870 smoke recipes

Crockpot jambalaya layered with chicken, smoked sausage, and shrimp in a Creole-spiced tomato base. Orzo cooks right in the pot, and the shrimp goes in last so it stays plump.

Lamb cheeseburgers ground at home with bacon and topped with melted Roquefort blue cheese. A grown-up burger upgrade with rich, gamey lamb and salty smoke from the bacon blend.

Party wieners, cocktail franks, or little smokies are beloved party appetizers. In this classic rendition of the quick and easy party favorite, they are coated in a sweet, tangy sauce.

Lisa's chicken chow mein: marinated chicken stir-fried in a smoking-hot wok with bok choy, shiitakes, bean sprouts, and noodles in a soy-oyster-black bean sauce. Restaurant-style in 40 minutes.

Octoberfest pizza brings Bavarian flavors to pizza night: smoked bratwurst, sauerkraut, Swiss, Muenster, and cheddar cheeses piled on a pre-made crust. German festival food meets Friday pizza.

Ham and cheese ball made with cream cheese, sharp cheddar, smoked ham, and onion powder, rolled in chopped nuts. A no-cook party appetizer ready in 10 minutes.

I used my left over smoked ham for this recipe and it came out awesome. I made it exactly has the recipe described and my family actually loved it. I will make it again!

Simple recipe. Easy to make the perfect omelet every time. Try it!

This dip can be served with chips, crackers or even smoked salmon. It can be stored for a couple of days in the fridge, so whenever you feel like snacking, take it out.

Glazed smoked ham roasted with a jalapeño jelly and cilantro finish. Foolproof holiday ham technique with temperature markers and a spicy-sweet twist on tradition.

Slow-cooker smoked ham simmered in port wine and broth with plump golden raisins. An easy hands-off holiday main with rich, fruity depth.

Granny Fearing's baked beans: a Southern-style classic with canned pork and beans doctored up with ketchup, molasses, brown sugar, and smoked bacon. A sweet-and-smoky side ready in 90 minutes.

Polish bigos (hunter's stew) with beef, smoked pork, spareribs, kielbasa, bacon, and sauerkraut. The national dish of Poland, slow simmered, feeds sixteen.

Summer squash and corn chowder with smoked trout, bacon, zucchini, and cream. A hearty seasonal soup built on bacon drippings and finished with flaked smoked fish.

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

Kerry casserole layers pork belly and smoked bacon with sliced potatoes, onions, mushrooms, and rosemary, slow-baked in stock until golden. A hearty traditional Irish one-pot dinner.