Sauces, Rubs, and Marinades Bloghttp://cookshack.publishpath.comSun, 22 Nov 2009 08:59:25 GMTCookshack 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-galsHoney Brine for Duck, Turkey, or Chickenhttp://cookshack.publishpath.com/honey-brine-for-duck-turkey-or-chickenThu, 20 Dec 2007 22:14:16 GMTCookshack
  • 1 gallon water
  • 8 ounces kosher salt
  • 1 ounce curing salt
  • 4 ounces Madeira
  • 8 ounces honey
  • Pinch thyme
  • 2 bay leaves
  • 6 juniper berries
  • 1/2 teaspoon. black peppercorns
    • Combine all ingredients, bring to a boil, cool, strain. Add ducks (turkey or chicken), brine 48 hours (if pumped, 12 hours).

    Cold smoke 14 hours, prick skin. Roast or hot smoke until 150F internal temperature.

    Cover skin with foil after 20 minutes to prevent it from becoming too dark.

    Yield: 1 gallon]]>    http://cookshack.publishpath.com/honey-brine-for-duck-turkey-or-chicken    Jim Schroeder's Use-for-Any-Meat Saucehttp://cookshack.publishpath.com/jim-schroeders-use-for-any-meat-sauceThu, 20 Dec 2007 22:13:48 GMTJim Schroeder
  • 2 to 4 cups catsup (smaller amount makes a thicker sauce)
  • 2 cups brown sugar
  • 3/4 cups balsamic vinegar
  • 1/2 cup good red wine
  • 1/2 cup soy sauce
  • 2 cloves garlic
    • Cook until consistency is like a thick syrup.

    Brush this sauce on slabs of ribs as they come out of the smoker. Wrap in foil and hold at room temperature for 20 minutes before serving.]]>    http://cookshack.publishpath.com/jim-schroeders-use-for-any-meat-sauce    Karen's Smoked Spaghetti Saucehttp://cookshack.publishpath.com/karens-smoked-spaghetti-sauceThu, 20 Dec 2007 22:13:22 GMTKaren Hoogendoorn
  • 1 lb ground beef
  • Cookshack RibRub
  • Suggested Vegetables for smoking (quantity depends on your taste):
  • Mushrooms
  • Garlic
  • Green Peppers
  • Onions
  • Tomatoes 

    • Using 2 Seafood Grills, place pinched hamburger meat on one grill and sprinkle RibRub onto meat.

    Spread your veggies on the second grill. If they don't all fit, use 3 Seafood Grills.

    Smoke-cook 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:
    • 2 large cans of tomato sauce
    • 1 tablespoon Italian seasoning
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper

    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!]]>    http://cookshack.publishpath.com/karens-smoked-spaghetti-sauce    Smokin' Okie's Vinegar Mop for Pulled Porkhttp://cookshack.publishpath.com/smokin-okies-vinegar-mop-for-pulled-porkThu, 20 Dec 2007 22:12:40 GMTThe Smokin' Okie
  • 2 cups cider vinegar
  • 1/2 cup brown sugar (packed)
  • 2 Tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules)
  • 2 Tablespoon red pepper (crushed)
  • 1 teaspoon cayenne (I've also used Hungarian Paprika)

    • This sauce does not need to be cooked. Combine ingredients and refrigerate overnight.

    Good Q'in,

    Smokin Okie, who says "Put this on your Butt, it'll go wild."]]>    http://cookshack.publishpath.com/smokin-okies-vinegar-mop-for-pulled-pork