Recipes
Perfect for a weekend brunch or a tailgating party. The Raichlen twist on the traditional Bloody Mary burns it up with fresh horseradish and sriracha. You’ll smell smoke—literally—thanks to a flavorful blast of hickory from a handheld smoker. We know it sounds like heresy, but to reinforce the smoke flavor, use mezcal (a smoky cactus spirit from Mexico) in place of the usual vodka. (Easily served as a Virgin Mary, too.) Garnish with your favorite condiments. We love beef jerky or “Slim Jims” as stir sticks.
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Nashville Hot Chicken Wings
Noticeably ‘hot” chicken was a Nashville woman’s vengeful response to a philandering lover’s picadilloes, but the plan backfired when the cad absolutely loved the incendiary dish she made for him. We love this chicken, too, and these wings are a great way to kick off a casual Fall get-together. Smoked chicken wings with a fiery hot pepper sauce. Spicy, smoky, with a little touch of sweetness from the brown sugar.
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Smoked Chicken and Sausage Gumbo
While it takes its cues from New Orleans, this hearty, flavorful gumbo plays well in the East, North, West—wherever. A cast iron Dutch oven is a perfect vessel to use on your grill or smoker. If you’re not a son or daughter of the South, filé powder (which thickens the gumbo) can be found in the spice aisles of larger supermarkets or online. Lacking it, substitute a slurry of water and cornstarch or flour.
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Carne Enchilada Pork Tacos
Featured on Steven’s latest show, Planet Barbecue, this authentic Mexican recipe comes to us from guest chef Johnny Hernandez. It will be a huge hit with family and friends. For more recipes from this season, click here.
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Salmon with a Brown Sugar and Butter Glaze
You’ll want to add this easy but impressive version of one of America’s most popular fish to your repertoire: Sweet, smoky planked salmon, the way they barbecue it in Alaska—on a charred cedar plank with a delicious brown sugar butter glaze.
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Buffaque Broccoli
There’s little food that doesn’t benefit from the iconic flavors of Buffalo wings, including vegetables like broccoli. Serve as an appetizer or side dish; you’ll get raves either way.
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Smoked Cheesecake
By now you probably realize you can smoke just about anything. But should you? Only if smoking adds something to a food or dish that makes it better or more interesting than it would be in its natural state.
Which brings us to cheesecake. This is another dessert that you usually bake in a pan of simmering water, which cooks the filling while preventing it from cracking or curdling. In other words, low, slow, and moist. Sounds like a session in a water smoker to me. The smoke gives the cheesecake a haunting flavor—familiar yet exotic. This may just be the most interesting cheesecake you’ll ever set fork to.
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