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Pizza VillaAfter working at Pizza Villa since 1973, Ron Strohbusch decided it was time to take the plunge and buy the business in 2003. A hole-in-the-wall place that has been in business in its original location since 1966 Pizza Villa is somewhat of a Ft. Atkinson, WI bastion. Despite the longstanding tradition, Ron wasn’t afraid to change the menu a bit after he discovered a passion for the smoky goodness of barbecue.
“Right after 9/11, I took a trip to Houston and was immediately hooked on real southern barbecue. I went to Memphis in May in 2003 and it has been a disease ever since! I absolutely love the ability to make something from scratch and make it taste so many different ways,” says Ron.
This “disease” led Strohbusch to start researching barbecue equipment. He was led to Cookshack when barbecue personality Ray Lampe (Dr. BBQ) recommended an FEC100 to him and gave him Fast Eddy’s telephone number. After talking with Fast Eddy, Ron Knew that a Cookshack SmartSmoker would better fit his needs, and he settled on a Cookshack SM150. “Both Dr. BBQ and Fast Eddy are consummate gentlemen, and I could talk to them all day. I knew that I could count on whatever they told me.”
“What we like about the Cookshack is that it is automatic. I load it up with pork butts, put the meat probe in and let it go. Unless I do something to screw it up, I’ve never turned out a bad product. I’ve told a lot of people about it. I’m very happy with that little machine, it does exactly what I tell it to do.”
As indicated by the name, Pizza Villa’s primary menu is pizza, with pulled pork coming in second at about 80 lbs. every two weeks. Strohbusch likes to experiment with his barbecue, and has tried brisket, chicken wings, ribs, pulled pork, and a chub of bologna once “just because”.
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If you like barbecue, you’ll LOVE
INSIDE: Pizza VillaRECIPE – Cookshack Smoked TurkeyCustom-Smoke Meats During the Holiday SeasonDistributor Profile: HP Sales of New JerseyCreative Q’ing Contest – Earn Up to $500 Cookshack Credit!
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OnQYour Source for Great Cookshack Barbecue!Volume 25, Issue 4 - Fall 2007
Q?DO YOU
Pizza Villa (continued)
Smoked menu items include a pulled pork sandwich for $3.50 on its own or $4.50 with fries and coleslaw, which Ron makes by hand. Smoked Chicken Barbecue Pizza is a hot menu item.
Wednesday night is rib night, and they almost always sell out. $13.50 for a half rack that comes with fries, coleslaw and beans that we have “kicked up some, as Emeril might say”.
Ron tells us that he’s giving many of his customers their first taste of real barbecue. “In this area, if a restaurant does pulled pork they order it from Sysco or another food purveyor. If they are doing ribs, they boil them first. We do it with a rub and smoker for 6 hours, so it’s a totally different experience for people than what they are used to. We have introduced a lot of people to this type of barbecue. Now if I could just get them to try it without barbecue sauce!”
Pizza Villa is located at 109 W. Sherman Ave, Fort Atkinson, WI 53538
Cookshack Smoked Turkey1 self-basting turkey (10 -12 lbs)2 apples, quartered1 onion, quarteredVegetable oilCookshack Spicy Chicken Rub
Rinse and dry the turkey. Stuff it with apples and onions. Rub the turkey skin with vegetable oil and season with chicken rub. Preheat the smoker to 225ºF with 4 ounces of hickory wood. Place the turkey in the smoker and smoke-cook for 10 hours. Discard the stuffing before serving.
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Custom-Smoke Meats During the Holiday Season! Add custom-smoked foods to the lineup to boost holiday season profits. Receive a FREE $199 internal temperature probe accessory to help you do so if you purchase your new Cookshack in December.
According to longtime Cookshack customer Bill Kamp, owner of Kamp’s Meat Market in Oklahoma City’s chic Nichols Hills neighborhood, “Our Series 200 Cookshack smoker allows our business to create a diverse and profitable smoked product line with consistent results and minimum effort. It’s like magic. You plug it in and money spews out of it.”
Barbecue restaurants and caterers often add whole or sliced brisket, pork butt, and chickens “to go” for holiday parties, and turkey and ham are favored menu items.
Grocery/Deli businesses profit from smoked food platters for festive get-togethers.
Meat markets and small processors custom-smoke all kinds of meats and sausages for gift-giving and party platters.
Free Internal Temperature ProbeDuring the month of December, 2007 buyers of Cookshack Series 100, 200, and 300 smokers will receive at no additional cost a meat probe accessory to the smokers’ IQ4 time and temperature control system. Use of the probe allows cooking and holding product at precise temperatures. The probe retails for $199. Call John Shiflet at 1-800-423-0698 for more information.
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FEC100 FEC500 Pellet-Fired SmokersFEC750FEC300
Q?DO YOU
Cookshack Distributor Profile
Harry Meyers, President HP Sales of New Jersey Mount Laurel, NJ
Territory: New Jersey Contact: (856) 642-2000 E-mail: [email protected]
HP Sales has been a distributor for Cookshack smokers since 1990 when they chose Cookshack for its ease of use from an array of commercial smoker ovens.
The company’s in-store demo kitchen, known as the HPNJ Café, hosts about 40 – 50 Cookshack demonstrations per year.
Company president Harry Meyers tells his customers that “this is the closest thing to pit BBQ without putting it in an actual pit.” Meyers’ customers love the way Cookshack smokers are constructed, the ease of use, durability, and the consistent results and performance.
HP is unique in the New Jersey area for their barbecue expertise, gained through extensive training from Cookshack and their own experience in the kitchens of customers. “We have the knowledge and expertise in smoking and BBQ that others don’t. People figure out really fast that we know what we are doing and that we will make them successful.”
With a customer base including supermarket chains, chicken and rib outlets and barbecue restaurants, HP Sales of New Jersey finds that the Cookshack SM150 is the most popular choice because of its size. “It’s easy to roll into a kitchen and start using without any installation. People would rather buy that size and add more as they grow than start out with some-thing that is too large.”
Customers include the Shop-Rite chain of supermarkets, who use SM160’s; Ole West Barbecue in Annondale NJ, who are smoking on a SM350 and a SM150; and the Union Plaza Diner in Union, NJ who uses a SM50 and SM150.
HP Sales customers smoke baby back ribs, brisket, beef ribs, salmon, whitie, shrimp, chicken. Chicken is pulled chicken as an alternative to rotis-serie preparation.
To find a distributor in your area, please call Cookshack at 1-800-423-0698.
Cookshack is continuously looking for quality specialty distributors to strengthen our network and better serve our customers. If you are inter-ested 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:Located in AK, DC, HI, NV, SD, or WVMust be established in the restaurant equipment businessMust specialize in no more than 4 types of equipmentMust agree to make Cookshack their only smoker line
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Cookshack Offers Up to $500 Cookshack Credit for Original Barbecue Recipes Barbecue restaurants and caterers are eligible to win up to $500 in Cookshack credit for original recipes for smoked foods in Cookshack’s Creative Q’ing Contest
Cookshack’s Company policy has always been that the key to our success lies in making our customers successful. We offer barbecue sauces, spice blends, accessories, woods, and cook-books in an effort to help our customers succeed.
The Creative Q’ing Contest came about from this desire to assist our customers in offering patrons the best smoked foods possible. Cookshack smokers’ precision time and temperature/cooking and holding cycle controls make it possible to smoke dishes that simply could not be done in an old- fashioned pit.
Barbecue restaurateurs and caterers are invited to submit their most original and creative recipes. Cookshack plans to feature winners of the contest in its online Chef’s Signature Series.
Winning recipes will come from four categories of non-tradi-tional smoked foods recipes.
The winner of each category will receive a $500 Cookshack Gift Certificate and the title of “Cookshack Master of (cate-gory)”. Second place winners receive $250 in Cookshack credit and third place winners receive $125 in Cookshack credit.
Entries are due by December 31, 2007. Visit www.cookshack.com for more information and rules.
Four Contest Categories Nouvelle Q includes traditional smoked meats (ribs, brisket, chicken, pork) prepared in unconventional ways resulting in a non- traditional flavor profile.
Un-Q includes smoked entrees that do not use traditional meats and that do not conform to a traditional barbecue flavor profile (except for smoke).
Sides includes smoked dishes that serve as sides or appetizers.
Smoked Desserts includes chocolate and fruit dishes with a bit of smoke.
Cookshack is proud to bea founding member of the
National Barbecue Association
Left to Right: SmartSmoker® Series 70, SmartSmoker® Series 100, SmartSmoker® Series 200, SmartSmoker® Series 300
OnQVolume 25, Issue 4 - Fall 2007
Sales 1-800-423-0698 (USA & Canada only)Office 580-765-3669Fax 580-765-2223E-mail [email protected] site www.cookshack.com
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
© 2007 Cookshack, Inc.
On The Road Again ...October 4-7, 2007 – 28th Annual American Royal Barbecue American Royal Grounds Kansas City, MO
November 10-13, 2007 – New York International Hotel/Motel and Restaurant Show Jacob K. Javitz Center, NYC New York City, NY; Booth #1866
December 8, 2007 – Fast Eddy’s Championship Cooking Class Cookshack Headquarters Ponca City, OK
For more information about trade shows we are attending, please visit our Web site at:
www.cookshack.com
Series of Smokers
2304 N. Ash St.Ponca City, OK 74601-1100 USA
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