Category Archives: Recipes

How to Smoke Meat like a Pro

Last month, we helped you prepare for hunting season, and with a successful hunt comes a bounty of meat that you’re eager to smoke! Smoking is a delicate science that requires much more finesse than grilling burgers on a BBQ. Here’s a guide to smoking meat for a tender and delicious cut every time.

Brining

It’s a scientific fact that brining your meat keeps it from drying out during the smoking process! For optimal moisture retention and to combat an overly salty flavor, soak your meat in a brine, with sugar, molasses, and herbs & spices, for 10-12 hours before smoking. To make a good base, add three tablespoons of salt to one quart of water then throw in whatever else you prefer. 

Choose the Right Flavors

Each type of wood releases a unique flavor and aroma which affects the taste of your food. Mild woods, like apple and alder, are great for foods without a lot of seasoning, while strong woods like mesquite, hickory, and pecan are perfect for more heavily-flavored meats. 

Keep it Low and Slow

If you’re smoking over coals, don’t add your protein until the coals have hit their heat peak and developed a coat of white ash. You want the charcoal for its heat, not its flavor. Make sure there’s a gentle and consistent flow of smoke throughout the cook.

For long cooks, cooking over indirect heat is key. The meat juices and fat drippings will cool the embers over time and produce a bitter, dirty smoke, so you’ll want to keep big cuts of meat away from the flames while maintaining a temperature of about 225ºF.

Use a Water Pan

Smoking’s severe process tightens muscle fibers, squeezing out natural juices and drying out the meat. Using a water pan in your cooker can maintain the temperature, limit major fluctuations, and even out hot spots. The water vapor will also allow more smoke to stick to the meat, boosting its flavor and creating a smoke ring. Just be sure to refill the pan as needed.

Finish Off Right

Don’t wrap your meat in foil or remove it from the grill until the crust is caramelized. This is one of the best parts of smoked meat! Also, removing your smoked meat too early can lead to foodborne illness, whereas removing it too late can result in a bitter, dry cut. You want to cook it to the recommended internal temperature, no more or less.

The Recipes to Top It Off

Ground Venison Jerky

Ingredients:

  • 5 pound ground venison (may substitute ground beef)
  • 1/4 c. Tenderquick
  • 2 tbs. black pepper
  • 2 tbs. garlic powder
  • 2 tbs. Marjoram
  • 3 tbs. Worcestershire sauce
  • 1/2 tbs. cayenne pepper

Instructions:

  • Mix ground meat and seasoning. 
  • Roll out on wax paper to fit your smoker to 1/8 inch thick. 
  • Smoke for 2 hours at 140˚F. 
  • Remove from smoker and blot excess fat with paper towel. 
  • Flip meat over on new wax paper. 
  • Smoke for 1 additional hour at 140˚F. 
  • Remove jerky and cut into strips and serve.

Smoked Quail or Pheasant

Ingredients:

  • Sprinkle 8-10 quail or 2 pheasants, spit, with Cookshack Spicy Chicken Rub.
  • 1 chopped onion
  • 1 chopped sweet red pepper
  • 1 can chicken broth
  • 1 can cream of chicken soup
  • 1 can mushrooms or 1 lb. fresh mushrooms
  • ¼ c. cream sherry wine or apple cider
  • 1/8 tsp. Tarragon
  • 1/8 tsp. Ground lemon peel
  • Salt and pepper to taste

Instructions: 

  • Mix all ingredients and pour over meat in 9X13 baking pan. 
  • Smoke-cook for 3 hours at 225° with 2 oz. of apple wood.

If you’re looking for the perfect smoker to cook up the rewards of your big hunt, Cookshack has plenty of smokers for you to choose from. Visit our website to view what we have to offer!

Smoked Potato Salad, a Spin on a Classic

Are you ready to add a spin to the classic potato salad? Try smoking it with some delicious but non-traditional potato salad ingredients.  Cookshack has two varieties for you to try.  Either of these could be made using a Cookshack Electric Smoker or Fast Eddy’s™ by Cookshack Pellet smoker or grill.  We have served these at cooking classes and cooking demonstrations.  We seldom had leftovers!

The first recipe is from Chef Ryan from Sysco, Norman and was prepared and eaten at a recent cooking demonstration. This is served chilled like a classic potato salad.

Smoked Potato Salad

Smoked Potato Salad

Smoked Potato Salad

Ingredients:

  • 5 lbs. of your preferred red skin potato salad (mayo based)
  • 1 C. shredded cheddar cheese
  • 1 C. crumbled crispy bacon pieces
  • ½ C. diced green onion
  • 3 T. Smoked Paprika

Method:

  1. Place the potato salad in a 2” deep half aluminum pan
  2. Smoke the potato salad at a temperature below 160°F

    for 25-30 minutes using hickory wood or pellets

  3. Remove potato salad to the cooler and allow to cool back to a safe holding temperature
  4. When ready to serve; garnish with smoked paprika, cheddar cheese, bacon pieces, and diced green onions
  5. Serve immediately

For another spin, try this smoked baked potato salad with a recipe from Cookshack dealer, Red Ritch of Houston, TX.  This is a favorite with Cookshack employees! This is hot version of potato salad.

Smoked Baked Potato Salad

Ingredients:

  • Medium red potatoes
  • Salt
  • Mayonnaise
  • Sour Cream
  • Dill
  • Real Bacon Bits
  • Shredded Cheddar Cheese

Method:

  1. Clean the potatoes
  2. Add potatoes to boiling, salted water for 5 to 8 minutes
  3. Strain potatoes and let them cool naturally
  4. Dice  into
  5. Mix mayo into potatoes – not runny
  6. Add sour cream until you have a paste consistency
  7. Sprinkle dill over the top
  8. Spread into a rectangular pan
  9. Add a layer of bacon bits and a layer of cheddar cheese
  10. Smoke at 250°F using hickory wood or pellets;  cook for 30 minutes and cover the pan with foil then cook another hour
  11. Serve immediately

We hope you enjoy these spins on the traditional potato salads.  We would love to hear from you and share your favorite recipes!  Give us a call at 1.800.423.0698!

 

 

Grill Year Round with Cookshack

Summer is almost over but that does not mean the end of grilling when you use a Fast Eddy’s™ by Cookshack Pellet Grill.  The PG500 and the PG1000 models are very similar featuring the same cooking area, 4-zone cooking features, ash drawing, and warming drawer. These units are commercial quality, heavy duty, ruggedly built from stainless steel, and can be used year round. The PG1000 features an insulated lid and full shelf on the bottom, while the PG500 features a utensil holder, pellet drop feed system, and is non-insulated. Just make sure that you use a cover on your pellet grill if storing the unit outside.

Commercial Quality JPEG

We want to make it easier than ever for you to grill and smoke year round.  Now until, September 10, 2015 take advantage of our Promo Code: YEARROUND and receive 10%* off the MSRP of these units. Order online or call us at 1.800.426.0698.

PG1000

PG1000

PG500

PG500

Use these recipes for ribeye steaks and grilled spanish corn when you grill using our pellet grills.

Ribeye Steaks

Ribeye Steaks

Ribeye Steaks

Ingredients:

Method:

  1. Season steaks with Butcher BBQ Steak Seasoning
  2. Grill on direct side of pellet grill over medium heat (factory setting on the PG500 and PG1000) until desired wellness
  3. Remove and serve immediately
Grilled Spanish Corn

Grilled Spanish Corn

Grilled Spanish Corn

Ingredients:

Method:

  1. In a pestle and mortar (or food processor) pulverize the roasted garlic cloves, salt, pepper, and paprika
  2. Grill corn on direct side of pellet grill until well charred and warmed
  3. While corn is grilling; combine the garlic/spice mix and the mayo. Add the lime juice.
  4. Brush the garlic/spice mayo onto the warm ears of corn
  5. Sprinkle the corn with the queso fresco, cilantro, and more paprika, salt, and pepper
  6. Skewer the corn so it sits upright. Serve immediately.

For additional recipes for the Fast Eddy’s™ by Cookshack Pellet Grills check out our YouTube Channel or our Cooking Guide on our website.  Also, our professional sales team and customer service staff will be happy to talk with you about recipes, woods, or our equipment.  Feel free to call us at 1.800.423.0698.

*not available with any other discount or promotion

 

Side Dishes That Complement Your BBQ

Have you mastered the traditional barbecue cuts of brisket, pork butt,

and ribs but not the side dishes that will complement them? We can help you with that! Cookshack President/CEO, Stuart Powell, and Cookshack Commercial Sales Rep, Dave Mason, recently partnered with Sysco Chef, Ryan Parker, and created some great pairings.

Dave, Stuart, and Chef Ryan at the Cooking Demo

Dave, Stuart, and Chef Ryan at the Cooking Demo

Smoke St. Louis Style Ribs and pair them with Kale and Poppy Seed Slaw. Grill Ribeye Steaks and serve them with Grilled Spanish Corn. Smoke succulent brisket and then smoke potato salad for a non-traditional take on a classic summertime side.  For this post we will give the recipes for the ribs and slaw. We served these at several cooking demonstrations and they were a hit.

Sides that complement bbq

St. Louis Ribs

Ingredients:

Method:

  1. Pull the membrane off the back of the ribs and remove any excess fat
  2. Rub the ribs with Fast Eddy’s All-Purpose Rub on all sides
  3. Put the ribs in your smoker using hickory pellets or wood at 250°F for 3 ½ hours
  4. Remove from smoker and brush with Cookshack Mild BBQ Sauce, place the ribs back in the smoker for another 15 minutes
  5. Remove, slice between the bones, and serve immediately

    Kale and Poppy Seed Slaw

    Kale and Poppy Seed Slaw

Kale and Poppy Seed Slaw

Ingredients:

  • 5 lbs. of Apio’s Kale Blend (Green kale, Brussel Sprouts, Chicory, Broccoli, Green Cabbage)
  • 2 ½ C. Poppy Seed Dressing
  • 2 C. Toasted Pepitas
  • 2 C. Dried, Sweetened Cranberries
  • 1 C. Golden Raisins
  • 1 Green Apple Diced

Method:

  1. Toast the pepitas (pumpkin seeds) for 5 minutes at 375°F
  2. Core and finely dice the green apple
  3. Combine all dry ingredients
  4. Add the dressing and gently fold the dressing until incorporated well
  5. Keep chilled and serve within 24 hours

For more great recipes and cooking tips, check out the Cookshack YouTube Channel or the Cooking Guide on our website. Our goal is to make you the best barbecue and smoked food cook as possible!