Volume 25, Issue 1

OnQ
Volume 25, Issue 1 - Winter 2007
Your Source for Great Cookshack Barbecue!
Super Smokers BBQ
Barbecue is more than a business at Super Smokers BBQ … it’s a way of life. With an Old
Route 66 theme, Super Smokers BBQ is a classic example of an American
barbecue joint. The restaurant, located in Eureka, MO, near St. Louis, offers a
menu and atmosphere that perfectly reflect the classic theme of The Mother
Road. The key to Super Smokers BBQ trademark flavor is rotisserie-smoking
meats over apple wood in two Fast Eddy’s by Cookshack smokers, after rubbing
with their signature dry rub.
St. Louis’ Only
World Champion
BBQ Team
For proprietor Terry Black, there’s much more to the story
than a successful restaurant; he actually got his
start in 1987 when he entered the annual
Memphis in May World Barbecue
Championship. The competitive fire
has burned as hot as his smokers ever since, as Terry
has gone on to win dozens of awards, including the
Memphis in May World Championship in
2000.
Continued inside ...
If you like barbecue, you’ll LOVE
INSIDE:
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Super Smokers BBQ
Jack & Diane BBQ & Burgers
Papa Russ’s BBQ
New IQ4 Controllers available for Fast Eddy’s by Cookshack Smokers!
RECIPE! Wild Game Chili
When Pigs Fly!
Super Smokers BBQ (... continued from front)
Inspired by his victories on the competition circuit, Terry
helped to start a catering business in 1995. After a year of
filling orders and cooking in their backyards, the partners
opened the Super Smokers BBQ restaurant. The endeavor was
different, but the mission was similar: to win customers with
the same consistent quality that had won the cook-offs.
“Competing on the Memphis In May circuit has pushed us to
develop our best dry rubs, barbecue sauces and marinades,”
says Terry. “Today, the combination of our recipes with apple
wood smoke and a rotisserie smoker produces melt-in-yourmouth barbecue.”
When Michael Linn told his
wife Sharyl that he wanted
to open a barbecue restaurant, her reply was, “When
pigs fly!” So that’s what he
named the restaurant.
When Pigs Fly opened on
October 2, 2006 with a Cookshack Model SM160 and an expectation of grossing $650 to $750 per day.
Even as his restaurants thrives, the Super Smokers BBQ
catering business continues to serve fans of the St. Louis
Rams and the St. Louis Cardinals, workers at every major
corporation in town, and thousands of families; they have
even prepared meals for celebrity clients, including catering for
the White House. Nothing surprises Terry, who just considers
himself lucky enough to live in a country where he can
barbecue every day for a living.
Additional information about Super Smokers BBQ is
available by calling (636) 938-9742.
Cook Time: 4-6hrs Temp: 225ºF
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3 Slices bacon, chopped
1 Large onion, finely chopped
3 lbs Venison or wild hog, ground or in small cubes
1 qt Beer or water
4 oz Can chopped green chiles
1 Tbsp Cumin seeds, crushed
1 qt Tomato juice
1 Tbsp Hot pepper sauce (optional)
2/3 c Cookshack Chili Mix
1/2 c White cornmeal or masa
1 c Beans (optional)
Source: Cookshack Smoked Game Cookbook
Wild Game Chili
In fact, by the second week they grossed over $9,500. Their
first month brought in $30,000 and sales have continued to
average about $8,000 per week.
Congratulations to Michael on his success!
We Want You for On Q!
If you would like to see your business featured in On Q, contact Donna
Johnson at [email protected] or 405.361.2196. You must have
been a Cookshack customer for at least a year, and we will need a photograph or your logo to publish. Submissions with recipes and photos get first
consideration as this is what our readers enjoy.
Series of Pellet-Fired Smokers
Sauté bacon and onion in skillet until onions are
transparent and bacon is slightly browned. Add meat
and sear. Mix in saucepan 1 ½ c beer, green chiles, cumin,
and Cookshack Chili Mix. Simmer until it reaches gravy
consistency. Add remaining beer, tomato juice, and hot
pepper sauce. Pour in pan and place in smoker. Smoke-cook
for at least 4 to 6 hours at 225ºF.
Before serving, stir in cornmeal or masa to thicken (and
beans if desired) and simmer for 20 minutes. Serve with
pinto beans and flour tortillas.
FEC100
FEC500
Papa Russ’s BBQ
For a real taste of Texas, look no further than South Carolina.
Papa Russ’s BBQ, a casual family dining restaurant located in
Aiken serves Texas-style pit barbecue. Owner Russell Richardson—who operates the restaurant with his wife Jennifer—
says the authentic Texas flavor is a hit with the numerous
Lone Star transplants in the area.
Papa Russ’s is unique among local barbecue restaurants in that
it’s cafeteria-style. Customers choose their meat, sides, and
desserts, and then sit down to enjoy them, rather than having
to go back and forth for “all-you-can-eat.” Signature offerings
include smoked, pulled Boston pork butt, pork spare ribs and
chicken, and certified Angus beef brisket smoked with cherry
wood. All side dishes are made fresh at the restaurant using
Jennifer’s home-style recipes, and are the perfect compliment
to the restaurant’s smoked favorites—which are available for
take-home and catered events as well.
Lunch Special!
1/4lb. BBQ Pork Sandwich
Side • Fountain Drink
Monday • Tuesday • Wednesday 11:00 am - 3:00 pm
Thursday • Friday • Saturday 11:00 am - 7:00 pm
PLATTERS
$5.99
Chopped Brisket $6.49
(Monday-Friday • 11:00am-3:00pm only)
OTHER STUFF
(Choose any of our main items and two sides, a bun or just meat)
Smoked Pulled Pork ..................................................... $7.49
C.A.B.* Brisket Sliced .................................................... $7.99
C.A.B.* Brisket Chopped ............................................. $7.99
Smoked Chicken Breast .............................................. $6.99
1/4 Smoked Chicken ................................................... $6.99
1/2 Smoked Chicken ................................................... $7.99
Smoked Chicken Salad............................................... $6.99
1/4 Slab of Ribs ............................................................. $9.99
1/2 Slab of Ribs ........................................................... $15.99
Smoked Chicken Wings..............10/20/50 ............$6/10/24
S.O.B.’s Red Chili (In Season) .....Cup/Bowl ..... $2.99/$4.50
JJ’s Blonde Chili (In Season).......Cup/Bowl ..... $2.99/$4.50
Mixed Green Salad with Meat ....................................$5.99
Russ opened his restaurant in August of 2006
with no previous food
service experience, after
attending a Cookshack
cooking school nine
months prior. Since then
he’s hired an experienced
staff, including a cook
who attended Johnson
and Wales University
culinary school. Besides
providing his training,
Cookshack continues to
contribute to Papa Russ’s
success, as the restaurant
uses Cookshack Model SM250 and SM350 smokers and sells
Cookshack Spicy Barbecue Sauce under its own label.
Russ says that the experience of opening a restaurant has been
wonderful, and that his food and atmosphere has been well
received by the community. In the short time the restaurant
has been open, it’s already been named by National Barbecue
News as one of the “Best of the Best” barbecue restaurants.
Additional information about Papa Russ’s BBQ is available
online at www.paparussbbq.com.
DESSERTS
Mama’s Banana Pudding(w/ Bananas)..$2.99..Half Pan...$25
Mama’s Apple Dapple Cake......$2.99...Whole Cake..$30
IQ4 Controller Now Available!
BIG PL ATT ER
Choice of 2 meats,
or
pulled pork, brisket,
1/4 chicken and 2 sides
R
DEL UXE SAM PLE
1/4 chicken, 1/4 slab
brisket
of ribs, pulled pork,
and two sides
KIDS
Hot Dog plus One Side & Drink ....................................$3.99
Any Meat plus One Side & Drink .................................$3.99
DRINKS
Fountain Sodas............................ Reg/Lg ......... $1.29/$1.59
Brewed Tea .................................. Reg/Lg ......... $1.29/$1.59
Coffee
..................
Reg/Lg .........
IQ4 Controller
Now AvailableSeattle’s
on Best
All
Fast
Eddy’s
by$1.29/$1.59
Cookshack Pellet-Fired Pits!
$11. 99
$19 .99
SAUCES
After intensive research and development,
the
newly
developed
IQ4 Controller finally
Papa Russ’s Mild Sauce................................................$5.99
SANDWICHES
Papa Russ’s Spicy Sauce..............................................$5.99
met Cookshack’s high quality standards and was released into production. The IQ4
CARRY OUT MENU
Pulled Pork..................................................................... $4.75
controller
allows
the user to$5.25
set MEATS
the pit’s cooking time and$9.99temperature,
along with the
C.A.B.* Smoked Brisket
Sliced .....................................
Smoked Pulled Pork
lb
C.A.B.* Smoked Brisket Chopped .............................. $5.25
Smoked Brisket .......................................... $10.99 lb
holding
temperature.
Pellets$4.50
are C.A.B.*
automatically
augered
into
the
smoker’s
burn pot as
Smoked Chicken
Breast ..............................................
Smoked Chicken........................................................ $12.00
Smoked Chicken Salad............................................... $4.50
Slab Smoked Ribs ....................................................... $26.00
1/4 Smoked to
Chicken
...................................................
$4.75
needed
maintain
a consistent
temperature.
Smoked
Chicken Breast .................................... $3.49 each
*C.A.B. = Certified Angus Beef
(No sides)
1/2 Smoked Chicken ................................................... $6.50
1/4 Slab of Ribs ............................................................. $7.50
1/2 Slab of Ribs ........................................................... $13.00
Smoked Chicken Salad...................... $7.49 PT / $14.98 QT
Call 1-800-423-0698 and learn how the new IQ4 controller
JJ’S SIDES
JJ’S SIDES
PT.
QT.
Green Beans ....................................... $3.99 ................ $7.98
Cole Slaw ............................................ $3.99 ................ $7.98
Potato Salad....................................... $3.99 ................ $7.98
Baked Beans....................................... $3.99 ................ $7.98
Hashbrown Casserole........................ $3.99 ................ $7.98
Mac & Cheese ................................... $3.99 ................ $7.98
Chili ...................................................... $6.00 .............. $11.50
Greenimprove
Beans .................................................................
$1.69
can
your profits and
make your life easier.
Grandma Nettie’s Cole Slaw...................................... $1.69
Grandma Tommie’s Potato Salad ............................. $1.69
JJ’s Baked Beans.......................................................... $1.69
Hashbrown Potato Casserole ..................................... $1.69
Cheesy Mac & Cheese ............................................... $1.69
Corn Bread Bits (4) ......................................................... $.99
Baked Potato with or without meat.............. $1.69 / $3.99
1860 Richland Avenue, West
T (803) 641-0103
MISC.
4” Buns (8) ..................................................................... $2.00
5” Buns (8) ..................................................................... $3.00
Loaf Bread .................................................................... $3.00
Aiken, South Carolina 29801
F (803) 641-8833
DO YOU
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 ...
February 18-20, 2006 – The Canadian International Food &
Beverage Show – International Centre, Toronto, ON; Booth #2622
February 25-26, 2006 – North American Pizza & Ice Cream Show
Greater Columbus Convention Center, Columbus, OH; Booth #701
March 4-5, 2006 – The BC Foodservice Expo
BC Place Stadium, Vancouver, BC; Booth #908
March 4-6, 2006 – International Restaurant &
Foodservice Expo of New York
Jacob K. Javits Convention Center, New York, NY; Booth #1418
For more information about trade shows we are attending, please visit our Web site at:
www.cookshack.com
OnQ
Volume 25, Issue 1 - Winter 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 [email protected]
Web site www.cookshack.com
Cookshack is proud to be
a founding member of the
National Barbecue Association