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The Butcher BBQ Stand

3402 west Highway 66

Wellston, OK

Fast Eddy's™ by Cookshack FEC750

The Butcher BBQ Stand

This is why we do what we do!

As a long time chef, consultant and

operator in the food service industry I am

able to more accurately judge the quality

and performance of equipment. I chose

Cookshack because the equipment

performs, it is trouble-free and offers good

value in relation to capability. I purchased

the Cookshack SM160 and SM260

smoker models and the PZ400 pizza oven.

Regarding the Cookshack smoker units

and pizza oven we purchased for the

opening of Simon-Pure Publick House we

have been extremely pleased with the

performance of all three pieces of

equipment. There were space constraints

in the kitchen but the compact size of each

of the units gave us the ability to expand

our menu offerings nicely and the

production capacity to service our 264

seats. The smokers produce superb

quality barbecue consistently. The ability to

program the cabinets and then set and

forget is one of the features I like most as I

have different staff on different days all

capable of producing that consistent

product. Ribs, chicken, brisket, pulled pork

all have local Q afficionados raving. We use your [Cookshack] rubs and followed the wood

selection recommended by our sales representative. The sales representative made his

equipment recommendations and then traveled out to our location to make sure all of the

equipment would fit on our line as well as help with venting options. The pizza oven is

phenomenal too. It has also added a breadth to our menu that fits right into our mission to

be a place for families and local folks to gather. What better than barbecue and pizza for a

publick house? We crank out pizzas in three to four minutes time running the oven at about

650°. We are likely to have difficulty finding pizza makers that can keep up with the oven. It

has also become a staple item for our take-out orders. It hasn't changed the way we do

business because we are a brand new operation but it has allowed us to open with a

broad, diverse menu that has the local crowd piling in. Reordering wood chips, pellets and

rubs is a breeze. The Cookshack employees who take the orders are super-polite, fast and

efficient. Deliveries come without any complications time after time. We envision a need to

order yet more Cookshack smokers as we expand our take-out and off-premises catering

programs. Cookshack equipment performs, is trouble-free and the employees and sales

representatives of Cookshack make the company a pleasure to partner with.

Testimonial by Chef Rick Laakkonen

with Simon-Pure Publick House

PZ400 Pellet-Fired

Pizza Oven

by Cookshack

The Cookshack PZ400 will hold 1 large pizza up to 16" or 2 small personal pizzas. It features a 25 lb. pellet hopper capacity with a front lifting lid for easy access. The 100% real wood pelletsgive authentic wood-fire flavor, burn clean and produce consistent results.

BAR-Needs

2019 Restaurant & Catering Cooking Class

3-Day Class Features - July 14-16: $1200

· Get everything the 2-Day class has to offer plus much more

· Get to know a basic restaurant business plan

· Find out what you need before you open your restaurant

· Restaurant financials including ways to figure price, mark ups, and portion control

Includes additional night in hotel (4 nights instead of 3) and lunch on Sunday

Class will be held at the Ponca City Country Club in Ponca City, OK. To register or for questions about the class, contact Christa Roller. Class size is limited to 25 and is filled on a first come, first serve basis.

The Butcher BBQ Stand3402 West Highway 66Wellston, OK

The

Butcher

BBQ

Stand

Barbecue certainly runs in the genes at

the Butcher BBQ Stand. Levi Bouska

opened the stand 3 years ago and

quickly became the go to barbecue place

in Oklahoma. The stand is located in

Wellston, Oklahoma just a short distance

from where his grandparents had a BBQ

restaurant when Levi was a child.

Levi’s dad, David Bouska is one of the

top BBQ cooks on the competition circuit,

having won the Jack Daniels World

Championship this year cooking on 2

FEC100’s and a PG500. With David’s

help Levi devolped the process to serve

fresh barbecue to their customers.

Levi started with one FEC750, but

quickly out grew it and put a second unit

in the location. The Butcher BBQ Stand

presents customers with outdoor picnic

tables and a metal roof for a little

protection from the weather, but customers don’t come for the comfort, they come for

great food and the consistent product Levi brings to the plate.

The barbecue meats are certainly what people come for; from brisket, ribs and pulled

pork to turkey and sausage, all come fresh every day out of the Fast Eddy by Cookshack

FEC750. Levi has also done a twist on the traditional barbecue bean, with Baked Apple

Pie Beans, which has become their most popular side dish.

Levi uses all his dad’s line of rubs, sauces and injections which can be found at

www.butcherbbq.com.

View the PZ400 Now!

Come join us for our annual Restaurant and Catering Cooking Class July 2019!

This is a hands-on class suited for restauranteurs, caterers or anyone looking to start a new restaurant or add barbecue to their existing menu. Learn to cook on Cookshack and Fast Eddy's™ by Cookshack smokers, charbroilers, rotisseries and check out our new pellet fired pizza oven!

This can be a 2-day or 3-day class.

2-Day Class Features - July 15 & 16: $900

· Hands on trimming, seasoning, and cooking chicken, ribs, brisket and pork butt using Cookshack Smokers and Charbroilers

· Learn portion control, consistency, and customer relations when the class members serve what you have cooked during the class to the members of the Ponca City Country Club

· Techniques to reduce food waste, menu ideas, and re-thermalization options

Includes 3 nights hotel, all meals Monday and Tuesday, informative binder, all supplies needed and goodie bag