Smokehouse Beans

Steven Raichlen’s The Barbecue! Bible is always a go-to book for me on all things barbecued. It is crammed full of so many fantastic recipes that I make time and time again. Like these smokehouse beans. They are so easy to make (with items I always have in my pantry or fridge) but come out just divine. Don’t waste your money on the canned version when you can make delicious BBQ beans on your smoker in less than 4 hours.
Smokehouse Beans

If you’re not a fan of liquid smoke, feel free to leave it out. But you’ll want to make up for it by making sure that your smoker is producing a good bit of smoke, so add a few extra chunks of wood if you do. Using double-smoked bacon will also add more fantastic smoke flavor.

You can also make smokehouse beans on a grill. Just use indirect heat. If you’re using a gas grill you might want to add a few chunks of wood to a wood box. If you don’t have one, that’s ok. The liquid smoke will still give you that smokehouse flavor.

Also try my peach BBQ beans.

Smokehouse Beans

These smokehouse beans are so easy to make but come out just divine. Don't waste your money on canned barbecue beans. These are so much better.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Servings 8 servings

Ingredients

  • 8 slices thin-cut bacon cut into 1/4" pieces
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 30 ounces canned kidney beans rinsed, drained
  • 15 ounces canned black beans rinsed, drained
  • 1/3 cup dark brown sugar
  • 1/4 cup molasses
  • 1/4 cup bottled barbecue sauce
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dry mustard
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon liquid smoke
  • 1/2 cup beer plus more, if needed
  • kosher salt
  • freshly ground black pepper

Instructions

  • Fire up your smoker for cooking at 225 F. I used plenty of hickory wood because I wanted a good amount of smoke flavor.
  • Cook the bacon pieces in a large pot or Dutch oven. Drain all but 2 tablespoons of the fat (optional).
  • Add the onion and garlic. Stir and cook until starting to soften, about 5 minutes.
  • Add the remaining ingredients. Transfer to a disposable pan and onto the smoker.
  • Smoke 2-3 hours, stirring occasionally. If the beans get too thick, stir in a bit more beer.

Plank-Smoked Camembert

Disappeared. Like that. Plank-smoked Camembert is creamy, lightly smoky, and just incredibly delicious. Oh, and it has just a little kick. Don’t be afraid of it. That little heat offsets the sweetness perfectly. You won’t be able to get enough. I couldn’t.
Plank-Smoked Camembert

I could easily see making several variations on this plank-smoked Camembert for a party. You have to make this recipe as-is, for sure. Then maybe try a few different jellies. Try a few without jalapenos. Mix it up. They’re super easy to make, look amazing, and taste fantastic.

You’ll also love plank-smoked Twinkies.

Plank-Smoked Camembert

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 servings
Author Mike

Ingredients

  • 1 cedar plank
  • 8 ounces Camembert cheese
  • 3 tablespoons jalapeno pepper jelly
  • 1 large jalapeño pepper sliced thin
  • Crackers for serving

Instructions

  • Fire up your grill for direct and indrect cooking.
  • Place the cedar plank over direct heat and grill until it is singed. Flip and singe the other side. Remove and let cool slightly.
  • Unwrap the cheese and place in the center of the plank. Top with the jelly, spreading it out over the top. Add the jalapeno slices.
  • Return the plank to the grill, this time over indirect heat. Grill until the cheese is starting to melt, 8-10 minutes.
  • Remove the plank from the grill. Serve with crackers.

NOLA Smoked Shrimp

I’m not going to lie. Saying that this recipe for NOLA smoked shrimp makes 4 servings is a bit of a stretch. At least for me. These shrimp are so crazy good I could not stop eating them. The shrimp have a fantastic, slightly spicy flavor. Smoking them produces more flavor and a slightly different, softer, bite than if they were grilled. The sauce, well, the sauce is amazing. That’s why you need the bread. You need to do some serious sopping with this dish.
NOLA Smoked Shrimp

I served NOLA smoked shrimp with some chilled Louisiana remoulade. I wanted (needed) something cooling for the shrimp, and the remoulade hit the spot perfectly. This is one seriously great dish, and one I’ll make again and again for sure. I’ll just have to double the recipe if anyone else wants any.

Also try my pecan smoked shrimp.

NOLA Smoked Shrimp

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 servings
Author Mike

Ingredients

For the shrimp

  • 2 pounds shrimp I recommend at least 20-24 sized shrimp if not larger. Devein the shrimp and peel if desired.
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons Cajun seasoning

For the barbecue sauce

  • 6 tablespoons unsalted butter divided
  • 4 green onions sliced, separate the white and green parts
  • 1/4 cup bourbon
  • 1/4 cup beer
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon brown sugar
  • 1/3 cup heavy whipping cream
  • 1 tablespoon Louisiana-style hot sauce
  • kosher salt
  • freshly ground black pepper
  • Grilled bread for sopping

Instructions

For the shrimp

  • Fire up your smoker for smoking at 250 F. Use any wood you like, but I went with a lighter wood, apple. Shrimp likes to absorb smoke so I didn't want to use a strongly flavored wood.
  • Place the shrimp in a large bowl and drizzle with the oil. Toss to coat. Add the seasoning and toss to coat.
  • Transfer the shrimp to your smoker and smoke for 45 minutes or until golden brown and cooked through.
  • While the shrimp is smoking make the sauce. When the shrimp is done add to the sauce and serve garnished with the remaining green onions.

For the barbecue sauce

  • Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add 2 tablespoons of the green parts of the green onions and all of white parts. Saute for 3 minutes.
  • Add the bourbon and beer and boil until reduced by half.
  • Add the barbecue sauce, Worcestershire, lemon juice and brown sugar. Boil for 1 minute.
  • Add the heavy cream, the remaining butter, and the hot sauce. Let boil until thickened, about 5 minutes.
  • Season with salt and pepper.