Smokehouse Recipes

A smokin’ twist to a classic elk steak recipe! Recommended Products: Smoke Chief Cold Smoke Generator, Smokehouse® Cherry BBQ Pellets Elk tenderloin and backstraps often produce the best steaks around our neck of the woods. So when it came time to dig out some backstraps from the freezer, I wanted to make sure we used our favorite recipe. When it comes to smoking meats or fish, I’ve grown up using the Big Chief and Little Chief smokers. Well now there’s the Smoke Chief (www.thesmokechief.com). The Smoke Chief is a cold smoke generator that attaches to any grill to add smoke…...

Smoked Deviled Eggs with Double Smoked Bacon Deviled eggs are a favorite appetizer any time of the year; add a touch of smoke to them and you’ll want to make them again and again. Be it a basic deviled egg with a sprinkle of paprika or one that’s topped with double-smoked bacon and fresh chives, the possibilities are endless. If you are making a big batch, dice up black and green olives for a topping or sprinkle with fresh herbs like parsley, dill, cilantro or fennel. Deviled egg filling can be perked up with a variety of extras from dill...

Everyone knows it is finally “Football Season!”  And that means it is time to fire up the smoker/ BBQ for some great tailgate parties or just some great eating with family and friends. Of course, it is also hunting season and both events are ideal for breaking out some homemade Brats/Sausages for hungry hunters or your football fanatic friends that you made with your Big Chief or Little Chief Smoker and the Smokehouse Polish Sausage Mix. Deli-made Brats/Sausages are going to cost you $13-$16 a pound. Ordered from some of the “big name” meat companies on the internet and you’re...

Smoking fish is a favorite preparation of many anglers and home cooks. Whether you have a fresh caught fish, one in the freezer from a previous fishing trip or pick up a nice fillet from your local seafood market, smoking it up is a treat everyone will enjoy. Fish can be either cold smoked or hot smoked but all smoked fish needs to be brined in a wet or dry brine before smoking. Styles of cold and hot smoked fish vary greatly and depending on your preference can yield moist, almost rare fish to the opposite extreme of being dry,...

Grind your own meats, use leftover big game burger or run to the market for some ground meat animal protein to make your own spicy sticks. By: Andy Lightbody | Photos by: Kathy Mattoon One of the best-tasting, easy-to-pack and satisfying meats from the smoked sausage families of treats is homemade pepperoni! Once packaged, pepperoni rolls and sticks are a great trail snack, super-treats for the kids, and an all-around  ideal choice for adding some zing and flavor to a variety of either home-cooked or camping meals. Sliced thin or cubed into tiny chunks, it is a great hunting/fishing camp...