179 smoke recipes

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.

Traditional Italian Pasta Fagioli Bean Soup recipe

Thick, hearty lentil soup with chunks of smoked sausage, potatoes, carrots and a surprising strip of orange zest that brightens the whole pot. A filling main-course bowl ready in about 80 minutes.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Heartland corn chowder built on a smoked ham bone broth with pureed vegetables, fresh corn, and milk, topped with crumbled bacon. A thick, creamy Midwest-style chowder.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Tangy baked meatballs with oats and evaporated milk, glazed in a sweet-smoky sauce of ketchup, brown sugar, and liquid smoke. Big batch recipe for parties or freezing.

Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.

Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

Cuban-style navy bean soup simmered with smoked ham, salt pork, butternut squash, and potato in a sofrito-tomato base. Thick, smoky, and deeply satisfying.