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37 replies

Cookshack Cooking Contest #2

FM Former Member
It is time for another Cooking Contest!!! Below is the recipe, if you cook this in your smoker and upload a picture you will be entered to win a Cookshack Apron. You have until Sunday March 11 th at 11:59 p.m. to post the picture to be entered to win. Cookshack will announce the winner on Monday...Happy Smokin'!!!!

Jack Black BBQ Chicken
2 chickens, cut into quarters
Cookshack Spicy Chicken Rub
Kraft Hickory Smoke Barbecue Sauce
Jack Daniels Black Label Tennessee Sour Mash Whiskey

Preheat the smoker to 225° with 4 oz. of hickory wood. Rinse and dry the chicken quarters and sprinkle both sides with the chicken rub. Place in the smoker and smoke for 1 hour. Preheat the oven to 250° F. Transfer the chicken pieces to a large roasting pan with raised wire rack in the bottom. Cover the pan with foil and bake the chicken for 2 hours. Combine the barbecue sauce with the whiskey at ratio of 1 cup barbecue sauce to 2 tablespoons whiskey. Remove the chicken from the oven, remove the skin, and brush liberally with the sauce mixture. Serve with extra sauce.

Also if you Tweet or Facebook be sure to "follow" or "like" Cookshack!!!
Last edited {1}
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D dlsMember
With all respects Becky, and to be very blunt, after reading the recipe as exactly as written, I came to the quick conclusion that I'm not inclined to spend a little money and time preparing something that doesn't sound appealing enough to eat in the first place.

I have the CS Spicy Chicken Rub and Jack Daniels on hand, and think it would be a shameful waste of both. Eeker
tnqtnqMember
I agree w/ dls on the recipe. I also don't really get why CS wants someone to follow a specific recipe and post pics. The are so many great pics on the forum that most anyone would be happy to grant permission for use. Almost any BBQ chicken could be photographed and look the same as the recipe above. Can you maybe explain the intent of the contest and following a specific recipe?
D dlsMember
quote:
Originally posted by BeckyP:
dls I understand...just out of curiosity what sounds so bad in the recipe?



Becky - It's real simple. Nothing about the recipe personally appeals to me - the ingredients, procedure, cooking times, etc. It may appeal to others, and that's fine. Just not my kind of thing.

Also, and it has nothing to do with my comment, by specifically calling for Kraft Hickory Smoke Barbecue Sauce and Jack Daniels Black Label Tennessee Sour Mash Whiskey it it strikes me as a pretty apparent marketing strategy of Cookshack co-branding with both companies and their products. I'm very familiar with the strategy and have absolutely no problem with it. However, if that's your strategy here, and I may be wrong, then full disclosure would be appreciated.
N 2ndhandsmokeMember
quote:
Originally posted by Padrefan98:
I have watched a few cooking shows. It might add enthusiasm to the contest if you listed the ingredients (prefferably generic.. ie, sauce, whiskey etc.)you wanted us to incorporate into the finish product and we cooked it the way we wanted.


I agree with you Padre that generic products could be used and recommended. That way no one is offended by a particular product and I also agree with Vicki B that this is just something fun to do and nothing more than that. I think we all know that Cook Shack is most certainly supporting us every way they can and the last thing they want to do is offend anyone on here.
idahomikeidahomikeMember
I actually like the contests. I entered the last one. This may simply be a way to get people like me to stretch out a little. I had never done baked potatos in the smoker, and although my smoker came with a jar of the CS BBQ sauce, I had never tried it. Now I have. I do know that the next time, these will be made as Double baked potatoes, or "loaded tater skins.

I really don't like Chicken, so I will not enter this contest, but can't wait for the next one.
andyjandyjMember
quote:
Originally posted by Padrefan98:
I have watched a few cooking shows. It might add enthusiasm to the contest if you listed the ingredients (prefferably generic.. ie, sauce, whiskey etc.)you wanted us to incorporate into the finish product and we cooked it the way we wanted.

HA! Chopped BBQ!

Armadillo on the half shell
Corn Flakes
Avacados
and Gummi Bears... GO!
FM Former Member
Good Morning all...I just want to clarify...This receipe can be found on page 66 of the Cookshack Still Smokin' Cookbook. We do not have any "Brand" co-marketing going on here, although as a marketing person it sounds like a good idea Wink I was just pulling out a few of our old recipes to see how they actually look (our cookbook when created did not include pictures). I simply typed the recipe as stated from the book and honestly if you want to use other "brands" of ingredients I have no problem with that.

As always, I do love the feed back from you all good and bad a like. This helps me for future recipes to know what our customers are really wanting!

For those of you who love to create your own recipes and upload pictures I would love to see those too! I have been contacting a couple of people about trying to do a new cookbook in honor of our 50th celebration & of course I would like to include pictures in this one, so that is kind of where the idea for all of this came from. No for sure news on a new cookbook yet, I am still keeping my fingers crossed for a publisher!
V vickibMember
Que'n RN - you might know this already, but, I found it really is good to leave the skin on, the flavor of the rub came through alot even though I took it off after the cook, right before saucing it. I would be careful about doing the whole 2 hours in the stove because even covered with foil with skin on, the breast were a bit dry. I was working with small chickens between 3.6 - 3.75 lbs. I felt next time I make them I will check the temps just at 1 1/4 hrs to see if they are safe. Or I may just brine them ahead of time. Enjoy!

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