Smokehouse Recipes

Smoked Wild Boar Ribs

Smoked Wild Boar Ribs

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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.

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Salmon Lox

Salmon Lox

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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.

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Smoked Roasted Corn Salsa and Tomatillo Salsa Verde

Smoked Roasted Corn Salsa and Tomatillo Salsa Verde

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It can be as easy to make your own smoked salsas using your Smoke Chief Cold Smoke Generator as placing your favorite salsa recipe is a large shallow non-reactive container such as pyrex pie dishes in your grill and cold-smoking for one hour for a light smoke taste or 2 hours for a heavier taste.

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Cold Smoked Elk Steaks

Cold Smoked Elk Steaks

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.

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Mimi Moto Light Salmon chowder

Mimi Moto Light Salmon chowder

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Feed 6-8 Cook time: 50 minutes Ingredients I Cup frozen corn 1/2 Cup diced red peppers 1 small leek thinly sliced 1 small sweet potato, cubed 2 medium red potatoes, cubed 2 medium red potatoes, cubed 1 lb salmon, skin on salt Pepper 1/4 teaspoon cumin 1/2 teaspoon garlic 4 Cups chicken broth or 4 Cups of water and 2 Tbs chicken bouillon 1/4 teas red pepper flakes 1 C heavy whipping cream (do NOT use milk or half and half) For garnish 1/2 lb uncooked bacon cut in small chunks 2 sprigs fresh dill Cooking Process  Light the mimi-moto....

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