Smoking food is a slow art that rewards patience with incredible flavor. These 15 recipes prove good things take time, pellets, and maybe a beer to keep you company. It’s the kind of cooking that ...

Prepare the smoker. Season the shrimp with Essence. Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl. Remove ...

I've always found the practice of food smoking intimidating. Discussions about wood chip types and temperature gauges generally make me want to run and hide, as does the prospect of a hulk of bone-in ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. 2 pounds large shrimp (18-20 count), peeled and deveined 1 to 2 tablespoons olive oil, optional 1 tablespoon oak smoking chips ...

Cold smoke shrimp with smoker (or toss with 1 tablespoon of smoked paprika or 2 tea liquid smoke) and season with salt, pepper, and olive oil. Keep chilled Cut spring onions into 3 inch pieces and ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Make this spicy shrimp saute in the time it takes to cook a pot of rice to go with it. Before the shrimp hit the pan, toss them in a marinade that hits several flavor profiles: sweet (honey), sharp ...

Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Made with long-grain white ...

This dish represents chef Jernard Wells’ Southern roots and the flavors he associates with family. Growing up, he would always look forward to nights when they’d gather around the table to eat his ...