Lisa`s Hawg `n Dawg BBQ

Volume 25, Issue 2 - Spring 2007
OnQ
Your Source for Great Cookshack Barbecue!
Lisa’s Hawg ‘n Dawg BBQ
A passion for food and cooking led Lisa and Joe Mac Skinner into the barbecue business. Their journey began in 2005 when the
couple saw Ed “Fast Eddy” Maurin cooking on televised barbecue competitions. Eddy and his pits piqued the couples’ interest,
they looked Cookshack up online, and not long after decided to take the plunge.
“We wanted to work smarter, not harder,” says Lisa. “I can’t imagine doing this
without it [the FEC500]. It’s set it and forget-it, that’s what is nice about it. We just
fill it up at night with pellets, put the meat on, and then don’t have to worry about
it until we take the butts off.”
“We love our Fast Eddy’s smoker.
If you’re going to do barbecue, I
recommend an FEC. It’s the only
way to do it.” – Lisa Skinner
Lisa and Joe Mac purchased their
FEC500 in August, 2005. They
drove over 2,200 miles round
trip from Gaffney, SC, to Ponca City, OK, pulling it back with them on its
custom built trailer. The couple transformed a building on their property by gutting and remodeling it while test cooking on their new
FEC500.
The restaurant seats 36, and does a brisk take-out business. Popular
menu items are Beef Hot Dogs, Coarse Chopped Pork BBQ, and
their signature Beef Hash. Weekly specials include Smoked Half
Chickens and Baby Back Ribs. When there is leftover chicken,
Lisa prepares a killer Chicken Stew. Prices range from $5.50 for
sandwich combos to $15.95 for a full rack of ribs.
Continued inside ...
If you like barbecue, you’ll LOVE
INSIDE:
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Lisa’s Hawg ‘n Dawg BBQ
Jack & Diane BBQ & Burgers
Distributor Profile: ABC Foodservice Equipment, Inc.
RECIPE! Joe Mac’s Beef Hash
Lisa’s Hawg ‘n Dawg BBQ (... continued from front)
“With the FEC, all the meat comes out great. Our ribs are so
tender that the meat just falls off the bone as soon as you take
a bite. What people really go crazy for is our Beef Hash; it’s
a really big thing in Cherokee County where we are. It used
to be cooked in a pot all day until the beef was a mush. In a
restaurant situation, this was a lot of work and time – you’ve
got one person standing over a pot all day. We’ve made it
easier by smoking the beef and onions until they are fall apart
tender, and then chopping them up fine and mixing together
with butter, salt and pepper to make the hash. People really
like it, and it’s another example of how we’ve decided to work
smarter, not harder,” says Lisa.
The business has branched out into catering large events such
as the recent Daytona 500, a smash hit. Two hundred fifty
race fans chowed down on 80 lbs. of smoked pork, 90 racks of
ribs, and 90 lbs. of Beef Hash.
“We’ve had great success with the smoker. Fast
Eddy came up with a good machine, you just put
the pellets in, fire it up, and let it go. It’s simple.
We couldn’t do it if we had a machine we were
always having to feed logs into. We had to find a
machine that would cook the meat and do all of
the other work for us.” Joe Mac
Using Cookshack’s private labeling service, Lisa and Joe Mac
have their own custom designed label put onto gallon jugs of
Cookshack’s Spicy Barbecue Sauce. The reason they decided
to private label rather than make their own from scratch?
The taste of Cookshack’s sauce tasted almost exactly like Joe
Mac’s original sauce, so it fit with the couples “work smarter,
not harder” mentality. With the slogan reading “We put the
Cook Time: 15-16hrs Temp: 240ºF
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60 lbs chuck eye roast
45 lbs onion
Beef Rub
12 lbs butter, broken down into small chunks
10 tablespoons salt
15 tablespoons pepper
Cut roasts into 4” chunks (making them 5-6 lbs per chunk).
Rub chunks with your favorite beef rub (we recommend
Cookshack Brisket Rub). Load the smoker with beef and
smoke-cook at 240°F for 5½ to 6 hours.
Remove from smoker, wrap in foil, and then smoke for
another 9½ to 10 hours. During the last 3 hours of smokecooking, load whole (still in skin) onions into the smoker.
When finished smoking, chop onion and beef finely and
combine. Add butter and mix until incorporated. Add salt
and pepper and mix well.
A customer favorite from Lisa’s Hawg ‘n Dawg Barbecue
Joe Mac’s Beef Hash
bite back in barbecue” emblazoned across it, they’ve made this
popular sauce their own.
“We’ve actually been doing private labeling with Cookshack’s
sauce before we even opened. I first ordered a case of the
small glass bottles, which we gave to people to try. We now
are getting the gallon jugs with our label printed on it. We
went with it because it was so much like my husbands recipe;
it’s a great taste,” says Lisa.
Cookshack Private Labeling
Let us put your label on award winning Cookshack
Spicy or Mild Barbecue Sauce
Imagine the customer response to your own house barbecue sauce.
You can set it on the tables, put it by the cash register and sell it as
a takeout item. Every time your customer sees that bottle of sauce
with your logo on it, he’ll be reminded of your restaurant!
Your label will be designed by an experienced label designer. You can
be sure that you will get a great looking label. Just send us your logo
and we’ll take it from there. You always get final approval.
You pick the type of sauce you want; choose from either Cookshack’s
Spicy or Mild Barbecue Sauce, or private label both to give your
customers a choice. The sauce will arrive at your kitchen fresh and
ready to use or sell.
Here’s how easy it is to order:
Call Karen Hoogendoorn at
1-800-423-0698
for a no-obligation,
no-pressure price quote.
New Distributors Wanted!
Cookshack is continuously looking for quality specialty
distributors to strengthen our network and better serve our
customers. If you are interested in becoming a distributor* in
an un-served area, please call us at 1-800-423-0698.
*Stipulations for becoming a Cookshack distributor include, but are not limited to:
• Must be established in the restaurant equipment business
• Must have a tax ID number
• Must specialize in no more than 4 types of equipment
• Must agree to make Cookshack the only smoker line carried
• Must be located in AK, DC, HI, NV, SD, or WV
Cookshack Distributor Profile
Bruce Cohen, President
Barbecue professionals in New England have an ally in Cookshack distributor Bruce Cohen, president of ABC Foodservice Equipment, Inc. headquartered in Framingham, MA. ABC serves customers with menu development, marketing strategies, and on-site equipment training. Cohen’s
barbecue expertise has made Cookshack smokers the #1 smoker in Massachusetts, Rhode Island, New Hampshire, Connectict, and Vermont for the
last 20 years.
Territory: MA, RI, NH, ME, CT, VT
Contact: (617) 742-1970
E-mail: b_cohen@cookshack.com
Cohen’s enthusiasm for Cookshack smokers is evident to his customers. He
sells Cookshacks based on consistency of product, the “nice round, smooth
flavor” of the ‘que, the moisture factor that you just can’t beat (especially
with chicken), and the fact that both Cookshack and ABC Foodservice stand
behind the product and support our customers.
“I’ve been doing it [distributing Cookshack smokers] for 20 years, and,
there are more Cookshacks in the metro Boston area alone than any other
smoker company has in New England. What does that tell you?”
says Cohen.
Cookshack’s most popular smoker in New England is the Model SM150, and
the most popular foods are barbecued ribs and pulled pork. ABC’s upscale
restaurant clients smoke salmon, vegetables, prime rib, steak, and smoked
beef tenderloins.
Cohen does not forget the customer once the sale is made. Menu updates
throughout the year helps customers grow their businesses and stay on top
of current trends.
Customers have come to expect personal service 7 days a week from 8am
to 11pm via Cohen’s cell phone.
Customers of ABC’s using Cookshack smokers
include:
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Chili Head Barbecue Co., West Bridgewater, MA,
smoking on 3 Model SM150’s
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LJ’s BBQ in Pawtucket, RI, SM250 and a SM150
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The Four Seasons Hotel in Boston, MA , SM150
Buyers can typically expect delivery 7 – 10 days following order placement. To find a distributor in your area, please call Cookshack at
1-800-423-0698.
ABC Food Service Equipment, Inc.
Framingham, MA
Jack & Diane BBQ & Burgers
It turns out that Jack and Diane aren’t just the subjects of a
hit song … they serve some of the best barbecue in Texas!
Jack and Diane Barber own Jack & Diane BBQ & Burgers, a
new restaurant that serves West, a community of about 2,200
located between Dallas and Waco.
While the Barbers’ restaurant has been open since late 2006,
the couple actually got started in food service five years ago
with a mobile concession business; to this day they continue
to prepare ribs, brisket, chicken, and sausage with the help
of a Cookshack SM150 smoker. As business picked up and
the praise (including recognition in the Waco Tribune’s 2006
Readers’ Poll) rolled in, the Barbers expanded to open the
restaurant, which is a true family affair: Jack says that Diane
is “the hub that makes the spoke turn,” and that all three
of their kids are involved—including a 16-year-old whose
cooking skills reportedly rival his father’s.
After offering sausage and brisket the first week in operation, the restaurant expanded its menu to include ribs and
chicken; demand quickly increased to the point where the
Barbers couldn’t keep up with it using only their 120 lb.capacity SM150, and they ordered an SM360 from Cookshack.
The smoking results continue to be exceptional as people
frequently comment on the taste and moisture of the Barbers’
meats, and are amazed to learn that they were prepared on an
electric commercial smoker.
“People can’t believe how good the food is,” Jack proudly
reports.
Additional information about Jack & Diane BBQ &
Burgers is available by calling (254) 826-3904.
Series of Pellet-Fired Smokers
DO YOU
FEC100
FEC500
FEC750
Q
?
2304 N. Ash St.
Ponca City, OK 74601-1100 USA
Return Service Requested
Series of Smokers
Left to Right: SmartSmoker® Series 70, SmartSmoker® Series 100, SmartSmoker® Series 200, SmartSmoker® Series 300
On The Road Again ...
April 1-3, 2007 – New England Foodservice and Lodging
Exposition and Conference – Boston Convention Center
Boston, MA; Booth #1139
April 1-2, 2007 – Northwest Foodservice Show 2007
Tacoma Dome, Tacoma, WA; Booth #660
May 19-22, 2007 – National Restaurant Association Show
McCormick Place, Chicago, IL; Booth #1585
June 24-26, 2007 – Southwest Foodservice Expo
Dallas Convention Center, Dallas, TX; Booth #1625
For more information about trade shows we are attending, please visit our Web site at:
www.cookshack.com
OnQ
Volume 25, Issue 2 - Spring 2007
On Q is published quarterly by:
Cookshack, Inc.
2304 N. Ash St.
Ponca City, OK 74601-1100, USA
Direct comments and inquiries to:
Donna Johnson, Editor
© 2006 Cookshack, Inc.
Sales 1-800-423-0698 (USA & Canada only)
Office 580-765-3669
Fax 580-765-2223
E-mail sales@cookshack.com
Web site www.cookshack.com
Cookshack is proud to be
a founding member of the
National Barbecue Association