Cookshack Barbecue and Smoke-Cooking Recipeshttp://cookshack.publishpath.comSun, 22 Nov 2009 08:59:21 GMTCookshack Spicy Barbecue Sauce Mix, 5 gals.http://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce-mix-5-galsTue, 29 Jul 2008 14:14:47 GMTTerri Gordon

Cookshack Spicy Barbecue Sauce

To Make 5 Gallons:

2 ½ gallons catsup

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

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

]]>http://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce-mix-5-galsCookshack Spicy Barbecue Sauce Mix, 2 quartshttp://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce-mix-2-quartsTue, 29 Jul 2008 14:14:21 GMTTerri Gordon

To Make 2 Quarts:

1 quart catsup

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

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

]]>http://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce-mix-2-quartsCookshack Spicy Barbecue Sauce - 2 qtshttp://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce---2-qtsWed, 14 May 2008 22:38:08 GMTDonna Johnson 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

Mix all ingredients. Bring to 190°F and simmer 10 minutes.]]>http://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce---2-qtsCookshack Spicy Barbecue Sauce - 5 galshttp://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce---5-galsWed, 14 May 2008 22:35:56 GMTDonna Johnson 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
c. salt
1 gallon water
10 oz. Cookshack Spicy Barbecue Sauce Mix

Mix all ingredients. Bring to 190°F and simmer 10 minutes.]]>http://cookshack.publishpath.com/cookshack-spicy-barbecue-sauce---5-galsSmoked Boneless Leg of Lambhttp://cookshack.publishpath.com/smoked-boneless-leg-of-lambWed, 25 Mar 2009 15:44:18 GMTFrank Terranova, MCFE
  • 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
WOOD
  • 2 oz. hickory
PROCEDURE
Preheat the smoker to 275°F.

Prepare the lamb by opening it up like a book (butterfly).



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.

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.

SMOKE-COOKING
Smoke-Cook Temperature: 275°F
Smoke-Cook Time: 1½ hours
Hold Temperature: 140°F

Frank Terranova is the host of Cooking with Class®, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, R.I. When not in front of the camera, Terranova is an associate instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus. He is a seafood, grilling, and smoking expert. Among his many other accomplishments he has co-authored a cookbook, New Paradigm Cooking. For many years he has been an important part of Cookshack's exhibit at the annual National Restaurant Association Restaurant Hotel-Motel Show, held every May in Chicago. ]]>http://cookshack.publishpath.com/smoked-boneless-leg-of-lambCookshack Smoked Baby Back Ribshttp://cookshack.publishpath.com/cookshack-smoked-baby-back-ribsWed, 09 Jul 2008 17:47:41 GMTCookshack
  • 18 slabs, 1-1/2 to 1-3/4 lb. pork baby back ribs
  • Cookshack RibRub
  • Cookshack Spicy Chicken Rub
  • Cookshack Ribracks (optional)

Trim, clean and dry slabs. Rub with mixture of 50% Cookshack RibRub and 50% Cookshack Spicy Chicken Rub. Cover and let ribs set overnight in refrigerator.

Load 7 slabs in top 2 Cookshack RibRacks. Load 4 slabs in bottom RibRack. Position slabs so that they do not touch each other or the sides of the oven. Close and latch the smoker's door.

Smoke-cook at 225F for 2 hours, or until done. When the ribs are done, remove from smoker and cool at room temperature for 30 minutes.

Wrap and refrigerate. Serve with Cookshack Spicy Barbecue Sauce.

Recommended wood: 4oz. of apple or cherry

If you want to achieve that "fall-off-the-bone" effect, you may want to experiment with cooking your ribs longer. To tell when they are ready to fall off, test them but pulling out one rack. Extend cooking time in 30 minute increments. With practice you'll know the exact length of time necessary.

 

]]>http://cookshack.publishpath.com/cookshack-smoked-baby-back-ribsMaple Pork Ribshttp://cookshack.publishpath.com/maple-pork-ribsWed, 09 Jul 2008 17:47:18 GMTCookshack
  • 10 pounds pork ribs
Rub
  • 4 ounces maple syrup
  • Garlic powder, salt, ground pepper, thyme or poultry seasoning to taste
  • (For a dry rub, substitute 1/4 maple syrup crystals for the maple syrup)
Rinse and dry ribs thoroughly and apply rub. Refrigerate for 1 hour, let stand for 30 minutes in closed container.

Smoke-cook over hickory wood for 3 to 3-1/2 hours at 225°F, or until done.

Serve with a sweet, tomato-based barbecue sauce.

Recommended wood: hickory ]]>http://cookshack.publishpath.com/maple-pork-ribsSmoked Rabbithttp://cookshack.publishpath.com/smoked-rabbit2Wed, 13 Feb 2008 16:18:18 GMTCookshack
  • 3½ pound rabbit
  • Salt and pepper
Cut rabbit into quarters or in half. Add salt and pepper to taste. Smoke-cook at 200F for 3½ hours.

Recommended wood: Hickory ]]>http://cookshack.publishpath.com/smoked-rabbit2Roasted Eggplant and Sweet Pepper Saladhttp://cookshack.publishpath.com/roasted-eggplant-and-sweet-pepper-saladWed, 02 Jan 2008 18:47:42 GMTCookshack
  • 2 eggplant, sliced into ¾" rounds
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 green bell pepper
  • 1 large white onion, cut into 1/2" rounds
  • 1/2 c. olive oil
  • Salt
For Dressing
  • 1/2 c. balsamic vinegar
  • 3 Tbs. sugar
  • 3/4 c. extra virgin olive oil
  • Salt
  • Black pepper
  • 1/4 c. raisins
Cut eggplant into 3/4" rounds with peeling, sprinkle with salt and let drain for 30 minutes, rinse off and pat dry. Brush eggplant, pepper and onion rounds with olive oil and smoke-cook at 225F for 3 - 4 hours, until cooked and softened.

Peel and seed peppers and slice into 1/4" strips, cut onion round in half. Cut eggplant into 1/2" cubes. Place in mixing bowl to cool.

In sauce pan add balsamic vinegar, then sugar. Stir and bring to soft boil, lower heat, stir and reduce to 1/4 c. Remove from heat, add raisins, salt and pepper to taste.

Let cool, whisk in olive oil and mix with roasted vegetables.

Yield: 8 portions ]]>http://cookshack.publishpath.com/roasted-eggplant-and-sweet-pepper-saladSmoked Artichoke Heartshttp://cookshack.publishpath.com/smoked-artichoke-heartsWed, 02 Jan 2008 18:38:11 GMTCookshack
  • 2 c. fresh bread crumbs (5 slices)
  • 1 teaspoon dry sweet basil leaves
  • 2 Tablespoon Parmesan cheese
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon black pepper and salt
  • 1 Tablespoon + 1 teaspoon olive oil
  • 1 gal. large canned whole artichoke hearts
    • Combine first six ingredients.

    Drain artichoke hearts, spread leaves and mash in stuffing.

    Smoke-cook in Cookshack for 30 minutes at 225F, with 2 oz. hickory wood.

    Serve hot.]]>    http://cookshack.publishpath.com/smoked-artichoke-hearts