861 smoking recipes

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.

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

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.

Ham and turkey hash with sweet potato, apple, and red bell pepper, blanketed in a peppery cheddar cheese sauce and broiled bubbly. Great leftover ham rescue.

Serve this pleasant and unusual entree with sprigs of watercress dipped in a well-flavoured vinaigrette.

Butter-dipped pork chops coated in a fiery Cajun spice blend and seared in a screaming hot cast-iron skillet until crusty and charred. Warning: this generates serious smoke and even more serious flavor.

Is the barbecue broken? Don't worry, try this easy crockpot recipe that will have you enjoying every last bit of it.

Good, inexpensive hearty meal although I would spice it up a little more probably with garlic and more onion.

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.

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

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.

Cajun andouille pork sausage made traditionally: hand-chopped pork with garlic, thyme, and Louisiana spices, stuffed into casings and smoked over hickory with sugar on the coals.

Smoked baby back ribs with a strawberry or raspberry jelly glaze and a brown sugar dry rub. A sweet-savory smokehouse classic with sticky, caramelized berry-glazed bark.