So far, I have completed the following sessions;
1) Two racks of St. Louis style ribs. Rubbed with Cookshack Rib Rub, CS Spicey Sauce and apple juice sprayed half way through cooking 3 oz. apple wood. Family reported the best that I have ever made.
2) Two pork butts. Rubbed with rib rub and 4 oz. hickory. Turned out very good. Family thought they turned out Ok. They are not a fan of pulled pork (too fatty).
3) Second batch of ribs prepared with CS Rib Rub, 3 0z apple wood and cooked meat side down. This time I didn't open it up or add sauce or apple juice. Reports from family were better than first batch.
4) Boneless chicken breasts with CS Chicken Rub cooked to 165 degrees internal 2 oz. cherry wood. Wife really loved these. Very good and moist.
5) Twenty four chicken thighs rubbed with CS chicken rub 3 oz. pecan for superbowl. Temp stalled at 180 until I opened up the door. Then the temp arrived at 225 very quickly. I suppose that was a CS burp. Guests commented that I really know how to cook....
6) This weekend...Salmon. I have never had salmon other than from a can and made into the horrible salmon cakes my mom used to make. We got a Costco filet and I brined in for an hour in a simple brine. Dried it off and applied a coating of brown sugar. Used 2 0z of hickory. Cooked to 150 degrees internal (next time I will only go to 145) Let me say this....My family just about died. I can't tell you how great this tasted. Like fish candy....I will definately be looking at Andi's recipe for more salmon in our future. You have to give this a smoke if you haven't already done salmon. Outstanding. And to think I can improve on my recipe makes me squeal like a school girl at recess.
I will say this, our family is in awe of what is coming out of this AmeriQue. I am on a CookShack crusade with my co-workers. I don't know how anyone can produce anything but outstading products in this machine. Simply following a few instructions and it is amazing.
Next up....my favorite..B R I S K E T....having trouble finding a packer...but look out AQ, Daddy's comin' home....
Thanks to all of the participants on the forum that have proided such great information and recipes!
Randy.
, the fat is where the flavor is.