313 smoking recipes

Lentil, mushroom, and bulgur burgers grill up smoky and meaty with roasted garlic, walnut oil, and tarragon. A high-fiber vegetarian patty with serious char and chew, no soy required.

Smoky black bean soup made from dried beans simmered with ham hocks, cumin, jalapeno, and vegetables, pureed smooth and finished with dry sherry and fresh lime juice.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Halloween witch's brew punch with cranberry juice, candied ginger, floating grape eyeballs, orange peel worms, and dry ice for a smoking cauldron effect. A spooky crowd-pleaser.

Southern mustard greens slow-simmered with smoked ham hocks, cabbage, and potatoes in a peppery pot likker. A one-pot soul food classic cooked low and slow.

Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.

One-dish ham bake with broccoli, cream of mushroom and cheddar soups, and a Bisquick biscuit topping baked golden. A creamy, hearty casserole for eight with just 10 minutes of prep.

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.

This excellent soft pancake wrapper, easily made at home, is eaten in Norway with butter and 'geitost' cheese, or used to wrap delicious little morsels of smoked ham, 'fenalar', dried and salted leg of mutton, or a spoonful of berry conserve.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

How Chinese cooks tame a whole duck, layering methods like steaming, smoking, and frying to render the fat and turn the skin succulently crisp. A guide to Peking, Cantonese, and Sichuan crispy-skin duck techniques.

Canned pork and beans get the full BBQ treatment: molasses, barbecue sauce, ketchup, mustard, and Worcestershire, topped with bacon and smoked low and slow for over two hours. Cookout-worthy baked beans with minimal prep.

Braised Veal Shank, seasoned with Alpine Pepper and served with pink eye potatoes drizzled in an olive oil and native mint mix.

White Michigan bean soup is a three-ingredient classic: white navy-style beans simmered slowly with a smoked ham hock, then partly mashed to thicken. Old-school, no-fuss comfort.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.