Fast Eddy and Paul Cooking Class

Glad to hear a report. Missed my first class ever and I was sad.

Now, when you going to start competing Merl?

I pretty much have to echo what Merl said about the class. I attended the one in May of 05, and this was just as informative. Paul and Eddie have a unique way of keeping the class interesting all the way through. I especially enjoyed the plant tours.
Thanks again to all the great folks that put this class on, It was $$ and time well spent with some old friends, as well as several new ones.
Problem is, I wont start competing till April... Its gonna be a long winter

Well other than coming down with the flu
It was a great day I am delighted to hear about all the new FE sizes that are in the works the 300,Roto 36 and the small 50

I'll second what everyone else has said. Eddy and Paul put on a great class! Their cooking styles are polar oppposites but both are consistent winners on the circuit so it was great to hear different ways to obtain championship results.

Thanks to everyone that worked so hard to make the class a success. The barbecue dinner on Thursday was incredible. The prime rib and stuffed pork loin was incredible as was the turkey and sausage. Really enjoyed the potatoe casserole dish with the dill pickle as well as the potato skins.

I was so impressed I purchased an FEC 100. Can't wait until it arrives. I very much enjoyed meeting everyone at the class and hope that you will post on this site.

Tom sorry about the flu. Nice meeting you!

Dallas

Yes Dallas Your Ok for a Ohio State Guy LOL No It was fun meeting Guys and Gals Behind the Names. We sould do a Pellet Fest sometime.

Sounds like a great idea Tom. Count me in if you can put it together.

Also count me in for that Chris Lilly class too!

I agree with everyone, excellent class and I had a great time meeting you all. I wondered why you looked a little down Thom, my wife was concerned about you Happy Holidays to everyone.

As stated in another thread how great it was for myself and my Brother. Nice to meet all of you and now all we have to do is talk Cookshack in to hosting an all FE cookoff with Eddy and Paul as the judges. Thanks agian.

Yea Dean The Flu I hope I didnt share it with anyone. Give me a call on the cell sometime.
Its on my card.

quote:

Originally posted by ThomEmery:
Well other than coming down with the flu
It was a great day I am delighted to hear about all the new FE sizes that are in the works the 300,Roto 36 and the small 50

Hi Thom, sorry to hear about your flu. Any more details on these new FE models?

This was my first cooking for a group of people.

It has now been a week since cooking class and I was nominated for the meat preparation of the annual Christmas office party. So, I pulled out my notes from Eddy and Paul and headed out to buy some meats. Then, do I use my old trusty notes or do I try some new things I learned at class???...I decided to go for it. So, I mixed up that fancy stuff from class and started injecting all the briskets. After all, it tasted great at class and hopefully I could duplicate what I observed just a week ago.

Well, my dogs loved it. But, the real test was all those people I see every day of the week.
I started slicing the briskets and knew that the moment of truth was here. Dang, this was like entering my first contest, only worse, but even I was impressed with the briskets.

Everyone voiced their approval and I just remembered that Okie told me "any meat they do not have to pay for will be great"

Tom
There is a FE 300 under construction Nice Rotatary to go between the 500 and 100
The Roto 36 is 36 inches wide can roll in
a door so it will be deep, roto to the front
The 50 is more of a Back Yarder idea
could be good for comps The 100 is just to
big for some folks
I will be getting the new controller soon
Hope to bring it to Q Fest