870 smoke recipes

Four mini quiches in one bake: salmon-broccoli with Stilton, asparagus with Cheddar, leek with smoked salmon and Mozzarella, and tomato-olive with Feta and pesto. A buffet showstopper.

Texas barbecue beef brisket smoked low and slow with paprika rub, finished over coals, served sliced with a tangy onion-ketchup pan-drippings sauce.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Barbecued Brisket of Beef: a two-stage brisket braised in apple cider, wine, honey, and soy, then mesquite-smoked on the grill with a reduced glaze. Sliced thin against the grain.

This yummy veggie burger won't disappoint you! Several kinds of spices are mixed into mashed beans, spiced cuacamole spread on top of the burger... Enjoy delicious burgers without feeling guilty!

Hearty baked beans loaded with ground chuck, bell peppers, onions, hickory BBQ sauce, and freshly ground whole spices, finished in the oven until thick and bubbly. The ultimate cookout side dish.

Mexican meatballs (albondigas) made with three meats, corn tortillas soaked in milk, cumin, and oregano, simmered in red chili sauce and beef broth. A traditional Southwestern appetizer or main dish.

My families they all like this healthy and light reipe, especially these days, people do care about their diet.

A quick and easy way to use up your leftover by making this delicious spread.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

Georgia-style barbecue moppin sauce with butter, vinegar, Worcestershire, paprika, and cayenne. A thin, tangy basting sauce for smoking poultry and pork.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Hot-smoked chicken tenders dipped in a sticky honey-whiskey-Worcestershire glaze. Three ingredients, five minutes on the smoker, and pure backyard flavor.