Cookbook

Skillet Pork Chops With Cider Gravy And Home Fries

American · 40 min · pork · high-protein

Ingredients & steps ↓

• 4 (10 oz each) bone-in pork loin chops, 1-inch thick
• 1 1/2 lb russet potatoes
• 1 yellow onion
• 1 cup apple cider
• 1/2 cup chicken broth
• 4 tbsp salted butter
• 5 tbsp vegetable oil
• 1 tbsp all-purpose flour
• 1 tbsp Dijon mustard
• 6 fresh sage leaves
• 1 tsp smoked paprika
• 1 tsp black pepper

1. Salt the chops on both sides and leave them on the counter while you deal with the potatoes. Cold meat straight from the fridge cooks unevenly.
2. Dice the potatoes into half-inch cubes and parboil them in salted water for 5 minutes, just until a knife tip meets slight resistance. Drain hard and let them steam dry for 2 minutes.
3. Heat 3 tablespoons of oil in a large skillet over medium-high and add the potatoes in one layer. Leave them undisturbed for 5 minutes so a crust sets, then toss and cook 8 to 10 minutes more with the diced onion, paprika, and salt, until the cubes are crisp and brown on most sides. Tip them into a bowl and keep warm.
4. Wipe the skillet, add the remaining 2 tablespoons of oil, and get it hot. Pat the chops bone dry and lay them in. Sear 4 to 5 minutes without moving them, until the underside is evenly browned and the chop releases on its own.
5. Flip, drop in 2 tablespoons of butter and the sage, and spoon the foaming butter over the chops for 3 to 4 minutes, until the center reads 140F. Move them to a plate to rest.
6. Stir the flour into the pan fat and cook 1 minute, then pour in the cider and broth and scrape the bottom clean. Boil 4 to 6 minutes until the gravy reduces by about half and turns syrupy.
7. Whisk in the Dijon and the last 2 tablespoons of butter off the heat, which gives the gravy its shine. Taste for salt.
8. Plate the chops with the home fries, pour the cider gravy over the pork, and add any juices that pooled on the resting plate.

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Skillet Ribeye And Eggs With Herb Hollandaise Butter

American · 35 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 1 1/2 lb, two steaks boneless ribeye steaks
• 12, plus 3 yolks for the sauce eggs
• 12 tbsp unsalted butter
• 1 lb, trimmed asparagus
• 1, juiced lemon
• 2 tbsp, chopped fresh tarragon
• 2 tbsp, chopped fresh chives
• 2 tsp kosher salt
• 1 1/2 tsp coarse black pepper
• 1 pinch cayenne pepper

1. Melt 8 tablespoons of the butter and keep it hot. Whisk the 3 yolks with the lemon juice in a bowl set over barely simmering water for 2 minutes until they thicken and lighten, then dribble in the hot butter, whisking constantly, until the sauce is thick enough to coat the whisk. Stir in the herbs, salt and cayenne and keep it somewhere warm, not hot.
2. Salt and pepper the ribeyes hard. Sear them in a dry cast-iron skillet over high heat 4 minutes a side, until a crust forms and they read 130F, then rest 8 minutes and slice.
3. Cook the asparagus in the beef fat left in the pan for 4 minutes, tossing, until blistered and still snappy.
4. Fry the eggs in the remaining 4 tablespoons of butter over medium heat, 3 minutes, until the whites are set and the edges have gone crisp and brown.
5. Plate the sliced ribeye with the asparagus, lay three eggs over each portion and spoon the herb hollandaise over the top.

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Skillet Shrimp Tacos With Slaw And Chipotle Crema

American · 18 min · shrimp · pescatarian, high-protein

Ingredients & steps ↓

• 1 1/2 lb raw shrimp, peeled
• 18 street size corn tortillas
• 4 cups bagged coleslaw mix
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1, diced avocado
• 1, juiced plus wedges lime
• 2 tbsp olive oil
• 1 tsp each chipotle chili powder, cumin and salt
• 1/2 cup, chopped cilantro

1. Stir the sour cream, mayonnaise, half the lime juice and the chipotle powder into a loose crema, then toss the slaw mix with the rest of the lime juice and a pinch of salt.
2. Pat the shrimp bone dry and season with cumin and salt - wet shrimp will steam grey instead of browning.
3. Get the oil shimmering in a wide skillet over high heat and cook the shrimp in a single layer, 90 seconds a side, until they curl into loose Cs and the edges catch colour. Crowded shrimp will not brown, so work in two batches.
4. Warm the tortillas in the empty pan for 15 seconds a side, double them up, and load with shrimp, slaw, avocado, crema and cilantro.

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Skillet Turkey Tacos With Charred Corn Salsa

American · 30 min · turkey · high-protein

Ingredients & steps ↓

• 1.25 lb ground turkey, 93/7
• 8 flour tortillas, 6-inch
• 2 cups frozen corn kernels
• 4 oz shredded sharp cheddar cheese
• 1/2 cup sour cream
• 2 tbsp olive oil
• 2 Roma tomatoes, diced
• 1/2 small red onion, finely diced
• 2 limes
• 1/2 cup fresh cilantro, chopped
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1.5 tsp each kosher salt and black pepper

1. Heat 1 tablespoon of the oil in a large skillet over high until it shimmers, add the corn in one layer, and leave it alone 4 minutes until the kernels blacken in spots and start popping.
2. Scrape the corn into a bowl and toss with the tomato, red onion, cilantro, the juice of one lime, and a pinch of salt.
3. Wipe the skillet, add the remaining oil, and brown the turkey over medium-high 7 minutes, pressing it flat and turning it in large pieces so it browns rather than steams.
4. Add the chili powder, cumin, smoked paprika, salt, and pepper with a quarter cup of water and simmer 3 minutes until the liquid is gone and the spices coat every crumble.
5. Warm the tortillas directly over a burner or in a dry pan, about 20 seconds a side, until they are pliable and freckled.
6. Fill each tortilla with turkey, then the charred corn salsa, then cheddar and a spoonful of sour cream.
7. Serve with the remaining lime cut into wedges.

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Skillet Veggie Scramble Burritos With Potatoes And Cheddar

American · 25 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 10 large eggs
• 1 1/4 lb frozen diced potatoes
• 4 burrito size large flour tortillas
• 2 cups sharp cheddar, shredded
• 1 can (15 oz), drained canned black beans
• 1 1/2, diced bell peppers
• 1, diced yellow onion
• 3/4 cup salsa
• scant 1/2 cup sour cream
• 2 tbsp vegetable oil
• 1 tsp each cumin, chili powder, salt and pepper

1. Fry the frozen potatoes in the oil in a large skillet over medium-high, pressed flat and left alone for 6 minutes, until the undersides are crusted, then flip in sections and add the peppers and onion for 5 minutes more.
2. Season with cumin, chili powder, salt and pepper and stir in the drained beans to warm through.
3. Push everything to one side, pour the beaten eggs into the clear half, and stir slowly for 2 minutes until they set into soft curds, then fold the whole pan together.
4. Warm the tortillas 20 seconds a side, load with the scramble, cheddar, salsa and sour cream, roll tightly, and sear seam-side down for 1 minute so they hold.

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Skillet-Cooked Salmon with Asparagus

· 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 fillets (~1.5 lbs) skinless salmon fillets
• 1 bunch asparagus
• 2 tbsp olive oil
• 1 lemon
• to taste salt
• to taste pepper

1. Pat the salmon fillets dry with paper towels, then season with salt and pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 1 min.
3. Place salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4-5 minutes until edges turn opaque and bottom is golden.
4. Flip fillets carefully using tongs, cook for another 3-4 minutes until internal temperature reaches 125°F for medium doneness.
5. Meanwhile, trim the tough ends from the asparagus and toss with 1 tbsp olive oil, salt, and pepper.
6. Add asparagus to the skillet around the salmon or on a separate pan, cook for 3-4 minutes until tender-crisp.
7. Squeeze lemon juice over salmon and asparagus before serving.

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Skillet-Fried Chicken With Mashed Potatoes And Gravy

American · 45 min · chicken · high-protein

Ingredients & steps ↓

• 3 lb bone-in chicken thighs and drumsticks
• 1 cup buttermilk
• 1 1/4 cups all-purpose flour
• 2 cups, for frying vegetable oil
• 2 lb russet potatoes
• 6 tbsp butter
• 3/4 cup whole milk
• 1 1/2 cups chicken broth
• 1 tbsp each paprika, garlic powder, salt and pepper

1. Soak the chicken in buttermilk with half the paprika and garlic powder for 15 minutes while you peel the potatoes.
2. Boil the potatoes in salted water until a knife slides through with no resistance, 15 to 18 minutes, then drain.
3. Dredge each piece in seasoned flour, pressing hard so a shaggy crust clings; save 2 tablespoons of the flour for gravy.
4. Heat 1/2 inch of oil in a heavy skillet to 340°F, or until a pinch of flour sizzles briskly on contact.
5. Fry in two batches, 7 to 9 minutes per side, until the crust is deep mahogany and a thigh reads 175°F at the bone.
6. Drain the chicken on a rack. Pour off all but 3 tablespoons of fat, whisk in the reserved flour, and cook 1 minute until it smells nutty.
7. Whisk in the broth and simmer, scraping the browned bits, until the gravy coats a spoon, about 4 minutes.
8. Mash the potatoes with the butter and hot milk until fluffy, season well, and serve the chicken over top with gravy.

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Sliced Beef Brisket With Creamy Horseradish Slaw

American · 300 min · beef · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb beef brisket, flat cut
• 1 small head, shredded green cabbage
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 3 tbsp prepared horseradish
• 2 tbsp apple cider vinegar
• 1 cup beef broth
• 2 tbsp coarse black pepper
• 2 tbsp kosher salt
• 1 tbsp garlic powder
• 1 tbsp onion powder

1. Mix the salt, pepper, garlic powder and onion powder and coat the brisket on every surface, pressing it in. Let it sit at room temperature 30 minutes if you have the time.
2. Heat the oven to 275F. Set the brisket fat-cap up in a roasting pan, add the broth, cover tightly with foil and cook 4 hours, until a fork twists in the thickest part with almost no resistance.
3. Uncover and roast 30 to 40 minutes more so the bark firms up and darkens. Rest the brisket, loosely tented, for a full 30 minutes before it meets a knife.
4. While it rests, whisk the mayonnaise, sour cream, horseradish and vinegar with a pinch of salt, then toss with the shredded cabbage and chill so it crisps and cools.
5. Slice the brisket against the grain about a pencil-width thick and serve with the slaw and a spoonful of the defatted pan juices.

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Sliced Turkey And Stuffing Sandwiches With Cranberry

American · 30 min · turkey · high-protein

Ingredients & steps ↓

• 1 lb deli turkey breast, thick sliced
• 1 box (6 oz) herb stuffing mix
• 4 tbsp butter
• 1 1/2 cups chicken broth
• 8 slices sourdough bread
• 3/4 cup whole-berry cranberry sauce
• 1/4 cup mayonnaise
• 3 oz, sliced Swiss cheese
• 4 romaine leaves
• 2 ribs celery
• 1/2 small yellow onion
• 1 tsp each poultry seasoning and black pepper

1. Melt the butter over medium and cook the diced celery and onion 6 minutes, until translucent and soft enough to smash against the pan.
2. Add the broth and poultry seasoning, bring to a boil, then stir in the stuffing mix, cover, and rest off heat 5 minutes, until the liquid is absorbed and the crumbs are plump.
3. Fluff the stuffing with a fork and press it into a greased 8-inch pan; bake at 400F for 12 minutes, until the top is crusty and golden.
4. Toast the sourdough until firm so the cranberry sauce does not soak through.
5. Spread mayonnaise on four slices and cranberry sauce on the other four.
6. Cut the stuffing into four squares and stack each sandwich with turkey, a stuffing square, Swiss, and lettuce.
7. Press the sandwiches firmly and cut in half so the layers hold together.

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Sloppy Joes

American · 30 min · beef · dairy-free

Ingredients & steps ↓

• 1.5 lb ground beef (85% lean)
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3/4 cup ketchup
• 2 tbsp tomato paste
• 1 tbsp worcestershire sauce
• 1 tbsp brown sugar
• 6 hamburger buns
• 1 tsp salt

1. Brown beef in a large skillet over medium-high heat, crumbling, 6 minutes; drain excess fat.
2. Add onion and bell pepper; cook 4 minutes until softened.
3. Stir in tomato paste and cook 1 minute.
4. Add ketchup, worcestershire, brown sugar, salt, and 1/2 cup water.
5. Simmer 8 minutes until thick and saucy.
6. Spoon onto toasted buns and serve.

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Slow Cooker Beef & Veggie Stew

· 90 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.5 lbs beef stew meat, cubed
• 2 cups carrots, sliced
• 1 cup onions, chopped
• 1 cup celery stalks, sliced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp olive oil

1. Chop carrots, onions, and celery into 1/2-inch pieces.
2. Heat olive oil in a skillet over medium-high heat for 2 minutes.
3. Add beef cubes and brown for 5-7 minutes until browned on all sides, stirring occasionally.
4. Transfer beef to slow cooker. Add chopped vegetables, garlic, tomato paste, and broth.
5. Stir to combine everything well.
6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender.
7. Taste and adjust salt and pepper as needed before serving.

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Slow Cooker Chicken Tinga Prep

Mexican · 225 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb boneless skinless chicken thighs
• 1 can (28 oz) fire-roasted crushed tomatoes
• 4 chipotle peppers in adobo
• 2 white onion
• 4 garlic cloves
• 1 tbsp dried Mexican oregano
• 2 bay leaves
• 1 tsp chicken bouillon

1. Blend the crushed tomatoes, chipotles, one onion, garlic, oregano, and bouillon into a smooth sauce.
2. Slice the second onion and lay it in the bottom of the slow cooker.
3. Add the chicken thighs and pour the sauce over the top with the bay leaves.
4. Cover and cook on high for 3.5 hours or low for 6 hours until the chicken shreds easily.
5. Shred the chicken directly in the sauce and stir to coat.
6. Cool and portion into containers for the week.

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Slow Cooker Lentil and Vegetable Stew

· 90 min · beans · vegetarian, vegan, gluten-free, dairy-free, high-protein

Ingredients & steps ↓

• 1.5 cups green or brown lentils
• 2 carrots
• 2 celery stalks
• 1 can (14 oz) diced tomatoes (canned)
• 4 cups vegetable broth
• 1 tbsp olive oil
• 3 cloves garlic
• 1 tsp each spices (cumin, smoked paprika)

1. Rinse the lentils under cold water and drain.
2. Chop carrots and celery into 1/2-inch pieces.
3. Mince garlic cloves.
4. Add lentils, carrots, celery, diced tomatoes, vegetable broth, garlic, cumin, and smoked paprika into the slow cooker.
5. Stir everything well to combine.
6. Cover and cook on low for 6-8 hours, until lentils are tender.
7. Taste and adjust seasoning with salt and pepper before serving.

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Slow-Roasted Pulled Pork Sandwiches With Buttermilk Slaw

American · 255 min · pork · high-protein

Ingredients & steps ↓

• 5 lb boneless pork shoulder
• 1/4 cup light brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 1 cup barbecue sauce
• 1/4 cup apple cider vinegar
• 8 potato hamburger buns
• 14 oz bag shredded coleslaw mix
• 3/4 cup mayonnaise
• 1/4 cup buttermilk
• 2 tbsp granulated sugar
• 1 tsp celery seed

1. Heat the oven to 300F. Mix the brown sugar, paprika, garlic powder, onion powder, black pepper, and 1 tablespoon of salt into a rub.
2. Pat the pork shoulder dry and press the rub into every surface, working it into the crevices. Set it fat side up in a roasting pan and pour a cup of water into the bottom of the pan, not over the meat.
3. Cover tightly with foil and roast for 3 hours. Then pull the foil off and roast 45 to 75 minutes more, until the exterior is dark and crusted and a fork pushed into the thickest part twists with no resistance. Internal temperature should be around 200F.
4. Rest the pork, loosely tented, for 20 minutes. Meanwhile whisk the mayonnaise, buttermilk, granulated sugar, 2 tablespoons of the vinegar, celery seed, and a good pinch of salt in a large bowl.
5. Toss the coleslaw mix through the dressing and refrigerate. It softens and improves while the pork rests.
6. Pull the pork apart with two forks, discarding any thick pads of unrendered fat. Skim the fat off the pan juices and pour a few ladles of the remaining liquid back into the meat so it stays wet.
7. Fold in the barbecue sauce and the last 2 tablespoons of vinegar, tasting as you go. The vinegar is what keeps it from tasting merely sweet.
8. Toast the buns cut-side down in a dry skillet until golden, then pile on the pork and top each sandwich with a heap of the cold slaw.

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Smash Burgers with Special Sauce

American · 25 min · beef · high-protein

Ingredients & steps ↓

• 1.5 lb ground beef (80% lean)
• 8 american cheese slices
• 4 potato hamburger buns
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp dill pickle relish
• 1/2 yellow onion, thinly sliced
• 1 tsp salt

1. Mix mayonnaise, ketchup, and relish to make the special sauce.
2. Form beef into 8 loose balls and heat a cast-iron skillet very hot.
3. Smash each ball flat, season with salt, and sear 2 minutes until crusty.
4. Flip, add a cheese slice, and cook 1 minute more.
5. Toast buns in the beef fat until golden.
6. Stack two patties per bun with onion and special sauce; serve hot.

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Smashed Pinto Bean And Cheddar Burritos With Avocado

American · 15 min · beans · vegetarian, high-protein

Ingredients & steps ↓

• 3 cans (15 oz), drained canned pinto beans
• 4 burrito size large flour tortillas
• 2 1/4 cups sharp cheddar, shredded
• 3/4 cup salsa
• scant 1/2 cup sour cream
• 1 small, sliced avocado
• 1 1/2 tbsp vegetable oil
• 1 tsp each cumin and chili powder
• 1, cut in wedges lime

1. Warm the oil in a skillet over medium, add the drained beans with the cumin and chili powder, and smash them with a potato masher or fork for 3 to 4 minutes until thick and scoopable with a few whole beans left for texture.
2. Warm the tortillas one at a time in a dry pan, about 20 seconds a side, until they are pliable enough to fold without cracking.
3. Down the middle of each tortilla lay a heavy line of smashed beans, then cheddar, salsa, sour cream and avocado, keeping the filling well short of the edges.
4. Fold the sides in, roll tight, then set each burrito seam-side down in the hot dry skillet for 1 minute to seal and crisp.

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Smoked Beef Cheeks with Ancho Barbecue Sauce

Bbq · 420 min · beef · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 4 lb beef cheeks
• 2 tbsp kosher salt
• 2 tbsp coarse black pepper
• 3 dried ancho chiles
• 2 chipotles in adobo
• 1 yellow onion
• 6 cloves garlic
• 2 tbsp tomato paste
• 1/4 cup cider vinegar
• 3 tbsp dark brown sugar
• 2 cups beef stock
• 2 tsp ground cumin
• 1 tsp Mexican oregano
• 12 corn tortillas
• 1 white onion

1. Trim the silverskin and any hard fat off the cheeks but leave the internal seams alone — that is the collagen the long cook is for.
2. Season all over with an even coat of the salt and pepper and rest 45 minutes until the surface turns tacky.
3. Smoke fat side up at 250°F over oak for about 4 hours, until the bark is dark and set and the internal temperature is near 170°F.
4. Toast the ancho chiles in a dry skillet for 40 seconds a side, then soak them in 1 cup of hot stock for 20 minutes.
5. Blend the soaked chiles with the chipotles, half the yellow onion, the garlic, tomato paste, vinegar, brown sugar, cumin, oregano and the rest of the stock until smooth.
6. Move the cheeks to a foil pan, pour the sauce around rather than over them, cover tightly and cook 2 hours more at 275°F, until a probe slides into the center with no resistance at about 205°F.
7. Rest 30 minutes in the pan, pull into thick shreds, fold through the pan sauce and serve on warm corn tortillas with diced white onion.

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Smoked Beef Short Ribs

Bbq · 480 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 5 lb bone-in beef plate short ribs
• 2 tbsp coarse kosher salt
• 2 tbsp coarse ground black pepper
• 1 tbsp granulated garlic
• 1 tbsp yellow mustard
• 1/2 cup beef broth
• 5 chunks post oak wood chunks

1. Trim the fat cap and silverskin from the short ribs and coat lightly with mustard.
2. Combine equal parts salt and pepper with garlic and season the ribs on all sides.
3. Set the smoker to 250°F with post oak and smoke the ribs bone-side down, spritzing with beef broth after the first 3 hours.
4. Continue smoking until the internal temperature reaches 205°F and the meat is probe-tender, about 7 to 8 hours total.
5. Rest the ribs 30 minutes, then slice between the bones into individual portions.

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Smoked Beer-Can Chicken

Bbq · 180 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 4.5 lb whole chicken
• 1 can of lager beer
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp kosher salt
• 1 tsp black pepper
• 3 chunks apple wood chunks

1. Pat the chicken dry and season inside and out with a rub of brown sugar, smoked paprika, garlic powder, salt, and pepper.
2. Open the beer, pour out half, and lower the chicken cavity over the can so the bird stands upright.
3. Set the smoker to 300°F with apple wood chunks and stand the chicken on the grate.
4. Smoke until the breast reaches 160°F and the thigh reaches 175°F, about 2.5 hours.
5. Carefully lift off the can and rest the chicken 15 minutes before carving.

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Smoked Bologna Chub with Sweet Glaze

Bbq · 195 min · dairy-free

Ingredients & steps ↓

• 3 lb whole bologna chub
• 3 tbsp yellow mustard
• 3 tbsp barbecue rub
• 1 cup barbecue sauce
• 2 tbsp dark brown sugar
• 1 tbsp cider vinegar
• 1 tsp hot sauce
• 8 soft white burger buns
• 1 cup dill pickle chips
• 1 white onion

1. Peel the casing off the chub and score the whole surface in a 1/2-inch crosshatch about 1/4 inch deep, so smoke and glaze reach past the skin.
2. Coat it with the mustard and dust heavily with the rub, working the rub into the cuts.
3. Smoke at 250°F over hickory for 2 hours 30 minutes, by which point the scores will have opened and the outside gone dark red.
4. Warm the barbecue sauce with the brown sugar, vinegar and hot sauce, brush it over the chub and smoke 30 minutes more until tacky.
5. Rest 10 minutes and slice 1/2 inch thick.
6. Griddle the slices 90 seconds a side in a dry skillet over medium-high heat until the edges curl, and pile onto the buns with pickles and sliced onion.

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Smoked Boudin Links with Pepper Jelly

Bbq · 75 min · vegetarian

Ingredients & steps ↓

• 2 lb boudin links
• 3/4 cup red pepper jelly
• 1 tbsp cider vinegar
• 2 tbsp unsalted butter
• 1 sleeve saltine crackers
• 1/4 cup Creole mustard
• 3 scallions
• 1 tsp hot sauce

1. Take the links straight from the fridge and set them on a rack with space between them; do not prick the casings or the rice filling will spill into the fire.
2. Smoke at 250°F over pecan for 45 minutes, until the casings turn glossy and taut and the center reads 160°F.
3. Warm the pepper jelly with the butter, vinegar and hot sauce over low heat for 3 minutes until it is pourable but not runny.
4. Brush the links and smoke 10 minutes more so the glaze sets rather than slides off.
5. Rest 5 minutes, cut on a sharp angle and serve with the Creole mustard, the saltines and the sliced scallions.

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Smoked Brisket Breakfast Hash

Bbq · 30 min · beef · gluten-free, dairy-free

Ingredients & steps ↓

• 10 oz chopped smoked brisket
• 1.5 lb russet potatoes
• 1 medium yellow onion
• 1 bell pepper
• 4 eggs
• 1 tsp smoked paprika
• 2 tbsp vegetable oil
• 1 tsp kosher salt

1. Dice the potatoes small and parcook in the microwave for 4 minutes to speed the browning.
2. Heat the oil in a cast-iron skillet over medium-high and crisp the potatoes with the diced onion and bell pepper, about 10 minutes.
3. Stir in the chopped brisket, smoked paprika, and salt and cook until heated through and browned.
4. Make four wells in the hash and crack an egg into each.
5. Cover and cook until the whites set and the yolks are still runny, about 4 minutes.

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Smoked Brisket Grilled Cheese

Bbq · 20 min · beef · high-protein

Ingredients & steps ↓

• 12 oz chopped smoked brisket
• 8 slices sourdough bread
• 6 oz sliced sharp cheddar cheese
• 1/4 cup barbecue sauce
• 1/4 cup pickled jalapenos
• 3 tbsp unsalted butter

1. Warm the chopped brisket with the barbecue sauce until heated through.
2. Butter one side of each bread slice.
3. Layer cheddar, saucy brisket, and pickled jalapenos between slices, buttered sides out.
4. Griddle over medium heat until golden and crisp and the cheese melts, about 3 to 4 minutes per side.
5. Rest 2 minutes, then cut in half and serve.

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Smoked Brisket-Stuffed Jalapeno Poppers

Bbq · 105 min · beef · gluten-free, keto, low-carb

Ingredients & steps ↓

• 16 jalapeños
• 12 oz cooked smoked brisket
• 8 oz cream cheese
• 1 cup sharp cheddar, grated
• 16 slices thin-cut bacon
• 2 tbsp barbecue rub
• 1/3 cup barbecue sauce
• 3 scallions
• 1 tsp garlic powder

1. Halve the jalapeños lengthwise and scrape out the seeds and the white ribs with a teaspoon; the ribs carry most of the heat, so how far you go is how hot these end up.
2. Chop the brisket finely, keeping some bark in the mix, and stir it through the softened cream cheese with the cheddar, sliced scallions, garlic powder and 1 tbsp of the rub.
3. Fill each half level with its rim — overfilled poppers weep their filling into the fire within twenty minutes.
4. Wrap each half in a half slice of bacon and dust with the remaining rub.
5. Smoke at 275°F over hickory for 60-70 minutes, until the bacon has rendered and the peppers have softened but still hold their shape.
6. Brush with the barbecue sauce, cook 10 minutes more and rest 5 minutes; the filling comes off the smoker hot enough to burn a mouth.

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Smoked Chicken Wings with Sweet Heat Rub

Bbq · 105 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 lb chicken wings, split
• 1 tbsp aluminum-free baking powder
• 2 tsp kosher salt
• 2 tbsp dark brown sugar
• 1 tbsp smoked paprika
• 1 tsp cayenne
• 2 tsp garlic powder
• 1 tsp onion powder
• 2 tsp chili powder
• 3 tbsp honey
• 3 tbsp unsalted butter
• 1 tbsp cider vinegar

1. Pat the wings bone dry and toss with the baking powder and salt; the baking powder raises the skin's pH so it crisps instead of turning to leather at smoker temperatures.
2. Rest them uncovered on a rack in the fridge for 1 hour.
3. Toss with the brown sugar, paprika, cayenne, garlic and onion powder and chili powder.
4. Smoke at 250°F over pecan for 60 minutes, until the skin is dry to the touch and set.
5. Raise the smoker to 400°F, or move the wings over direct heat, and cook 12-15 minutes turning once, until the skin crackles and the wings read 185°F.
6. Melt the butter with the honey and vinegar, toss the hot wings through it and serve immediately — they lose their crackle within ten minutes.

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Smoked Easter Ham with Peach-Bourbon Glaze

Bbq · 205 min · pork · dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 9 lb bone-in fully cooked smoked ham (shank or butt half)
• 1 cup peach preserves
• 1/3 cup bourbon
• 3 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1/4 cup dark brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp dry mustard
• 1/2 tsp cayenne pepper

1. Set up a smoker or grill for indirect heat at 250F with a chunk or handful of fruit wood chips. Let the ham sit out while the fire settles.
2. Stir the house sweet-heat ham rub: brown sugar, smoked paprika, garlic powder, dry mustard, cayenne, and 1 tsp black pepper. No salt — a cured ham brings its own.
3. Score the fat in a 1-inch diamond pattern, cutting just through the fat, not the meat. Press the rub over the whole surface.
4. Set the ham flat-side down over the indirect side, close the lid, and smoke about 2 hours (figure 13-15 minutes per pound as your planning number).
5. Meanwhile, simmer the glaze: peach preserves, bourbon, Dijon, and cider vinegar, 5 minutes at a low bubble so the alcohol cooks off and it thickens slightly.
6. In the last hour, brush the ham with glaze every 20 minutes, building a lacquered crust.
7. The ham is done when an instant-read thermometer in the thickest part (not touching bone) reads 140F — it's already cooked; you're reheating and glazing, and past 140F it dries out.
8. Rest 15 minutes, carve off the bone in thick slices, and brush the cut faces with the remaining warm glaze.

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Smoked Ham with Bourbon Peach Glaze

Bbq · 240 min · pork · gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 7 lb bone-in fully cooked ham
• 1 cup peach preserves
• 1/3 cup bourbon
• 3 tbsp Dijon mustard
• 1/2 cup dark brown sugar
• 2 tbsp cider vinegar
• 1/4 tsp ground cloves
• 1 tsp black pepper
• 2 tbsp unsalted butter
• 20 whole cloves

1. Score the fat cap in a 1-inch diamond about 1/4 inch deep and push a whole clove into each intersection.
2. Set the ham cut side down in a foil pan with 1 cup of water and smoke at 250°F over apple for 2 hours.
3. Simmer the preserves, bourbon, Dijon, brown sugar, vinegar, ground cloves, pepper and butter for 8 minutes until the glaze coats a spoon, and take it off the heat before it darkens.
4. Brush a third of the glaze over the ham and smoke 30 minutes; repeat twice more.
5. Pull the ham at 140°F internal, roughly 3 hours 30 minutes in total for a 7 lb joint.
6. Rest 20 minutes, slice down to the bone in even planks and spoon the pan juices over.

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Smoked Herb Chicken Thighs with Cauliflower Mash

· 150 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

• 1.5 lbs bone-in chicken thighs
• 1 cup hickory wood chips
• 1 head cauliflower
• 2 tbsp butter
• 2 cloves garlic
• 1 tbsp olive oil
• to taste salt
• to taste pepper

1. Soak hickory wood chips in water for 30 minutes. Meanwhile, season chicken thighs with herbs, salt, and pepper.
2. Preheat smoker to 225°F. Drain wood chips and place in smoker box.
3. Place chicken thighs in smoker, smoke for 2 hours until internal temp reaches 175°F.
4. While chicken is smoking, cut cauliflower into florets. Boil in salted water for 10 minutes until tender.
5. Drain cauliflower and mash with butter, minced garlic, salt, and pepper until smooth.
6. Serve smoked chicken thighs hot with cauliflower mash.

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Smoked Herb Chicken Thighs with Roasted Asparagus

· 150 min · chicken · gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 3 pieces bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bunch (~1 lb) fresh asparagus spears
• 1 large lemon
• enough for smoker wood chips (hickory or apple)

1. Preheat your smoker to 225°F (107°C). Soak the wood chips in water for 30 minutes and prepare your smoker with the soaked chips, placing them in the smoker box or directly on coals if using a charcoal smoker.
2. While the smoker heats, pat the chicken thighs dry with paper towels. Rub both sides generously with the herb mixture, ensuring the skin is coated well.
3. Arrange the chicken thighs on a baking sheet lined with foil, skin-side up, and set aside.
4. Place the chicken thighs in the smoker. Smoke at 225°F (107°C) using hickory or apple wood for about 2 hours, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
5. While the chicken smokes, toss the asparagus with 1 tbsp olive oil, salt, and pepper on a separate baking sheet.
6. About 15 minutes before the chicken is done, roast the asparagus in a preheated oven at 400°F (204°C) for 12-15 minutes until tender and slightly caramelized. Squeeze lemon juice over the asparagus after roasting.
7. Once the chicken reaches the internal temp, remove it from the smoker and let it rest for 5 minutes to allow juices to redistribute.
8. Serve the smoked chicken thighs alongside the roasted asparagus, drizzled with lemon juice.

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Smoked Herb Chicken Thighs with Roasted Green Beans

· 135 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 pieces bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 cup smoked wood chips (hickory)
• 12 oz green beans
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Soak the wood chips in water for 15 minutes to ensure they smolder and produce smoke.
2. Preheat the smoker to 225°F (107°C), using hickory wood chips for a smoky flavor, with the lid closed.
3. Rub the chicken thighs evenly with the herb mixture, making sure to coat all sides.
4. Place the chicken thighs on the smoker rack, skin-side up, and insert a meat thermometer into the thickest part of one thigh.
5. Smoke the chicken thighs for approximately 1 hour 15 minutes, maintaining 225°F, until the internal temperature reaches 165°F (74°C).
6. While the chicken smokes, toss the green beans with 1 tsp olive oil and a pinch of salt.
7. Spread the green beans in a single layer on a baking sheet lined with aluminum foil.
8. After the chicken has smoked for about 45 minutes, place the green beans in the oven on the middle rack and roast at 400°F (204°C) for 15 minutes, until tender and slightly caramelized.
9. Check the chicken’s internal temp after 1 hour 15 minutes; if it has reached 165°F, remove from the smoker and let rest for 5 minutes.
10. Serve the smoked herb chicken thighs alongside the roasted green beans.

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Smoked Herb Chicken with Roasted Zucchini

· 125 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 (about 3.5 lbs) whole chicken (or parts)
• 1 bunch fresh herbs (rosemary, thyme)
• 2 tbsp olive oil
• to taste salt
• to taste pepper
• 3 large zucchini
• 1 tsp garlic powder

1. Prepare smoker to 225°F with hickory wood chips for smoky flavor.
2. Rub chicken with 1 tbsp olive oil, salt, pepper, chopped herbs, and garlic powder.
3. Insert meat thermometer into thickest part of chicken.
4. Smoke chicken at 225°F for 2.5-3 hours until internal temp reaches 165°F.
5. While smoking, slice zucchini into 1/4-inch thick rounds.
6. Toss zucchini with remaining olive oil, salt, and pepper, then smoke or roast at 400°F for 15 min.
7. Once chicken reaches temp, let rest 10 min before carving.
8. Serve sliced smoked chicken with roasted zucchini.

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Smoked Herb-Crusted Chicken Thighs with Fresh Green Beans

· 150 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 3 pieces bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 300g fresh green beans
• 1 tsp garlic powder
• 1 tsp dried thyme
• to taste salt
• to taste black pepper
• 1 cup hickory wood chunks
• for serving lemon wedges

1. Mix the herbs and spices in a small bowl.
2. Rub the spice mixture evenly over the chicken thighs, including under the skin if possible.
3. Place the chicken thighs on a baking sheet lined with foil for easy cleanup.
4. Insert a meat thermometer into the thickest part of a thigh, avoiding the bone.
5. Smoke the chicken at 225°F (107°C) using hickory wood chunks, with the lid closed.
6. Smoke for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
7. While the chicken smokes, trim the green beans and set aside.
8. In a large skillet, heat 1 tbsp olive oil over medium-high heat (around 375°F / 190°C).
9. Add the green beans and sauté for 4-6 minutes, stirring frequently, until they are tender-crisp and lightly browned.
10. Season the green beans with a pinch of salt and a sprinkle of garlic powder if desired.
11. Once the chicken reaches 165°F, remove from the smoker and let rest for 5 minutes.
12. Serve the smoked chicken thighs with the sautéed green beans and lemon wedges.

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Smoked Paprika Roast Chicken With Buttered Green Beans

American · 75 min · chicken · gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 1 whole, about 5 lb, cut into quarters whole chicken
• 1 1/2 lb, trimmed green beans
• 7 tbsp unsalted butter
• 1/2 cup heavy cream
• 5 cloves, smashed garlic
• 1, halved lemon
• 1 tbsp smoked paprika
• 1 tbsp kosher salt
• 1 1/2 tsp black pepper
• 1 tsp dried oregano

1. Heat the oven to 425F. Dry the chicken quarters well, then rub them with 3 tablespoons softened butter and season all over with the smoked paprika, salt, pepper and oregano, pushing some under the skin.
2. Set the quarters skin-up in a roasting pan with the garlic and lemon halves and roast 45 to 55 minutes, until the skin is mahogany and crisp and the thigh joint reads 175F. Rest the chicken on a board.
3. Pour off all but 2 tablespoons of the pan drippings, set the pan over a burner on medium, and squeeze in the roasted lemon. Add the cream and simmer 3 minutes, scraping the pan, until you have a loose gravy.
4. Cook the green beans in a skillet with 4 tablespoons butter over medium-high for 7 minutes, tossing often, until they are blistered in spots and just tender.
5. Carve the quarters, pile the beans alongside and spoon the pan gravy over everything.

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Smoked Pork Belly Burnt Ends

Bbq · 330 min · pork · gluten-free, low-carb

Ingredients & steps ↓

• 3 lb skinless pork belly
• 2 tbsp yellow mustard
• 1/4 cup barbecue rub
• 1/2 cup dark brown sugar
• 1/4 cup honey
• 4 tbsp unsalted butter
• 1 cup barbecue sauce
• 1 tbsp cider vinegar
• 1/2 tsp cayenne
• 1 tsp kosher salt

1. Cut the belly into 1.5-inch cubes so every cube keeps its layers of fat and meat rather than being all one or the other.
2. Toss with the mustard as a binder, then with the rub and salt until all six faces are coated, and rest 20 minutes until the rub looks wet.
3. Set the cubes fat side up on a wire rack and smoke at 250°F over cherry for 2 hours 30 minutes, until they are deep mahogany and the edges have begun to render.
4. Move the cubes to a foil pan, dot with the butter, drizzle the honey and half the brown sugar over, and cover tightly with foil.
5. Return to the smoker for 90 minutes, until a toothpick pushes into a cube with no resistance at all.
6. Pour off most of the rendered fat, then toss the cubes with the barbecue sauce, vinegar, cayenne and remaining brown sugar.
7. Smoke uncovered at 275°F for 20-30 minutes until the glaze tacks up and no longer runs off a cube held in tongs.

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Smoked Pork Shoulder with Cabbage Slaw

· 240 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

• 2 lb pork shoulder (bone-in)
• 1 small head cabbage
• 1/4 red onion
• 2 tbsp apple cider vinegar
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• to taste salt
• to taste pepper
• 1 cup hickory wood chips

1. Trim excess fat from the pork shoulder to prevent flare-ups.
2. Soak 1 cup of hickory wood chips in water for 30 minutes.
3. Preheat your smoker to 225°F with hickory wood chips added to the smoker box or on coals.
4. Rub the pork shoulder with salt and pepper or your favorite dry rub.
5. Place the pork in the smoker, smoke at 225°F for about 3-4 hours until internal temp reaches 195°F.
6. Wrap the smoked pork in aluminum foil and let rest for 30 minutes before shredding.
7. While pork rests, thinly slice cabbage and red onion to make slaw.
8. Mix 2 tbsp apple cider vinegar, 1 tbsp mayonnaise, 1 tbsp olive oil, salt, and pepper to make dressing.
9. Combine cabbage and onion with dressing to serve as slaw.

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Smoked Pork Shoulder with Coleslaw

· 480 min · pork · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

• 4 lbs pork shoulder (bone-in)
• 1 cup smoked wood chips (hickory)
• 1 small head cabbage
• 2 carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• to taste salt
• to taste pepper

1. Soak hickory wood chips in water for 30 minutes.
2. Rub pork shoulder with salt, pepper, or your preferred dry rub.
3. Preheat smoker to 225°F. Add soaked wood chips to smoker box or directly on coals.
4. Place pork shoulder in smoker, insert meat thermometer, and smoke for approximately 8 hours until internal temp reaches 195°F.
5. In the last hour, prepare coleslaw by shredding cabbage and carrots, then mixing with mayonnaise and vinegar. Season with salt and pepper.
6. Let smoked pork rest for 15 minutes before shredding. Serve with coleslaw.

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Smoked Portobello Barbecue Sandwiches

Bbq · 75 min · vegetarian, dairy-free

Ingredients & steps ↓

• 6 large portobello mushroom caps
• 3 tbsp olive oil
• 2 tbsp soy sauce
• 3 tbsp cider vinegar
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tbsp dark brown sugar
• 3/4 cup barbecue sauce
• 6 brioche buns
• 1/2 head green cabbage
• 1 carrot
• 1/3 cup mayonnaise
• 1/2 tsp celery seed
• 1 tsp kosher salt

1. Scrape the black gills out of the caps with a spoon so the sandwich does not turn grey and watery, and wipe them clean with a cloth rather than washing them.
2. Whisk the oil, soy sauce, 1 tbsp of the vinegar, the paprika, garlic powder and 1 tbsp of the brown sugar, brush it over both sides of the caps and rest 15 minutes.
3. Smoke gill side up at 250°F over apple for 40 minutes, until the caps have shrunk by about a third and give easily under a finger.
4. Shred the cabbage and carrot finely and toss with the mayonnaise, the remaining vinegar and sugar, the celery seed and the salt, then chill while the mushrooms finish.
5. Slice the caps 1/2 inch thick, toss through the warmed barbecue sauce and leave 5 minutes so the sauce soaks in.
6. Toast the buns cut side down for 1 minute, pile on the mushrooms and top with the slaw.

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Smoked Prime Rib with Au Jus

Bbq · 840 min · beef · keto, low-carb, high-protein

Ingredients & steps ↓

• 5 lb bone-in beef rib roast
• 3 tbsp kosher salt
• 2 tbsp coarse black pepper
• 6 cloves garlic
• 4 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 tbsp olive oil
• 3 cups beef stock
• 1 cup dry red wine
• 1 tbsp Worcestershire sauce
• 2 tbsp unsalted butter

1. Salt the roast all over and leave it uncovered on a rack in the fridge at least 8 hours, ideally overnight; the dry surface is what lets a crust form.
2. Take it out an hour before cooking and rub with the oil, pepper, minced garlic and chopped herbs.
3. Set the smoker to 225F with oak, put the roast on bone-side down and slide a pan of the beef stock underneath to catch the drippings.
4. Smoke to 118-120F internal for medium rare, roughly 3 hours 30 minutes for a 5 lb roast — go by the thermometer, never the clock.
5. Tent loosely and rest 30 minutes while a grill or oven comes up to 500F.
6. Sear the roast 8 minutes, turning once, until the crust is dark; it will carry over to about 130F.
7. Simmer the drip-pan juices with the wine and Worcestershire until reduced by a third, whisk in the butter off the heat, then cut the roast away from the bones and slice thickly.

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Smoked Salmon And Cream Cheese Bagel Plates

American · 20 min · fish · pescatarian, high-protein

Ingredients & steps ↓

• 4 plain bagels
• 8 oz cream cheese, softened
• 8 oz cold-smoked salmon
• 4 eggs
• 1/2 red onion, sliced paper thin
• 1 large tomato, sliced
• 1 cucumber, sliced
• 2 tbsp capers, drained
• 2 tbsp fresh dill, chopped
• 1 lemon
• 1 tsp black pepper

1. Lower the eggs into boiling water and cook 10 minutes for firm yolks, then chill in ice water 2 minutes and peel under running water.
2. Stir the dill, the zest of the lemon and plenty of black pepper into the cream cheese until it spreads easily.
3. Split and toast the bagels until the cut sides are crisp and lightly browned, about 3 minutes.
4. Spread the herbed cream cheese thickly on all four halves, right to the edges.
5. Drape the salmon over the cream cheese in loose folds, then add tomato, cucumber, onion and capers.
6. Quarter the eggs onto the plates, squeeze lemon over everything, and finish with more pepper.

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Smoked Salmon Scramble with Chives

American · 20 min · fish · pescatarian

Ingredients & steps ↓

• 8 large eggs
• 6 oz cold-smoked salmon
• 3 oz cream cheese
• 2 tbsp unsalted butter
• 3 tbsp chives
• 1 tbsp capers
• 1/2 tsp black pepper
• 1 lemon
• 4 slices rye bread

1. Whisk the eggs 30 seconds until there are no streaks of white. Do not season them yet; salt now makes them weep in the pan.
2. Cut the cream cheese into small cubes and slice the salmon into ribbons. Toast the rye.
3. Melt the butter in a nonstick skillet over medium-low and pour in the eggs.
4. Stir constantly with a silicone spatula for 4 to 5 minutes, pulling large soft curds from the base; low and slow is the entire technique.
5. When the eggs are almost set, fold in the cream cheese and salmon and cook 1 minute more, until the eggs are fully set and the cheese has streaked through.
6. Off the heat, add the chives, capers, pepper and a squeeze of lemon, and serve on the rye straight away.

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Smoked Salmon and Asparagus Rice Bowl

Italian · 35 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓

• 2 cups Cooked jasmine rice
• 8 oz Smoked salmon slices
• 1 bunch (about 1 cup chopped) Fresh asparagus
• 1 cup Cherry tomatoes
• 2 tablespoons Olive oil
• 1 Lemon
• 2 tablespoons Fresh dill
• to taste Salt
• to taste Black pepper

1. Cook jasmine rice according to package instructions and set aside.
2. Trim the woody ends off the asparagus and cut into 2-inch pieces.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus and cook for 5-7 minutes until tender.
4. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften slightly.
5. While vegetables cook, squeeze lemon juice over smoked salmon slices and chop dill finely.
6. To assemble bowls, divide cooked rice into four bowls. Top with cooked asparagus and cherry tomatoes.
7. Arrange smoked salmon slices over each bowl and garnish with dill, a drizzle of olive oil, salt, and pepper to taste.
8. Serve immediately, optionally with extra lemon wedges.

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Smoked Salmon with Asparagus and Dill

· 60 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

• 8 oz smoked salmon
• 1 bunch asparagus spears
• 1 bunch fresh dill
• 1 lemon
• 1 tbsp olive oil
• to taste salt
• to taste black pepper

1. Trim the woody ends from the asparagus and arrange on a baking sheet.
2. Drizzle with 1 tbsp olive oil and season lightly with salt and pepper.
3. Place the asparagus in the smoker, smoking at 225°F with hickory or apple wood chips.
4. Smoke for approximately 45 min until tender and slightly smoky.
5. While asparagus smokes, thinly slice lemon and chop dill.
6. Arrange smoked salmon on a platter, top with dill and lemon slices.
7. Serve smoked salmon with warm smoked asparagus on the side.

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Smoked Salmon with Lemon-Dill Yogurt Sauce

· 120 min · fish · pescatarian, gluten-free, low-carb, high-protein

Ingredients & steps ↓

• 1 lb smoked salmon fillet
• 1 cup Greek yogurt
• 1 lemon
• 2 tbsp fresh dill
• 1 tbsp capers
• to taste black pepper

1. Preheat your smoker to 225°F using cherry or apple wood for a mild smoky flavor.
2. Place the smoked salmon on a tray and smoke for about 1 hour to enhance flavor (optional, if fresh smoked fish).
3. Meanwhile, in a bowl, combine Greek yogurt, juice of half the lemon, chopped dill, and capers.
4. Stir well and season with black pepper to taste.
5. Slice the remaining lemon thinly for garnish.
6. Serve the smoked salmon with lemon slices and a dollop of the dill yogurt sauce on the side.

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Smoked Sausage And Cheddar Grits Skillet

American · 35 min · pork · gluten-free, high-protein

Ingredients & steps ↓

• 1 lb smoked sausage
• 1 1/3 cups quick grits
• 1 3/4 cups shredded sharp cheddar
• 3 tbsp butter
• 1 1/2 cups whole milk
• 2 bell peppers
• 1 small yellow onion
• 4 scallions
• to taste smoked paprika, salt and pepper

1. Slice the sausage into coins on a bias and brown them in a dry skillet over medium-high heat until the edges curl and darken, 5 minutes.
2. Add the peppers and onion to the rendered fat and cook until they soften and take on brown edges, 6 minutes; stir in the paprika.
3. Meanwhile bring the milk and 2 cups water to a bare simmer in a saucepan with a good pinch of salt.
4. Rain the grits in while whisking constantly so no lumps form.
5. Cook 6 to 8 minutes, stirring often, until the grits fall thickly from the whisk and no longer taste raw or gritty.
6. Kill the heat and beat in the butter and cheddar until the grits are glossy and smooth.
7. Spoon the grits into bowls, top with the sausage and peppers, and finish with sliced scallions.

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Smoked Sausage And White Bean Soup With Garlic Bread

American · 35 min · pork · high-protein

Ingredients & steps ↓

• 12 oz smoked pork sausage rope, sliced into coins
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 6 cloves garlic, minced
• 2 (15 oz) cans canned white beans, drained
• 6 cups chicken broth
• 1 bunch kale, stemmed and chopped
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1/2 loaf (8 oz) Italian bread
• 4 tbsp butter, softened
• 1/4 cup grated Parmesan

1. Brown the sausage coins in the oil over medium-high until the cut faces are crusted and the fat has rendered out, 5 to 6 minutes; lift them out with a slotted spoon.
2. Cook the onion, carrots and celery in the rendered fat until softened and lightly browned, 6 minutes, then add two-thirds of the garlic and cook 30 seconds until fragrant.
3. Add the beans, broth, thyme and pepper flakes. Simmer 10 minutes, then mash about a cup of the beans against the side of the pot to thicken the broth.
4. Return the sausage, add the kale, and simmer until the leaves are silky and dark green, 4 to 5 minutes.
5. Mash the remaining garlic into the butter, spread it on the split bread, and broil until the surface is browned and crackling, 3 minutes.
6. Ladle the soup into bowls, dust with Parmesan, and cut the garlic bread into planks for dunking.

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Smoked Sausage Po'Boy

Bbq · 25 min · pork · dairy-free

Ingredients & steps ↓

• 1 lb smoked andouille sausage
• 4 French baguette rolls
• 2 cups shredded iceberg lettuce
• 1 large tomato
• 1/4 cup mayonnaise
• 2 tbsp creole mustard
• 1 tbsp hot sauce
• 1/2 cup dill pickle chips

1. Split the sausage links lengthwise and sear in a skillet until browned and heated to 160°F, about 8 minutes.
2. Whisk the mayonnaise, creole mustard, and hot sauce into a remoulade-style spread.
3. Split and lightly toast the baguette rolls.
4. Spread the sauce on the rolls and add the seared sausage.
5. Top with shredded lettuce, sliced tomato, and pickle chips, then close and serve.

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Smoked Three-Cheese Mac and Cheese

Bbq · 75 min · vegetarian

Ingredients & steps ↓

• 1 lb elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded gruyere cheese
• 4 oz cream cheese
• 2 cups whole milk
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp smoked paprika
• 2 chunks pecan wood chunks

1. Boil the macaroni to just under al dente, then drain.
2. Melt butter in a saucepan, whisk in the flour, and cook 1 minute to form a roux.
3. Whisk in the milk and simmer until thickened, then melt in the cream cheese, cheddar, and gruyere off the heat.
4. Fold the sauce into the pasta and transfer to a cast-iron skillet or foil pan. Dust the top with smoked paprika.
5. Set the smoker to 275°F with pecan chunks and smoke uncovered until bubbly and lightly browned, about 45 minutes.
6. Rest 10 minutes before serving so the sauce sets.

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Smoked Tofu with Memphis Dry Rub

Bbq · 105 min · tofu · vegetarian, vegan, dairy-free, keto, low-carb

Ingredients & steps ↓

• 2 blocks (28 oz) extra-firm tofu
• 2 tbsp paprika
• 1 tbsp dark brown sugar
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp coarse black pepper
• 1 tsp celery salt
• 1 tsp mustard powder
• 1/2 tsp cayenne
• 1 tsp dried oregano
• 2 tbsp neutral oil
• 3 tbsp cider vinegar

1. Drain the tofu and press it between two boards under a weight for 30 minutes, pouring off what comes out; dry tofu takes smoke, wet tofu just steams.
2. Cut each block into 3/4-inch slabs and brush all faces with the oil.
3. Mix the paprika, brown sugar, garlic and onion powder, black pepper, celery salt, mustard powder, cayenne and oregano, and coat every face heavily.
4. Smoke at 225°F over hickory for 75 minutes, turning once at the halfway point; the slabs firm up and go the color of dark toast.
5. Dust a second, lighter coat of rub over the hot slabs — Memphis ribs get exactly this treatment, and it is what makes the crust taste layered rather than flat.
6. Splash with the vinegar and rest 5 minutes before serving.

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