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Hot Sweet Habanero Chile Sauce
Pantry Mexican

Hot Sweet Habanero Chile Sauce

4.5

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Blend together habanero peppers, jalapeño peppers, and Fresno peppers in a blender on the 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again.
  2. 2 Pour chile sauce into a sterilized glass container with a tight seal. Refrigerate for 8 hours to overnight.

By Thomas Michael Hyland

Kathy's Award Winning Barbeque Sauce
Pantry American

Kathy's Award Winning Barbeque Sauce

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
  3. 3 Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.
  4. 4 Serve and enjoy!

By Kathy

Honey BBQ Sauce
Pantry American

Honey BBQ Sauce

4.9

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir ketchup, honey, vinegar, and molasses together in a saucepan over medium heat until smooth; add liquid smoke, salt, black pepper, paprika, chili powder, onion powder, garlic powder, and cayenne pepper. Stir the seasonings into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.

By ews3942

Peach-Jalapeño Barbecue Sauce
Pantry American

Peach-Jalapeño Barbecue Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a small skillet over medium heat. Add garlic; cook until fragrant and lightly brown, 3 to 5 minutes.
  2. 2 Combine peaches, ketchup, vinegar, jalapeños, Worcestershire sauce, brown sugar, liquid smoke, onion powder, mustard powder, and black pepper in a blender; add garlic and blend until smooth.

By amaldonado

Bourbon Whiskey BBQ Sauce
Pantry American

Bourbon Whiskey BBQ Sauce

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine bourbon, garlic, and onion in a large skillet over medium heat; simmer until onion is translucent, about 10 minutes.
  2. 2 Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.

By Kevin

Roasted Rhubarb, Garlic, and Onion Barbeque Sauce
Pantry American

Roasted Rhubarb, Garlic, and Onion Barbeque Sauce

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Spread rhubarb, onion, and garlic on a baking sheet. Roast in the preheated oven until tender, about 15 minutes.
  3. 3 Transfer roasted rhubarb, onion, and garlic to a blender; blend until very smooth.
  4. 4 Pour rhubarb purée into a large pot; stir in beer, brown sugar, ketchup, balsamic vinegar, Worcestershire sauce, chili powder, liquid smoke, salt, cinnamon, and cayenne pepper. Simmer over medium heat, stirring occasionally, until sugar dissolves and flavors combine, about 15 minutes.

By Jim Webb

Maple Whiskey BBQ Sauce
Pantry American

Maple Whiskey BBQ Sauce

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes.
  3. 3 Remove from heat and allow to cool completely. Sauce will thicken as it cools. Store in the refrigerator for up to 1 week, or freeze for future use.

By France Cevallos

Plum Chipotle Sauce
Pantry American

Plum Chipotle Sauce

4.7

Prep
60 min
Cook
110 min
Total
290 min

Instructions

  1. 1 Place plums, a few at a time, into a colander set over a large bowl; squeeze plums with gloved hands forcing juice through colander holes. Discard solids. Repeat with remaining plums until yields 8 cups plum juice.
  2. 2 Combine ¾ cup plum juice, onion, and garlic in a small saucepan over medium heat; bring to a boil. Reduce heat to medium-low; simmer until onion is translucent, about 5 minutes.
  3. 3 Combine plum juice-onion mixture and remaining 7 ½ cups plum juice in a large pot; stir in sugar, apple cider vinegar, jalapeño, salt, Southwest chipotle seasoning, roasted garlic seasoning, and liquid smoke flavoring until sugar and salt have dissolved. Bring to a boil over medium heat. Reduce heat to a simmer; cook, stirring frequently, until sauce thickens, about 1 ½ hours.
  4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
  5. 5 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  7. 7 Remove jars from the stockpot; rest, several inches apart, for 2 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By LKVESELKA

Peach Bourbon BBQ Sauce
Pantry American

Peach Bourbon BBQ Sauce

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine peaches, ketchup, bourbon, apple cider vinegar, hot honey, brown sugar, Worcestershire sauce, liquid smoke, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and allspice in a high-powered blender. Blend until mixture is smooth, 15 to 20 seconds.
  2. 2 Pour mixture into a medium saucepan. Bring to a light boil over medium heat, whisking constantly. Reduce heat to medium-low and simmer until thickened, 15 to 20 minutes. Sauce will thicken further upon cooling.

By France Cevallos

The Best Dang Rib Sauce, Period
Pantry American

The Best Dang Rib Sauce, Period

4.0

Prep
10 min
Cook
41 min
Total
51 min

Instructions

  1. 1 Heat the olive oil in a saucepan over medium heat, and cook and stir the poblano pepper and onion for 6 to 8 minutes, until the onion is translucent.
  2. 2 Stir in the honey, molasses, brown sugar, tomato paste, vinegar, Marsala wine, red pepper flakes, garlic powder, cumin, oregano, smoke flavoring, salt and pepper, and whisk until smooth. Bring the sauce to a boil over medium-low heat, reduce heat to low, and simmer for about 35 minutes, stirring occasionally, until the sauce is thick.
  3. 3 Store refrigerated.

By NOELLETHEDIVA

Big Al's K.C. Bar-B-Q Sauce
Pantry American

Big Al's K.C. Bar-B-Q Sauce

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix together ketchup, tomato sauce, brown sugar, wine vinegar, molasses, butter, and liquid smoke in a large saucepan over medium heat. Season with salt, black pepper, paprika, garlic powder, onion powder, celery seed, cayenne, chili powder, and cinnamon.
  3. 3 Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary.
  4. 4 Enjoy!

By Alan Arthur

Blackberry Habanero BBQ Sauce
Pantry American

Blackberry Habanero BBQ Sauce

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
  3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
  4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

Oven Kalua Pork
Dinner American

Oven Kalua Pork

4.6

Prep
30 min
Cook
300 min
Total
330 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
  2. 2 Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

By Ruby

Kalua Pork
Dinner

Kalua Pork

4.5

Prep
10 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Stir water and liquid smoke together in a small bowl.
  2. 2 Place pork into a roasting pan with the fatty side facing up. Pour liquid smoke mixture over top, then sprinkle with salt.
  3. 3 Cover and roast in the preheated oven until meat is tender and can be easily pulled apart with a fork, about 3 hours. Remove from the pan and shred with two forks.

By Linda Rogers

Kalua Pig in a Slow Cooker
Dinner American

Kalua Pig in a Slow Cooker

4.7

Prep
10 min
Cook
1200 min
Total
1210 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
  3. 3 Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
  4. 4 Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

By KIKUKAT

Instant Pot® Kalua Pig (Quick Hawaiian Pulled Pork)
Dinner American

Instant Pot® Kalua Pig (Quick Hawaiian Pulled Pork)

4.5

Prep
20 min
Cook
130 min
Total
165 min

Instructions

  1. 1 Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
  3. 3 Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
  4. 4 Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

By Joseph M De Vries

Smoked Turkey (Without Smoker)
Dinner

Smoked Turkey (Without Smoker)

4.3

Prep
20 min
Cook
420 min
Total
1880 min

Instructions

  1. 1 Combine curing mixture and liquid smoke together in a bowl; mix into a paste. Pat paste on inside and outside of turkey. Place turkey in a resealable plastic bag; refrigerate for 24 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Wash turkey inside and out with cold water; dry. Pat with cooking oil. Place turkey in an oven bag; poke holes into bag for ventilation according to manufacturer's instructions. Set bagged turkey into a 9x13-inch baking pan.
  4. 4 Bake in the preheated oven for 1 hour. Reduce heat to 250 degrees F (120 degrees C). Bake until turkey comes easily off the bone and an instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C), about 6 hours.

By Phyllis

Smoky Steak Marinade

Smoky Steak Marinade

3.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk together Worcestershire sauce, liquid smoke, salt, seasoned salt, garlic powder, and onion powder in a bowl until the salts have dissolved.
  2. 2 To use, pour the marinade over up to 2 pounds of meat in a resealable plastic bag. Seal the bag, and refrigerate overnight. The following morning, discard the marinade, and cook the meat as desired.

By chaseplummer

Sriracha Tofu Jerky in a Dehydrator
Appetizer

Sriracha Tofu Jerky in a Dehydrator

Prep
10 min
Cook
180 min
Total
250 min

Instructions

  1. 1 Slice tofu block in half lengthwise, then slice widthwise into 1/8- to 1/4-inch slices. Lay strips on a clean work surface.
  2. 2 Whisk soy sauce, Sriracha, liquid smoke, and garlic powder in a bowl. Brush sauce over top side of tofu strips. Carefully flip strips over and brush other side with sauce.
  3. 3 Place the strips on the rack of a dehydrator. Set temperature to 145 degrees Fahrenheit (63 degrees Celsius). Dehydrate for 2 hours. Flip strips over and dehydrate 1 hour more.
  4. 4 Remove the lid from the dehydrator and let strips cool for 1 hour for further drying. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Texas Teriyaki Marinade
American

Texas Teriyaki Marinade

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together the brown sugar, teriyaki sauce, Worcestershire sauce, liquid smoke and meat tenderizer. Pour over meat, and refrigerate in a sealed container. Shake container occasionally to cover meat. Take out of the refrigerator before cooking, and let come to room temperature while the smoker heats up. Never use barbeque sauce with this marinade.

By Keith Reeder

Beef or Moose Jerky
Snack American

Beef or Moose Jerky

4.5

Prep
30 min
Cook
720 min
Total
780 min

Instructions

  1. 1 Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.
  2. 2 Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  3. 3 Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.

By Richard Sasseville

Homemade Lox
Breakfast Other

Homemade Lox

4.7

Prep
20 min
Cook
Total
2930 min

Instructions

  1. 1 Rinse salmon with water; pat dry with paper towels.
  2. 2 Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
  3. 3 Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.
  4. 4 Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface is silky, about 48 hours.
  5. 5 Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
  6. 6 Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
  7. 7 Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.

By Wacky Noodles

Smoky Salmon Spread
Appetizer

Smoky Salmon Spread

3.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Bacon-Wrapped Grilled Elk Backstrap
Dinner

Bacon-Wrapped Grilled Elk Backstrap

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat.
  2. 2 Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
  3. 3 Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

By john0811

Homemade Summer Sausage

Homemade Summer Sausage

4.8

Prep
10 min
Cook
60 min
Total
1510 min

Instructions

  1. 1 In a large bowl, mix together the ground beef and water until well blended. Season with garlic powder, curing mixture, liquid smoke and mustard seed, and mix thoroughly. It is best to use your hands for this - like meatloaf. Form the mixture into two rolls, and wrap with aluminum foil. Refrigerate for 24 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove foil from the beef, and poke holes in the bottom of the rolls. Place them on a roasting rack in a shallow roasting pan to catch the drippings.
  3. 3 Bake for 1 hour in the preheated oven. Cool, then wrap in plastic or foil, and refrigerate until cold before slicing.

By Shannon

Mesquite Smoked Jerky
American

Mesquite Smoked Jerky

4.8

Prep
30 min
Cook
360 min
Total
750 min

Instructions

  1. 1 Mix together soy sauce, brown sugar, liquid smoke, garlic, paprika, and salt in a shallow glass baking dish. Lay beef strips in soy sauce mixture in a single layer. Cover the dish and refrigerate for at least 6 hours.
  2. 2 Arrange beef strips in a dehydrator and let dry to desired doneness, about 6 hours.

By Kaprer