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Bar Needs |
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The Butcher BBQ Stand 3402 west Highway 66 Wellston, OK |
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This is why we do what we do! |
PZ400 Pellet-FiredPizza Ovenby Cookshack |
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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 pellets give authentic wood-fire flavor, burn clean and produce consistent results. |
Testimonial by Chef Rick Laakkonenwith Simon-Pure Publick House |
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Come join us for our annual Restaurant and Catering Cooking Class July 2023! date TBD.
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. |
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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. |
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2023 Restaurant & Catering Cooking Class |
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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 |
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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 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. |