Recipes

Whether you're smoking low and slow or charcoal grilling, we have the recipe for you. From pork, chicken and beef to BBQ sauce and rubs, you're sure to find what you're looking for.

 
Whole Smoked Chicken

Prepped with a honey garlic rub, infused with smoky oak and apple wood flavor and finished with honey barbecue sauce, this whole smoked chicken is so delicious no one will believe it only took an hour and a half to make.

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Smoked Pork Belly Burnt Ends

Smoked pork belly burnt ends are tender, bursting with flavor and easy to make. Smoke 'em low and slow, then top 'em off with sweet and sticky barbecue sauce for a bite-size crowd pleaser.

 
Smoked Chili Brisket Nachos

Wondering what to do with leftover brisket? Here’s a recipe everyone is sure to love. Serve up a double layer of smoked chili brisket nachos with tons of melted cheese and they’ll be wanting more.

 
Beef Ribs with Oak-Smoked Beans

Thick, meaty and perfectly smoked beef ribs paired with spicy, tangy oak-smoked beans.

 
Smoked Beer Can Chicken

Place a whole chicken on top of your favorite can of beer. This will keep the bird juicy while a barbecue rub and hickory wood chunks give it a delicious and smoky flavor. With a crispy exterior and exceptionally moist meat, this smoked beer can chicken will stand up to even your toughest critics.

 
Applewood Smoked Chicken Sandwiches

Spatchcocked chicken smoked to perfection leads to the juiciest pulled chicken, slathered in BBQ sauce and thrown on a bun for a mouthwatering sandwich that'll please the tastebuds.

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Bold & Spicy Pulled Pork Nachos

Get the party started with a nicely rubbed pork shoulder, smoked to excellence and thrown together over nachos.

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Smoked Baby Back Ribs

Few things in life compare to the sweet and tangy taste sensation of slow-smoked, baby back ribs, whether you like them competition-style or falling off the bone.

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Smoked Pork Chops

Brined, smoked and seared, these pork chops are extra juicy with a deep smoky flavor. We suggest using our Longhorn Combo Charcoal/Gas Smoker & Grill for this recipe.

 
Reverse Seared Porterhouse with Hasselback Potatoes

Reverse sear a porterhouse steak on the Oklahoma Joe's Longhorn Combo, with Hasselback potatoes on the side. Learn how to create one of the most flavorful steaks known to man.

 
Smoked Chicken Breasts

The smoky flavor of oak or hickory wood chunks and sweet and tangy barbecue sauce come together for tender, juicy and flavorful smoked chicken breasts.

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Smoked Pulled Pork Sandwiches

An American classic, smoked pulled pork sandwiches are a favorite for most people because they're tender, juicy and delicious.

 
Chipotle Lime Beef Jerky

The smoky heat of chipotle peppers blend well with the tart sweetness of lime in this easy snack recipe.

 
Smoked Turkey Legs

Why wait for the Renaissance Festival to get turkey legs fit for a king? We all know yours will be more tender, juicy and flavorful.

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St. Louis-Style Ribs with Orange BBQ Sauce

Get your Longhorn Combo fired up for a tasty St. Louis-style ribs recipe, complemented by a sweet and zesty orange BBQ sauce.

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Tacos al Pastor with Smoked Pineapple

From the Longhorn Combo to your plate, make every night a fiesta with these Tacos al Pastor with Smoked Pineapple.

 
Smoked Chicken Thighs

Packed full of dark meat flavor and glazed with a sweet and tangy barbecue sauce, these smoked chicken thighs will be a hit.

 
Rum Smoked Salmon

Smoked salmon. Flaky, delicious and gone way too fast.

 
Smoked Turkey Breasts

Smoked turkey breasts aren't just for Thanksgiving. Once they're brined, they'll be ready in a couple of hours so you can have a nice Sunday dinner any day of the week.

 
Mesquite-Smoked Sirloin Burgers

Separate yourself from the crowd with these smoky sirloin burgers.

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Smoked Pork Loin

It doesn't have to be an official holiday to treat your family to a special dinner featuring this juicy smoked pork loin.

 
Maple Sriracha Chicken Wings

Sweet meets spicy with Maple Sriracha Chicken Wings, prepared on the Longhorn Combo.

 
Smoked Cheeses

Thinking of trying something new on your smoker? Cold-smoked cheeses are a real treat. 

 
Smoked Meatloaf

Wrap your next meatloaf in a bacon weave and roll shredded cheddar cheese and diced jalapenos into the middle. Infuse it with the subtle hint of wood smoke and transform a comfort food favorite into a memorable meal. 

 
Reverse Seared Beef Tenderloin

A tender, center-cut beef tenderloin roast can be the centerpiece of an impressive, elegant meal.

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Smoked Pork Tenderloin

This smoked pork tenderloin recipe just might become one of your favorite go-to's. This tenderloin requires no marinating and is a quick cook on the smoker.

 
Smoked Beef Brisket

Expertly smoked beef brisket is a thing of beauty. The relaxed slices of smoky, tender beef almost melt in your mouth. The burnt ends are one of the best bites in barbecue. If possible, trim, inject, and season the brisket 12 hours before smoking, keeping it refrigerated.

 
Gameday Appetizers

Smoked pulled chicken is a perfect match for gameday appetizers because you can use it in so many quick recipes. Buffalo chicken dip, nachos, BBQ chicken sliders, tacos and Southwestern eggrolls are some tasty choices.

 
Pitmaster's Favorite Burnt Ends

Burnt ends are renowned and on the menu at exceptional BBQ joints across the country. But it wasn’t that long ago that burnt ends were the pitmaster’s secret and favorite treat.

Originally, burnt ends were the bits and pieces of brisket edges and ends that were leftover on the cutting board after slicing up a whole brisket. They are “burnt” only in appearance. Burnt ends are tender, luscious, and heavily seasoned. Once the secret got out, everyone wanted these chef’s treats.

Now that they are in high demand, pitmasters intentionally created burnt ends from the point of the brisket. Some create the burnt ends from the point by separating the point from the brisket flat AFTER smoking. Others split the brisket point and flat before smoking because that gets the tasty, dark crust all over the point.

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Bourbon and Brown Sugar Pork Chops

The sweet and smoky compound butter complements the natural sweetness of the pork and the kiss of smoke for these delicious, tender, and juicy Bourbon and Brown Sugar Pork Chops.

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Smoked Pork Crown Roast with Chorizo & Wild Rice Dressing

Pork crown roast is an impressive main course for a holiday dinner or any special occasion. A smoked pork crown roast is even better.

 
Hickory Smoked Wings

Inspired by a farm-to-table Tennessee restaurant’s special, “The Dirty Bird,” these slow-roasted chicken leg quarters are slathered in bacon-herb butter and served with Alabama White BBQ Sauce.

At Big Bob Gibson’s, home of the Alabama White Sauce, whole chickens are dipped in the sauce after removed from the smoker to yield crispy, golden wings.

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Tennessee-Style Smoked Pork Butt

Once everything is put together, you can count on a smoky, tangy and [slightly] crunchy BBQ sandwich that screams Tennessee flavor.

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Memphis-Style Dry Rubbed Ribs

For this Memphis-Style Dry-Rubbed Spare Rib recipe, we up take the flavor up a notch by seasoning the ribs before AND after smoking. Rather than use a water and vinegar baste, we leverage the powerful flavor grilled lemons offer, infusing the smoke with citrus zest.

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Double Smoked Ham with Sweet Tea Glaze

Smoking an already smoked ham is what BBQ aficionados call, "double smoking," but how much smoke each ham absorbs is dependent upon each cut. For example, country ham is cured and aged for weeks prior to spending time in an old-fashioned smokehouse. Less expensive hams, however, are made in a matter of hours after being spritzed with an aerosolized liquid smoke and cooked in a room sized oven. Cook this Double Smoked Ham with Sweet Tea Glaze at home for a cut that’s smoked right. 

 
Southwestern Smoked Turkey

This Southwestern Smoked Turkey is a fun and flavorful departure from the ordinary herb-laden, oven-roasted bird. The spicy compound butter does double duty as an injection and seasoning. The result is a juicy turkey with bold and bright flavors.

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Competition-Style Pork Spare Ribs

The steps below outline the process a competition pitmaster takes towards preparing pork spare ribs for judging.

 
Competition-Style Chicken Thighs

Discover the competition method for deliciously smoked and seasoned chicken thighs.

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Pulled Pork Sliders and Jalapeño Poppers

Sliders and jalapeno poppers are easy to make for game day, get-togethers and more.

 
Beef Roast and Grilled Asparagus

Prepare a feast on the Longhorn Combo with this smoky beef roast and grilled asparagus recipe.

 
Texas Style Beef Clod French Dip Sandwich

The Beef Clod is a large cut that comes from the shoulder area. It can be cooked whole, or separated into multiple cuts. We had our local butcher separate out the shoulder clod arm roast for this recipe, and we made a Texas style beef clod roast for French dip sandwiches. Since the beef clod does not have a ton of fat, it is best prepared by braising or roasting. However, by smoking the roast first and then braising at the end, you get an amazing smoked flavor to your French dip.

 
Smoked Chicken Rub

This honey garlic smoked chicken rub makes your whole smoked chicken so juicy and flavorful that you'll want to use it again and again.

 
Smoked Pulled Pork Rub

This classic barbecue rub is especially good as a smoked pulled pork rub.

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Smoked Cheddar Bratwurst

Fire up the Bandera Vertical Smoker and treat yourself to homemade smoked cheddar bratwurst.

 
Hickory Brown Sugar BBQ Sauce

Give everything from chicken and pork to burgers, brisket and ribs the sweet and smoky fire pit flavor of true barbecue smoked over hickory wood chunks.

 
Sweet & Spicy BBQ Sauce

This tomato, vinegar and honey-based sauce takes your ribs, wings, chicken and pork to the next level with a kick of cayenne pepper and chipotle hot sauce.

 
Coffee Bourbon BBQ Sauce

Brush your rib roast, ribs or chicken with this robust sauce to enhance flavor with a hint of Worcestershire sauce and garlic.

 
Carolina-Style BBQ Sauce

This Carolina-style BBQ sauce is vinegar and mustard-based with a combination of sweet and tangy flavors to accent your chicken and pork dishes.

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