Smoking meat and fish infuses must-have summer flavor like nothing else. Try these smoked recipes for dinner tonight.
Ginger Rosemary Smoked Pork Ribs
These maple-glazed ribs with a subtle touch of ginger are a mainstay at Odys + Penelope restaurant in Los Angeles. At home, chef-owner Quinn Hatfield smokes them using either a Weber Smokey Mountain Cooker or a Pit Barrel Cooker. For versions of the recipe to cook on regular grills instead of smokers, go to Ginger Rosemary Smoked Pork Ribs on a Gas Grill, and Ginger Rosemary Smoked Pork Ribs on a Charcoal Grill.
Smoked Salmon, Barbecue University-StyleThis whisky-scented smoked salmon combines the virtues of hot smoking and cedar planking. The dry brine in a sugar-salt mixture seasons the fish wonderfully. Cedar planks are available at grill stores and cookware shops. For gas grilling, place drained, soaked wood chips in a disposable aluminum pan directly on the burner of your grill.
Oven-Smoked Chuck-Eye with Horseradish CreamThe chuck-eye roast, aka the chuck-eye roll, is from the beef shoulder, facing the rib-eye roast. It has many layers of fat and sinew that need to be broken down slowly with heat. Tracy Smaciarz, a second-generation butcher who owns and runs Heritage Meats in Rochester, Washington, cold-smokes this cut, then grills it over indirect heat for hours. You can achieve a similar effect by braising the roast in a covered pan with wood chips and onions, allowing it to bathe in a steam bath of onion and smoke until it's juicy. Make sure your wood chips are fresh--they fade with age.
Smoked Mojo Leg QuartersUse applewood chips to get the most out of this smoked dish.
Applewood-Smoked Chicken with Dijon RubOur savory smoked chicken is equally delicious served cold or at room temperature, so you can cook it well in advance of your get-together. If you have leftovers, shred the meat and stir into leftover Kamut salad--instant lunch.
Applewood-smoked Spareribs with Paprika Chili Spice RubRight before the end of cooking, chef Tyler Florence likes to sprinkle his ribs with more rub—"like Cheetos dust," he says.
Texas-Style Smoked BrisketTry barbecue Texas style, which is the beef brisket -- if there is any sauce, it is a thin, spicy pan sauce made from the meat drippings. Look for a flat-cut brisket, which will be a fairly even thickness, and leave the fat layer on for the best results.
Smoked Lemon-Chipotle ChickensOn a chilly day, the chicken will take longer to cook–up to 45 minutes more. Don't skip the step of tying the chicken with string; the more compact the chicken, the better the smoking results will be, according to Kevin.
Bourbon Smoked ChickenAfter Steven Raichlen sent us this recipe in 2011, we declared it the most beautiful and best-tasting chicken we’d ever had. To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for smoking--widely available in grill and gourmet shops. This smoked chicken recipe is so wonderfully moist and flavorful, it doesn't need added embellishment.
Smoked Potato SaladThis recipe will change everything you think you know about potato salad. In your grill, the potatoes cook in a covered aluminum pan next to another pan of mesquite wood chips. After they're smoked, the potatoes are topped with seasonings and herbs.
Video: Using Wood Chips for Smoking FoodWood chips add a smoky flavor to the fire and your food. Let Jamie Purviance show you the way to use them.
Smoked Pork ButtOur Test Kitchen took cues from the pros to bring pit-barbecue flavor to the backyard.
Smoked TroutFor the most intense smoky flavor and deepest gold color, use a charcoal barbecue. To present smoked trout as an appetizer, serve on thin triangles of Westphalian-style pumpernickel bread with sour cream, chopped red onion, and lemon wedges. For a salad, combine chunks of smoked trout, hot or cold, with green salad mix and a vinaigrette dressing. As a main dish, serve trout hot with boiled small thin-skinned potatoes, melted butter, and lemon wedges. Chill smoked trout airtight up to 1 week or freeze up to 1 month.
Smoked Paprika Pork Roast with Sticky Stout Barbecue SauceWe "dry-brined" the pork before grilling it. This method calls for rubbing a mixture on the pork and chilling it. This allows for salt to pull seasonings into the meat and improve juiciness and flavor. It's unusual, but you do chill uncovered to keep the rub "dry." (Otherwise, the rub dilutes in trapped moisture.)
Smoked Chicken Cobb Salad with Avocado DressingFull of high flavors, Smoked Chicken Cobb Salad with Avocado Dressing will become your new favorite salad. Be sure to check out our innovative method for indoor smoking on your cooktop!
Cajun-Spiced Smoked Shrimp with Rémoulade
Smoked Strip SteaksStrip steaks offer a lot of surface area relative to their total size, which allows them to absorb a maximum amount of smoke. Serve thin slices of the steak over rice pilaf.
Smoked Trout Salad with Apples and PecansRainbow trout is a tender fish with pink flesh and a mild flavor. Substitute any other white fish, or even salmon. You can use other fruit in place of the apples, if you prefer; pears or berries would work nicely.
Sage and Thyme Smoked TurkeyBrining and smoking turkey makes it juicy, moist, and fragrant, with a flavor that's infused with herbs and hints of applewood. This recipe uses a water smoker. A water smoker has a charcoal fire at the bottom topped with aromatic wood chunks, a pan of water, and racks for food.
Video: How to Smoke Mesquite Skirt SteakJamie Purviance shows how to smoke quick-cooking mesquite skirt steak to perfection over a charcoal grill.