I just completed the Fast Eddy's/Cookshack cooking class and it was great! Three days after the class I had a BYOM (Bring your own meat party) at my house. The invitation to the party said we would reserve 1/4 to eat, 1/4 to take home, and we would donate 1/2 to the Community Kitchen. The turn out was unreal. I cooked the following +/-:
Meat Description Unit Ave.#/ Total #
Boston Butt 28 8 224
Beef Brisket 12 12 144
Ham ( Un-cooked) 4 15 60
Turkey Breast 0 6 0
Whole Chickens 8 3 24
Chicken Wings 4 10 40
Bologna Log 2 5 10
Sausage Links 8 2 16
Sausage Log 1 1 1
Baby Back Ribs 6 3 18
Spare Ribs 27 3 81
Total # 618
The class was very informative and a big help! I did this to practice on my new unit before I use it in my new restaurant. Thanks to Fast Eddy, David, and Stewart! I'll send pictures, cook times, etc. later. The FEC 750 Rocks!
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