Smokehouse Recipes

SMOKED PHILLY CHEESE STEAKS There's nothing that compares to the experience of eating a cheese steak sandwich at Jim's Steaks on South Street in Philadelphia. But making your own with a touch of smoke added to a few of the ingredients will have you making this go-to sandwich when serving a crowd. There are no hard-and-fast rules when loading up a cheese steak, so feel free to add sauteed mushrooms, marinara sauce, or another cheese of choice, like the more "authentic" Cheese Whiz.  INGREDIENTS: 2 pounds rib-eye or sirloin (beef or venison) 1 Tablespoon Smokehouse Black Pepper Jerky Seasoning (or...

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...

SMOKED RIB DINNER One of the easiest, most satisfying rib recipes you'll ever cook takes into consideration bits of advice from rib experts from across the nation. "You want a fall-off-the-bone rib." "You want a chewy rib." "You want a crust on the rib but take care not to dry the rib out." These are just a few directives when it comes to ribs. The 3-2-1 method, the 2-2-1 method... to boil or not to boil? It can be a confusing gamut of information on how to make ribs you love.  Trying to get the best of all worlds and...

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...

There are several ways to add smoked flavors to foods without actually smoking it. The key is finding out what seasonings, herbs and foods will take on that transfers and compliments a dish. Salt, being one of the most important, and certainly most common flavorings, is a great seasoning to start with. Salt picks up smoke at a variety of levels, adding just a hint of flavor or a robust blast, depending on the type of wood and smoking time. SMOKING SALTS IN THE LITTLE CHIEF SMOKER To err on the side of caution, try smoking small batches of salt...