120 liquid smoke recipes

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

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.

Lone Star Ribs and Bbq Sauce recipe

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

If you're late to make dinner, try this simple and delicious dish that takes no time to make and tastes amazing!

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.

Dallas Dandy Brisket recipe