Smokedrice Recipes

SMOKER SAUCE

Smoker Sauce image

I came up with this sauce for my wood smoker. It works on the barbecue, as well, or even as a marinade. I like to keep this in a sealed jar in the refrigerator until I'm ready to use it.

Provided by Douglas J. Patrick

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 15m

Yield 32

Number Of Ingredients 8

Ingredients

1 (18 ounce) bottle barbeque sauce
½ (8 ounce) jar salsa
½ cup soy sauce
¾ cup packed brown sugar
1 teaspoon ground ginger
1 tablespoon crushed garlic
1 tablespoon coarsely ground black pepper
salt to taste

Steps:

In a large bowl, stir together the barbeque sauce, salsa, soy sauce, brown sugar, ginger, garlic, ground black pepper, and salt. Store in a jar in the refrigerator until ready to use. Use as a marinade or a basting sauce when smoking meats or fish.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 424.3 mg, Sugar 9.3 g

SMOKED RICE

Smoked Rice image

Make and share this Smoked Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories Rice

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup butter or 1/2 cup margarine
1 cup celery, chopped
1/2 cup onion, chopped
2 (10 1/2 ounce) cans cream of chicken soup
1 (13 ounce) can chicken broth
2 tablespoons liquid smoke
2 cups dry long grain rice, cooked according to package directions

Steps:

Saute celery and onion in butter until tender.
Add soup, chicken broth, and liquid smoke.
Add cooked rice and mix well.
Pour into a large baking dish that has been sprayed with non-stick cooking spray and bake at 350 degrees for 30 minutes.

DIRTY RICE WITH SMOKED SAUSAGE

Dirty Rice with Smoked Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Steps:

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.
Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

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