128 smoke recipes

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

This traditional Southern dish is served on New Year's Day for good luck throughout the year

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

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Puff-top shrimp bisque: individual soup cups crowned with golden puff pastry lids, hiding a creamy shrimp and zucchini bisque. Impressive starter for two.

Mussel and bacon soup in a tomato-basil broth with celery and onion. A classic British shellfish soup inspired by Marguerite Patten, ready in under 40 minutes.

Spaghetti with turkey sausage in a quick tomato sauce made from paste and seasoning mix. A lighter, leaner take on sausage pasta ready in about 30 minutes.

Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.

Smoky andouille sausage simmered with tender potatoes, onions, and bell peppers in white wine and bacon drippings for Cajun comfort in one pot.

Chunky Southwestern chicken stew with kielbasa, potatoes, zucchini, summer squash, and corn in a cumin-tomato broth. A Dutch oven crowd-feeder that serves 8.

If you love black beans then you have to try this simple recipe that will satisfy your tastebuds.

A quick rendition of a tasty black-eyed pea soup that tastes amazing with a crusty bread.

It is a fantistic combination, tomato-basil salad is very tasty with the pizza rolls.

A rich beef and pork lasagna with a slow-braised ragu, a roasted butternut squash layer, and a quick creme fraiche white sauce instead of bechamel. A layered, deeply savory take on the classic.

Homemade tasso from pork shoulder cured in a bold Cajun spice rub with cayenne, paprika, and garlic. No smoker needed, just patience and plastic wrap.