September 23, 2008

FOR IMMEDIATE RELEASE

CONTACT: Donna Johnson at 405-361-2196
2304 North Ash Street
Ponca City, OK 74601
http://www.cookshack.com

Oklahoma Manufacturer Cookshack Honored with Governor’s Manufacturing Leadership Award

 TULSA, OKLAHOMA, USA – September 23, 2008 Oklahoma manufacturer Cookshack was honored today with a Governor’s Manufacturing Leadership Award. The award for excellence is presented to five top Oklahoma manufacturers annually. The award was accepted by Cookshack President and CEO, Stuart Powell; Owner Donna Johnson, and Production Manager Jim Linnebur.

Cookshack has been a national barbecue industry leader, manufacturing smokers that help people make great barbecue at home, in commercial foodservice, and on the barbecue competition circuit, for almost 50 years.

Cookshack, manufacturer of smoker ovens for barbecue, has adopted Lean Manufacturing and the Eureka! Winning Ways product development program, with the backing of the Oklahoma Manufacturing Alliance. With the assistance of Manufacturing Extension Agents Doug Taylor and Clay Buford, Cookshack has implemented the programs, which have resulted in increased production capacity and the development of three new products.

Says CEO Powell, “We are pleased to be recognized with this award. Our goal is to make the highest quality products and services to our customers. We have worked closely with the Alliance and it has paid off for us. With Lean Manufacturing we have realized significant cost savings and increased our production capacity. We have done this without increasing staff or the size of our factory. The new products that we have developed are innovations in the barbecue industry and we expect a very positive response from our customers when the products are released in the next 90 days.”

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Cookshack Barbecue Equipment

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Made in the USA.

Resources
www.cookshack.com
Cookshack Barbecue Forum

Click here to download an Adobe .pdf cookbook of all of the recipes submitted to the Creative Q'ing contest.

• Nouvelle Q: Mai Tai Chicken from Bad Bobs Barbecue Restaurant in Dyersburg, TN.
• Un-Q: Smoked Rib Steak with Mushrooms and Onions from Apple Creek Cafe in Edgewood, WA.
• Sides: This was a close one, but our winner was the Savory Herbed & Smoked Brisket Brie from Papa Russ's BBQ in Aiken, SC.
• Smoked Desserts: Easy Barbecue Contest Cheesecake Bars from Smokin' B's Barbecue in Lee's Summit, MO.

• 10 Chicken Thighs  (skin on)
• Cookshack Spicy Chicken Rub

• 48 ounces orange tangerine juice or orange pineapple juice
• 2 ounces Parrot Bay Mango Rum
• 1 ounce grenadine
•  ½ ounce lime juice

• 1 lb sausage
• 1 tub Philadelphia cream cheese

Un-Q:

• 2 lb. rib steak ( cut from the center of the roast with bone in) about 3" to 4" thick
• 1 teaspoon course Kosher salt
• 1 teaspoon course ground black pepper
• Sliced red onion for an edible garnish, optional

• 1/4 lb. sliced mushrooms
• 1 cup dry red wine
• 2 tablespoon un-salted butter
• 1 tablespoon chopped chives or green onion tops

Sides:

• 2 lb. Wheel of brie
• 1 sheet frozen puffed pastry
• ¼ cup chopped parsley
• 1 clove garlic minced
• 1 teaspoon dreid rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 3 oz. smoked chopped brisket
• 1 egg, lightley beaten

Smoked Desserts:

• 1 cup sweetened coconut
• 1 stick butter
• 4 ounces crushed graham crackers, chocolate wafers, or vanilla wafers
• 1 cup finely chopped nuts (walnuts, almonds, pistachios, or pecans)
• 1 cup semi-sweet chocolate chips
•  ½ cup white chocolate chips
•  ½ cup butterscotch chocolate chips
•  1- 14 ounce can of sweetened condensed milk
• 1 tub of Philadelphia Brand Ready-to-eat Cheesecake Filling (Regular or Chocolate)

FOR IMMEDIATE RELEASE
November 1, 2007

CONTACT: Cayley Armstrong at 580-765-3669
2304 North Ash Street
Ponca City, OK 74601
c_armstrong@cookshack.com
http://www.cookshack.com

PONCA CITY, OKLAHOMA, USA – November 1, 2007

As we approach the 2007 Thanksgiving holiday, thoughts turn to family and friends, and the food that brings them together. With tables groaning under the weight of families’ favorite home made holiday foods, the center of the array is the big golden brown turkey, savory and succulent. With each passing year more people are adding “smoky” to that description by serving admiring guests a turkey smoked to perfection in a Cookshack smoker oven.

Anyone can smoke a turkey to please the most discriminating palate at the table. Cookshack’s 45+ years’ experience in the barbecue and smoked foods industry is behind its easy-to-use smokers, its delicious sauces, spices, and rubs. By calling on the support of Cookshack’s experiencec customer service team, its information-packed website, and its active forum with extensive archives, anyone can put a bird fit for a king on the table this year.

Cookshack’s website (www.cookshack.com) features turkey recipes, from the first bite to the last leftover. Visitors can learn how to brine a turkey for exceptional flavor, moisture, and texture. More turkey recipes can be found on the Cookshack Barbecue Forum Favorites Recipe Archives.

Cookshack's Old-Fashioned Smoked Turkey Technique

Ingredients

Turkey
Oil
Salt
Cookshack RibRub or Cookshack Spicy Chicken Rub

Method

Rub with mayonnaise, vegetable oil, butter or margarine. Salt turkeys inside and out before cooking. Season with Cookshack RibRub and/or Cookshack Spicy Chicken Rub. 

Load smoker's wood box with hickory wood, apple wood, or a combination of both woods. (Consult your smoker's Operator's Manual for correct amount of wood.)

Set birds in foil roasting pans, and place on smoker's grills, or set turkeys directly on smoker grills.

Smoke-cook to internal temperature of 180°. Takes about 10 hours for a 12 lb.turkey, at 180 - 200°.
Remove from smoker and serve, or cool down and refrigerate or freeze.

Smoked Turkey Breast

Rub with mayonnaise and season with Cookshack RibRub or Cookshack Spicy Chicken Rub. Smoke-cook bone-in turkey breasts at 200°, one hour per pound. Turkey breasts are dense, and an additional 30 - 60 minutes cooking time may be required, for both boneless and bone-in breasts. For higher humidity, use a Cookshack Flavor Infusion Reservoir (optional accessory).

Recommended wood: apple and hickory

Smoked Turkey Wings

Season wings with Cookshack Spicy Chicken Rub. Smoke 2 to 2 1/2 hours at 200°. Serve with Cookshack Spicy Barbecue Sauce,

Turkey Smoking Tips

It takes 10 - 12 hours at 180 - 200° to smoke a load of 12 lb. turkeys. Always use good quality (Grade A) birds.
It takes about twice as long to slow-smoke a load of turkeys in a Cookshack smoker at 200� as it does to cook turkeys in a conventional oven.

Rub inside and out with butter, vegetable oil, liquid margarine, or mayonnaise before seasoning to help reduce dryness of skin.

Salt turkeys inside and out before cooking. Sprinkle with Cookshack RibRub or Spicy Chicken Rub.

Smoke turkeys in foil pans to preserve the drippings or for freezing. ,Sweet, mild woods, such as hickory and apple are best with turkey.

Basted vs. Non-Basted Turkeys which have been injected with a basting solution tend to cook more slowly than turkeys which have nothing injected. For example, it takes about 10 - 12 hours to cook a 10 lb. basted turkey, and 9 hours for the same size unbasted bird.

To Freeze Set turkeys in foil roasting pans. Smoke-cook as usual. Remove from smoker, and wrap immediately in heavy duty aluminum foil. Cool to room temperature. Freeze in pans with drippings. To reheat, set pan containing frozen turkey in 200° oven and heat for 8 hours.

Smoking Woods
What kind and how much wood you use for flavoring is a matter of personal taste. Hickory is a traditional favorite for turkey. Mesquite is also a popular turkey smoking wood.

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Cookshack Barbecue Equipment

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed. Made in the USA.

Need an image? Visit the image gallery at www.cookshack.com for high resolution images.

Resources
www.cookshack.com
Cookshack Barbecue Forum

FOR IMMEDIATE RELEASE
September 28, 2007

CONTACT: Cayley Armstrong at 580-765-3669
2304 North Ash Street
Ponca City, OK 74601
c_armstrong@cookshack.com
http://www.cookshack.com

PONCA CITY, OKLAHOMA, USA – September 28, 2007

Thirteen award-winning teams competing on Fast Eddy’s by Cookshack (FEC) 100% wood-fired pellet smokers will go head to head with 47 other US teams on Saturday, October 27, 2007 at the 18th Annual Jack Daniel’s World Championship Invitational Barbecue.

This presitigious contest includes competitors from around the world going after the championship in the categories of pork ribs, pork shoulder, beef brisket, and chicken. The Jack is the largest Kansas City Barbecue Society (KCBS) sanctioned event.

Competitors by invitation are the winner of the previous year’s Jack, winners of the Houston Livestock & Rodeo Barbecue, the Memphis in May Championship, and the open division of the American Royal Barbeque in Kansas City. The remainder of the competitors is chosen by lottery. International teams travel from Austria, Australia, Canada, Germany, Switzerland, Puerto Rico, and the United Kingdom. (The 2004 Grand Championship was awarded to UK team Mad Cows, cooking on an FEC.)

Two of the big winners receiving invitations this year are FEC users cancersuckschicago.com and Holy Cow Cookers. Scott Johnson’s cancersuckschicago.com is the defending Grand Champion as winner of last year’s contest. Holy Cow Cookers swept away the competition to reign as Grand Champion at the Houston Livestock Show and Rodeo World's Championship Bar-B-Que Contest in January, 2007.

Says Johnson, “I look forward to going back to Lynchburg and defending my championship. It's an opportunity that doesn't come along very often and I owe a lot of my success, especially at last year's Jack when my mind wanted to be elsewhere, with my trusty Fast Eddy's pellet cookers. Magic happens in Lynchburg at the Jack and it couldn't have happened for my team cancersuckschicago.com without my Fast Eddy's.”

Lottery-winning FEC teams are:

• Firehouse BBQ (FL)
• Smoky Mountain Smokers (GA)
• Joey Mac’s Smoke Stax (IA)
• J Mack Cookers (IA)
• Set it and Forget it BBQ Team (MO)
• Late Night Whiskey Smokers (MS)
• Carcass Cookers (NM)
• BS Pitmeister (SC)
• Tarheel Smokers (VA)
• Cider House BBQ (WA)
• Pellet Envy (WY)

Cookshack wishes the best for each of these teams as they strut their Q on October 27.

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Cookshack Barbecue Equipment

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Commercial equipment is NSF approved and UL listed; most stainless steel models are USDA approved. Residential equipment is UL listed. Made in the USA.

Need an image? Visit the image gallery at www.cookshack.com for high resolution images.

Resources
www.cookshack.com
Cookshack Barbecue Forum

FOR IMMEDIATE RELEASE
February 9, 2007

CONTACT: Cayley Armstrong at 580-765-3669
2304 North Ash Street
Ponca City, OK 74601
c_armstrong@cookshack.com
http://www.cookshack.com

PONCA CITY, OKLAHOMA, USA – February 9, 2007

Put smoky, tender pork ribs on the menu this week and make your family very happy.

Ribs take about 3 - 5 hours to smoke. If you stay at home all day, no problem, you can start them in time for dinner. If you work outside the home, prep them the night before, then come home at lunchtime the next day and pop the slabs into the smoker. If that's not an option, smoke them on the weekend and then serve them the following week. To make it very easy, stop by the deli on the way home from work and pick up some potato salad and baked beans. Don't forget your veggies! Grab some coleslaw or salad fixin's.

Some Tips

• Choose meaty ribs with some fat
• Reject slabs with dinosaur bones
• Ask your butcher to show you the differences between baby backs, St. Louis cut, and untrimmed spareribs
• Consider whether to remove the membrane from the back of the slabs

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For a meaty portion, cut bones with meat on each side. You will have half the bones to serve, and each one will be big and meaty. Meat on a stick, yum!
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Recipes and Techniques Galore

Whether you are a novice barbecuer, or a more experienced one looking for some recipes that are a little different, you will probably find what you are looking for at www.cookshack.com.

Cookshack Website Rib Recipes
Cookshack Forum Favorites Rib Recipes
Cookshack Forum Archives Rib Recipes

Cookshack Barbecue Equipment

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Made in the USA.

Need an image? Visit the image gallery at www.cookshack.com for high resolution images.

Resources
www.cookshack.com
Cookshack Barbecue Forum

FOR IMMEDIATE RELEASE
February 9, 2007

CONTACT: Cayley Armstrong at 580-765-3669
2304 North Ash Street
Ponca City, OK 74601
c_armstrong@cookshack.com
http://www.cookshack.com

PONCA CITY, OKLAHOMA, USA – February 9, 2007 Lucky Dads will be getting a Cookshack smoker delivered to their door this Father’s Day as Cookshack rolls out its annual Father’s Day Special of 10% off the price of any residential smoker.

From May 17 through June 17, send Dad a Cookshack smoker for 10% off the retail price. This is a once-in-a-lifetime gift that he will love! Choose from two great accessories packages – everything Dad needs to make great ‘que.

Backyard barbecue chefs love Cookshack smokers for the simple reason that they turn out fabulous barbecue with minimal skill and effort. Anyone, and we mean anyone, can smoke great ‘que in a Cookshack. Even Dads who can’t program the VCR!

Whether you are there to celebrate with Dad or not, he will know how much you care when he opens the box with the Cookshack inside. His smoker will arrive with everything he needs to start smoking immediately, except the meat, of course!

The Cookshack lineup starts with the Smokette, available in black/stainless steel combination or an all-stainless model. With three grills and a 25 - 30 lb. capacity the Smokette is perfect for anyone who wants to smoke-cook for a family or a few friends. Imagine serving smoky, succulent ribs on the 4th of July, or putting a big smoked turkey on the family table at Thanksgiving. Just put the meat in, turn the dial to the smoke-cook temperature and shut the door. The Smokette does the work. It comes with a cookbook, a Cookshack Spice Kit, 5 lbs. of wood (enough to smoke 300 lbs. of meat!), and an operator’s manual. No guesswork here! Put it on the deck or patio, or in the garage; it plugs right into a 110v outlet and requires no special installation.

Think Dad needs something a little bigger? Send him a Cookshack Series 50 SUPER SMOKER with 5 shelves and a 35 lb. capacity. Works just like the Smokette described above.

The Ultimate in Home Smoker Ovens!

The flagship of Cookshack’s smokers for home use is the 50 lb. capacity AmeriQue with an extensive list of features for the serious backyard chef. Featuring digital technology, the AmeriQue smoke-cooks meat at a temperature and time that you set. When the cycle finishes, the AmeriQue automatically goes into its hold cycle. One of its most popular features is its meat probe, which allows Dad to set the desired internal meat temperature. When the meat reaches that temperature, the smoker automatically goes into its hold cycle.

For more information or to place your order, call us at 1-800-423-0698 or visit www.cookshack.com. We can ship immediately or schedule for delivery in time for the big day.

Here’s a recipe for Dad to get started with.

Old-Fashioned Pit Smoked Beef Brisket, Cookshack Style

* 10 lb. briskets, untrimmed

Clean and dry individual briskets.

Loading the Smoker
Load briskets 1 per grill, fat side up. Position briskets so that they do not touch the sides of the oven. Close and latch the smoker's door. Load wood box with 8 oz. hickory wood.

Smoke-Cooking
Smoke-cook at 225°F for 10 hours. (Brisket should be smoke-cooked 1 hr. per lb., to a maximum of 12 hours. The brisket will be done after 4 - 5 hours. The internal temperature of a well-done brisket is 165°F. The longer cooking time is necessary to tenderize the meat. If you've selected a brisket with some fat on it, it won't dry out.)

If you plan to chop the brisket, take the internal temperature to 195F.

When the brisket is done, remove from the smoker and let sit at room temperature for 30 minutes. Serve, or wrap and refrigerate.

Serve with Cookshack Spicy Barbecue Sauce on the side.

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Cookshack Barbecue Equipment

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma. Made in the USA.

Need an image? Visit the image gallery at www.cookshack.com for high resolution images.

Resources
www.cookshack.com
Cookshack Barbecue Forum

CONTACT: Cayley Armstrong at 580-765-3669
2304 North Ash Street
Ponca City, OK 74601
c_armstrong@cookshack.com
http://www.cookshack.com

Sportsmen learn how to prepare and smoke-cook game and fish in Cookshack’s popular smoker ovens on HuntFishCook, hosted by the Sporting Chef, Scott Leysath, and sportsman Donny McElvoy.

For game-cooking recipes, instruction and entertainment, sportsmen across the US tune into the Sportsman Channel program HuntFishCook. Hosted by game-cooking expert Chef Scott Leysath, and well-known and respected sportsman Donny McElvoy, HuntFishCook shows viewers how to harvest their game of choice and get it onto the dining room table. Since its first airing in January 2005, HuntFishCook quickly became popular with hunters and fishermen looking for ways to prepare game meats, fowl, and fish.

This fall Leysath shows sportsmen how to prepare and smoke-cook a variety of game meat, fish, and fowl in a Cookshack smoker.

Cookshack smokers static cooking process is uniquely suited to leave moisture in game meats which contain little fat. Smoke and low heat circulate naturally around the product, with no drying drafts of air. The resulting product is moist and tender.

Smoke flavor lends itself particularly well to game flavors, creating an end product that has people asking for seconds.

HuntFishCook chose to feature Cookshack smokers because they are easy to use and consistently produce succulent and delicious smoked foods with minimal effort or skill on the part of the cook. Made in the USA, Cookshack smokers give you that all-American taste paired with all-American quality. Using a Cookshack Model SM050 and AmeriQue, Leysath takes the viewer through the best way to prepare game meats, fowl, and fish.

With fall hunting season in full swing, there is no better time to start thinking about how to prepare game and fowl. Smoking is an excellent way to make delicious jerky, ham, sausage, tenderloin and more. With a Cookshack smoker, it is also the easy way to cook your game. Simply load the smoker, put a couple of chunks of wood in the woodbox, set the cooking temperature, and walk away. You will return to perfectly smoked meat every time.

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About Cookshack, Inc:

Cookshack manufactures smoker ovens for commercial, home, and competition use under the brand names of Cookshack and Fast Eddy’s by Cookshack. Cookshack has an industry-wide reputation for its high quality products and exceptional customer service. The company has been in business for over 40 years and ships its products worldwide. Cookshack is privately held and is located in Oklahoma.

Need an image? Visit Cookshack's Image Gallery to download high resolution images.

Sources:

www.thesportsmanchannel.com
www.huntfishcook.com
www.cookshack.com