Smoking Meat At Home: Recipes From Global Smoke

Hey there, food lovers! Picture this: you're flipping burgers on your backyard grill, but now, you’ve got a smoker fired up, too. More and more folks are adding smokers to their outdoor cooking setups, and it’s changing the game. Instead of just enjoying smoked meats at barbecue joints, now you can serve them at your own backyard cookouts. In the brand-new cookbook Global Smoke, Cheryl Alters Jamison and Bill Jamison share recipes specifically designed for the smokers that weekend warriors like you are using. These recipes are easy, quick, and perfect for today's global kitchen.

Cheryl and Bill explain it like this: “We’re using a different style of smoking that’s easier to master at home, less time-consuming, and more broadly applicable to the contemporary dishes of today’s worldly kitchen.” The secret? All the recipes are designed to cook between 225°F and 300°F, the ideal range for these smokers. Ready to give it a try tonight? Let’s dive in.

Recipe 1: Jammin’ Jerk Chicken

This Jerk Chicken is a showstopper, and it's perfect for your next cookout. It’s packed with flavor and spices that will make your taste buds dance. Here's what you'll need:

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- 1 cup chicken stock
- 1/2 medium onion, cut into chunks
- 6 green onions, cut into chunks
- 2 tbsp. tomato sauce
- 2 tbsp. vegetable oil
- 2 tbsp. vinegar
- 1 1/2 tbsp. jerk sauce
- 1 tbsp. sugar
- 2 tsp. allspice
- 2 tsp. pepper
- 1 tbsp. minced fresh thyme
- 1 1⁄2 tsp. cinnamon
- 1 tsp. salt
- 1⁄2 tsp. nutmeg
- 3⁄4 tsp. cayenne
- 6 boneless, skinless chicken breasts, pounded and cut in 3/4″ strips

How to Make It

1. At least an hour before you’re ready to smoke the chicken, blend all the ingredients except the chicken in a blender. Place the chicken in a shallow dish or plastic bag. Pour in the marinade and chill for at least 30 minutes. This step is key for infusing the chicken with those delicious flavors.

2. Bring your smoker to a temperature between 225°F and 250°F. Remove the chicken from the fridge and let it sit at room temperature for 20 minutes. This allows the chicken to cook more evenly.

3. Transfer the chicken to the smoker. Cook until it’s firm but tender, which should take about 20 to 25 minutes. Arrange it on a platter, garnished with orange slices and green onions if you're feeling fancy. This chicken is a real crowd-pleaser!

PER SERVING: 195 calories, 27g protein, 8g carbs, 2g fiber, 4g sugar, 6g fat

Recipe 2: Sugar-and-Spice Salmon

Next up, we’ve got a fantastic salmon recipe that’s sure to impress your guests. It’s got a perfect balance of sweetness and spice, and it's super easy to make. Here's what you'll need:

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- 3⁄4 cup gin
- 1⁄3 cup brown sugar
- 3 tbsp. coarse salt
- 1 1⁄2 tbsp. mixed pickling spice
- 1 tsp. anise seed, bruised
- 1 tsp. dill seed, bruised
- 1 (1 1⁄2 lb.) salmon fillet

How to Make It

1. At least 2 hours before you plan to smoke the fish, combine all the ingredients except the salmon in a bowl. Place the salmon in a plastic bag or shallow dish, pour in the marinade, and chill for at least an hour. This step is crucial for flavor absorption.

2. Bring your smoker to a temperature between 225°F and 250°F. Remove the salmon from the fridge and let it sit at room temperature for 30 minutes. Drain the marinade, but leave any clinging spices on the surface of the salmon.

3. Transfer the salmon to the smoker, skin side down. Drizzle the marinade (with some whole spices) over the fish. Smoke it until it's just cooked through and flaky, which should take about 45 to 55 minutes. Have a large spatula and platter ready when you take the salmon off the smoker since it will be fragile.

4. Transfer the salmon to a platter. Serve it hot or chilled, with some spices still clinging to the fish. It’s a dish that’s both elegant and hearty.

PER SERVING: 260 calories, 22g protein, 9g carbs, 0g fiber, 8g sugar, 7g fat

Recipe 3: Sunday Burgers

Last but not least, we’ve got a burger recipe that takes your standard backyard burger to the next level. These burgers are juicy, flavorful, and perfect for a lazy Sunday. Here's what you'll need:

- 2 lbs. ground beef
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1 tsp. pepper
- 1 tbsp. butter
- 3⁄4 cup mushrooms, thinly sliced
- 2 2⁄3 tbsp. steak sauce
- 1⁄4 cup Swiss cheese, grated
- 1 tsp. prepared horseradish
- 1 tsp. ground caraway seeds
- 4 or 8 rye bread slices, toasted

How to Make It

1. In a bowl, mix the first four ingredients. Form 8 thin 4” patties.

2. In a skillet, warm the butter over medium heat. Sauté the mushrooms until they're limp. In a bowl, mix the mushrooms, 2 tbsp. steak sauce, cheese, horseradish, and caraway. Divide this mixture over 4 of the patties. Top with the plain patties, press down, and seal the edges. Rub with the remaining steak sauce and sprinkle with dry rub*. Cover with plastic and let it sit at room temperature.

3. Bring the smoker to a temperature between 225°F and 250°F. Smoke the patties until they're cooked, which should take about an hour. Remove them and place each on a slice of rye, topping with a second slice if you'd like.

*For dry rub: Mix 1 tsp. ground caraway, 1 tsp. pepper, 1 tsp. onion powder, and 1⁄2 tsp. salt.

PER SERVING: 395 calories, 48g protein, 9g carbs, 1g fiber, 4g sugar, 17g fat