Chef Kirk's Creations

Yield: Feeds approximately 15 people. Cook time varies.
Smoker Bricx - Hickory , Black Cherry or Sugar Maple

Ingredients:

1. 8 to 10 lb pork shoulder (preferably bone in)
2. 1/4 cup yellow mustard
3. Favorite BBQ rub
4. Apple Juice - in a spray bottle
   

Pork Injection

1. 1/3 Cup apple juice
2. 1/4 Cup water
3. 1/4 Cup white sugar
4. 1/8 Cup table salt
5. 1 Tbl. Worcestershire Sauce
6. 1 tsp. favorite BBQ rub
7. *mix well until sugar is dissolved

Preparation:

1. Trim excess or loose fat but keep most of the fat cap on.  
2. Inject the meat with injection.  Use 1/2 of injection solution on each side. Slowly inject the pork shoulder. 
3. Rub the entire butt down with the yellow mustard.
4. Generously apply your favorite rub to both side of the meat. 
5. Wrap in plastic and put into fridge at least 4 hours in advance, preferably overnight. 
6. About 1 hour before cooking remove from fridge and let the pork come to room temperature. 
7. Apply another generous coat of your favorite BBQ seasoning. 
8. Place the pork shoulder into a seasoned Staxx pan that has been sprayed with cooking spray. (add 1/2 cup of water to bottom of pan)
9. Smoke until internal temperature reaches 195 Degrees. 
10. Cover pan with foil and rest in the (off) oven for 1 hour. 
11. Pull the meat and serve.  (Caution meat will still be extremely hot, use care when pulling apart)

Tip: When the pork shoulder reaches the stall (around 160-165 degrees).  Add a 1/2 cup of apple juice to the pan, cover with foil and proceed through the stall.

Smoke Staxx Pan can hold three 5 lb chickens

Smoker Bricx - Hickory &/or Black Cherry

Brine Recipe (3 Chickens)

1. In a large stockpot combine the following with hot water.  Stir until dissolved and let cool.  After brine is cool add chicken and refrigerate 4 to 24 hours. 
   1. 3/4 Cup Kosher Salt
   2. 3/4 Cup Sugar
   3. 1/2 Cup Brown Sugar
   4. 1 Lemon Sliced and squeezed
   5. 1/4 Cup Pickle Juice 
   6. 1 Tbs Minced Garlic
   7. 3 Tbs Soy Sauce

   
   

   Cooking Instructions

1. Remove chicken from brine, rinse and pat dry. 
2. Generously apply your favorite chicken rub
3. Spray Smoke Staxx generously with cooking spray. 
4. Place Chickens in pans.
5. Cook at 300-325 until internal temperature reach 165 degrees.
6. Let Chickens rest for 15 minutes and serve. 

Yield:  6 quarts or a full Staxx pan.  Divide recipe by 2 for a half pan.

Smoker Bricx - Hickory or Black Cherry

Ingredients:

Medium consistency white sauce (Bechamel)

2 sticks, salted butter

1 Cup All purpose flour

1 Gallon Whole milk*

2 lbs. Velveta, diced

8 oz. Sharp cheddar, diced

8 oz. Mild cheddar, diced

8 oz. Shredded Gouda

1 Tbs. Salt

2 lbs. dried elbow macaroni 

*For a thicker sauce add less milk.

Preparation:

1. Make elbow macaroni and set aside.
2. Add butter to large stock pot set on medium low and melt butter.  
3. Once melted add flour and stir for 4-6 minutes with a wooden spoon.
4. Whisk in milk and turn burner up to medium high.  
5. Stir constantly until milk simmers and thickens.
6. Once thickened, add cheese and stir until melted.
7. Add salt.
8. Add cooked macaroni.
9. Pour into a seasoned Staxx pan that has been sprayed with cooking spray.
10. Smoke for 1.5 hours at 250 degrees.

Tips:  For best results put it smoker while the Mac and cheese is warm or at a minimum room temperature.

Yield:  6 quarts or a full Staxx pan.  Divide recipe by 2 for a half pan.

Smoker Bricx - Hickory or Black Cherry

Ingredients:

4 -28 oz. cans of baked beans (undrained)

2 -4.5 oz. cans black beans (drained)

1 -14.5 oz. can northern beans (drained)

1 Onion, diced

1 green pepper, diced

1 package of bacon (cooked and chopped)

1/2 cup of your favorite BBQ sauce

1 tsp. of your favorite rub

1 tsp. salt

1 tsp. pepper

1 Tbs. garlic powder

Preparation:

1. Combine all ingredients and mix well. 
2. Pour into a seasoned Staxx pan that has been sprayed with cooking spray.
3. Smoke for 1.5 hours at 250 degrees.

Tips:  For best results put in smoker when the pans and ingredients are up to room temperature.

Yield: 6 quarts or full Smoke Staxx Pan.Divide recipe by half prepare half pan.

Smoker temp:  300

Prep time:  20 minutes

Total time 2 hours and 30 mins.

Smoker Bricx - Any flavor 

Ingredients:

1. 12 cans of cut green beans
2. 2 cans cream of mushroom
3. 2 ounces of milk
4. 2 Tbs worcestershire Sauce
5. Salt and pepper to taste

Preparation

1. Spray Smoke Staxx Pan with cooking spray.
2. Combine all ingredients and mix together in a large bowl. 
3. Pour mixture into Smoke Staxx
4. Cook for 2 hours at 300 degrees. 
5. With 30 minutes remaining top with French's Cripsy Fired Onions.
6. Remove from cooker and serve.

Smoke Staxx Pans will hold approximately 10 baked potatoes. 

Smoker Bricx - American Oak

Herb Mix

1. 2 tablespoons salt (sea or kosher)
2. 2 tablespoons garlic (granulated)
3. 2 tablespoons parsley
4. 2 tablespoons black pepper
5. 2 tablespoons brown sugar
6. 2 tablespoons paprika

Preparation

1. Wash and dry potatoes.
2. Rub potatoes outside with olive oil. 
3. Mix the herbs together; roll each potato in herb mixture, making sure to cover completely. 
4. Puncture potatoes several times with a fork. 

Cooking Instructions

1. Cook at 250-300
2. Turn potatoes once halfway. 
3. Cook for 2-2 1/2 Hours.
4. Wrap potatoes in foil half way or omit for a crunchier consistency. 
5. Serve with your favorite toppings. 

Yield 6 quarts or a full Smoke Staxx Pan

For a half pan divide recipe by 2.

Smoker Bricx - Black Cherry & American Oak

Ingredients

1. 3 8oz Cans black beans (drained)
2. 3 8oz Cans chili beans (undrained)
3. 3 8oz Cans fire roasted tomatoes (diced) (undrained)
4. 2 8oz Cans kidney beans (drained)
5. 1 Whole onion diced.
6. 1 Green or Red Pepper Diced 
7. 2 lbs lean beef (90%)
8. 1/2 Lb Bob Evans spicy sausage
9. Large packet of favorite chili seasonings. 

Preparation 

1. Combine all canned goods into Smoke Staxx Pan that has been sprayed with cooking spray.
2. Add all diced peppers to pan. 
3. Add 1/2 diced onion to pan.
4. Add 3/4 of chili seasoning to pan.
5. Mix all ingredients well. 
6.  Combine 2 lbs lean beef with the sausage and 1/2 diced onion.
7. Season with salt, pepper, garlic powder and remaining chili seasonings.
8. Mix thoroughly and form into a large ball. 

Cooking Instructions

1. Cook at 225-275
2. Place Meatball on a rack above the Smoke Staxx Pan.
3. Place both on the smoker. 
4. Once the meatball reaches 150 degrees remove, shred and add back into chili.
5. Simmer for an additional 1-2 hours. 

Yield Approximately 20 Large Moinkballs

Smoker Bricx - Black Cherry & American Oak

Ingredients (3 lbs)

1. 2 Lbs of ground Beef (80/20)
2. 1 Lbs gorund pork or breakfast sausage.
3. 1 eggs
4. 1/2 cup of bread crumbs
5. 1/4 onion diced
6. 1/4 cup of favorite BBQ sauce
7. 1 Tbs favorite dry rub
8. 1/2 package of bacon

Cooking Instructions

1. In a large bowl combine all ingredients.
2. Mix with hands until everything is well ground up and mixed evenly.
3. Spray 10" Pizza Screen with cooking spray. 
4. Mold meatballs and place on the pizza screen.
5. Wrap each meatball with bacon or cut a square of bacon and place on top of meatballs.
6. Brush bacon lightly with favorite BBQ sauce. 
7. Spray Smoke Staxx generously with cooking spray. 
8. Place meatballs in pan.
9. Cook at 225-300 until internal temperature reaches 165 degrees.

Yield: 6 quarts or full Smoke Staxx Pan.

Divide recipe by half prepare half pan.

Smoker temp:  300-350

Prep time:  30-45 minutes

Total time 6 hours.

Smoker Bricx - Hickory &/or Black Cherry

Ingredients:

1. 2 lbs. Dried Great Northern Beans
2. Leftover Ham
3. 2 medium onions, medium dice
4. 5 ribs celery, medium dice
5. 4 large carrots, small dice
6. 3 tablespoons butter
7. 2.5 quarts chicken stock
8. 3 bay leaves
9. 1 tablespoon salt
10. 1 tablespoon black pepper or to taste

Preparation:

1. Rinse beans off and pick out any ugly beans or debris.
2. In a large stainless steel pot or bowl soak beans over night adding enough water so beans have plenty of water to absorb.
3. Once beans soaked over night, drain beans, rinse and drain again.
4. In a large stock pot over medium high heat add butter. (let pan get hot before adding butter)
5. Add onions, celery and carrots and saute until translucent, stirring frequently.
6. Once vegetables are cooked through add ham, chicken stock, bay leaves and beans. 
7. Turn burner up to medium high to high heat stirring frequently until soup comes to hard simmer.
8. Once simmering, turn heat down to medium low or until the soup is at a medium simmer. Stir frequently.
9. Simmer for 3-4 hours or until bean are broken down to thicken soup.
10. Add soup to a Smoke Staxx Pan that has been sprayed with cooking spray.
11. Set smoker to 300-350 and smoke for 1.5-2 hours.
12. Remove bay leaves and serve.

Yield 6 quarts or a full Smoke Staxx PanFor a half pan divide recipe by 2.

Smoker Bricx -  American Oak

Ingredients

1. 2 large onions - large dice
2. 3 large carrots 
3. 5 ribs of celery 
4. 5 Large Red Skin Potatoes 
5. 2.5 lbs Ox Tails
6. 1.5 lbs of Chuck Roast (large cubes)
7. 3 (32 oz) Beef Broth
8. 1 Tbs Granulated Garlic
9. 1 Tbs Pepper 

Cooking Instructions (225-250 degrees)

1. Combine all vegetables, seasoning and broth in a Smoke Staxx pan that has been sprayed with cooking oil. 
2. Season Meat with salt, pepper and garlic and place on a rack above the stew. 
3. Smoke meat at 250 degrees for 1.5 hours. 
4. After 1.5 hours add meat to stew and let simmer for an additional 4-5 hours. 
5. Remove oxtails and pick apart the good meat.  Put the good meat back in the stew and serve. 

Yield: 6 quarts or full Smoke Staxx Pan.Divide recipe by half prepare half pan.Time: 1 Hour 45 Minutes

Smoker Bricx - Black Cherry & Sugar Maple

Ingredients

1. 2 lbs. thick sliced bacon.
2. 1 lb. country sauage (casings removed)
3. 2 lbs. boneless skinless chicken thighs, diced
4. 1 lb. andoulle sausage, small dice
5. 2 bell peppers, red, yellow
6. 2 medium onions, medium dice
7. 6 ribs celery, medium chopped
8. 1 Tbs. black pepper
9. 1 Tbs. kosher salt
10. 1 tsp. smoked paprika
11. 1.5 tsp. ground thyme
12. 1 tsp. ground red pepper
13. 1 tsp. celery seed
14. 1 Tbs. granulated garlic
15. 28 oz. can crushed tomatoes
16. 3 bay leaves
17. 2 cups aborio rice
18. 5 cups chicken stock
19. 2 lbs. uncooked shrimp, peeled, deveined, tail off

Cooking Instructions

1. Cook bacon almost crisp, reserve bacon grease.  In a large heavy bottom stock pot over medium high heat brown sausage and andoulle in 2 Tbs. bacon grease.  Once browned add chicken and and cook through.  Empty pot into a large bowl.
2. Add 2 Tbs. bacon grease in empty stock pot.  Over medium heat add vegetables and saute until tender, stir in spices, cooked meat, crushed tomatoes and 4 cups of chicken stock.
3. Bring all ingredients to a simmer over medium high heat, stirring frequently.  Once simmering stir in 2 cups of aborio rice.  After rice startes to abosorb liquid stir in 2 more cups of chicken stock, 10 minutes apart.  Stir frequently until rice is tender.
4. Pour jambalaya into a Smoke Staxx pan that has been sprayed with cooking oil.  Place in smoker and cook between 250-300 degrees.  
5. After 1 hour of smoking toss shrimp in your favoite bbq rub.  Place on a 15” pizza screen.  Smoke until done.  
6. Stir smoked shimp into jambalaya and smoke for 30 minutes.
7. Serve and enjoy