Allrecipes home
bookmark
 

recipes

Smoked Foods : View Recipes

 

Showing: Alabama Pulled Pig - Smoked Maple Syrup Bacon

Photo of: Alabama Pulled Pig

Alabama Pulled Pig

Submitted by: Robert McWilliams
Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings. 
Photo of: Alder Plank Smoked Salmon

Alder Plank Smoked Salmon

Submitted by: Smokin' Ron
This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten! 

Alder Wood-Smoked Acorn Squash Soup

Submitted by: The Kilted Hare
This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour to two. This recipe can be cut in half if need be. 

Andy's Barbeque Pork

Submitted by: Andy
Several hours are needed to smoke pork properly, but it's worth the wait! 
Photo of: Bacon

Bacon

Submitted by: Dave
This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke. 
Photo of: Basic Brine for Smoking Meat

Basic Brine for Smoking Meat

Submitted by: Smokin' Ron
This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce and various herbs and spices. Anything that you like will work, so experiment at will. 

BBQ Bill's Citrus Smoked Chicken

Submitted by: Whats His Face
Chicken is marinated in a simple lemon-lime soda mixture, then smoked all day. This makes delicious, moist, smoked chicken. 

BBQ Corn

Submitted by: Doug Kacsir
If you don't have a smoker already, you might consider the purchase for this recipe, because this tasty corn is that good. And then all you'll need is un-husked corn, ice and a quart of beer. 
Photo of: Bill's Smoked BBQ Baby Back Ribs

Bill's Smoked BBQ Baby Back Ribs

Submitted by: WHATS HIS FACE
These are to die for ribs you will want to serve to guests, to show off your cooking ability. 
Photo of: Brine for Smoked Salmon

Brine for Smoked Salmon

Submitted by: Mike O. -n- Dave H.
Home Town: Fort Worth, Texas, USA
Living In: Cheboygan, Michigan, USA
Salmon brine is made with lots of citrus flavor. It is also excellent for trout. This recipe makes enough to brine two large salmon fillets. 

Carolina Style Ribs

Submitted by: Steve Watson
Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven. 

Honey Smoked Turkey

Submitted by: Tammie
Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy! 
Photo of: North Carolina-Style Pulled Pork

North Carolina-Style Pulled Pork

Submitted by: Doug
Pork butt receives a vigorous, spicy rubdown, then is slowly smoked until tender. The meat is then pulled and simmered in a piquant vinegar sauce. 
Photo of: Not Your Every Day Smoked Pork Spare Ribs

Not Your Every Day Smoked Pork Spare Ribs

Submitted by: Tanlor
Our family's favorite. Slightly sweet and spicy with a light non-tomato based baste, that doesn't overpower the delicious falling-off the bone meat. We have also used this recipe on pork shoulders.. Devine!! BBQ sauce is never needed, but if you must, only use your favorite! 
Photo of: Out of this World Turkey Brine

Out of this World Turkey Brine

Submitted by: SUDEMERS
Home Town: North Pole, Alaska, USA
Living In: Cloquet, Minnesota, USA
Best brine for smoked turkey around. This recipe was given to me by my uncle. He is always smoking meat. 
Photo of: Slow Smoked Pork Spareribs

Slow Smoked Pork Spareribs

Submitted by: CHARLESBSIMPSON
Home Town: Alameda, California, USA
Living In: Sneads Ferry, North Carolina, USA
Pork spareribs are rubbed with a sweet and spicy dry rub, slowly smoked over red wine and fruits, then finished on the grill with a sticky barbeque sauce. A chimney smoker with a water pan is ideal for this recipe. 

Smoked Asparagus

Submitted by: sweethoneybee
Home Town: Ocala, Florida, USA
Living In: Hudson, Florida, USA
Love smoked foods? Love asparagus? This mild but flavorful asparagus and garlic dish made originally in an iron skillet on the top of the smoker is the perfect side to any smoked meat. If you like asparagus, you will love this! So far, everyone has enjoyed it. I hope you do, too. 

Not Yet Reviewed!
MORE RECIPES LIKE THIS

Smoked Citrus Goose Breast

Submitted by: Melissa
Home Town: Sunbury, Pennsylvania, USA
Living In: North East, Maryland, USA
Goose breast is marinated then smoked over a charcoal grill. If you don't have a smoker, regular grilling with propane or charcoal still tastes great! 

Smoked Herb Chicken

Submitted by: Lisa Hutchinson
This is a great recipe for smoked chicken. I use chunks of hickory in my grill to impart a smoky flavor to the meat. 

Smoked Maple Syrup Bacon

Submitted by: trebor
This is my brine and smoking method for maple syrup bacon; it makes enough for one pork belly. 


 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?