Smokehouse Recipes

SMOKED BANANA WALNUT FRITTERS The goal with using smoke as a layer of flavor for a sweet dish brings out more of an essence of smoke rather than that robust burst of smoke you may crave when smoking meats. Sometimes it's just like bringing a touch of outdoors, inside, when only a few smoked ingredients are added to a recipe. Imagine the smokiness that gets into the Dutch oven cinnamon rolls when enjoying them around a campfire. If you can't enjoy Smoked Banana Walnut Fritters in camp, bring the essence of the outdoors into the kitchen for this delightful treat....

SMOKED RIB & BEAN SOUP There are multiple ways to flavor the base of a bean soup. A leftover holiday ham bone, purchased smoked ham hocks, or a savory stock from a wild or store-bought turkey are just a few favorites. But if looking for an economical way to add richness and smoke flavor, try smoking up a small batch of ribs and a generous amount of onions and garlic to begin a hearty bean soup. Have your butcher cut up ribs into small portions to make them easier to serve. St. Louis style ribs are part of the spareribs...

SMOKED AND SLOW COOKED WILD GAME SHANKS Wild game shanks, or lower leg muscles, are some of the tastiest parts of an animal. The key is not letting the looks of this cut intimidate you and using the proper cooking method. Slow cooking in a crock pot is the key to breaking down all the connective tissues in the shanks, resulting in tender, pull-apart, flavorful meat that can be used in virtually any recipe. Smoking the shanks for a few hours prior to slow cooking adds even more to the final product and it smells amazing while cooking. Pictured here,...

FRUITY & SMOKEY SALMON BAKE When looking to transform a stronger flavored fish, like salmon, think sweet and smokey. Many people who don't care for a salmon dinner, fawn over smoked salmon while those who think of salmon as having a "fishy" flavor, might change their minds with a fruit-forward salmon recipe. Unique and complex, the subtle smokiness and layered fruit flavors work together to create a very special recipe. INGREDIENTS: 1 large salmon fillet 2 tablespoons soy sauce 1/2 cup grated pear and or apple zest and juice of 1 orange 3 tablespoons melted butter 1 tablespoon brown sugar...

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:...