Beef Recipes

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Cookshack Smoked Chili Recipe


Ingredients

2 lbs. lean ground beef 
2 c. tomato juice 
2 c. water 
1 can (15 oz.) pinto beans 
1 can (15 oz.) kidney beans 
1 can (4 oz.) chopped green chilies 
2/3 c. Cookshack Chili Mix


Instructions

Add meat to aluminum foil pan. Stir in all other ingredients. Smoke at 225° in Cookshack Smokerfor 2-3 hours or until meat is cooked thoroughly. Remove and serve with shredded cheese and crackers.
Recommended Wood: Hickory Wood


Dr. Pepper Jalapeno Beef Jerky

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Ingredients

3 lbs. Eye of Round Roast
2 c. Dr. Pepper
2 Jalapenos, sliced
1 Tbs. Worcestershire Sauce
2 Tbs. Kosher Salt
2 tsp. Black Pepper
1 tsp. Garlic Powder
1 tsp. Onion Powder


Instructions

Combine all the ingredients for the marinade in a bowl. Transfer the sliced roast to a gallon Ziploc bag and pour in the marinade. Refrigerate overnight. Preheat your AmeriQue smoker to 170°. Remove the meat from the marinade and place on a Cookshack Seafood Grill. Smoke for 3 hours or until your jerky is firm, but still pliable. Half way through your smoke cycle, crack the door on the Amerique and turn the heat up to 225°.
Recommended Wood: Hickory Wood


The Ultimate Cheesy Bacon Burger


Ingredients

2 lbs. Hamburger
Cookshack Mild BBQ Sauce
1 lb. Bacon
Onion Slices
1 c. Shredded Cheddar Cheese
1 c. Colby Jack Cheese Cubes
8 oz. Cream Cheese
¼ c. Diced Jalapenos
Hamburger Buns
Lettuce
Tomato


Instructions

Preheat the grill to 350°. Form hamburger into balls. Use can to form bowl out of hamburger. Wrap 2 pieces of bacon around hamburger bowl. Remove can. Mix all cheeses and jalapenos together. Spoon cheese mixture into hamburger bowls. Wrap 1 slice of bacon around each onion ring. Place the bacon wrapped onion rings and the hamburgers on the indirect side of the PG500. Smoke for 1 hour at 350°. Remove from grill. Build burger, add onion ring and top with Cookshack Mild BBQ Sauce. Enjoy!
Recommended Wood: Hickory Pellets


Prime Rib on the PG500


Ingredients

5 lbs. Prime Rib Roast
4 Tbs. Minced Garlic
2 Tbs. Olive Oil
2 tsp. Salt
2 tsp. Black Pepper
2 tsp. Dried Thyme


Instructions

Rub olive oil on all sides of the prime rib. Season with salt and pepper. Rub with minced garlic and thyme. Refrigerate overnight. Preheat PG500 Pellet Grill to 350°. Place prime rib on the indirect side for half an hour per pound or until the internal temperature reaches 145°. Remove and let rest for 20 minutes. Slice and serve.
Recommended Wood: Hickory Pellets


Smoked Jerky in a Cookshack SM160


Ingredients

4 lbs. Skirt Steak, cut into ½” thick strips
2 c. Soy Sauce
2 Tbs. Cider Vinegar
1 Tbs. Hot Sauce
1 Tbs. Worcestershire Sauce
4 Tbs. Black Pepper


Instructions

Add jerky strips to Ziploc bag. Add all ingredients and mix up. Refrigerate overnight. Remove strips from Ziploc and skewer on Cookshack Jerky Rods. Remove top 2 grills from smoker and slide the jerky rods in the top side rack slots. Add 2 oz. of Hickory Wood to wood box. Set smoker at 200° for 6 hours. Remove jerky rods from smoker and remove the jerky from the rods. Enjoy!
Recommended Wood: Hickory Wood


Grilled Steak and Radishes with Black Pepper Butter


Ingredients

1 Tbs. Olive Oil
½ Stick of Butter, softened
1 tsp. Coarse Ground Black Pepper
1 tsp. Kosher Salt
1 ½ lb. Flank Steak
1 Bunch of Radishes with greens, halved
Lemon Wedges for serving


Instructions

Preheat PG1000 to 400°. Mix butter, pepper and salt in small bowl and set aside. Rub flank steak with olive oil on both sides and season with salt and pepper. Toss radishes with olive oil, salt and pepper. Grill flank steak on the direct side of the PG1000 and the radishes on the indirect side. Grill the steak for 7 minutes, turn and grill an additional 7 minutes. Remove both the steak and the radishes from the grill. Plate with lemon wedges and serve.
Recommended Wood: Hickory Wood


Stuart’s Famous Chili


Ingredients

2 lbs. Ground Beef
2 lbs. Italian Sausage
1 White Onion, diced
2 Jalapeno Peppers, diced
2 Anaheim Peppers, diced
8 oz. Tomato Paste
30 oz. Pinto Beans, drained
30 oz. Black Beans, drained
30 oz. Kidney Beans, drained
30 oz. Busch’s Chili Beans
2 cups Cookshack Chili Mix
12 oz. Beer
4 cups Water


Instructions

Crumble ground beef and sausage in aluminum pan. Add onion and the diced peppers and smoke at 250° for 2 hours. Remove from smoker and drain grease off and break meat up using a spoon. Combine remaining ingredients to pan and continue cooking for 2 hours at 250°. Remove and serve with Fritos and cheese.
Recommended Wood: Hickory Wood


Grilled Philly Steak & Cheese


Ingredients

2 lb. Skirt Steak
2 Tbs. Olive Oil
Salt and Pepper to taste
Sour Dough Bread
Provolone Cheese

Topping:
Yellow and Red Onions
Green Peppers
Mushrooms


Instructions

Place sliced onions, peppers and mushrooms in aluminum half pan. Toss in Olive Oil. Place on top rack of the PG1000 until cooked. Brush steak with olive oil on both sides. Season with salt and pepper. Grill on the direct side of the PG1000 for 5 minutes on each side. Remove from grill and slice into 1/4“ slices. Build sandwich placing skirt steak, then cheese and then add the grilled mushrooms, onions and peppers. Serve.
Recommended Wood: Hickory Pellets


Smoked Chili


Ingredients

6 lb. Ground Chuck
Garlic Salt (to taste)
2- 30 oz Cans Tomato Sauce
1- 30 oz Can Diced Tomatoes
1 -30 oz Can Rotel
2 -Yellow Onions
2- 30 oz Cans Pinto Beans
1- Beer
Cookshack Chili Mix (to taste)


Instructions

Mix garlic salt with the hamburger meat and form a large patty. Place the meat in the smoker at 250° for 2 hours or until the internal temperature is 160°F. Remove from smoker, let cool and crumble meat in a large pan. Mix in the remaining ingredients and sprinkle generously with Cookshack Chili Mix. Return to smoker for another hour or until heated thoroughly.
Recommended Wood: Hickory


Old Fashioned Pit Smoked Beef Brisket


Ingredients

10 lb. brisket, untrimmed
Cookshack Brisket Rub (to taste)
Cookshack Signature Barbecue Sauce


Instructions

Season brisket liberally with Brisket Rub. Smoke at 225°F for 10 hours. (Brisket should be smoked approximately 1 hr. per lb. or until it reaches 195ºF internal temp. When the brisket is done, remove from the smoker and let sit at room temperature for 30 minutes. Serve with Cookshack Signature Barbecue Sauce, or wrap and refrigerate.
Recommended Wood: Hickory or Mesquite


Prime Rib (Boneless)


Ingredients

Boneless prime rib roast
Salt and Pepper (to taste)


Instructions

Season prime rib with salt and pepper. For medium rare, smoke at 180°F for 12 minutes per lb. then hold for 1 hour at 140°F. For medium, smoke at 180°F for 15 minutes per lb. then hold for 1 hour at 140°F. For well done, smoke at 180°F for 18 minutes per lb. then hold for 1 hour at 140°F. Allow to cool for about 30 minutes then serve.


Recommended Wood: Hickory


Cookshack Steamship Round


Ingredients

40 lb. steamship round (entire hind quarter of beef)


Instructions

For medium: Smoke at 250°F for 45 minutes then drop the set temperature of the smoker to 190°F and finish cooking for about 13 hours. For medium well, smoke at 250°F for 45 minutes then drop the set temperature of the smoker to 190°F and finish cooking for about 13 hours. Adjust time according to how well you like your meat done.


Recommended Wood: Hickory/Mesquite Blend


Smoked Brisket


Ingredients

8-9 lb. packer trim beef brisket
Seasoned salt to taste
Lemon pepper to taste


Instructions

Trim off the excess fat from the brisket. Cover the whole brisket in seasoned salt and lemon pepper and refrigerate overnight. Smoke the brisket for 12 hours at 225°F or until the brisket reaches an internal temperature of at least 195ºF. Remove from smoker and let rest for 10 min. Unwrap from foil, slice and serve.


Recommended wood: Hickory


Marinated Chicken and Beef Kabobs


Marinade Ingredients


1 cup Worcestershire sauce
2 cans pineapple juice
Juice of ½ lemon
1 can frozen orange juice concentrate mixed with ½ can water
Salt and pepper to taste

Kabob Ingredients


4 whole chicken boneless skinless chicken breasts
2 packages beef stew meat
2 big cans pineapple chunks
1 ½ pints cherry tomatoes
1 red bell pepper
2 yellow bell pepper
2 green bell peppers


Instructions

Cut chicken into chunks about the same size as the beef stew meat. Combine marinade ingredients in a resealable bag, seal and shake to mix. Place chicken, beef and peppers into the bag and let marinate over night or up to 24 hours. Cut bell peppers into chunks. Thread chicken, beef, pineapple, tomatoes, and bell peppers onto skewers (we like to use Cookshack Jerky Rods as skewers). Smoke at 225ºF for 2 to 2 ½ hours or until done. Enjoy!


Recommended wood: Apple Wood


Karen's Smoked Meatloaf


Ingredients

1-1/2 lbs. of ground beef (85% lean)
1/2 package of crackers (crumbled)
1 egg
1/2 of chopped green pepper
1/2 of chopped white onion
2 tablespoons Cookshack Rib Rub
1 tablespoon Cookshack Spicy Chicken Rub
1 tablespoon Garlic Salt
1 cup milk
1-1/2 cups ketchup
2 tablespoon Heinz 57


Instructions

Combine all ingredients and put into a Teflon loaf pan. Smoke/cook at 225º for 2 hours and 15 minutes with 2 ounces of hickory wood. Sides: Mash potatoes, organic corn, and oven dinner rolls.


Karen's Smoked Spaghetti Sauce


Ingredients

1 lb. ground beef
Cookshack RibRub


Suggested Vegetables for smoking (quantity depends on your taste):


Mushrooms
Garlic
Green Peppers
Onions

Tomatoes Sauce


2 large cans of tomato sauce
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper


Instructions

Place hamburger meat on seafood grill. Spread your veggies on the second grill. If they don't all fit, use 3 seafood grill. Smoke at 225º for 45 minutes without wood. If your smoker is well seasoned, the flavoring in the cabinet will put flavor all the great smoky flavor needed into your ingredients without overpowering them. Sauce: In a large sauce pan combine all smoked ingredients along with canned tomato sauce, Italian Seasoning, salt and pepper. Simmer for 30 minutes. While sauce is simmering, boil your spaghetti noodles. Serve with garlic bread and a salad for an awesome meal



Smoked Pepper Steak in a Zinfandel Sauce


Ingredients

4 8 oz. steaks
2 Tablespoon oil
2 heads roasted garlic
3 shallots, minced
2 Tablespoon butter
1 c. Zinfandel wine
1 c. water
2 c. brown stock
4 Tablespoon fresh cracked black pepper


Instructions

Cut the heads of garlic in half, lengthwise. Place halves into a shallow oven-proof pan. Add the butter, and enough water to cover the garlic about 1/3 of the way. Cover with foil and roast in conventional oven at 350°F for 30 - 40 minutes, until soft. Let cool. Squeeze out the garlic and save the hulls. Season the steaks with salt. Rub the cracked pepper and roasted garlic generously on both sides of the steaks. Smoke steaks in smoker oven for about 1 hour or to desired doneness using hickory wood. While the steaks are smoking, prepare sauce by heating 2 Tbs. oil in a small saucepan. Sauté shallots until translucent. Add roasted garlic hulls. Stir well. Add the wine and reduce the volume by half by gently simmering. Add the brown stock and reduce the volume by half by gently simmering. Skim any grease that rises to the surface. Remove from the heat, and strain sauce. Season sauce with salt if desired, and serve warm over the steaks.



Stuffed Smoked Flank Steak


Ingredients

1 ½ pound flank steak, trimmed
¼ cup olive oil
2 tbsp. lemon juice
2 cloves minced garlic
1 tbsp. dried oregano
2 tbsp. minced red peppers
½ tsp. sugar
¼ tsp. salt
4 Tablespoon fresh cracked black pepper


For the stuffing:
2 tbsp. olive oil
¼ cup onion minced
¼ cup celery minced
2 cloves garlic minced
½ lb. Andouille sausage, finely chopped
2 slices bread, finely chopped
1 egg
1 tbsp. chili powder
1 tsp. cumin
Salt and pepper to taste


Instructions

In a bowl, combine the oil, lemon juice, garlic, oregano, red peppers, sugar and salt. Mix well and add the flank steak and marinate 2-3 hours. In a sauté pan, heat the oil and add the onion, celery, garlic and sausage and sauté for 5 minutes. Remove from the heat and add the remaining ingredients. Butterfly the flank steak by slicing through opening it up like a book. Add the stuffing, roll up and tie in several places using butcher's twine. Preheat the smoker to 300°F with 2 oz. Hickory Wood. Smoke-cook approximately 3 hours basting from time to time until the beef reaches an internal temperature of 150°F. Let set for 10 minutes, remove the string and slice on a bias to serve.


Recommended wood: 2 oz. Mesquite


Smoky Joe Sandwich


Ingredients

Desired amount of Ground Beef
To each lb. of ground beef, add:
1 c. chopped onion
1/2 c. ketchup
1/2 c. tomato sauce or salsa
1/2 c. green pepper, chopped
2 Tablespoon Lea and Perrins Worcestershire Sauce
1 Tablespoon packed dark brown sugar


Instructions

Preheat Cookshack Smoker to 250°F. Place ground beef in a thin layer in a foil pan, chopped loose with spatula. Smoke-cook at 250°F until ground beef is easily crumbled. Remove from smoker and drain fat. Add the rest of the ingredients to the meat, mix, and return to the smoker for one hour. Serve with potato chips and dill pickle.


Recommended wood: Hickory Wood
Yield: 5 servings per pound


Smoked Tri Tip Steak


Ingredients

1, 3 lb. tri-tip, trimmed
½ tsp. garlic powder
½ tsp. onion powder
1 tbsp. chili powder
¼ tsp. cayenne pepper
1 tsp. paprika
1 tbsp. brown sugar
½ tsp. cumin
1 tbsp. salt
2 tbsp. sesame oil
3 tbsp. soy sauce


Instructions

In a mixing bowl, combine all the ingredients and mix to form a paste. Trim the meat of most of the fat and rub the mixture all over, pressing it into the meat. Wrap in plastic wrap and refrigerate overnight. Preheat the smoker to 275°F. Unwrap the meat and place it on the rack. Smoke-cook for approximately 45 minutes, to an internal temperature of 130°F for rare and 135°F for medium. Let sit for 10 minutes and thinly slice on the bias.


Recommended wood: Hickory Wood


Tangy Tri-Tip


Ingredients

1 - 2 ½ lb. Tri Tip (fat trimmed)
1 can whole cranberries
1 jar horseradish
2 Tablespoons beef base


Instructions

Combine cranberries and horseradish in food processor. Reserve 1/4 of mixture. Add beef base. Cover tri tip with mixture. Smoke-cook for two hours at 180°F in smoker. Serve with reserved sauce.


Recommended wood: Hickory Wood


Smoked Meatloaf with Ketchup BBQ Sauce


Ingredients

2 lb Hamburger
6 slices of bread
1 c. Milk
4 eggs
1 c. Parmesan Cheese
1/4 tsp. Seasoned Salt
3/4 tsp. Salt
1/2 tsp. Black Pepper
1 c. Parsley, chopped


Sauce:


1 1/2 c. Ketchup
1/3 c. Brown Sugar
1 tsp. Dry Mustard
Tabasco to taste

Instructions

Soak bread in milk. Mix remainder of ingredients with hamburger meat, then add milk soaked bread and mix. Line loaf pan with foil and add meatloaf. Make sauce and top meatloaf with half of the sauce mixture. Smoke in the AmerQue smoker with 2 oz. hickory wood at 300°F for 1 1/2 -2 hours.


Recommended wood: 2oz Hickory Wood


Cheesy Meatloaf Explosion


Ingredients

3 lb Hamburger, 2 LB Bacon
1 Onion
½ Green Bell Pepper, finely chopped
½ Red Bell Pepper, finely chopped
2 Eggs
1 c. Bread Crumbs
1 tsp. Minced Garlic
½ lb Cheddar Cheese, chunk
CookshackMild BBQ Sauce


Instructions

Weave bacon on top of Saran wrap and place in a loaf pan. Mix the rest of the ingredients well, except the cheese. Add half the hamburger mixture to the loaf pan. Place the cheese chunk in the center of the burger and cover with the remaining hamburger mixture. Cover the bacon weave over the top of the hamburger. Turn meatloaf upside down on a seafood grill and remove Saran wrap. Place on the top shelf of your smoker, set at 250˚ for 4 hours until the internal temperature is 160˚. Glaze top with Cookshack Mild BBQ Sauce and continue smoking for an additional 15 min. Let cool for 30 minutes and serve.


Recommended wood: Hickory Wood


New York Strip Steaks


Ingredients

New York Strip Steaks
Pepper Corn Seasoning


Garlic Butter:
Minced garlic
Squeeze butter


Marinade:
4 Tbs. Olive Oil
4 Cloves minced Garlic
4 Tbs. Balsamic Vinegar
4 Tbs. Soy Sauce
4 Tbs. Yellow Mustard
4 Tbs. Worcestershire Sauce
2 Tbs. Black pepper


Instructions

Mix marinade ingredients together in Ziplock bag. Soak steaks in marinade for 3 hours in refrigerator. Remove from marinade and season both sides with your choice of seasoning. Smoke using oak pellets on the 24” Charbroiler on high for 2 minutes in each direction on both sides, glazing once with the garlic butter before done.


Recommended wood: Oak pellets


Charbroiled Steaks


Ingredients

Ribeye Steaks, T-Bone Steaks
Corn on the Cob
Baked Potato
Red and Yellow Bell Peppers, diced
Mini Portobello Mushrooms, diced
Butter


Instructions

Start Charbroiler on Low Heat. Wrap potatoes and corn on the cob in foil. Place potatoes and corn on the cob on charbroiler for 30 minutes. Add the diced bell peppers and mushrooms with 1 stick of butter to a cast iron skillet, cover with foil and place on charbroiler. Cook for 15 minutes, then add the steaks. Cook until desired wellness, remove all from Charbroiler and serve.


Recommended wood: Hickory pellets


Smoked Brisket Flat


Ingredients

Brisket flat
1/4 c. Kosher Salt
1/4 c. Sugar
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Cookshack Chili Powder
2 Tbs. Paprika
1 Tbs. Celery Salt
1 Tbs. Lemon Pepper
1 Tbs. Black Pepper
1 tsp. White Pepper
1 tsp. Cayenne Pepper
Appx 1-2 cups apple juice in a spray bottle


Instructions

Mix all ingredients and rub on brisket flat. Smoke at 225°F for 5 hours. Spray apple juice on the brisket during smoking. Cook until the internal temp reaches 195°.


Recommended wood: Hickory


Cookshack Chili (recipe on the Chili Mix labels)


Ingredients

2 lbs. lean ground beef
2 c. tomato juice
2 c. water
1 can (15 oz.) pinto beans
1 can (15 oz.) kidney beans
1 can (4 oz.) chopped green chilies
2/3 c. Cookshack Chili Mix


Instructions

Add meat to aluminum foil pan. Stir in all other ingredients. Smoke at 225°F in Smoker for 2-3 hours or until meat is cooked thoroughly. Remove and serve with shredded cheese and crackers.


Recommended Wood: Hickory Wood


Smoked Beef Short Ribs


Ingredients

Beef Short Ribs
Cookshack Brisket Rub to taste
Cookshack Mild BBQ Sauce


Instructions

Rub Cookshack Brisket Rub on all sides of the beef short ribs. Put hickory pellets in the smoke enhancer and place it over the fire pot. Place the short ribs in the smoker. Smoke at 180° for 6 hours. Remove from smoker and serve.


Recommended Wood: Hickory Wood


Smoked Hot Pastrami Sandwich



Prime Rib in an AmeriQue


Ingredients

5 lb. Prime Rib Roast
4 Tbs. Minced Garlic
2 Tbs. Olive Oil
2 tsp. Salt
2 tsp. Black Pepper
2 tsp. Dried Thyme


Instructions

Rub olive oil on all sides of the prime rib. Season with salt and pepper. Rub with minced garlic and thyme. Refrigerate overnight. Preheat PG500 Pellet Grill to 350°. Place prime rib on indirect side for half hour per pound or until internal temperature reaches 145°. Remove and let rest for 20 minutes. Slice and serve.


Corned Beef Brisket in a SM025



jalapeno-burgers



Swiss, Mushroom and Potato Burger on a PG500



Beef Back Ribs


Ingredients

10 - 3 lb. slabs of beef back ribs
Cookshack Brisket Rub
Cookshack Spicy BBQ Sauce


Instructions

Clean and remove excess membrane and fat from ribs. Apply Cookshack Brisket Rub and allow to sit overnight, refrigerated. Load slabs 6 per Cookshack RibRack, on top 2 Rib Racks. Load 3 on bottom Rib Rack. Position slabs so that they do not touch each other or the sides of the oven. Close and latch the smoker's door. Load wood box with 8 oz. hickory wood. Smoke-cook at 180°F for 4 hours, hold at 140°F for 1 hour. When the ribs are done, remove from the smoker and cool at room temperature for 30 minutes. Wrap and refrigerate. Re-load Cookshack smoker according to loading guidelines above, and reheat at 200°F for 1 hour. May be served individually or by the slab. Serve with Cookshack Spicy Barbecue Sauce on the side.


Recommended Wood: Hickory Wood


Injected Beef Brisket



Competition Brisket Part 1 - Prep and Smoke-Cook



Competition Brisket Part II- Building Your Turn-In Box



Grilled Ribeye Steaks



Grilled Tri Tip Roast



SM160- Smoked Brisket Flat


Ingredients


1/4 c. Kosher Salt
1/4 c. Sugar
2 Tbs. Garlic Powder
2 Tbs. Onion Powder
2 Tbs. Cookshack Chili Powder
2 Tbs. Paprika
1 Tbs. Celery Salt
1 Tbs. Lemon Pepper
1 Tbs. Black Pepper
1 tsp. White Pepper
1 tsp. Cayenne Pepper


Instructions

Mix all ingredients and rub on brisket flat. Smoke in the SM160 at 225° for 5 hours. Spray apple juice on the brisket during smoking. Cook until the internal temp reaches 190°.


Recommended Wood: Hickory Wood


SM160 Smoked Burgers



FEC240 Smoked Briskets and Pork Butts



Beef Short Ribs - FEC120



Smoky Pot Roast - PG1000


Ingredients


Chuck Roast
Montreal Steak Seasoning
Potatoes
Carrots
Celery
Onions
Mushrooms
Beef Broth
Onion Soup Mix


Instructions

Rub the roast with the steak seasoning. Sear on the direct side of the PG1000 for about 4 min. on each side. Move roast to the indirect side of the PG1000. Smoke for about 1 hour. Remove from smoker. Place the roast in an aluminum pan and add veggies, broth and seasoning. Smoke at 300° for about 5 hours or until the roast is tender. Remove and serve.


Smoked Meatballs with Apricot Jalapeno BBQ Sauce in the AmeriQue- Famous Dave’s BBQ Party Cookbook



Grilled Philly Steak and Cheese


Ingredients

2 lb. Skirt Steak
2 Tbs. Olive Oil
Salt and Pepper to taste
Sour Dough Bread
Provolone Cheese

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Topping:
Yellow and Red Onions
Green Peppers
Mushrooms

Instructions

Place sliced onions, peppers and mushrooms in aluminum half pan. Toss in Olive Oil. Place on top rack of the PG1000 until cooked. Brush steak with olive oil on both sides. Season with salt and pepper. Grill on the direct side of the PG1000 for 5 minutes on each side. Remove from grill and slice into 1/4“ slices. Build sandwich placing skirt steak, then cheese and then add the grilled mushrooms, onions and peppers. Serve. Preheat grill to 400°. Place sliced onions, peppers and mushrooms in aluminum foil half pan. Toss in olive oil.


Poor Boy Burnt Ends


Ingredients

3 lb. Round Roast
Fast Eddy’s Seasoning


Instructions

Season roast on all sides with Fast Eddy’s All Purpose Rub. Smoke at 225° for 5 hours or until the internal temp reaches 185°. Remove and let rest for 30 min. Cut into 3/4” cubes. Place in a foil pan and pour Cookshack Signature sauce all over. Return to smoker for one hour. Remove and serve.


All American Cheddar Burgers


Ingredients

3 lbs. Ground Beef
Salt and Pepper to Taste
Cheddar Cheese Slices


Instructions

Season hamburger meat with salt and pepper or use your favorite seasonings. Patty meat into ½ lb. burgers. Grill on the direct side of the PG500 Pellet Grill for 5 minutes on each side. Move to the indirect side until done. Butter the hamburger buns and put on the direct side to grill the bun. Add a slice of cheddar cheese to each hamburger patty. When cheese has melted, remove from grill and build your hamburger the way you like. Serve!


Smokey Charbroiled Ribeyes


Ingredients

1 Whole Ribeye Loin
Course Ground Sea Salt
Course Ground Black Pepper


Instructions

Season both sides of the ribeye loin with salt and pepper. Preheat the smoker to 250°. When the smoker starts smoking, put the loin in there and smoke for 20 minutes. Remove loin and slice into steaks. Season both sides of steaks with salt and pepper mixture. Grill on the Cookshack Charbroiler for 10 to 12 minutes on each side over medium heat for light pink center. Turn steaks as necessary. Remove when you reach desired doneness. Serve hot.


Stuart’s Famous Chili


Ingredients

2 lbs. Ground Beef
2 lbs. Italian Sausage
1 White Onion, diced
2 Jalapeno Peppers, diced
2 Anaheim Peppers, diced
8 oz. Tomato Paste
30 oz. Pinto Beans, drained
30 oz. Black Beans, drained
30 oz. Kidney Beans, drained
30 oz. Busch’s Chili Beans
2 cups Cookshack Chili Mix
12 oz. Beer
4 cups Water


Instructions

Crumble ground beef and sausage in aluminum pan. Add onion and the diced peppers and smoke at 250° for 2 hours. Remove from smoker and drain grease off and break meat up using a spoon. Combine remaining ingredients to pan and continue cooking for 2 hours at 250°. Remove and serve with Fritos and cheese.