Cooking recipes from "Chiles and Smoke" - page 11

This smoked pastrami steak is the best way to enjoy pastrami without having to brine: It's smokey, salty, spicy, tangy, and extremely beefy.

This smoked turkey pastrami is packed with unique spices, incredibly moist, and the best part: simple.

Get out your spatula and American cheese! We're going to tackle a classic-style smash burger with some jalapenos and chipotle fry sauce.

Skip a meal and throw down this double-decker: Sausage stuffed French Toast, melty cheddar, and a Dijon maple sauce.

Even the clumsy can pull off these rich, bourbon smoked chocolate truffles.

Transform the rich, bitter flavors of smoked chocolate into a sweet mousse with grilled berries.

These smoked buffalo wings are coated with a popping spice mix and tossed with a creamier buffalo sauce, making them incredibly exciting to bite.

This red bird is the best spatchcock chicken recipe.

Kimchi Potato Salad brings the savory heat, packed with the fresh crunch and textures.

The Korean grilled ribeye was born to bring the flavor.

These pickles are wrapped with delicious bacon, spiced with a pastrami rub.

These franks and beans are smoked, with the sweet heat of barbecue flavors and a touch of bourbon.

Go big and bold with this Southwest beef tenderloin, paired with a confetti of fried Brussels sprouts, pomegranate seeds, and molasses.

Slide this plate over, they've got crispy wings drenched in a sage butter sauce.

These Brussels sprouts are an absolute must at the table, coated with crispy pork and parmesan.

These mashed potatoes have herb-infused butter with a crispy, crunchy pork rind topping that takes it to another level.

Smokey, savory, crispy turkey.

The sweet, salty, savory, and nutty combination of roasted acorn squash with the pork rinds is what you are looking for.

This keto pork rind stuffing recipe is packed with both new and classic flavors that might outshine the turkey on your table.

Sous vide picanha has incredibly rich flavors, slowly cooking in a combination of its own fat, salt, and smashed garlic.

Chiles and Smoke260 recipes