41 liquid smoke recipes

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.

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.

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

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.

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

Smoked turkey cooked overnight in white wine with garlic, onion, mint, and a touch of liquid smoke. Oven-smoked, low-and-slow Cajun-style turkey that feeds a crowd with juicy, herb-scented results.

Homemade ground beef summer sausage cured with liquid smoke, mustard seeds, and coriander. Mix, roll, refrigerate overnight, and bake for smoky, sliceable sausage logs ready for snacking.

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.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

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.

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.

Why wait for dinner when you can enjoy these scrumptious sandwiches that make a perfect lunch.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

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

Broiled chicken fajitas marinated in lemon juice, garlic, oregano, and a hit of liquid smoke. Served with sauteed peppers, onions, tomatoes, and picante sauce in warm corn tortillas.