What’s for dinner tonight? Smoked New York Steak Roast again.   See the recipe here.  I keep coming back to this one.  It’s so easy and entertaining friendly.  While the Roast is smoking away in the Cookshack and then the oven I’m able to visit with friends without feeling stressed.  Lots of time to do everything necessary for a nice Valentine’s dinner.  There is still plenty of breathing room to figure out the sides and get them going too. I’m fixing it up again today for friends who have escaped the minus 9 F South Dakota freeze that has moved into the north and northeast.  They areRead More →

Here’s the scoop on how to make this Smoked Turkey Breast. It’s still in the oven roasting at 325 degrees but before that it was in the smoker at 225 for 1 hour. We started with a 6 pound turkey breast and seasoned it inside and outside with celery salt, Greek spice, sea salt and then sprinkled with Italian dry seasoning for a rub. Mess up your hands and rub the seasoning into the outer skin and inside of the turkey. It was smoked in my CookShack easy electric smoker for one hour at 225 degrees with a little applewood. I don’t smoke anything the entire cooking time inRead More →

Thinking about smoking something for a New Years dinner.  Many of  the supermarkets have New York Steak roasts on special and they are great smoked and then finished on the grill or in the oven.  In the recipe, it calls for your favorite beef rub.  Mine is always, Barbarians Steak Rub from Barbarian’s Restaurant in Toronto, Canada.  What are you cooking up for the New Year? Grilling and smoking most anything is a passion, especially steaks, chicken, lamb and seafood.  Grilling is a favorite way for cooking. Originally I had an electric grill because for some reason using gas frightened me. Chicken, and not the foodRead More →

What a great meal this was. The Rib Eye Roast was loaded with a Barbarian’s Steak House spice rub from a famous Toronto Restaurant along with dry rosemary and then placed in the electric Cookshack smoker for 1 hour at 225 degrees. Then the roast was finished in the oven for the balance of the cooking time, about 1 hour at 300 degrees. It came out medium rare. Gus, my husband, love the taste of smoke foods but some people can find it overwhelming so half smoked and half roasted in oven seems to be a good balance. Served with roasted rosemary red potatoes, greenRead More →