Smoky Barbecue Recipes
Light the coals of your next outdoor gathering with these tasty main dishes.
You don't need to be a pitmaster to smoke chicken. Try our no-fancy-equipment-needed technique.
Recipe: Smoked Mojo Leg Quarters
If using a gas grill, opt for this method instead of process described in Step 2 of recipe directions: Soak wood chips in water 30 minutes. Light 1 side of grill, heating to 400° to 500° (high heat). Leave other side unlit. Drain wood chips. Places soaked and drained chips in center of 12-inch square piece of heavy-duty aluminum foil, and wrap tightly to form a packet. Pierce several holes in top of packet; place directly on lit side of grill. Follow remaining directions according to recipe.
Smoking makes for take-it-easy cooking. Smoke from the wood chips wraps food in a blanket, sealing in the natural juices. It's an easy process, but it isn't quick. If you don't have a smoker, your grill with a lid and a pan of water works well. The liquid in the water pan keeps foods moist. To achieve that wood-smoked flavor, purchase hickory and mesquite chips found near the charcoal in most grocery stores.
- Recipe: Smoked Brisket
This tender grilled chicken recipe gets its smoky flavor from wood chips.
- Recipe: Chili-Barbecued Chicken
Ask the butcher to remove the chine bone for easier cutting. Save time the day of by marinating the pork at least 1 day in advance.
- Recipe: Smoked Pork
This recipe is for a two-burner gas grill. Because lighting one side for indirect heat doesn't apply to the Big Green Egg, be sure to see directions for indirect cooking in the owner's manual.
The perfect combo of rich smoke and gentle heat give Championship Pork Butt a deep mahogany exterior (or “bark”), while the interior stays moist and juicy. A drip pan filled halfway with a 50/50 mix of water and fruit juice adds even more flavor.