Fast Eddy's Cooking Class

Yup, I posted earlier, we're here.

This year, David with Butchers BBQ is also teaching. He's had a LOT of wins the last two years, so will be interesting.

And cold. It was 15 degrees at 5am when we put on the ribs.

15? Do temps go that low?

Holy mackerel!!! It's cold in Rhinelander, Wi. too.

Pags,

Around here we call this balmy. Wait til we put a minus sign in front of that 15 (before factoring in the wind chill)! Bet the CS will still do fine in it tho

Jeremy

It used to get pretty cold in Chicago, and we got a lot of snow in Buffalo, NY while I was there for 2.5 yrs. (remember 1977--144" of snow that winter). Northern California works out just fine.

Its brutal here too. Light rain, about 50*, and overcast. We'll tough it out though. Tomorrow should be more normal, sunny and dry, but still cold with the high only in the 50's. Just a couple of days ago it was upper 70's, and when the temps plummet down into the 50's and you almost have to start wearing long pants and socks, you really know it's winter.

OK, here's the real deal. I'm fresh back from CS Cooking School and have had a little time to go through the material and reflect on the weekend.

I can't say enough about the class.

I wasn't at the event for very long and it was soon obvious that the entire Cookshack crew is a class act. Sitting down and having supper with Stuart and his gang is as relaxing as having supper with some old friends.

The students in attendance at the class were from all over the country and Canada as well.

The material that was provided to the students was impressive and well thought out.

All of the presenters worked together as a team. Both Fast Eddy and Dave Bouska were tremendous in their presentations. Dave began the session by explaining that he was VERY ANAL in his BBQing. No apologies were needed for that character reference. We learned over and over that both he and Fast Eddy are actually very precise and meticulous in their competition BBQing. Which explains why they are - where they are today. At the top of the heap.

Head Country products are not available locally and I was unfamiliar with their line. No longer. Paul Schatte took the CS students on a tour of their nearby facility. Great products. Now I see why they crank out some 5,000 galons of sauce a day.

SmokinOkie, along with other competition cooks like Todd Johns, were on hand helping out behind the scenes giving aid and advising students during break time.

It was a feast and I'm running out of thing to compliment on.

Superb class - a class act!


Trapper

(Burrr It was 13f on Friday morning of class. HA! I was sure I was going to warm up a bit in OK)

Good Report, thanks Trapper, it was fun being there.

Russ