Recipes with liquid smoke
114 recipes
Big Bunch Caribou Sausage
Caribou sausage recipe combines wild game with fresh pork and a warm spice blend of nutmeg, ginger, allspice, and paprika. Yields 80 sausages, perfect for hunters and big freezer hauls.
Bubba's Fajitas
Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.
Smoky Barbecue Ribs
A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!
Barbecue Meat Loaf
Give your meat loaf that succulent barbecue taste with this simple recipe that's easy to follow.
Turkey Sausage From Ground Turkey
Homemade turkey breakfast sausage seasoned with sage, ginger, poultry seasoning, and a hint of liquid smoke. Mix, shape into patties or links, and cook. You'll never buy store-bought sausage again.
Barbecued Beef
Add a delicious barbecue taste to your dinners with this scrumptious dish that will satisfy anyone's hunger.
Salmon Log
A creamy salmon log rolled in chopped pecans and parsley, made with canned salmon, cream cheese, horseradish, and a whisper of liquid smoke. Mix it a day ahead and let the fridge do the work.
Chinese Barbeque Sauce
Chinese barbecue sauce blends ketchup, brown sugar, soy, ginger, garlic, and liquid smoke into a sticky-sweet glaze. The 6-ingredient sauce that turns ribs and chicken into char siu magic.
Beef Jerky a la Willie
An easy to follow beef jerky recipe that calls for soy sauce and a bit of garlic powder.
California Bbq Sauce
Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.
Pork Chops Barbecue
Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!
Oven Kalua Turkey
Oven kalua turkey: a Hawaiian-style shredded turkey wrapped in ti and banana leaves with Hawaiian salt and liquid smoke. All the imu pit flavor, no backyard hole required.
Andouille
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a
delightful appetizer. It is also used in a superb oyster and
andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
One-Dish Meal/Crockpot
Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.
Summer Sausage
Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.
Lone Star Ribs & BBQ Sauce
Lone Star ribs slow-smoked low and slow with a salt-pepper-paprika rub, then basted with a homemade ketchup-and-Worcestershire BBQ sauce. Texas-style ribs that fall clean off the bone.
Caribou sausage recipe combines wild game with fresh pork and a warm spice blend of nutmeg, ginger, allspice, and paprika. Yields 80 sausages, perfect for hunters and big freezer hauls.
Grilled skirt steak fajitas marinated overnight in Worcestershire, soy sauce, cumin, and lime. Served with sauteed peppers, guacamole, and warm flour tortillas.
A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!
Give your meat loaf that succulent barbecue taste with this simple recipe that's easy to follow.
Homemade turkey breakfast sausage seasoned with sage, ginger, poultry seasoning, and a hint of liquid smoke. Mix, shape into patties or links, and cook. You'll never buy store-bought sausage again.
Add a delicious barbecue taste to your dinners with this scrumptious dish that will satisfy anyone's hunger.
A creamy salmon log rolled in chopped pecans and parsley, made with canned salmon, cream cheese, horseradish, and a whisper of liquid smoke. Mix it a day ahead and let the fridge do the work.
Chinese barbecue sauce blends ketchup, brown sugar, soy, ginger, garlic, and liquid smoke into a sticky-sweet glaze. The 6-ingredient sauce that turns ribs and chicken into char siu magic.
An easy to follow beef jerky recipe that calls for soy sauce and a bit of garlic powder.
Bold, smoky homemade BBQ sauce with a whole head of garlic, brown sugar, orange juice, and cayenne heat. Simmers for 2 hours in a cast-iron Dutch oven.
Instead of eating the same old dry pork chops, enjoy this succulent recipe that will have you licking YOUR chops!
Oven kalua turkey: a Hawaiian-style shredded turkey wrapped in ti and banana leaves with Hawaiian salt and liquid smoke. All the imu pit flavor, no backyard hole required.
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.
Homemade summer sausage made from ground beef with liquid smoke, curing salt, mustard seed, and coarse black pepper. Mix, roll, chill overnight, and bake for smoky, savory sausage you slice and serve hot or cold.
Lone Star ribs slow-smoked low and slow with a salt-pepper-paprika rub, then basted with a homemade ketchup-and-Worcestershire BBQ sauce. Texas-style ribs that fall clean off the bone.
