Spring Is In the Air, and So Is the Aroma of Cookshack Barbecue

With March 21st marking the beginning of spring, we begin daydreaming of sitting in the backyard enjoying the warm weather, a cold drink, and the first bite of barbecue of the season. For the best barbecue available, try these tips from Cookshack.

PONCA CITY, OK (PRWeb) March 7, 2007 -- It's hard to find a person who doesn't love barbecue. Smoky, succulent, and irresistible, it is the true American food. With warm weather approaching, it's time to get ready for the outdoor entertaining season.

Cookshack Gets Spring Started with the Smokin' Spring Bundle

The Smokin' Spring Bundle includes everything you need to get into the swing of spring.

•    Cookshack Spice Kit with Brisket Rub, RibRub, Spicy Chicken Rub, Chili Mix and Spicy Barbecue Sauce

•    A Wood Sample Kit with four 5 lb. boxes of hickory, mesquite, apple, and cherry woods, total 20 lbs. of wood

•    Cookshack's popular Mild Barbecue Sauce

It's everything you need to keep you smoke-cooking well into summer. Visit cookshack.com for details.

Tips from Cookshack

For those who love to eat barbecue but are lost when it comes to preparing it, here are a couple of things to remember:

1.    True southern pit barbecue is the technique of cooking meat over real wood smoke at low temperatures for a long period of time. This is done in a smoker. Grilling is cooking meat over high, direct heat. You can't barbecue on a grill, and you can't grill on a smoker.

2.    If you use a Cookshack, that is all you need to know. Cookshack smokers are set-it-and-forget it; simply prep the meat and load it into the smoker, put a couple of ounces of wood in the wood box, set the cooking temperature, and walk away. Come back when you are ready to enjoy that fantastic smoky barbecue. It's just as easy as it is delicious.

Delicious Smoked Recipes

For the novice barbecue chef, these recipes from Cookshack's Still Smokin' Cookbook will get your mouth watering and your stomach ready for barbecue season. You had better make extra, because your neighbors are sure to come calling.

Baby Back Ribs

Because who doesn't love a good rack of ribs?

3 slabs baby back ribs

Cookshack RibRub

Remove membrane from ribs and season heavily with Cookshack RibRub. Smoke-cook at 250°F for 3 ½ hours with 4 oz. apple wood. Enjoy!

Smoked Chicken Salad

Pack a spring picnic with this delightful twist on a favorite.

2 whole chicken breasts

Freshly ground black pepper

Seasoned salt

3 tbsp mayonnaise

2 hard-boiled eggs, whites only

2 slices white onion

2 tbsp pickle relish

Coat the chicken breasts with pepper and seasoned salt and load in smoker. Smoke cook at 220°F for 2 to 2 ½ hours with 4 oz apple wood. Let the chicken cool, discard skin and bones, and tear into pieces. Place the chicken in the bowl of a food processor and chop. Add the mayonnaise, hard boiled egg whites, onion, and pickle relish to process and chop well.

Smoke-Cooked Beef Brisket

A must have in your barbecue repertoire

5 to 10 pounds packer trim beef brisket

Cookshack Brisket Rub

Cookshack Mild Barbecue Sauce

Trim the fat from between the muscles of the brisket. Season generously with the rub. Set Load the smokers wood box with 4 ounces each of cherry and hickory wood. Place meat smoker and smoke-cook for 14 hours at 225°F. Slice thinly across the grain and serve with the barbecue sauce.

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 more than 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.

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