- 1 Cooking info
- 2 Tea
- 3 Hard Boiled Eggs (and other degrees of doneness
- 4 Corn on the Cob
- 5 Sausage Recipe from Doug
- 6 Baked Potato
- 7 Sausage Casing Estimations
- 8 Staci’s 2-tone Jell-O Mold
- 9 EASY SLOW COOKER VENISON ROAST
- 10 Lemonade
- 11 Beer Batter Fried Fish Recipe
- 12 CEDAR PLANK TROUT
- 13 Smoked Chicken
- 14 Venison in the smoker
- 15 Venison Backstrap/Loin
- 16 Venison Steak
- 17 Smoked BBQ skinless boneless Chicken Breast
- 18 3 Men fish smoking
- 19 BBQ Sauce from Keith
Black Tea from Indian store 1. Boil water 2. Add 1/2 teaspoon of tea 3. Boil for 2.5 minutes 4. Add 1/2 cup of 2% or more fat milk 5. Bring back to boil and boil for 5 minutes on low, stir to prevent burn/boil over 6. When the color turns to brown toward the end of the boil, add 1/2 teaspoon of sugar (can always add more to taste) 7. Filter into cup using plastic/metal tea filter Optional: Add clove, ginger, etc.
Hard Boiled Eggs (and other degrees of doneness
Corn on the Cob
Fill your pot with water. Add 1/4 cup to 1/2 cup of sugar. Drop in your corn. Bring everything to a boil, making sure the sugar is dissolved in the water. Boil for no longer than 8 minutes. Remove from the water and let it cool enough for handling and eating. Handle it and eat it.
Sausage Recipe from Doug
2 lbs of meat 1 tbsp sage 2 tsp marjoram 2 tsp thyme 2 tsp red pepper flakes 2 tsp brown sugar 1/2 tsp cayenne pepper 1/2 tsp salt 1/2 tsp black pepper
Sausage Casing Estimations
[1 lb. of meat uses approximately 2 feet of hog casings]
Staci’s 2-tone Jell-O Mold
3 large jell-o boxes (strawberry or raspberry)
Boil water—all three together (as directed on box)
Mix it up
Instead of putting in cold water, put in Cool Whip (16oz or a little more so buy 24 oz.) 3- 8 oz containers (16 oz might be enough)
After you mix boiling water with jell-0 mix, stir in cool whip
Dump into jell-O mold container.
Use largest bowl possible to avoid splattering.
After turning over jell-O sprinkle strawberries around side and in center of mold.
Last July I caught an 8 pound Brown from Lake Michigan. It was about 3 years old, and I filleted off about 10 steaks from it. Contrary to what many here have said, I found that brown to be VERY tasty. Especially with the following recipe:
EASY SLOW COOKER VENISON ROAST
This recipe was submitted by James Malone
1 Venison roast (any cut)
2 cans condensed mushroom soup
1 packet dry onion soup mix
1/4 cup red wine (optional)
Mix mushroom soup, wine and dry soup mix in bottom of crockpot. Place roast on
mixture and cook on low for 10-12 hours. Remove roast and slice. Serve over rice
or noodles with gravy from crock pot.
1/2 cup sugar
1/2 cup water
Heat to dissolve
6 cups room temperature water
1 cup juice from lemons
Stir, then pour over ice.
Beer Batter Fried Fish Recipe
1 Cup pilsner
1 1/4 Tsp baking powder
1 Cup flour
2 Tsp salt
3/4 Tsp pepper
1 Tsp garlic salt
2 pounds pike or walleye fillets
Mix the first 7 ingredients in a large bowl. Cut the fillets into pieces and pat dry.
Heat 2 inches of oil in a large pot or pan. Coat the fish with the batter and fry in the hot oil. Turn when necessary. Cook until golden brown. Remove and drain on paper towel.
CEDAR PLANK TROUT
1 cup Dijon mustard
1 cup honey
1/2 cup balsamic vinegar
Untreated cedar plank, soaked overnight
4 (6-ounce) trout fillets
Freshly ground black pepper
Preheat an outdoor grill.
In a small mixing bowl, whisk together the mustard, honey, and vinegar. Brush the cedar plank with olive oil and lay the fillets on the plank. Season the fillets with salt and pepper. Brush the fillets with the mustard mixture. Place the plank of wood on the grill and close the grill lid. Be sure to place the plank away from the coals or direct heat! Cook the trout for 8 to 10 minutes or until the fish is completely cooked.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings
You can buy UNTREATED CEDAR planks, cut down to fit your grill at any Home Depot. Be sure to soak the planks OVERNIGHT.
- 2, 3 pound chickens
- Vegetable oil or mayonnaise
- Cookshack Spicy Chicken Rub
Clean chickens and pat dry.
Rub outside with vegetable oil. Apply Cookshack Spicy Chicken Rub.
Load chickens 2 per grill. Position chickens so that they do not touch each other or the sides of the oven. Load wood box with 3.6 oz. hickory or apple wood. Close and latch the smoker's door. Smoke-cook at 225F for 3½ hours until internal temperature is 165 degrees in the breast.
When the chickens are done, remove from the smoker and cool at room temperature for 30 minutes. Wrap and refrigerate. Serve with Cookshack Spicy Barbecue Sauce.
(If using four chickens, consider using 6 oz wood.)
Update wood after testing results!!
Venison in the smoker
On the average deer, the "brisket" is not thick enough or large
enough to cook and serve like a beef.
However, consider this. (I've experimented and done this successfully several times before I got
my cookshack and several times after.) When butchering your deer remove the meet behind the shoulder
and over the rib area by cutting along the surface of the ribs. Include any meat that runs down to
the center of the chest. You come up with a "sheet" like piece that I'm guessing is about 24 inches X 12
and rarely more than an inch thick. In this piece there is a lot of connective tissue and layering.
(I also like to quick cure and then smoke this and slice thin for my "bacon")
Rub both sides of this. Find some butchers string or equivalent. Now roll this sheet of meat up
into a log and tie it tightly with the string. Into the smoker it goes for a slow cook up to your
favorite brisquet temperature.
You will be amazed at how great it tastes and how tender it becomes. Of course it isn't going to look
like brisquit but like so many parts of the deer that usually get ground up into sausage it provides a
great alternative to mindless grinding.
Don't forget to do a whole neck like you would a butt for some of the most amazing "pulled venison" you've
Richard H. From the Eastern Shore of Virginia Cookshack 055
You might be able to use a shoulder and cook it like a pot roast,with some
vegetables and liquid in foil.
Cook to 160º and then foil to about 190º.
Some of it will slice and some chop/pull.
It won't be beef brisket,but could be tasty.
Good Q 2 Ya,Tom.
Aged 6 days.
The night before I sealed it in a bag with Worchester Sauce, garlic, a touch of Soy Sauce, and a splash of A-1. This was after it was rubbed down with pepper and course sea salt.
I usually cook all my venison free of any other fat or non-venison products but this time I went ahead and covered it in bacon.
I had a chunk of cherry about 3 ounces that went into the smoke box and into the 055 it went set at 225. I might have cooked it slower but when it went in I had only 4 hours till serving time. (Oak may be great, too).
I had the probe inserted in the middle of one side about 4 inches deep. My target for today was 140 to 145 and I took it out at 143 which took right at 3 hours.
It was then foiled and wrapped in a towel and placed in a cooler for serving time.
I had poured off the marinade and in a sauce pan cooked it down some after adding some finely chopped orange peel, chopped garlic and onion and thickened it a bit with some flour. This afforded a sauce for those who feel something needs to go on the meat.
from this post
Venison is super lean. If you over cook it it will be shoe leather. Steaks are best served between rare and medium-rare. Some like the Italian dressing for a marinade, I prefer a drizzle of Olive Oil and montreal steak seasoning. Slap them on a hot grill and don't touch them until you see the first juices rising to the surface of the meat. Turn over and grill again until you see the first juices rising to the surface. Flip once more just for a few seconds then yank them off. They will be med-rare every time. Juicy and as tender as the deer can be. Go any longer and you will give your chompers a work-out.
Smoked BBQ skinless boneless Chicken Breast
Brine 1 hour
Use one of the brines below:
Smokin Okie’s Original Brine
* 1 gallon water * 1 cup kosher salt * 1 ounce Tenderquick * 1 cup honey * 3 bay leaves * 1/4 teaspoon ground cloves * 1/2 teaspoon pickling spices
Simple Brine III:
* 1 gallon water * 1 cup Kosher salt * 1 ounce Tenderquick (not in original recipe on cs site) * 1/2 cup molasses * 1/2 cup maple syrup * 1/2 cup lemon juice * 1/4 cup cracked black pepper * 1/4 cup crushed red peppers * 2 tablespoons minced garlic
- Brine for 1 hour
- Rinsed very well
- Rub (Optional)
- place in smoker set to 225
- use 2oz of apple wood
- cook to breast internal of 165
- took almost exactly 4 hours in my cookshack smoker
Can brush with olive oil so rub/seasoning will stick.
(Some people are brining for 24 hours and that could be for skin on and bone-in)
And here's a copy from the message forum:
Posted results from forum thread: After 24 hr brinning,I rubed with equal parts of cookshack chicken rub/cookshack rib rub/Head Country Rub after brushing on olive oil so rub would stick( Put way too much rub on). I preheated my cookshack 55, about 30 minutes,placed boneless,skinless on top shelf, skin on,bone -in chicken breasts(with internal thermometer inserted)on second shelf,inserted firebox with 2 oz apple. Set temp at 225 degrees and meat probe at 160 degree for the alarm signal. In doing all this, I am sure ,I lost a lot of heat but I tried to be quick !!! Shut the door. In forty minutes, the buzzer went off and I am at 160 degrees. Could not believe it waited another 10 minutes,now at 170, shut off,pulled the breasts and they were oozing 0ff clear juice and looked fantastic !!!! I basted with BBQ sauce , put on the gas grill for a quick glaze. This was absolutely the best chicken I have ever had !!! Very, very moist !!!! As I have read peviously in the forum,the brinning must really shorten the cooking time,retains moisture or at least reduce the risk of this first timer(on chicken)srewing things up. Although a red meat fan from the midwest, I may have to try this chicken deal again. Only thing negative, my wife said I put too much rub on as it was a little too spicey(hot) for her (but she did join the clean plate club). Hind site being 20/20 I probably was a little too liberal with my sprinkling of rub or too much of the chicken rub ( which may be just a little too hot for most ). Once again, You Cookshack Folks & Your Smokers Are # 1 on my Scale !!!! Thanks again to all the Forum Partipating People, you make this smoking process a whole lot of fun !!!! Sincerely , Bill
3 Men fish smoking
Brine * 1 U.S. gallon of water at room temperature * 2 cups salt * 1 cup brown sugar * 1/3 cup lemon juice * 1 tablespoon garlic juice (or 1 tablespoon garlic powder) * 1 tablespoon onion powder * 1 tablespoon allspice (it is best to sift this into the water to avoid clumping * 2 teaspoons white pepper
BBQ Sauce from Keith
Buzzsaw's BBQ Sauce
Try using Apple Cider Vinegar
Buzzsaw's BBQ Sauce 1 teaspoon vegetable oil 1/2 onion, diced 1 clove garlic, minced 3 tablespoons Worcestershire sauce 3 tablespoons vinegar 2 tablespoons molasses 1 teaspoon prepared mustard (any type, ballpark, dijon, etc) 1 cup ketchup 1/2 cup cold water 1 teaspoon cornstarch Heat the oil in a saucepan over medium heat, and saute the onion until tender and golden brown. Stir in garlic. Mix in Worcestershire sauce, vinegar, molasses, and mustard. Cook and stir 5 minutes, then mix in ketchup, cold water, and cornstarch. Reduce heat to low, and continue cooking 10 minutes, until thickened.