40 liquid smoke recipes

Jake's BBQ Sauce recipe

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

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

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.