870 smoked recipes

Texas-style cowpoke pinto beans cooked low and slow with smoked bacon, salt pork, jalapeños, cumin, and chili powder. Crockpot or stovetop, freezes well for refried beans later.

Oven-baked BBQ chicken casserole smothered in a tangy homemade sauce with ketchup, cola, Worcestershire, and hickory smoked salt. Fork-tender after a low, slow bake. Serve over rice.

Eastern European cabbage rolls stuffed with rice and sausage, simmered in sauerkraut with a smoked pork hock. Topped with paprika and sour cream for a true Old World feast.

Southern-style dried lima beans slow-simmered with smoked ham hock skin, bacon drippings, and a pinch of sugar until creamy and tender. Simple, smoky, old-fashioned comfort food.

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.

Bacon-wrapped chicken breasts baked low and slow over smoked beef in a creamy mushroom and sour cream sauce. Five ingredients, zero fuss, and enough to feed a crowd of eight.

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

Hungarian goulash in a pressure cooker with beef, smoked bacon, paprika, potatoes, and caraway seeds. A rich, authentic goulash ready in under 40 minutes.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

A delicious quiche made with succulent smoked ham, mozzarella cheese and sliced tomatoes.

Smoked ham roasted with a sticky coffee glaze made from brown sugar, maple syrup, dry mustard, and Worcestershire sauce. A holiday centerpiece with a deep, savory-sweet crust.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

Tofu with rice is a two-ingredient meal-prep staple: cooked rice and smoked tofu tossed together for an easy high-protein vegetarian lunch ready in minutes.

Chicken, okra and sausage gumbo: dark-roux Louisiana stew with smoked sausage, fresh okra and tomatoes, simmered low and slow for 2 hours. Authentic Creole one-pot done the old-school way.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.