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120 liquid smoke recipes

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Pork Chops Barbecue

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

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Andouille

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.

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One-Dish Meal/Crockpot

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

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Lone Star Ribs & Bbq Sauce

Lone Star Ribs and Bbq Sauce recipe

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Deer Jerky Marinade

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

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Microwaved Barbecue Chicken

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

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Creole Smoked or Hot Sausage

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.

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Dallas Dandy Brisket

Dallas Dandy Brisket recipe

Showing 97 - 112 of 120 recipes