357 smoky recipes

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

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.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

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.

Southern hog jowls and turnip greens slow-cooked with smoked pork, seasoned with red pepper, and served with poached eggs and cornbread. Down-home soul food.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Four mini quiches in one bake: salmon-broccoli with Stilton, asparagus with Cheddar, leek with smoked salmon and Mozzarella, and tomato-olive with Feta and pesto. A buffet showstopper.

Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

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.

Hot-smoked chicken tenders dipped in a sticky honey-whiskey-Worcestershire glaze. Three ingredients, five minutes on the smoker, and pure backyard flavor.

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

Smoked salmon steaks rubbed with hot sweet mustard, dill, lemon, and minced onion. Low and slow in the smoker until flaky and loaded with sweet heat.

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.

Competition-style smoked pork ribs with a paprika-heavy dry rub and a from-scratch vinegar-molasses BBQ sauce aged 2-6 weeks. Low and slow over hickory for 5 hours.