Chef Kirk's Creations

Smoke Staxx Pans Executive Chef Kirk Hyust was formally trained at the Culinary Institute of America located in Hyde Park, New York.


Chef Kirk combines his passion for BBQ with his classic French cuisine training to bring you exciting dishes many which can be smoked or cooked traditionally.  Bon Appetit

Chef Kirk's BBQ

Smoked Pork Shoulder

Yield: Feeds approximately 15 people. Cook time varies.

Smoker Bricx - Hickory , Black Cherry or Su

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.

Smoked Whole Chicken

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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. 

Smoked Turkey

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Double Smoked Ham

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Smoked Bacon Wrapped Meatloaf

Smoke Staxx Pan can hold a up to a 7 lb meatloaf

Smoker Bricx - Black Cherry & American Oak

Ingred

Smoke Staxx Pan can hold a up to a 7 lb meatloaf


Smoker Bricx - Black Cherry & American Oak


Ingredients (6 lb)

  1. 3 Lbs of ground Beef (80/20)
  2. 3 Lbs ground pork or breakfast sausage.
  3. 2 eggs
  4. 1 cup of bread crumbs
  5. 1 green Pepper Diced
  6. 1/2 onion diced
  7. 1/2 cup of favorite BBQ sauce
  8. 2 Tbs favorite dry rub
  9. 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 or wrap in foil. 
  4. Mold meatloaf on the pizza screen.
  5. Lay bacon side by side across the top of the meatloaf. 
  6. Brush bacon lightly with favorite BBQ sauce. 
  7. Spray Smoke Staxx bbq pans generously with cooking spray. 
  8. Place Meatloaf in pan.
  9. Cook at 225-300 until internal temperature reaches 165 degrees.
  10. Let rest 10 minutes and slice. 

Smoked Chicken &Vegatables

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Use one whole chicken


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


    Ingredients

  1. 4 Large red skin potatoes cut in fours. 
  2. 2 large celery stalks large dice
  3. 3 large carrots large dice
  4. 1 yellow onion diced
  5. Local craft beer. 

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 Chicken in pans.
  5. Add chopped vegetables around the chicken. 
  6. Pour one full craft beer into the bottom of the pan. 
  7. Cook at 300-325 until internal temperature reach 165 degrees.
  8. Let Chickens rest for 15 minutes and serve. 

Chef Kirk's Famous Side Dishes

Smoked Mac-N-Cheese

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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.

Smoked Baked Beans

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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.

Smoked Green Bean Casserole

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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.

Smoked Cincinnati Chili - With Mini Hotdogs

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Yield 6 quarts or a full Smoke Staxx Pan

For a half pan divide recipe by 2.


Smoker Bricx - Black Cherry & American Oak


Ingredients:

5 quarts *Beef Broth

24 oz. Tomato Paste

2 oz. Cocoa Powder (100% Cacao, unsweetened)

1 cup Chili Powder

4 tsp. Cinnamon

2 Tbs. Granulated garlic

2 Tbs. Cumin

1 tsp. Allspice

1 tsp. Red Pepper Flakes 

1 tsp Black Pepper

5 Tbs. Salt

6 Tbs. Sugar

6 Tbs. Apple Cider Vinegar

6 lbs. lean ground beef 

1 Tbs. Worcestershire sauce

4 Bay Leaves

*Water can be used instead of beef broth however the beef broth gives the chili more flavor.


Cooking Instructions

  1. Add beef broth or water, Worcestershire sauce, vinegar, and tomato paste to a large stock pot
  2. Combine all dry ingredients in a small bowl.
  3. Whisk in dry ingredients and bring to a light simmer.
  4. Once simmering add ground beef in small pieces. Simmer for 20 minutes.  
  5. Break up beef into fine pieces using a Beurre Mixer or a potato masher if you do not have one.
  6. Add 4 bay leaves.
  7. Simmer on stovetop for 1.5 hours
  8. Spray Smoke Staxx generously with cooking spray. 
  9. Add Chile to Staxx pan.
  10. Smoke for 1.5-2 hours @ 250 degrees.
  11. Remove when desired smoke flavor is reached.
  12. Serve with finely shredded smoked cheddar cheese.
  13. For Chili Dogs - Smoke hotdogs for 1 hour @ 250 degree

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

Over The Top Lobster Mac-N-Cheese

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


Smoker Bricx - Black Cherry & Sugar Maple


Ingredients

Medium consistency white sauce (Bechamel)

  1. 2 sticks, salted butter
  2. 1 Cup All purpose flour
  3. 1 Gallon Whole milk
  4. 2 lbs. Velveta diced
  5. 8 oz. Sharp cheddar, diced
  6. 8 oz. Mild cheddar, diced
  7. 8 oz. Shredded Gouda
  8. 1 Tbs. Salt
  9. 2 lbs. dried elbow macaroni 
  10. 8 Lobster Tails

*For a thicker sauce add less milk. 


Cooking Instructions

  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.
  11. Cut Lobsters with kitchen shears through the top shell.  
  12. Lightly Season lobster tails with favorite rub.
  13. Put Lobsters over the top of the mac n cheese for the last 1 hour. 
  14. Remove lobsters from shell when done.
  15. Dice lobster meat and add to cooked mac n cheese. 
  16. Stir and serve.

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

Smoked Stuffing

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Smoked Stuffing

Yield: 20-25 

Set cooker to 300-350


Smoker Bricx - Hickory or American Oak


Ingredients:

  1. 16 oz. dried stuffing bread cut into cubes (put in large bowl)
  2. 2 medium onions, medium dice
  3. 5 ribs celery, medium dice
  4. 2 lbs. country sausage
  5. 2-3 cups turkey stock 
  6. 1 Tablespoon salt
  7. Pepper to taste
  8. 1 Tablespoon butter

Preparation:

  1. In a large skillet add butter and brown sausage over medium high heat.
  2. Once sausage is brown remove sausage with slotted spoon to keep the keep the drippings.
  3. Add onions and celery to pan drippings over medium heat and saute until translucent.  
  4. Turn up heat to medium high heat.  Once pan is hot add ½ cup turkey stock to remove all of the yum yums of the the bottom of the pan (deglaze).
  5. Add sausage/vegetable mixture to large pan with the bread crumbs.
  6. Mix thoroughly with large spoon.
  7. Once mixed add turkey stock to mixture (1/2-3/4 cups at time) while stiring to let bread absorb stock evenly.  
  8. Caution: Do not over soak bread with stock. The stuffing mixture should be moist but not wet. 
  9. Smoke for 1.5-2 hours

Smoked Baked Potatoes

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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. 


Over The Top Chili

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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. 


Smoked Moink Balls

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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.

Smoked Sweet Potato Casserole

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Yield:  15-20 servings


Ingredients:

Filling

  1. 7 cups baked sweet potatoes (10-12 medium potatoes)
  2. 2 sticks melted butter (salted)
  3. 1 cup dark brown sugar
  4. 1 1/4 cup heavy cream
  5. 4 eggs, beaten
  6. 2 teaspoons pure vanilla extract
  7. 2 teaspoons salt
  8. 1 teaspoon cinnamon
  9. ¼ teaspoon cayenne pepper

Topping

  1. 3 ½ cups pecan pieces
  2. 1 ½ cups dark brown sugar
  3. 1 ½ sticks melted butter
  4. ¾ cups all-purpose flower

Filling preparation:

  1. Set oven or cooker to 350 
  2. Bake whole sweet potatoes in oven or cooker for 1 hour or until soft.
  3. When cool enough to handle squeeze cooked potatoes out of skins into a large bowl.
  4. Add melted butter, dark brown sugar, heavy cream, eggs, vanilla, salt, cinnamon and cayenne pepper (optional), mash with potatoes masher and stir until all ingredients well blended.
  5. Spray Smoke Staxx Pan or large Iron skillet with cooking spray.
  6. Add filling to pan and set aside.

Topping preparation:

  1. In a medium bowl add pecans, dark brown sugar, butter and flour.  Stir until all ingredients are well blended.
  2. Crumble topping evenly on top of filling.
  3. Place in smoker and smoke at 325-350 degrees for 1.5-2 hours
  4. If cooking in oven set oven to 350 degrees and bake for 1.5-2 hours.

Chef Kirk's Soups and Stews

Ham & Bean Soup

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

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.


Ox Tail Stew

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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. 

Seafood Jambalaya

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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

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