This smoked oyster stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture.
Smoked Black Bean Dip
This smoked black bean dip recipe is part of a multi-part series devoted to chipotles–those many varieties of smoked chiles.
Louisiana Hickory-Smoked Andouille Recipe
Andouille is made with pork butt and pork fat and seasoned with salt, cracked black pepper and garlic. Traditionally, the sausage is then smoked over pecan wood and sugar cane at 175 degrees F.
Green Bean Smoked Casserole
People often ask Dr. BBQ: “Do you smoke everything?” Not quite, but he’s trying. Here is the classic Thanksgiving green bean casserole transformed just a little.
Cooking with Smoke Producing Plants
No, we don’t mean cannabis. Although as soon as I link this on our Facebook page, I’m sure a bunch of you will make that joke, which is fine. That said, you’re not limited to wood when it comes to going low-and-slow in the backyard.
Smoked Bratwurst from Scratch
Bratwurst is German sausage made of pork and veal seasoned with a variety of spices including ginger, nutmeg and coriander or caraway. Beef may also be substituted for the veal.
Reviewing the Mesquite SmokeStack
Sometimes when I’m grilling something on the quick, I find myself wanting to add just a little smoke to it. This is where The SmokeStack comes into play.
