Recipes
Even our tastes in spirits change with the seasons. Here’s a perfect antidote to cool weather: It’s an ingenious way to make America’s most beloved spirit even more amiable. The infusion technique comes from chef Megan Neubeck of Terzo Piano at the Art Institute of Chicago. (The smoke flavor comes from the bacon fat.) Manhattans and Old Fashioneds just got insanely better. Better still, serve them with a bacon strip garnish.
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Maple-Cured and Smoked Salmon
From Alaska to Nova Scotia to Norway, smoked salmon is a constant on the world’s barbecue trail. Here on Barbecue Bible, smoked salmon gets a New England twist. Maple syrup isn’t simply sweet like sugar. It has this incredible aromatic flavor, and it goes great with the richness of salmon. It will impress your holiday guests.
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Rob’s Real BBQ Baby Back Rib Sandwich
McDonald’s may have re-introduced their faux and pressed rib meat sandwich, but we’ve got the real deal—a recipe developed by our late friend and barbecue enthusiast Rob Baas. His method for removing the rib bones was sheer genius. Read all about it here.
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Smoked Rib-Eye Steaks with Jalapeño Horseradish Butter
Let the Carolinas have pork and Kentucky have mutton. When it comes to Texas, one meat is king: beef. Whether it’s Hill Country brisket or Tex Mex barbacoa, beef is the meat that defines the Lone Star grill master. And nothing makes a Texan’s heart beat faster than a perfectly grilled steak. What if you could combine the slow smoky succulence of barbecued beef with the sanguine sizzle of a rib-eye? Get ready for steak that’s both smoked and grilled. With jalapeno horseradish butter and buttery smashed potatoes.
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Pork Tenderloin Stuffed with Peppers, Ham, and Boursin Cheese
Pamplona is the name Argentineans and Uruguayans give to a cylindrical roast stuffed with bell peppers, ham, and cheese. This version starts with what may be the best luxury cut for not much money: pork tenderloin. We stuff it with fire-roasted bell peppers, smoked ham, and creamy Boursin cheese. Then I smoke-roast it with hickory chunks to add an irresistible smoke flavor. Did We mention bacon? Lots of bacon? The latter looks great, adds flavor, and helps keep the lean pork moist during smoking.
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Double Whiskey Smoked Turkey
Thanksgiving is one of our favorite holidays because we get to fire up a lot of smokers to prepare the Thanksgiving feast. We always smoke our turkey for Thanksgiving. We love the way the joint techniques of brining and smoking give you a bird with incredibly moist flesh. No more dry turkey!
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Smoked Creamed Corn
The contrast of flavors and textures – sweet and smoky, creamy and crunchy – will come as a revelation. Smoked corn kernels are one of our secret ingredients. We add them to sauces, salads, and soups. They really add a great sweet smoke flavor. Smoking the corn adds a sweet, caramel-like flavor to this side dish. Use an indoor smoker if you don’t have an outdoor one.
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