Recipes with liquid smoke

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.

Tangy baked meatballs with oats and evaporated milk, glazed in a sweet-smoky sauce of ketchup, brown sugar, and liquid smoke. Big batch recipe for parties or freezing.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Jake's homemade BBQ sauce stirs ketchup, vinegar, hot sauce, and a touch of liquid smoke into a quick, no-cook sauce ready in 5 minutes. The shortcut barbecue sauce that beats anything bottled.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Bacon and cheddar beer soup with sauteed potatoes, carrots, celery and onions, simmered in chicken broth with a can of bacon-cheddar cheese sauce, beer, paprika and a hint of liquid smoke. A hearty pub-style chowder.

Smoky venison jerky with liquid smoke, black pepper, garlic, and onion powder. Marinated 24-48 hours, then dehydrated low and slow. Hunter's snack with serious peppery bite.

Creamy salmon spread with cream cheese, scallions, and liquid smoke. Just 5 minutes to mix and chill for a crowd-pleasing appetizer or snack.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

This recipe was very easy to make and tasted very good, It was a breeze to make, and fairly inexpensive.

Homemade beef jerky cured in a bold coffee-teriyaki-soy marinade with liquid smoke, then slow-dried right in the oven, no dehydrator needed. Sweet, smoky, and peppery.

Smoked turkey breast glazed with honey, dry sherry, butter, and lemon juice. Marinated overnight and hickory-smoked until golden, juicy, and deeply flavored.

Papa's spareribs start in the oven and finish on the barbecue pit with a homemade sauce of smoked salt, brown sugar, ketchup, liquid smoke, and Worcestershire. Smoky, sticky, fall-off-the-bone ribs.

Black bean and smoked chicken soup turns BBQ-glazed baked chicken and a hit of liquid smoke into a creamy, smoky bowl. Evaporated skim milk keeps it light while black beans and broccoli make it filling. Big flavor, low fat.

One pot dinner slow cooks ground beef, bacon, pork and beans, and kidney beans with brown sugar, liquid smoke, and vinegar in a crock pot. Hearty cowboy beans.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Real-deal Tex-Mex fajitas with skirt steak rubbed in cumin and red chile, marinated in lime juice and pickled jalapenos, then seared screaming hot. Charred outside, pink inside, wrapped in warm tortillas.

Slow-simmered white bean soup with diced ham, potatoes, celery, garlic, and a hit of liquid smoke. Beans cooked separately for the most tender texture, then folded in to finish.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Oven kalua pork: a four-ingredient Hawaiian luau classic that turns pork butt into smoky, salty, fall-apart shreds without a buried imu pit. Liquid smoke, Hawaiian sea salt, water, and time do the work.

Ken's famous crockpot baked beans loaded with ground beef, bacon, maple syrup, brown sugar, liquid smoke, and hot sauce. Six hours on low, feeds a hungry crowd.

Turkey breast rubbed with a fiery Cajun spice blend of three peppers, cumin, garlic, and paprika, marinated for two days, then smoked for seven hours. Homemade tasso that brings authentic Louisiana heat to gumbo, red beans, and pasta.

Crispy pinto bean cakes with jalapeno, cumin, cilantro, and liquid smoke, coated in cornmeal and pan-fried golden. A vegetarian main or appetizer served with fresh salsa.

Smoky bluegill fish dip made with steamed fillets, mayo, Worcestershire sauce, liquid smoke, and a squeeze of lemon. A no-cook appetizer that turns your fresh catch into party food.

So tender and yet so delicious, this beef brisket is wonderful to make and enjoy!

Yankee brisket pulled barbecue makes tender pulled BBQ without a smoker: brisket slow-roasted with liquid smoke, chilled, shredded, then simmered in a homemade tangy-sweet-spicy sauce. A make-ahead crowd-pleaser for sandwiches.

Smoky, flame-kissed whiskey BBQ sauce with molasses, brown sugar, and a splash of hot sauce. Sauteed in scotch then flambeed for deep, complex flavor that only gets better with age.

Caribou sausage recipe combines wild game with fresh pork and a warm spice blend of nutmeg, ginger, allspice, and paprika. Yields 80 sausages, perfect for hunters and big freezer hauls.

Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!

Give your meat loaf that succulent barbecue taste with this simple recipe that's easy to follow.

Homemade turkey breakfast sausage seasoned with sage, ginger, poultry seasoning, and a hint of liquid smoke. Mix, shape into patties or links, and cook. You'll never buy store-bought sausage again.

Add a delicious barbecue taste to your dinners with this scrumptious dish that will satisfy anyone's hunger.

A creamy salmon log rolled in chopped pecans and parsley, made with canned salmon, cream cheese, horseradish, and a whisper of liquid smoke. Mix it a day ahead and let the fridge do the work.

Chinese barbecue sauce blends ketchup, brown sugar, soy, ginger, garlic, and liquid smoke into a sticky-sweet glaze. The 6-ingredient sauce that turns ribs and chicken into char siu magic.

An easy to follow beef jerky recipe that calls for soy sauce and a bit of garlic powder.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!

Oven kalua turkey: a Hawaiian-style shredded turkey wrapped in ti and banana leaves with Hawaiian salt and liquid smoke. All the imu pit flavor, no backyard hole required.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.

Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.

Lone Star ribs slow-smoked low and slow with a salt-pepper-paprika rub, then basted with a homemade ketchup-and-Worcestershire BBQ sauce. Texas-style ribs that fall clean off the bone.

Zesty Ranch Ribs: country-style pork ribs simmered tender, then baked in a tangy ketchup-and-cider-vinegar BBQ sauce with a touch of liquid smoke. Mid-century cookout staple.

You can't go wrong with this dish that is a perfect snack once hunting season comes around!