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Texas Smoked Brisket
Salt-and-pepper bark, oak smoke, and a 14-hour low-and-slow ride to perfection.
Carolina Pulled Pork
Tangy vinegar mop, deep apple-wood smoke, and pillow-soft shreds for a piled-high bun.
Memphis Baby Back Ribs
Dry rub forward, glossy and ruby red, with just enough sauce to make your fingers sticky.
Kansas City Burnt Ends
Twice-smoked brisket point candied with sweet sauce until each cube has bark on every side.
Hickory Smoked Pork Belly
Dense slabs of belly with a crackling exterior and rendered, mahogany layers throughout.
Brown Sugar Pork Shoulder
A sweet-savory bark cracking over juicy strands of slow-smoked shoulder.
Coffee Rubbed Brisket
Espresso, cocoa, and chile bloom against the deep beefy crust of a long-smoked brisket.
Honey Glazed Smoked Ham
A spiral cut ham bathed in honey, mustard, and bourbon glaze with delicate apple smoke.
Cherry Wood Beef Ribs
Plate-sized dinosaur beef ribs with a peppery crust and a kiss of fruit-wood smoke.
Bourbon Smoked Tri-Tip
A California favorite gone smokehouse with bourbon-brown sugar marinade and red oak smoke.
Maple Bacon Wrapped Tenderloin
Pork tenderloin armored in thick-cut bacon and lacquered with maple syrup over smoke.
Apple Wood Smoked Sausage
Snap-crust links seasoned with garlic and black pepper, made for crusty rolls and sharp mustard.
Other corners of the country.
Southern Soul
Buttermilk, cornmeal, and cast-iron classics.
Tex-Mex
Chiles, masa, and mesquite-fired beef.
Cajun & Creole
Roux-based bayou cooking with bold spice.
New England
Cold-water seafood and clapboard-kitchen bakes.
Midwest Comfort
Hot dish, hearty pizza, and steel-town grub.
California Fresh
Farmers-market produce and sun-ripe simplicity.
Pacific Northwest
Cedar-plank salmon, wild mushrooms, and stone-fruit pies.
American Classics
Diner burgers, deli sandwiches, and bakery favorites.
Southwest
Hatch chiles, sopapillas, and high-desert flavor.