Smokehouse Recipes

Smoked and Roasted Whole Chicken

SMOKED AND ROASTED WHOLE CHICKEN Serving a roasted whole chicken is one of the easiest but most impressive lunch or dinner options. Not only do you have a nice centerpiece for a meal but there are bound to be leftovers for the next few days. Brining and smoking that chicken first will result in flavors beyond what any rotisserie chicken could ever deliver. Spatchcocking the chicken will allow more brine and smoke flavor to be absorbed and also cut down on the final roasting time.  INGREDIENTS: 1 3-4 pound whole chicken, spatchcocked 6 tablespoons Smokehouse All-Purpose Brine Mix 3 tablespoons...

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Smoked Korean Short Ribs

SMOKED KOREAN SHORT RIBS If you haven't experienced Korean cuisine, it's time to start. The tastes can be life changing. With multiple levels of sweetness and umami that combine to both tenderize and flavor meats, smoking it just adds to the addictive flavors. Most meat departments in larger grocery chains carry short ribs or "flanken" so you don't usually even need to make a special trip to the butcher for these tasty ribs.  INGREDIENTS: 2-3 pounds beef short ribs or flanken 2/3 cup brown sugar 1/2 cup grated pear or apple 1/2 cup grated onion 1/3 cup coy sauce 1/4...

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Smoked Paleo Hiking Bars & Balls

Written By: Smokehouse Products

SMOKED PALEO HIKING BARS & BALLS Nearly every time I browse the snack bar aisle of the grocery store there seems to a be a new "bar" on the market. Balls and "Fat Bombs" seem to be gaining popularity as well. Whether it's that old fashioned peanut butter ball made with peanut butter, honey and powdered milk or a gourmet smoked nut ball, any way you shape it, deliciousness will ensue. There's no end to the ingredient combination in a homemade bar or ball. They can be made high-protein, high-fat, or high-carb simply by adjusting the ingredients. Eaten raw, frozen...

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Smoked Summer Clam Chowder

SMOKED SUMMER CLAM CHOWDER Move over New England Clam and Manhattan Clam Chowders and step up Smoked Summer Clam Chowder. Historically the first "clam chowders" didn't have dairy added at all and were thickened with breadcrumbs. This makes Rhode Island and Connecticut style chowders the more traditional versions. This "clear" chowder is a lighter version and perfect for a summer meal with freshly dug, frozen or canned clams.  INGREDIENTS: 1 pound shucked razor clams 2 cups cold water, for brine 2 tablespoons salt, for brine 6 slices thick bacon 1 onion, chopped 3 ribs celery, chopped 2-4 cloves garlic, minced...

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Smoked Blue Cheese and Bacon Salad

SMOKED BLUE CHEESE AND BACON SALAD Salad can be so much more than lettuce and few other vegetables topped with store-bought salad dressing. Served as a starter or as an entree, this flavorful combination takes salad to a new level. Smoking time is short, cooking is minimal, and the dressing only takes a few minutes to mix up. Many of the ingredients can be prepared ahead of time and adjusted to feed a few or feed a crowd. INGREDIENTS: 1/2 pound thin sliced bacon 10 ounces blue cheese 1/3 cup walnuts 1/2 cup sundried tomatoes 1/4 cup fresh basil leaves...

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