Other Recipes

 



Getting Creative with Barbecue Sauce




Cookshack Spicy Barbeque Sauce 2 Quarts


Ingredients


1 quart ketchup
10 T. tomato sauce
6 T. white vinegar
10 T. unsulphured molasses
9 T. brown sugar
5 T. Worcestershire sauce
10 tsp. liquid smoke
5 tsp. Louisiana hot sauce
2 ½ tsp. salt
1 ½ c. water
2 T. Cookshack Spicy Barbecue Sauce Mix


Instructions

Mix all ingredients. Bring to 190°F and simmer 10 minutes.



Cookshack Spicy Barbeque Sauce 5 gallons


Ingredients


2 ½ gallons ketchup
6 c. tomato sauce
1 qt. white vinegar
6 c. unsulphured molasses
2 lbs. brown sugar
3 c. Worcestershire sauce
2 c. liquid smoke
1 c. Louisiana hot sauce
½ c. salt
1 gallon water
10 oz. Cookshack Spicy Barbecue Sauce Mix


Instructions

Mix all ingredients. Bring to 190°F and simmer 10 minutes.



Smoked Boneless Leg of Lamb


Ingredients


4 lb. leg of lamb, trimmed
½ cup coriander, chopped
2 stalks lemon grass, chopped
4 cloves garlic, chopped
3 tbsp. soy sauce
1 lime, juice and zest minced
1 tsp. sugar
3 tbsp. olive oil


Instructions

Preheat the smoker to 275°F. Butterfly the lamb. In a bowl, mix the herbs with the remaining ingredients and blend well. Rub the lamb all over, cover it with plastic wrap and refrigerate overnight. Load smoker's wood box with 2 oz. hickory wood. When the smoker is preheated, place it on a rack, fat side up and smoke-cook for 1½ hours or to an internal temperature of 140°F. Let rest for 10 minutes then slice.



Karen's Smoked Pizza


Ingredients


2 pre-made pizza crusts (any brand)
1 jar pizza sauce
1 package mozzarella slices (2 if you like it extra cheesy)
Meat of your choice
Veggies of your choice


Instructions

Spread pizza sauce on crust, then add slices of mozzarella. Add meat and veggies on raw. For example, I sometimes use pinched hamburger meat or pepperoni or pre-cooked packaged chicken (or all three together) with bell peppers, onions, and black olives. Put extra cheese on top if you are a cheese lover.
Smoke-cook in your Cookshack smoker at 250°F for one hour, and then reverse grills (swap the pizza on top with the pizza below it) and cook for an additional 30 minutes. There is no need to add wood if the smoker is well seasoned, as the seasoning in the smoker will give the smoke flavor to the pizza without being overpowering. If you use wood, use very little. The crust will be crispy like a cracker and the taste is unbelievable!
Recommended wood: Hickory Wood
Hint ... If you want a spicier pizza, sprinkle with Cookshack's Spicy Chicken Rub before putting in the smoker. Serve with fresh Avocados sprinkled with Seasoned Salt and a garden salad for a terrific meal.



Cookshack Smoked Leg of Lamb


Ingredients


6 lb. bone-in leg of lamb


Instructions

Load legs 1 per grill in Cookshack Series 100 smoker. Position legs so that they do not touch the sides of the oven. Close and latch the smoker's door.
Smoke-cook at 180°F for 8 hours. When the lamb is done, remove from the oven and cool at room temperature for 30 minutes. Wrap and refrigerate.
Reheat in Cookshack oven at 180°F for 2 hours.
Recommended wood: Hickory



Grilled Cheese Sandwich


Ingredients


Bread
Gouda Cheese
Sharp Cheddar Cheese
Butter


Instructions

Make your favorite homemade bread recipe. Bake in the PG500 at 350°F for 30 minutes.
Smoke both cheeses in the warming drawer for 2 hours.
Butter the outside of the bread. Slice Cheese and build sandwich. Grill on the direct side of the PG500 at 300°F for 30 seconds on each side. Move to the indirect side for 2 minutes to melt cheese. Remove and serve.



Scott Leysath's Venison Steaks with Blue Cheese Compound Butter by Cookshack


Ingredients


Marinade:
4-5 Venison Steaks
1/2 c. Red Wine
2 Tbs. Olive Oil
1 Tbs. Rosemary, Minced
2 Garlic Cloves, Minced
1/2 tsp. Kosher Salt
1/2 tsp. Black Pepper
Blue Cheese Compound Butter:
2 Sticks Salted Butter, Softened
2/3 c. Blue Cheese, Crumbled
1/4 c. Green Onions, Minced
2 Garlic Cloves, Minced


Instructions

Combine marinade ingredients and put in a Ziploc bag, refrigerate overnight.
Combine blue cheese compound butter ingredients and transfer to wax paper. Roll into cylinder, twist at the ends and freeze.
Remove steaks from marinade and let rest for 20 minutes. Smoke cook in the PG1000 on the indirect side at 200°F for 1 hour. Finish on the direct side, remove and serve.



Smoked Pizza

Pepperoni Pizza


Ingredients


Homemade Pizza Dough
Marinara Sauce
Pepperoni
Mozzarella Cheese


Instructions

Flatten out pizza dough for crust. Sprinkle corn meal on pizza peel. Lay dough on pizza peel. Spread marinara sauce on dough, add pepperoni and mozzarella cheese. Place pizza in PZ400 pizza oven on 700° for 3 minutes. Remove pizza using a pizza peel, slice and serve.



Grilled BBQ Chicken


Ingredients


Cookshack Signature Sauce
Homemade Pizza Dough
Grilled Chicken Tenders
Marble Jack Cheese


Instructions

Flatten out pizza dough for crust. Sprinkle corn meal on pizza peel. Lay dough on pizza peel. Grill chicken tenders on the Cookshack CB048 Charbroiler. Spread Cookshack Signature BBQ Sauce on dough, add grilled chicken and marble jack cheese. Place pizza in PZ400 pizza oven on 700° for 3 minutes. Remove pizza using a pizza peel, slice and serve.



Shrimp and Spinach


Ingredients


Homemade Pizza Dough
Alfredo Sauce
Grilled Shrimp
Spinach
Mozzarella Cheese


Instructions

Flatten out pizza dough for crust. Sprinkle corn meal on pizza peel. Lay dough on pizza peel. Grill Shrimp on the Cookshack CB048 Charbroiler. Spread alfredo sauce on dough, add shrimp, spinach leaves and mozzarella cheese. Place pizza in PZ400 pizza oven on 700° for 3 minutes. Remove pizza using a pizza peel, slice and serve.



Homemade Pizza Dough


Ingredients


2 c. warm water
1 Tbs. Dry Yeast
1 Tbs. Salt
1 Tbs. Honey
5 c. Unbleached Flour


Instructions

Mix water, yeast, salt and honey together until dissolved. Pour in mixing bowl and add flour. Mix on medium speed for 8-10 minutes. Place dough in greased bowl and cover with moist cloth. Let sit in warm area for an hour, dough should double in size. Flatten out dough on floured surface and divide into 4 or 5 balls. Rub outside with olive oil and wrap in saran wrap. Refrigerate dough.



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Volcano Potatoes


Ingredients


Potatoes
Olive Oil
Sea Salt
Diced Ham
Shredded Cheese
Cookshack Spicy BBQ Sauce

Topping:
8 oz. Sour Cream
2 Tbs. Garlic Powder
2 Tbs. Onion Salt
1 Tbs. Paprika
Louisiana Hot Sauce
Salt and Pepper to taste


Instructions

Rinse potatoes. Rub with olive oil and sprinkle with sea salt. Wrap in foil. Place on the indirect side of the PG1000 at 400° for 1 hour. Remove from grill and unwrap. Cut the ends off the potatoes and cut in half. Core out the inside of the potato. Wrap with bacon and secure with toothpick. Layer with diced ham and shredded cheese until full. Place on the indirect side of the PG1000 at 400° for 45 min. or until bacon is crisp. Brush outside of bacon with Cookshack Spicy BBQ Sauce. Continue to cook for 5 minutes. Remove from smoker and add topping. Serve. Refrigerate dough.



Karen's Smoked Pizza


Ingredients


2 pre-made pizza crusts (any brand)
1 jar pizza sauce
1 package mozzarella slices (2 if you like it extra cheesy)
Meat of your choice
Veggies of your choice


Instructions

Spread pizza sauce on crust, then add slices of mozzarella. Add meat and veggies on raw. For example, I sometimes use pinched hamburger meat or pepperoni or pre-cooked packaged chicken (or all three together) with bell peppers, onions, and black olives. Put extra cheese on top if you are a cheese lover.
Smoke-cook in your Cookshack smoker at 250°F for one hour, and then reverse grills (swap the pizza on top with the pizza below it) and cook for an additional 30 minutes. There is no need to add wood if the smoker is well seasoned, as the seasoning in the smoker will give the smoke flavor to the pizza without being overpowering. If you use wood, use very little. The crust will be crispy like a cracker and the taste is unbelievable!
Recommended wood: Hickory Wood Hint ... If you want a spicier pizza, sprinkle with Cookshack's Spicy Chicken Rub before putting in the smoker. Serve with fresh Avocados sprinkled with Seasoned Salt and a garden salad for a terrific meal.