Smokehouse Recipes

SMOKED RIB DINNER One of the easiest, most satisfying rib recipes you'll ever cook takes into consideration bits of advice from rib experts from across the nation. "You want a fall-off-the-bone rib." "You want a chewy rib." "You want a crust on the rib but take care not to dry the rib out." These are just a few directives when it comes to ribs. The 3-2-1 method, the 2-2-1 method... to boil or not to boil? It can be a confusing gamut of information on how to make ribs you love.  Trying to get the best of all worlds and...

SMOKED MACARONI & CHEESE BAKE The degree of smokiness when smoking ingredients to add to a dish varies greatly. Macaroni & Cheese for example can be slightly smokey by simply adding cold smoked cheddar cheese or a stick of cold smoked butter. For a deep smoke flavor, all the cheeses, along with the butter can be cold smoked before combining into the cheese sauce that serves as the base of casserole. When preparing ingredients for Smoked Macaroni & Cheese, it's a good opportunity to smoke more cheese than you need, saving it for a meat and cheese platter or even...

SMOKED HAWAIIAN PORK TENDERLOIN WITH TROPICAL SALSA Try adding a few hours of smoke to your meat of choice to give it that extra boost of flavor on the grill or in the skillet. As far as fruits and vegetables are concerned, smoking just a few ingredients in the salsa or sauce will add an unmistakable layer of flavor that's worth the added effort.  INGREDIENTS: 1 Pork tenderloin 3 Tablespoons Smokehouse Teriyaki Jerky Seasoning or Teriyaki Rub (recipe below) Smokehouse Applewood Chips TROPICAL SALSA INGREDIENTS: 1 Cup diced pineapple 1 Cup diced mango 1/2 Cup diced red bell pepper 2...

SMOKED POTATO LEEK SOUP If trying to cut down on your processed meats, smoking your ingredients before creating a meal is a great way to keep that smokey, meaty taste in your dish.  INGREDIENTS: 2.5 pounds Yukon Gold potatoes  3 leeks 4-6 cloves of garlic 1 yellow onion 3 tablespoons of butter 1/4 cup chopped fresh parsley, divided 1/2 teaspoon salt 1/4 teaspoon black pepper 3 bay leaves 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried  4 cups chicken broth or stock 1 cup dry white wine 1 cup of half and half or milk of choice Mexican crema...

JERKY CHIPS IN THE LITTLE CHIEF SMOKER When developing recipes on a daily basis, there are no shortages of failures and wrong turns. Some of those disasters however, lead to success. The first jerky chips I tasted appeared to be a complete bust, mostly because I was making traditional jerky and I didn't think it should crunch when I bit into it. It was a light bulb moment as I thought, "Hey, this is like eating a potato chip." My family liked them too, so the next several batches of jerky I made, I started experimenting with flavors and meat...