68 hickory recipes

Crockpot pork spareribs braised 6-8 hours with hickory smoke, ketchup, and brown sugar for tender indoor barbecue any day of the week.

Hickory nut cake is an old-fashioned American layer cake with chopped hickory nuts, maraschino cherries, and a hint of unsweetened chocolate, finished with a fluffy almond-vanilla buttercream frosting.

Rhubarb hickory nut bread with sugar-steeped rhubarb folded into a tender quick bread batter. A tart, nutty Midwestern loaf with a clever juice-extraction technique.

Old-fashioned hickory nut drop cookies with sour milk, raisins, and chopped nuts in a soft, cakey dough. A heritage Midwest recipe with buttery, wild nut flavor.

Grilled hickory-marinated pork tenderloin drizzled with a warm spiced apple topping. Sweet-smoky main dish with a cider-boosted apple pie filling sauce poured right over the sliced pork.

Hickory-smoked chuck roast studded with garlic and marinated overnight in vinegar, Worcestershire, and basil. Grilled low over indirect heat with soaked wood chips for deep smoky flavor.

Hickory smoked ham on the grill with a simple maple-Dijon mustard sauce. A pre-cooked ham slow-smoked over indirect heat with soaked hickory chips for deep, smoky flavor.

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.

Slow cooker barbecued turkey legs in a homemade molasses-ketchup sauce with hickory smoke salt. Fall-off-the-bone tender after 7 to 9 hours on low.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

A simple recipe that will help you on your quest to make the most delicious beef sausages anyone has ever had!

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Hickory-smoked pork ribs marinated in cider vinegar and garlic salt, grilled over charcoal, then dunked in a warm BBQ-and-steak sauce with molasses. Backyard classic.

Smoked turkey salad with grapes, water chestnuts, walnuts, and celery in a curried hickory mayo dressing. The leftover-turkey salad with crunch in every bite.

Tea smoked duck marinated in soy sauce, Szechuan peppercorns, and five-spice powder, then slow-smoked with Chinese black tea and hickory chips. Served with plum sauce, scallions, and mandarin pancakes.

Homemade salami from ground beef with curing salt, mustard seeds, coarse black pepper, and hickory liquid smoke. A three-day process baked low and slow.