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Practical, product-led recipes created to help you get the most from every Smoked blend—and create Better Backyard Barbecue.
From the Smoked Kitchen
This collection is just getting started. We’re adding new recipes that bring SMOKED to the backyard grill, the flattop, and the Sunday supper table. Come back to see what we’re cooking next.
Learn how to smoke a tender, bark-covered pork butt using Berkshire Reserve, a forgiving 240–260°F temperature range and a balanced combination of hardwood and fruitwood.
Featured product: Berkshire Reserve
A savory steak marinade made with Dijon, lemon, garlic, Worcestershire, and Blend No. 9 for rich steakhouse flavor on the grill or in cast iron.
Featured product: Blend No. 9
Grilled shrimp seasoned with The Foundation, crunchy lime slaw, and a cool lime crema come together in these easy backyard tacos.
Featured product: The Foundation
A Sunday supper centerpiece: whole chicken roasted over onions and carrots, with lemon and thyme in the cavity and Harvest Select compound butter tucked beneath the skin. White wine and the pan juices make a simple finishing sauce.
Featured product: Harvest Select
Small Yukon Gold potatoes, gently smashed and crisped in beef tallow on the flattop, then finished with The Foundation, fresh rosemary, and thyme.
Featured product: The Foundation
