Recipes – Page 678 – Recipe Collectors

Cornbread & Sausage Stuffing

Smoked sausage stuffing combines buttery cornbread, savory pork sausage, herbs, and rich smoky flavor into a comforting Southern-inspired side dish perfect for barbecue dinners and holiday gatherings. Slow smoking gives the stuffing deep savory character while keeping the inside moist and tender.

This comforting stuffing recipe remains popular because the smoker transforms traditional stuffing into something richer and more flavorful. Cornbread absorbs smoky stock beautifully while sausage adds hearty depth that pairs perfectly with smoked turkey, chicken, pork, and barbecue meals.

Slow smoking builds rich savory flavor

The popularity of smoked sausage stuffing continues to grow because cooking inside the smoker allows the bread cubes and sausage to absorb gentle smoky flavor throughout the dish. The result feels heartier and more flavorful than classic oven-baked stuffing.

Another reason this recipe works so well is the balance between buttery cornbread, savory sausage, fresh vegetables, and herbs. Onion, celery, garlic, and sage create classic comfort food flavor in every bite.

Cornbread keeps the stuffing soft and hearty

Cornbread gives this barbecue stuffing its signature texture and subtle sweetness. Toasting the bread beforehand helps it absorb the smoked stock without becoming soggy while still remaining soft inside after smoking.

If you enjoy comforting barbecue side dishes, you may also like our Cracklin’ Pigskins, another flavorful Southern-inspired barbecue recipe with rich savory flavor.

Texture plays an important role in this dish. The top develops slightly crisp edges while the inside remains moist and fluffy. Cooking the sausage separately first also helps distribute the flavor evenly throughout the stuffing mixture.

Covering the stuffing during smoking helps preserve moisture while allowing gentle smoke flavor to develop slowly. The smoked stock also deepens the savory richness of the entire dish.

Perfect side dish for holiday meals and barbecue dinners

This cornbread stuffing recipe works perfectly for Thanksgiving dinners, family gatherings, smoked turkey feasts, and outdoor barbecue meals because it combines classic comfort food flavor with rich smoky barbecue character.

The stuffing pairs beautifully with smoked turkey, roasted chicken, barbecue pork, gravy, cranberry sauce, roasted vegetables, or grilled meats. Fresh herbs sprinkled on top also add brightness before serving.

Proper food handling remains important whenever preparing sausage stuffing and smoked meats. Sausage should always be cooked thoroughly and stuffing should be handled carefully during preparation and serving. For additional food preparation and safety guidance, visit the FDA.

Ultimately, smoked sausage stuffing delivers smoky barbecue richness, buttery cornbread texture, savory sausage flavor, and comforting Southern character in a satisfying side dish perfect for holiday meals and backyard gatherings.

Smoked Turkey from Myron Mixon

Serves 10 To 12

This is the main event right here, the big bird you want to serve for the big day. I’m going to tell you how to do it up so that you’ll never want to cook it in the oven again.

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Ingredients

▢ 1 12- to 15-pound turkey, neck and giblets removed
▢ 8 cups Smoked Stock or good-quality store-bought stock
▢ 3 medium white onions diced
▢ 4 cloves garlic crushed
▢ 1 cup packed dark brown sugar
▢ 1 cup kosher salt
▢ 2 cups Jack’s Old South Huney Muney Cluck Rub or make your own
▢ 2 cups apple juice

Instructions

Make a brine for the turkey: In a large stockpot combine the chicken stock, onions, garlic, and brown sugar.
Bring to a boil over high heat.
Remove the pot from the heat and let the brine cool completely.
Place the turkey in a large roasting bag or a clean cooler or other large container, and carefully pour the brine into the container or bag.
Seal the container or the tie the bag.
Refrigerate, allowing the turkey to sit in the brine at least 8 hours, or preferably overnight.
When you are ready to cook the turkey, preheat a smoker to 250°F.
Remove the turkey from the brine.
Discard the brine.
Pat the bird dry thoroughly with paper towels or a clean kitchen towel.
Apply the rub all over the bird, inside and out.
Set a roasting rack inside a deep aluminum pan with the handles facing down, so the bird will be raised.
Pour the apple juice into the bottom of the pan, underneath the meat rack.
Place the turkey on the rack.
Place the pan in the smoker and cook for 5 hours, or until the breast meat of the turkey reaches an internal temperature of 165°F.
Remove the pan from the smoker.
Allow the turkey to rest, loosely covered with foil, for 30 minutes.
Carve the turkey and serve immediately.

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Course; Barbecue / Poultry / Turkey

Southern Fried Chicken

Smoked Turkey Drumsticks

Apple And Bacon–Stuffed Chicken Breasts

Smoked Bacon-Wrapped Boneless, Skinless Chicken Breasts

Smoked Buffalo Barbecue Wings

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Ingredients

Makes 2 Dozen Chicken Wings

▢ 3 tablespoons Jack’s Old South Tangy Sweet Sauce. or make your own
▢ 3 tablespoons hot sauce
▢ 1 tablespoon butter plus 1 teaspoon unsalted / melted
▢ 12 chicken wings
▢ Kosher salt to taste
▢ Freshly ground black pepper to taste
▢ Vegetable oil for deep-frying

Instructions

In a large bowl, combine the barbecue sauce, hot sauce, and melted butter.
Set aside.
Using a very sharp knife, cut each wing in half to separate the flat from the drumette.
Wash the pieces well in cold water, then pat them dry with paper towels or a clean kitchen towel.
Season the wings on all sides with salt and pepper.
Heat a heavy, deep skillet, preferably cast-iron, over high heat.
Pour enough oil into the hot skillet to come halfway up the sides.
Heat the oil until it shimmers on its surface but is not smoking (if using an electric skillet, heat the oil to 350°F).
Using tongs, carefully place the wings in the hot oil, taking care not to tear their skins.
Fry the wings, carefully turning them over halfway through, until their skins are golden brown, about 10 minutes.
Transfer the wings to paper towels to drain.
Working in batches, quickly place them in the bowl of sauce and toss them thoroughly, until evenly coated.
Get your favorite dipping sauce—I like ranch dressing myself—and a good cold beer and enjoy immediately.

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Course; Barbecue / Chicken / Poultry

Smoked Half Chickens

Serves 2I

have made it very clear that I ate lots of hog when I was growing up and very little of other meats—chicken and brisket both included. If I saw chicken that wasn’t fried when I was a kid, it was made in the following fashion. That’s because my dad loved to make half chickens, so I’m going to give you his method for that—that’s what he sold for take-out in his barbecue business and what I saw him cooking when I was coming up.

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Ingredients

▢ 1 3½- to 4-pound whole chicken
▢ 1 recipe brine
▢ ½ cup Jack’s Old South Huney Muney Cluck Rub or make your own
▢ ¼ cup white vinegar
▢ Kosher salt to taste
▢ Freshly ground black pepper to taste

Instructions

We buy whole chickens, local ones, and then we split them ourselves (see this page).
First, remove the neck and giblets.
Place the chicken on a cutting board, breast side down.
Using a very sharp kitchen knife, cleaver, or sharp kitchen shears and working from the cavity opening to the neck, cut down the backbone of each side of the chicken; discard the backbone.
Next, cut a two-inch slit through the membrane and cartilage at the “V” of the neck end.
Grab a breast in each hand and gently bend both sides backward, as if you were opening a book, to snap the breastbone.
Use your fingers to work along both sides of the breastbone to loosen the triangular keel bone; pull out the bone.
With the tip of a sharp knife, cut along both sides of the cartilage at the end of the breast-bone; remove the cartilage.
Turn the chicken breast side up.
The final step: Cut lengthwise down the center of the chicken to split it into two halves.
The chicken halves should be brined at least 4 hours, or preferably overnight (see this page for brine recipe), in gallon-size zip-top bags.
When ready to cook, remove the chicken halves from the brine.
Pat the halves down with paper towels or a clean dry kitchen towel.
Rub each chicken half inside and out, skin and cavity, with white vinegar.
Then season them thoroughly all over with salt and pepper—take your time to season the chicken well.
Preheat a smoker to 250°F.
Place the chicken, breast side up, in a deep aluminum pan.
Place the pan in the smoker and cook for 90 minutes, or until the breast meat reaches 165°F on an instant-read thermometer.
At the 90-minute mark, take a look at the chicken skin.
Push down on the skin with your finger and see if the push leaves a dimple.
If that happens, you’re on the way to being done.
The final check for doneness is to grab that chicken leg and gently twist it, and if it pulls away, then it is ready to go.
Remove the chicken halves from the smoker and allow to rest uncovered in the pan for 15 minutes.
Then serve your birds—I give a half chicken per person.

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Course; Barbecue / Chicken / Poultry

Smoked Whole Chicken

Serves 4 For Chicken Plates, Or 8 For Pulled Chicken Sandwiches This is the best recipe for a beginner, the perfect place to get you started on your journey to becoming a pitmaster. The nicest part about it is that once you’ve got it mastered, you end up with something pretty damn impressive to serve your friends and family in the backyard—they don’t need to know how easy it is to get this right. That said, there is one crucial thing you need to remember here: Chickens like to dry out on the smoker, mostly because compared with pork shoulders, briskets, and ribs they just don’t have a lot of fat on them. My chickens never dry out because I put a pan of apple juice underneath them in the smoker, which ensures that the chicken is bathed in moisture and sweetness for the duration of its cook time. (Note: This is not a recipe that’s going to give you seared crunchy skin; the point of smoking a chicken is to produce meat so soft to bite through, you don’t even need a knife to cut it.)

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Ingredients

▢ 1 3½- to 4-pound large whole chicken
▢ 4 cups Smoked Stock this page or good-quality store-bought stock
▢ 2 cups Jack’s Old South Huney Muney Cluck Rub or make your own
▢ 2 cups apple juice

Instructions

Place the chicken in a deep baking pan, pour over the stock, and marinate, covered, in the refrigerator for at least three hours, or preferably overnight.
When are you ready to cook the chicken, preheat a smoker to 250°F.
Remove the pan from the refrigerator and pour out the stock.
Pat the chicken dry all over with paper towels or a clean kitchen towel.
Apply the rub liberally to the chicken, making sure to get it all over the bird.
Place the chicken breast side up on a meat rack with the handles facing down, so the bird will be raised above the surface of the pans.
Set the rack inside a deep aluminum pan.
Pour the apple juice into the bottom of the pan, underneath the meat rack.
Place the pan in the smoker and cook for 1½ hours.
Pull the pan from the smoker.
Using a sharp knife, cut off the wings of the bird (see this page for instructions on how to do that).
Wrap the wings in aluminum foil and keep them warm in an oven on the lowest setting.
Meanwhile, return the rest of the chicken to the smoker and cook for an additional 1½ hours, or until the internal temperature of the white meat reaches 165°F and the dark meat reaches 180°F.
Remove the chicken from the smoker and allow it to rest just as it is, on the rack in its pan and uncovered, for 15 minutes.
To serve, carve the chicken into individual pieces.

Notes & Wine Advice

If you like to make pulled chicken to eat on its own or for pulled chicken sandwiches: Put on a pair of food-handling gloves. Over a cutting board, pull the chicken apart at the breastbone, applying firm pressure with your thumbs on either side of the bone while gently using the rest of your fingers to separate the breasts from the bone. Then pull the chicken meat from the bones and transfer to a platter. I like to make pulled chicken sandwiches by spreading both sides of a soft roll with barbecue sauce and then serving and eating those suckers immediately.

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Course; Barbecue / Chicken / Poultry

Grilled Barbecue Chicken Breasts

Serves 4

Because I know so many of us eat chicken breasts with great regularity these days, I’m going to tell you how you make them into “good barbecue.” You didn’t come to me to tell you how to grill a boneless, skinless breast, because you can figure that out yourself. What I can tell you is how to make a good quick barbecue-style chicken breast, for which you’ll need to cook breasts that are still on the bone and have some skin attached. These breasts hold up much better for this type of hot and fast cooking without drying out like those boneless, skinless ones tend to do

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Ingredients

▢ 4 chicken breast halves on the bone with skin about 2 to 2½ pounds total
▢ ¼ cup apple cider vinegar
▢ 3 cups Smoked Stock this page or good-quality store-bought stock
▢ 1 cup Jack’s Old South Huney Muney Cluck Rub or make your own
▢ 1 cup Jack’s Old South Tangy Sweet Sauce or make your own for serving

Instructions

Rub them all over with the vinegar.
Place the chicken breasts in one or more gallon-size zip-top bags and pour the stock over them.
Seal the bag(s) and refrigerate for at least 3 hours, or preferably overnight.
When you are ready to cook, set up your charcoal or gas grill for indirect heat: Build a fire in your grill, leaving one side free of coals.
When the coals are covered with gray ash and the temperature is medium-high (you can hold your hand 5 inches above the coals for about 5 seconds), you are ready to cook.
(For a gas grill, turn one of the burners down to low or off, lower the cover, and heat for 15 minutes. )
Remove the chicken from the marinade.
Pat dry all over.
Coat liberally on both sides with the rub.
Place the chicken breasts on the grill skin side up.
Cover and grill the chicken until browned and just cooked through, about 30 minutes.
Turn the breasts over and grill until the skin is crisp and lightly charred, about 2 to 5 minutes more.
Transfer the breasts to a cutting board and let them rest, loosely covered with foil, for 5 minutes.
Serve with the sauce on the side for dipping, if you like.

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Course; Barbecue / Chicken / Poultry

Slow smoking builds rich savory flavor

Cornbread keeps the stuffing soft and hearty

Perfect side dish for holiday meals and barbecue dinners

Smoked Cornbread & Sausage Stuffing

Equipment

Ingredients

Instructions

Notes & Wine Advice

Notes

Serve Tip

Variations

Wine Advice

Nutrition values

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Smoked Turkey from Myron Mixon

Ingredients

Instructions

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Southern Fried Chicken

Ingredients

Instructions

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Smoked Turkey Drumsticks

Ingredients

Makes 4 Large Drumsticks

Instructions

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Apple And Bacon–Stuffed Chicken Breasts

Ingredients

Instructions

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Smoked Bacon-Wrapped Boneless, Skinless Chicken Breasts

Ingredients

Instructions

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Smoked Buffalo Barbecue Wings

Ingredients

Makes 2 Dozen Chicken Wings

Instructions

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Smoked Half Chickens

Ingredients

Instructions

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Smoked Whole Chicken

Ingredients

Instructions

Notes & Wine Advice

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Grilled Barbecue Chicken Breasts

Ingredients

Instructions

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