Smokehouse Recipes

Smokey Stuffed Venison

SMOKEY STUFFED VENISON Whether it's a special holiday meal or a fancy weeknight dinner, stuffing a wild backstrap or tenderloin makes a beautiful crowd-pleasing presentation and keeps the lean cut of meat moist. Because everyone has their own favorite stuffing recipe, the substitutions and variations of Smokey Stuffed Venison are endless. Just make sure there's a generous amount of added fat, ie. bacon or sausage with pan drippings can be used instead of butter. The recipe featured here is using a portion of elk backstrap. Adjust stuffing volume to accommodate larger or smaller cuts of wild game as necessary.  INGREDIENTS:...

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Smoked Meatballs

SAUCY SMOKED MEATBALLS Whatever ground meat you have on hand, be it venison, waterfowl, beef, pork or turkey, these are sure to be a hit. Adding a touch of smoke before pan frying takes these meatballs from good to great, giving them that extra layer of flavor that can't be attained with herbs or spices. The herb additions are endless so feel free to add to, or switch up, the Italian seasoning, basil and/or parsley to suit your flavor palate. Feel free to skip the cheese if you'd like, although it's a nice surprise in the middle of a meatball!...

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Smoked Mexican Corn on the Cob

SMOKED MEXICAN CORN ON THE COB When corn is in season it is always the number one go-to side dish/vegetable/starch. Some people might not think there is anything better than an ear of corn slathered in butter and sprinkled with salt, but those folks may have never sunk their teeth into an ear of Mexican street corn, also referred to as Elote or if cut from the cob, Esquites. Smoking the corn the Big Chief or Little Chief Smoker for 30 minutes prior to grilling will take the experience to an even higher culinary level. Easy and inexpensive to put...

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Quick Brine Honey Mustard Smoked Salmon

QUICK BRINE HONEY MUSTARD SMOKED SALMON There are many options when adding smoke flavor to foods. Completely cooking an item in the smoker from start to finish is what's usually thought of when smoking foods. Another option is to partially smoke foods as ingredients go into the recipe, giving the recipe varying layers of smoke flavor. Many times it simply comes down to desired texture when deciding how much to smoke foods. This recipe has two options; fully smoking with a glaze added while the fish is in the smoker or partially smoking, glazing then finishing in an oven or...

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Smoked Tempeh Jerky

SMOKED TEMPEH JERKY Look around these days at the jerky section of the grocery store and you'll see all kinds of interesting combinations that make up "jerky". Be it bison & cranberry, buffalo chicken, cheese & jalapeno, meat-free or some other non-traditional dried, portable protein, they only thing they have in common is usually a high price tag! Why not buy a few inexpensive ingredients and make some convenience foods of your own? Even the complicated sounding vegan options can be incredibly simple to create, like this one:  INGREDIENTS: 1 8 - ounce package tempeh 1/2 cup beet juice* 3...

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