555 smoky recipes

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

Bacon-wrapped chicken breasts slow-cooked over dried beef in a rich cream of mushroom and sour cream sauce. A hands-off crockpot dinner with serious comfort food credentials.

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.

Sweet sausage slices simmer in a sticky brown sugar glaze spiked with horseradish and ketchup, creating this sweet-and-tangy main dish that transforms weeknight rice into something special.

A succulent dish that's easy to make and will satisfy everyone's hunger at the dinner table.

Honey-glazed smoked turkey with a butter, wine, honey, and cinnamon glaze injected into the meat and brushed on the skin. Water-smoked 6 to 8 hours for deep flavor.

Texas smoked beef brisket rubbed overnight and slow-smoked for 7 hours with beer in a water smoker. Fat side up, foil-wrapped halfway through for bark and tenderness.

Apricot horseradish sauce whisked together in five minutes from jam, fresh horseradish, and lime juice. A sweet-and-fiery dipping sauce for ham, smoked salmon, or roast pork that keeps for weeks.

Homemade venison sausage with suet, sage, garlic, and red pepper, stuffed into casings and smoked for 28 to 30 hours. A hunter's guide to making smoked deer sausage.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

There is no need to purchase the ready-made packet. Here's a quick and easy homemade Taco seasoning mix.

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

Texas barbecued beef brisket rubbed with spice, smoked low for six hours, and basted with barbecue sauce. Big-party backyard smoke that feeds a crowd.

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Smoked chicken drumsticks rubbed with a triple-pepper blend, paprika, thyme, and garlic, then slow-smoked over wet wood until juicy and tender. A barbecue classic with serious heat.