Smokehouse Recipes

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...

When it comes to smoking fish, you can't go wrong with the Little Chief Smoker or Big Chief Smoker. These smokers keep the fish at a constant temperature without the worry of heat fluctuation that may cause the fish to "cook" instead of "smoke." The Smokehouse Gas Smoker will also smoke fish at lower temperatures but must be monitored more to keep temperatures low. The temperature gauge located in the door of the gas smoker, makes checking temperatures very easy. Once you have smoked a few batches of food, it's easy to regulate temperatures and find the sweet spot on...

Pepperoni can be as simple or complex as you want to make it. Once you have the techniques and equipment mastered, the flavor possibilities are endless. Using ground pork with wild game meat keeps the pepperoni sticks from drying out too much. The pork also acts as a neutralizer for taming wilder tasting meats like waterfowl.  Ingredients: 1 Pound Ground Wild Game 1/2 Pound Ground Pork 2 TBSP Red Wine Vinegar 1 TBSP Brown Sugar 1 TSP Smoked Paprika 1 TSP Granulated Garlic 1 TSP Black Pepper 1/2 TSP Kosher or Sea Salt 1/3 - 1 TSP Cayenne Pepper 1/3...

A smokin’ twist to a classic elk steak recipe! Recommended Products: Smoke Chief Cold Smoke Generator, Smokehouse® Cherry BBQ Pellets 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. Well now there’s the Smoke Chief (www.thesmokechief.com). The Smoke Chief is a cold smoke generator that attaches to any grill to add smoke…...

Once you’ve made your own sausage a few times, I can almost guarantee you won’t go back to store bought links again. Making your own sausage lets you control the meat you use, the amount and type of fat, preservatives, as well as the endless variations of herbs, spices and additional flavorings. It’s even easy to customize a single batch by dividing the base ingredients and adding different flavors. For instance, in this recipe, you may want half of the batch mild and the other half spicy; simply add a half teaspoon of cayenne pepper or red pepper flakes and...