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Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Sample recipes from Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue

Wild Willy’s Number One-derful Rub

This is our main all-purpose rub; good on ribs, brisket, chicken, and more.

(1 Votes)

Cajun Ragin’ Rub

This blend dances on your taste buds. Pair it with pork ribs or shoulder, or use it with shrimp or a meaty fish, such as snapper or redfish.

(1 Votes)

Jalapeño-Lime Marinade

This feisty mixture adds a kick to shrimp and chicken.

(1 Votes)

Bourbon-Glazed Ribs

This Kentucky-inspired recipe is our personal favorite for “wet” spareribs. They’re finished at the end with a mellow glaze that also ser...

(1 Votes)

Maple-Bourbon Ham

This is substantially different but equally luscious approach to barbecued ham.

(1 Votes)

East L.A. Pork Tacos

Shoulder chops start out a little tougher and fattier than their center-cut couaine, but many pork fans prefer their richer flavor and ch...

(1 Votes)

Deli-Cured Brisket

Don’t bring this up in Fort Worth, but there are some non-Texan styles of brisket cookery that yield very good results. This version blen...

(1 Votes)

Stuffed Veal Roast

This veal sirloin roast stuffed full of sweet and savory treats makes a splendid special-occasion dish. The idea though not the recipe, c...

(1 Votes)

Chicken-Wrapped Apple Sausage

A revived interest in sausage in recent years has led to an explosion of new varieties, many leaner than the old favorites. We find Bruce...

(1 Votes)

Tea-Smoked Duck

When we wrote Smoke & Spice originally, we considered including this triumph of Chinese cooking, but ultimately concluded that it wou...

(1 Votes)

Tom Douglas’s Sake-Cured Hot-Smoked Salmon

Our friend Tom helped define Pacific Northwest cuisine, which draws heartily on influences from around the Pacific Rim. He does amazing t...

(1 Votes)

Peppered Catfish

Most Americans fry their catfish. This will quickly disabuse you of that approach.

(1 Votes)

Golden Mustard Barbecue Sauce

In South Carolina and Georgia, mustard-based sauces provide the strongest competition to vinegar mixtures. Start with the smaller amount ...

(1 Votes)

Eye-Popping Oysters

We’ve seen these peppery oysters bring jubilation to the most jaded of palates. Crack the peppercorns with a mortar and pestle or use coa...

(1 Votes)

Drunken Sweet Potatoes

Tipsy from tequila, these potatoes enhance any southwest barbecue spread.

(1 Votes)

Bronzed Artichokes

This, two-step preparation yields exceptionally tender artichokes. You can do the smoking several days in advance of the steaming and ser...

(1 Votes)

Cheese-Stuffed Tomatoes

These summer beauties brighten even a sunny day.

(1 Votes)

Chunky Trout Salad

Our favorite freshwater fish for smoking, trout struts its stuff in this simple salad, enlivened by a tangy horseradish vinaigrette and c...

(1 Votes)

Better-Than-Store-Bought-Bacon-Horseradish Dip

Tired of sneaking into supermarkets to buy that ersatz version of bacon-horseradish dip with fake bacon, pseudo sour cream, and enough pr...

(1 Votes)

Memphis Magic

The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. L...

(1 Votes)

Hoisin BBQ Sauce

You could probably brush this Chinese-inspired sauce on a piece of lumber and we would like it. It goes even better with pork and chicken.

(1 Votes)

Tangy Buttermilk Potato Salad

Potato salad is a surefire way to a woman’s heart. Men and kids like it, too.

(1 Votes)

Wonderful Watermelon Pickles

Hard to find at a local grocery outside the South, these morsels will make you a believer if you try them once. Juts save the rind from t...

(1 Votes)

S’more Quesadillas

Any chocolate fan will love this easy, homey take on s'mores, the classic campfire treat. If we’re barbecuing with our pit; we warm these...

(1 Votes)

Fruit Pizza

This one is bound to keep your guests smiling to the end

(1 Votes)

Candy Bar Cheesecake

The only dessert offered in many Bar-B-Q joints is candy from a rack near the door. Here’s a way to go that Mounds bar one better—in a cl...

(1 Votes)

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