861 smoking recipes

Warm Cajun potato salad with crispy kielbasa, red onion, and a tangy hot vinegar-mustard dressing. No mayo, all flavor. Served warm and ready in about an hour.

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.

Sausage and pork jambalaya: authentic Cajun one-pot rice cooked with pork shoulder, smoked sausage, onions, and shallots. The real-deal Louisiana method with a crusty bottom and deeply spiced broth.

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

Grilled pork loin roast with an orange juice and brown sugar glaze, finished with a grape-studded orange sauce. Mesquite-smoked on a kettle grill for smoky citrus flavor.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

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.

A wide variety of fresh vegetables and quinoa are tossed with a salty and sweet miso orange dressing. Serve it as a refreshingly nutritious side dish or a vegetarian/vegan main course.

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.

Authentic tandoori chicken marinated overnight in spiced yogurt with garam masala, ginger, garlic, and turmeric. Charcoal-grilled with deep slashes for maximum smoke and flavor.

Silver-dollar pancakes studded with cooked wild rice and sauteed shallots. A savory brunch pancake with nutty crunch, great with eggs or smoked fish.

Theada's beef jerky uses an old-school boil-and-bake method with a salt-vinegar brine, finished with Liquid Smoke and A-1 sauce. A pantry-friendly homemade jerky that skips the dehydrator.

This is a classic bean soup made with smoked ham hock or with a left over ham bone - inexpensive and serves up a crowd.

Citrus-marinated pork chops with smoky chipotle, bright orange juice, and lemon zest. Broiled until caramelized on the edges for a bold weeknight dinner with serious smoke-and-citrus punch.