Smokehouse Recipes

Tuna is a versatile fish that’s terrific fresh, frozen, canned or smoked. While much of our tuna catch goes into jars to pressure can, we also enjoy it smoked. Due to it’s high fat content, the best cut of the tuna to smoke is the belly meat. For this one-step cure, the only ingredient needed is Morton Tender Quick.   Cut bellies from tuna and lay flat. If belly fillets will not lie flat, cut down the middle of the cartilage to relax the fillet. Pat fillets dry with a paper towel and place in a shallow dish or on...

There’s not much that can beat a smokey, juicy, flavorful wild game steak hot off the grill. However, wild game is lean and you don’t want it spending much time over high heat. If you want quick cooking and smoke flavor, the Smokehouse Smoker Box will be your new favorite cooking gadget. By firing up one side of the grill, you’ll get the steaks searing while the smoker box–set up on the cool side of the grill–will pump deep smokey flavor into the meat in a surprisingly short amount of time. Once the steaks are done, if you have pellets,...

With salsa being the number one condiment in America, the preparation methods and combination of ingredients is almost unlimited. Salsa translates in several languages to “sauce” which leaves a lot of room for creative license. This recipe was created after a dinner party, when I found myself with a container of smoked vegetables left over the next day. I needed a topping for the trout I’d just cooked up so after dicing the smoked veggies, adding some fresh cilantro and lime juice, I had a smokey, flavorful, unique salsa. Next time you want to add a healthy side to your...

Wild or domestic, from venison to pork to beef, ribs are a favorite of many. Crispy and flavorful on the outside, tender and juicy off the bone, is the goal of the grill master when it comes to the sometimes tricky ribs. If you are in a hurry, simply use your favorite rib rubs, but if you have the time, making rubs from scratch can be more flavorful and economical. It’s also easy to customize your rubs to include or omit seasonings. The key to great ribs is a slow smoke at a low temperature with the frequent attention of...

In the Pacific Northwest, when smoked salmon is mentioned, most of us think of the traditional “hot smoked” salmon prepared in an electric or gas smoker. Cold smoking is becoming more popular but some of the true cold smoking setups can be expensive and tricky to master.