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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 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

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

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

Instant Pot Ribs
Dinner American

Instant Pot Ribs

4.5

Prep
10 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot). Add bay leaves.
  2. 2 Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

By ktskas

Southern Pulled Pork
American

Southern Pulled Pork

4.6

Prep
30 min
Cook
360 min
Total
390 min

Instructions

  1. 1 Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
  2. 2 Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
  3. 3 Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

By Brenda Laughlin Sumner

Slow Cooker Root Beer Pulled Pork
Dinner American

Slow Cooker Root Beer Pulled Pork

4.4

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place pork roast in a slow cooker, rub with salt, and pour root beer, liquid smoke, and garlic over the top.
  2. 2 Cook on Low for 8 to 10 hours. Remove pork to a bowl. Strain liquid through a fine-mesh strainer; discard liquid or save for another use (see Editor's Notes). Add garlic cloves back to pork. Shred pork using two forks. Serve with your favorite BBQ sauce.

By Emilycimino

Smoky Fried Salmon
Breakfast American

Smoky Fried Salmon

2.5

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Thaw the salmon slightly in cold water, and remove the skin. Use a very sharp knife to slice the fillet into thin slices. Place the slices in a bowl, and sprinkle with salt and pepper. Toss with enough liquid smoke to coat the fish, and refrigerate for 30 minutes.
  2. 2 Heat the butter in a large skillet over medium heat. Fry the salmon slices for a few minutes turning once. Fish should flake easily with a fork when done.

By CHAMMI

Sandy's Summer Sausage
Appetizer American

Sandy's Summer Sausage

4.3

Prep
15 min
Cook
90 min
Total
2295 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix ground beef, mustard seed, liquid smoke, curing mixture, garlic powder, and pepper together with your hands in a large bowl. Form beef mixture into two equal logs: wrap in aluminum foil with the shiny side facing the meat. Refrigerate for 24 hours.
  3. 3 Poke small holes in the bottom of each log using a toothpick. Place logs onto a broiler rack. Fill the broiler pan with ½ inch water.
  4. 4 Bake in the preheated oven for 90 minutes. Cool for 30 minutes. Chill in the refrigerator for about 12 hours before serving.

By SANDY WITEK

Drunk Chicken
Dinner American

Drunk Chicken

4.7

Prep
15 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Rinse and dry chicken. Remove excess fat and leave skin on. Lift skin from breast and thigh areas; slide bay leaves under skin. Coat chicken with poultry seasoning.
  2. 2 Drink 1/2 of the can of beer; pour liquid smoke into remaining beer. Raise tab on beer can until it is in the straight-up position.
  3. 3 Insert beer can into chicken from the bottom until even with bottom of chicken. Insert skewer through wing, ribs, beer can tab, and out the opposite side. (This keeps the can from falling out of chicken.)
  4. 4 Preheat the grill by lighting the coals. Spread the coals to form a ring around the outside edge of the grill.
  5. 5 Place chicken in the center, standing up on the can to cook. Close grill; cook for 2 hours. A meat thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Remove chicken carefully from the grill so as not to spill the contents of the can. Remove skewer and beer can; let chicken sit for 15 minutes before cutting.

By Max

Delicious Grilled Hamburgers
Dinner American

Delicious Grilled Hamburgers

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Combine ground beef, Worcestershire sauce, liquid smoke, and garlic powder in a medium bowl; lightly mix until just combined.
  4. 4 With minimal handling, form mixture into three patties.
  5. 5 Brush oil onto both sides of each patty, then season with salt.
  6. 6 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By BIGGUY728

Gramps' Venison Summer Sausage
Appetizer American

Gramps' Venison Summer Sausage

4.6

Prep
20 min
Cook
360 min
Total
4700 min

Instructions

  1. 1 Place venison in a large bowl; sprinkle with curing mixture, garlic salt, black pepper, mustard seeds, and liquid smoke. Mix well with your hands until evenly combined and begins to stick together, about 2 minutes.
  2. 2 Cover the bowl with plastic wrap; refrigerate for 3 days, mixing well each day.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C).
  4. 4 Divide and shape mixture into 5 one-pound logs; place onto a broiler pan and cover with aluminum foil.
  5. 5 Bake in the preheated oven until sausages are no longer pink in centers, flipping once or twice. An instant-read thermometer inserted into centers should read 160 degrees F (70 degrees C), 6 to 8 hours. Cool before thinly slicing and serving.

By dcg3269

Air Fryer Steak Jerky
Snack American

Air Fryer Steak Jerky

3.0

Prep
10 min
Cook
135 min
Total
1105 min

Instructions

  1. 1 Combine steak strips, soy sauce, steak seasoning, brown sugar, Worcestershire sauce, and liquid smoke in a resealable plastic bag. Marinate for at least 8 hours, or overnight.
  2. 2 Measure skewers to fit across the air fryer basket, slightly overlapping the edge. Trim off excess length.
  3. 3 Preheat the air fryer to 200 degrees F (95 degrees C) for 10 minutes.
  4. 4 Thread beef strips onto skewers, leaving room in between each strip, while the air fryer is preheating.
  5. 5 Air fry for 2 hours. Adjust cooking time as most air fryers have a maximum setting of 30 minutes. Rearrange the skewers during the reset time.
  6. 6 Reduce temperature to 180 degrees F (80 degrees C). Air fry for an additional 15 minutes.
  7. 7 Remove strips to a paper towel-lined storage container. Seal. Allow to rest overnight before serving.

By thedailygourmet

Glazed Ham
Dinner American

Glazed Ham

4.7

Prep
5 min
Cook
515 min
Total
520 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
  2. 2 Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
  3. 3 Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
  4. 4 Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

By Connie Barnett

Oh So Tender Brisket
Dinner American

Oh So Tender Brisket

4.5

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C).
  2. 2 Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
  3. 3 Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

By BREVEAL

Easy Instant Pot Baby Back Ribs
Dinner American

Easy Instant Pot Baby Back Ribs

4.4

Prep
20 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Combine water, vinegar, and liquid smoke in the pot of a multi-functional pressure cooker (such as Instant Pot). Place rack in the bottom of the pot.
  2. 2 Season baby back pork ribs with salt and pepper on both sides. Cut rack in half. Place ribs in a teepee formation onto the rack. Pour a little barbeque sauce onto each half and let run down the sides. Close and lock the lid.
  3. 3 Select Meat setting according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Wait 15 minutes before releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with aluminum foil. Place ribs onto the prepared baking pan and slather with barbeque sauce.
  6. 6 Cook under the broiler for 5 minutes. Remove and immediately add more sauce.

By janet

15-Minute Vegetarian Gravy
Dinner American

15-Minute Vegetarian Gravy

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat olive oil in a medium saucepan over medium heat. Sprinkle with flour and whisk to combine. Cook for 2 to 3 minutes.
  2. 2 Meanwhile, combine water, ham base, and liquid smoke. Slowly add liquid to pan, whisking constantly until smooth. Whisk in milk, a little bit at a time. Continue to cook, stirring often until gravy thickens, about 5 minutes. Season to taste with pepper.

By Deselle

Garlicky Blue Cheese Steak
Dinner American

Garlicky Blue Cheese Steak

4.7

Prep
15 min
Cook
6 min
Total
24 min

Instructions

  1. 1 Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
  2. 2 Mix butter and blue cheese together in a mixing bowl. Refrigerate until ready to use.
  3. 3 Season steak pieces on one side with salt and pepper. Flip and add 3 drops liquid smoke, salt, and pepper to each piece of steak.
  4. 4 Place steak pieces on the grill pan. Close oven and set timer for 6 minutes. Flip steak pieces after 3 minutes and spread minced garlic evenly on top. Press "Start" again to continue cooking.
  5. 5 Allow steaks to rest for a few minutes before transferring to a serving plate. Garnish with blue cheese butter mixture.

By Arizona Desert Flower

Beyond Beef Jerky
Appetizer American

Beyond Beef Jerky

4.0

Prep
15 min
Cook
150 min
Total
675 min

Instructions

  1. 1 Combine plant-based ground beef, liquid smoke, garlic powder, paprika, salt, pepper, mustard, and red pepper in a large bowl; mix well. Cover and refrigerate for 8 hours or overnight.
  2. 2 Transfer mixture onto a large cutting board. Using a rolling pin flatten the mixture to 1/8-inch thickness. Using a sharp knife cut mixture into strips. Slide the knife under the strips and lay them on the racks of a dehydrator, making sure not to overcrowd.
  3. 3 Set dehydrator to 155 degrees F (68 degrees C). Dehydrate for 2 hours 30 minutes.
  4. 4 Remove lid from the dehydrator and let strips cool for 30 minutes. Place in an airtight container and refrigerate.

By Soup Loving Nicole

Slow-Cooked, Texas-Style Beef Brisket
Dinner American

Slow-Cooked, Texas-Style Beef Brisket

4.3

Prep
15 min
Cook
1500 min
Total
1515 min

Instructions

  1. 1 Place beef brisket in a large slow cooker, fat-side up. Pour coffee over brisket. Cover the slow cooker. Cook on Low for 24 hours.
  2. 2 Meanwhile, combine ketchup, cola, Worcestershire sauce, mustard, liquid smoke, and brown sugar in a bowl until well blended. Refrigerate until needed.
  3. 3 Discard any fat from brisket. Pull or shred brisket using two forks; pour sauce over brisket, stirring to evenly coat. Cook on Low, 1 hour more.

By Ly

Deer Jerky
Snack American

Deer Jerky

4.7

Prep
20 min
Cook
360 min
Total
860 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
  3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
  4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
  5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

By MIKE SHELTON

Andouille Sausage
American

Andouille Sausage

4.6

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
  2. 2 Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
  3. 3 Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
  4. 4 Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
  5. 5 To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

By Edward

Chef John's Pulled Pork BBQ
Dinner American

Chef John's Pulled Pork BBQ

4.8

Prep
15 min
Cook
720 min
Total
735 min

Instructions

  1. 1 Preheat the oven to 210 degrees F (100 degrees C).
  2. 2 Sprinkle dry rub generously on all sides pork roast: place into a Dutch oven or heavy pot.
  3. 3 Divide liquid smoke between two 6-ounce ramekins; fill each with 1/2 cup water. Place ramekins in Dutch oven on either side of roast; cover.
  4. 4 Roast in the preheated oven until very tender, about 12 hours. Transfer roast onto a work surface (such as a cutting board); separate the meat from the bone using your fingers. Discard any large pieces of fat.
  5. 5 Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbecue sauce. Season with salt and black pepper.
  6. 6 Spread about 1 tablespoon barbecue sauce onto each bun; pile on pork to serve.

By John Mitzewich