size of the last ones and is probably sold out. But if you're thinking of going, call quick.

Several questions, Being from Florida I forget that it gets cold in the rest of the world. What weather should I dress for? Also will I finally get to find out what the joke is about "Miracle Whip"?

It sure won't be like Florida.

Dec in Oklahoma will be cool to cold (20 to 40 degrees) and probably lots of wind (you know the song...where the wind comes sweeping down the plain).

Depending on the "location" we were in Stuarts Barn for the first one and even with heaters it was chilly. Not sure about the location.

Just check in a week or two out and we'll see what the final details are and the weather.

That Miracle whip is no joke. Look what it has done for our brisket scores... Did I just say that? Sorry Tom.


Craig
FireHouseBBQ.US

You know, we can "recall" your diplomas if you reveal too many secrets.

Yeah mine was never signed either. I think Eddy planned that.