• 8 ea. 3 oz. pieces filet mignon, seasoned to taste with salt and black pepper
• 1 carrot, peeled
• 1 small zucchini squash
• 1 small yellow squash
• 1 sweet potato, peeled
• 1 Tbs. olive oil
• Salt and pepper to season
• 3/4 c. wild berries
• 1/2 c. raspberry vinegar
• 1/2 c. honey
• 3/4 c. olive oil
• Salt and pepper to taste
• 3 sprigs of fresh mint, minced

Cold-smoke filets with cherry wood. Finish in 350F preheated oven until desired doneness. Remove.

Cut vegetables and potatoes into julienne. Blanch the carrot and potato until al dente. Sauté vegetables in olive oil until heated through.

Place vinegar in bowl with honey, whisking in the oil and berries. Adjust seasoning. Reserve at room temperature.

Place vegetables on plate spreading out some what. Place one whole filet on top of vegetables, and place the other, cut in half, next to it. Drizzle sauce around outside of plate and sprinkle with mint.

Yield: 4 servings

• 10 - 3 lb. slabs of beef back ribs
• Cookshack Brisket Rub
  

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 RibRacks. 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 180F for 4 hours, hold at 140F 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 oven according to loading guidelines above, and reheat at 200F for 1 hour. May be served individually or by the slab. Serve with Cookshack Spicy Barbecue Sauce on the side.

Load wood box with 8 oz. hickory wood.

• 15 lbs. lean beef
• 10 lbs. lean pork
• Casing
• Summer sausage seasoning, to taste

Grind meat through 3/8" plate. Add seasoning. Mix thoroughly and regrind through 1/8" plate. Stuff into casing. Tie ends with twine tightly making certain product is very tight within casing. Dry at 110F or until casings are dry to the touch, about 45 minutes.

Position sausages 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. of wood. Set smoker temperature to 165F. Smoke-cook for 4 hours, until internal temperature reaches 145F, approximately 4 to 5 hours. Remove product from smoker and put into ice water until cooled, approximately 35 minutes. Wrap and refrigerate.

Clean and dry prime ribs. Load prime ribs 1 per grill on top 4 grills. Position prime ribs 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 10 oz. hickory wood.

• 2 Tbs. packed brown sugar 1 tsp. ground black pepper
• 1 tsp. paprika
• 1/2 tsp. cumin
• 1/2 tsp. ground red pepper
• 2 tsp. chili powder
• 1 tsp. garlic salt
• 1 tsp. onion salt
• One 2-1/2 to 3 lb. whole beef tri-tip roast
• 3 Tbs. olive oil

• 1/2 c. apple jelly
• 1/2 c. catsup
• 1 Tbs. cider vinegar

• 1 Tbs. olive oil
• 2 Tbs. chopped green onion
• 1/4 c. chopped red peppers
• 1/4 c. chopped green peppers
• 1/8 c. frozen corn, thawed
• 1 - 16 oz. can light red kidney or black beans, drained, rinsed

In a bowl combine sugar, black pepper, paprika, cumin, red pepper, chili powder, garlic salt, and onion salt. Coat beef roast with oil. Set aside 1/2 Tbs. seasoning, coat roast with remaining seasoning. Hot smoke beef roast to desired doneness.

Meanwhile microwave jelly, catsup and vinegar in glass container at high power for 2 to 3 minutes or until jelly melts, stir occasionally.

Coat 9" round cake pan with oil, add onion, peppers, corn, and beans. Add reserved 1/2 Tbs. seasoning and 1/2 cup sauce. Place in smoker until beans are hot.

Arrange lettuce on platter. Spoon beans onto platter. Slice serving slices from roast, arrange on platter, glaze with hot sauce, garnish with decorative peppers and cilantro.