Ever find yourself craving the bold, smoky flavors of Oklahoma Joe’s but stuck at home? You’re in luck! We’ve rounded up 22 spicy Oklahoma Joe recipes that bring the heat and the heart right to your kitchen. From fiery ribs to zesty sandwiches, these dishes are perfect for home cooks looking to spice up their meal rotation. Get ready to turn up the flavor—your taste buds will thank you!
Spicy Oklahoma Joe Pulled Pork Sandwich
Savory and succulent, the Spicy Oklahoma Joe Pulled Pork Sandwich is a masterpiece of flavor, combining tender, slow-cooked pork with a bold, spicy sauce that tantalizes the taste buds. Perfect for gatherings or a hearty family meal, this dish promises to deliver a memorable dining experience.
Ingredients
- For the pork:
- 4 lbs pork shoulder
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- For the sauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp cayenne pepper
- For serving:
- 6 brioche buns
- 1 cup coleslaw
Instructions
- Preheat your oven to 300°F (150°C).
- Rub the pork shoulder with olive oil, then season generously with salt and black pepper.
- Place the pork shoulder in a roasting pan and cover tightly with aluminum foil.
- Roast in the preheated oven for 6 hours, or until the pork is tender enough to shred easily with a fork.
- While the pork cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and cayenne pepper in a saucepan over medium heat.
- Simmer the sauce for 20 minutes, stirring occasionally, until it thickens slightly.
- Once the pork is done, remove it from the oven and let it rest for 10 minutes before shredding.
- Mix the shredded pork with the prepared sauce until well coated.
- Toast the brioche buns lightly for added texture.
- Assemble the sandwiches by placing a generous amount of pulled pork on each bun and topping with coleslaw.
Rich in flavor and texture, the Spicy Oklahoma Joe Pulled Pork Sandwich offers a perfect balance of heat and sweetness, with the coleslaw adding a refreshing crunch. Serve it with a side of pickles or extra sauce for dipping to elevate the experience further.
Oklahoma Joe Smoked Brisket
Revered for its deep, smoky flavors and melt-in-your-mouth tenderness, Oklahoma Joe Smoked Brisket is a masterpiece of barbecue that demands patience and precision. This dish, with its rich bark and succulent interior, is a testament to the art of slow cooking over wood.
Ingredients
- For the brisket:
- 1 whole packer brisket (12-14 lbs)
- 2 tbsp coarse black pepper
- 2 tbsp kosher salt
- 1 tbsp garlic powder
- For the smoking process:
- 4 cups hickory wood chips, soaked in water for 30 minutes
- 1 cup apple cider vinegar in a spray bottle
Instructions
- Trim the brisket, leaving about 1/4 inch of fat on the fat cap for moisture.
- Combine the black pepper, salt, and garlic powder in a bowl, then evenly rub the mixture over the entire brisket.
- Preheat your smoker to 225°F, using the soaked hickory wood chips for smoke.
- Place the brisket in the smoker, fat side up, and insert a meat probe into the thickest part.
- Smoke the brisket for 6 hours, spraying lightly with apple cider vinegar every hour to keep it moist.
- After 6 hours, wrap the brisket tightly in butcher paper to preserve its juices and continue smoking until the internal temperature reaches 203°F, about 4 more hours.
- Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour before slicing against the grain.
Gloriously tender and bursting with smoky richness, this brisket pairs beautifully with a tangy coleslaw or atop a toasted brioche bun for an unforgettable sandwich experience.
Classic Oklahoma Joe Beef Ribs
Venturing into the heart of American barbecue, the Classic Oklahoma Joe Beef Ribs stand as a testament to the art of slow cooking, where each bite delivers a symphony of smoky, tender, and richly flavored meat that falls effortlessly off the bone.
Ingredients
- For the rub:
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tbsp salt
- For the ribs:
- 4 lbs beef ribs
- 1/2 cup apple cider vinegar
- 1/4 cup water
Instructions
- Preheat your smoker to 225°F, ensuring a steady temperature throughout the cooking process.
- In a medium bowl, combine all the rub ingredients until well mixed.
- Generously apply the rub to all sides of the beef ribs, pressing gently to adhere.
- Place the ribs in the smoker, bone side down, and insert a meat probe into the thickest part.
- Maintain the smoker temperature at 225°F and smoke the ribs for 6 hours, spritzing with a mixture of apple cider vinegar and water every hour to keep them moist.
- After 6 hours, wrap the ribs tightly in butcher paper and return to the smoker for another 2 hours, or until the internal temperature reaches 203°F.
- Remove the ribs from the smoker and let them rest, wrapped, for 30 minutes before slicing.
Zestfully tender and imbued with a deep smoky essence, these ribs are a celebration of patience and flavor. Serve them atop a rustic wooden board with pickled vegetables for a contrasting crunch, or alongside a creamy coleslaw to complement their richness.
Oklahoma Joe Smoked Turkey
Kickstarting our culinary journey, the Oklahoma Joe Smoked Turkey stands as a testament to the art of smoking, offering a symphony of flavors that are both robust and nuanced. This dish, perfect for gatherings or a lavish family dinner, promises a succulent centerpiece that’s as visually stunning as it is delicious.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp black peppercorns
- 4 cloves garlic, crushed
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- For smoking:
- 4 cups hickory wood chips, soaked
Instructions
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, and crushed garlic to prepare the brine. Stir until the salt and sugar are completely dissolved.
- Submerge the thawed turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for optimal flavor penetration.
- Preheat your smoker to 225°F. While heating, remove the turkey from the brine and pat dry with paper towels.
- Rub the turkey all over with olive oil, then evenly coat with smoked paprika, garlic powder, and onion powder.
- Place the turkey in the smoker. Add soaked hickory wood chips to the coals for smoke. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Tip: For an even smoke, rotate the turkey halfway through the cooking time. Tip: Keep a spray bottle of apple juice handy to spritz the turkey every hour, keeping it moist. Tip: Let the turkey rest for 20 minutes before carving to allow juices to redistribute.
Zesty and aromatic, this smoked turkey boasts a crispy, golden skin giving way to tender, flavorful meat. Serve it alongside a bold cranberry chutney or atop a bed of wild rice for a dish that’s as hearty as it is refined.
Oklahoma Joe’s Famous Chili
Zesty and robust, Oklahoma Joe’s Famous Chili is a dish that marries the heartiness of traditional American cuisine with a symphony of spices, offering a comforting bowl that’s both warming and invigorating. This chili, with its deep flavors and tender textures, is a testament to the art of slow cooking and the magic of well-balanced ingredients.
Ingredients
- For the base:
- 2 lbs ground beef (80/20 blend)
- 1 large onion, diced
- 3 cloves garlic, minced
- For the spices:
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- For the liquid:
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- For the beans:
- 2 cans (15 oz each) kidney beans, drained and rinsed
Instructions
- In a large pot over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 8 minutes.
- Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 5 minutes.
- Stir in the chili powder, cumin, smoked paprika, and cayenne pepper, coating the meat and onions evenly for about 1 minute to toast the spices.
- Pour in the diced tomatoes, tomato sauce, and beef broth, stirring to combine. Bring the mixture to a simmer.
- Reduce the heat to low, cover, and let the chili simmer for 1 hour, stirring occasionally to prevent sticking.
- Add the kidney beans to the pot, stirring gently to incorporate. Simmer uncovered for an additional 30 minutes to thicken the chili.
- Season with salt to taste before serving, ensuring the flavors are balanced.
Nowhere does comfort food quite like this chili, with its velvety texture and layers of flavor that deepen with every spoonful. Serve it piping hot with a side of cornbread or over a baked potato for a hearty meal that satisfies.
Oklahoma Joe Pulled Chicken
Zesty and succulent, this Oklahoma Joe Pulled Chicken is a masterpiece of smoky flavors and tender textures, perfect for elevating your next backyard barbecue or cozy family dinner.
Ingredients
- For the marinade:
- 1 cup apple cider vinegar
- 1/2 cup olive oil
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- For the chicken:
- 2 lbs boneless, skinless chicken thighs
- For the sauce:
- 1 cup ketchup
- 1/4 cup honey
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
Instructions
- In a large bowl, whisk together apple cider vinegar, olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the marinade.
- Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your grill to 300°F, aiming for indirect heat. Remove chicken from marinade, letting excess drip off, and place on the grill.
- Grill chicken for 25-30 minutes, turning once halfway through, until internal temperature reaches 165°F.
- While chicken cooks, combine ketchup, honey, Worcestershire sauce, and Dijon mustard in a small saucepan over low heat. Simmer for 10 minutes, stirring occasionally, to thicken the sauce.
- Once chicken is cooked, let it rest for 5 minutes before shredding with two forks.
- Toss shredded chicken with the prepared sauce until evenly coated.
Outstanding in its simplicity, the Oklahoma Joe Pulled Chicken boasts a perfect balance of smoky and sweet, with a texture that’s irresistibly tender. Serve it atop a toasted brioche bun or alongside crisp coleslaw for a meal that’s sure to impress.
Oklahoma Joe Smoked Sausage
Nothing embodies the heart of American barbecue quite like the robust flavors of Oklahoma Joe Smoked Sausage, a dish that marries the smokiness of slow-cooked meat with the perfect blend of spices, creating a symphony of flavors that are both bold and nuanced.
Ingredients
- For the sausage:
- 2 lbs ground pork
- 1 tbsp salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 cup ice water
- For smoking:
- 4 cups hickory wood chips
- 1/2 cup apple cider vinegar
Instructions
- In a large mixing bowl, combine the ground pork, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly until the spices are evenly distributed throughout the meat.
- Gradually add the ice water to the meat mixture, continuing to mix until the water is fully incorporated and the mixture becomes sticky. This ensures the sausage will be juicy.
- Preheat your smoker to 225°F. While the smoker heats, soak the hickory wood chips in water for at least 30 minutes to ensure they smoke properly.
- Form the meat mixture into sausage links, each about 6 inches long. For even cooking, try to make them as uniform in size as possible.
- Place the sausages in the smoker. Add the soaked wood chips to the coals or smoke box, depending on your smoker type. Smoke the sausages for 3 hours, maintaining a consistent temperature of 225°F.
- Every hour, lightly spray the sausages with apple cider vinegar to keep them moist and add a subtle tangy flavor.
- After 3 hours, check the internal temperature of the sausages with a meat thermometer; they should reach 160°F. If not, continue smoking until they do.
Best enjoyed hot off the smoker, these sausages boast a perfect balance of smokiness and spice, with a juicy interior that’s encased in a beautifully crisp exterior. Serve them sliced over a bed of creamy coleslaw or alongside a sharp mustard for a contrast in flavors that’s simply irresistible.
Oklahoma Joe BBQ Beans
There’s something undeniably comforting about a bowl of Oklahoma Joe BBQ Beans, a dish that marries the smoky depth of barbecue with the hearty simplicity of beans. This recipe promises a symphony of flavors, perfect for those who appreciate the finer nuances of classic American barbecue.
Ingredients
- For the beans: 1 pound dried pinto beans, 6 cups water
- For the sauce: 1 cup ketchup, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, 2 tbsp Worcestershire sauce, 1 tbsp mustard, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika
- For the meat: 1 pound smoked brisket, chopped
- For garnish: 1/4 cup chopped green onions
Instructions
- Rinse the pinto beans under cold water and place them in a large pot with 6 cups of water. Bring to a boil over high heat, then reduce to a simmer and cook for 2 hours, or until the beans are tender. Tip: Skim off any foam that forms on the surface for clearer broth.
- While the beans cook, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, garlic powder, onion powder, and smoked paprika in a bowl to make the BBQ sauce. Set aside.
- Once the beans are tender, drain any excess water, leaving just enough to cover the beans. Stir in the BBQ sauce and chopped brisket. Simmer on low heat for another 30 minutes to allow the flavors to meld. Tip: For a thicker sauce, let the beans simmer uncovered.
- Garnish with chopped green onions before serving. Tip: Let the beans rest for 10 minutes after cooking to enhance the flavors.
Great for gatherings, these Oklahoma Joe BBQ Beans boast a rich, smoky flavor with a tender texture that’s both satisfying and sophisticated. Serve them alongside cornbread or over a baked potato for a twist on tradition.
Oklahoma Joe Cornbread
Just when you thought cornbread couldn’t get any more comforting, along comes Oklahoma Joe Cornbread, a dish that marries the rustic charm of traditional cornbread with a smoky, savory twist that’s utterly irresistible.
Ingredients
- For the batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup whole milk
- 1 large egg
- 1/4 cup unsalted butter, melted
- For the topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup diced Oklahoma Joe’s smoked sausage
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch cast-iron skillet or baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the buttermilk, whole milk, egg, and melted butter until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid a lumpy batter.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the cornbread tender.
- Fold in the shredded cheddar cheese, chopped green onions, and diced smoked sausage into the batter. Tip: For an extra smoky flavor, lightly brown the sausage before adding it to the batter.
- Pour the batter into the prepared skillet or pan, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
- Let the cornbread cool in the pan for 5 minutes before slicing.
Golden and slightly crisp on the outside, this cornbread is wonderfully moist inside, with pockets of melted cheese and smoky sausage. Serve it warm with a drizzle of honey or alongside a bowl of chili for a hearty meal.
Oklahoma Joe Coleslaw
Zesty and vibrant, Oklahoma Joe Coleslaw brings a refreshing crunch to any barbecue spread, with its perfectly balanced sweetness and tang. This dish, a harmonious blend of crisp vegetables and creamy dressing, is a testament to the simplicity and elegance of Southern-inspired sides.
Ingredients
- For the slaw:
- 1 medium green cabbage, finely shredded (about 6 cups)
- 1 large carrot, grated (about 1 cup)
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- For the dressing:
- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 tsp celery seed
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large mixing bowl, combine the shredded cabbage, grated carrot, and sliced red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until the sugar is completely dissolved.
- Pour the dressing over the cabbage mixture and toss until all the vegetables are evenly coated. Tip: For the best flavor, let the slaw sit in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Before serving, give the coleslaw a final toss to redistribute the dressing. Tip: If the slaw seems dry after chilling, add a tablespoon of mayonnaise or vinegar to refresh it.
- Serve chilled. Tip: For an extra crunch, sprinkle with additional celery seed or a handful of toasted slivered almonds right before serving.
Notably creamy yet crisp, this coleslaw pairs wonderfully with smoky grilled meats or can be piled high on a pulled pork sandwich for a delightful contrast in textures. Its versatility and make-ahead convenience make it a staple for picnics and potlucks alike.
Oklahoma Joe Mac and Cheese
Beyond the ordinary, this Oklahoma Joe Mac and Cheese transforms a classic comfort dish into a smoky, savory masterpiece that’s sure to impress at any gathering.
Ingredients
- For the pasta:
- 1 lb elbow macaroni
- 1 tbsp salt
- For the sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded smoked Gouda cheese
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt to taste
- For the topping:
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the mac and cheese to perfection.
- Bring a large pot of water to a boil, add 1 tbsp salt, and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
- In the same pot, melt 4 tbsp butter over medium heat. Whisk in 1/4 cup flour to create a roux, cooking for 2 minutes until golden to eliminate the raw flour taste.
- Gradually whisk in 3 cups whole milk, ensuring no lumps form, and bring the mixture to a simmer. Cook for 5 minutes until thickened, stirring constantly.
- Remove from heat and stir in 2 cups sharp cheddar, 1 cup smoked Gouda, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder until the cheeses are fully melted and the sauce is smooth. Season with salt to taste.
- Combine the cooked macaroni with the cheese sauce, transferring to a greased baking dish.
- In a small bowl, mix 1 cup panko breadcrumbs with 2 tbsp melted butter and 1/2 cup grated Parmesan. Sprinkle evenly over the macaroni.
- Bake for 20-25 minutes until the topping is golden and crispy, and the edges are bubbly.
Zesty with a creamy interior and a crunchy, buttery topping, this dish pairs wonderfully with a crisp green salad or as a hearty side to grilled meats. For an extra touch of luxury, drizzle with truffle oil before serving.
Oklahoma Joe Potato Salad
Few dishes capture the heart of American comfort food quite like the Oklahoma Joe Potato Salad, a harmonious blend of creamy textures and bold flavors that promises to elevate any summer gathering. This version, with its meticulous balance of tangy and sweet, is a testament to the art of simple, yet sophisticated, side dishes.
Ingredients
- For the potatoes:
- 2 lbs red potatoes, quartered
- 1 tbsp salt
- For the dressing:
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp sugar
- 1/2 tsp black pepper
- For the mix-ins:
- 1/2 cup red onion, finely diced
- 2 hard-boiled eggs, chopped
- 1/4 cup sweet pickle relish
- 2 tbsp fresh dill, chopped
Instructions
- Place the quartered red potatoes in a large pot and cover with cold water. Add 1 tbsp salt.
- Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 10-12 minutes, or until they are tender when pierced with a fork.
- Drain the potatoes and let them cool to room temperature. Tip: Spreading them on a baking sheet speeds up the cooling process.
- In a large bowl, whisk together the mayonnaise, apple cider vinegar, yellow mustard, sugar, and black pepper until smooth.
- Add the cooled potatoes, red onion, hard-boiled eggs, sweet pickle relish, and fresh dill to the bowl with the dressing.
- Gently fold all the ingredients together until the potatoes are evenly coated with the dressing. Tip: Avoid overmixing to keep the potatoes from becoming mushy.
- Cover the bowl and refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld. Tip: For best results, let it chill overnight.
Every bite of this Oklahoma Joe Potato Salad offers a delightful contrast between the creamy dressing and the firm, yet tender potatoes, with bursts of sweetness from the relish and a hint of sharpness from the red onion. Serve it atop a bed of lettuce for an elegant presentation or alongside grilled meats for a classic barbecue side.
Oklahoma Joe Grilled Corn
Kickstarting our culinary journey today is a dish that embodies the essence of summer grilling with a touch of Southern charm. Oklahoma Joe Grilled Corn is a harmonious blend of smoky, sweet, and spicy flavors, perfect for elevating your backyard barbecue to gourmet status.
Ingredients
- For the corn:
- 4 ears of fresh corn, husks removed
- 2 tbsp olive oil
- 1 tsp salt
- For the seasoning:
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- For serving:
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your grill to medium-high heat, aiming for a temperature of around 400°F.
- Brush each ear of corn with olive oil, ensuring they are evenly coated to prevent sticking and to help the seasoning adhere.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create the seasoning blend.
- Sprinkle the seasoning blend evenly over the oiled corn, rotating each ear to cover all sides.
- Place the corn on the preheated grill. Cook for 10-12 minutes, turning every 3 minutes to achieve an even char and to prevent burning.
- Once the corn is tender and has visible grill marks, remove from the grill and let it rest for 2 minutes.
- Sprinkle the grilled corn with crumbled cotija cheese and chopped cilantro. Serve with lime wedges on the side for squeezing over the top.
Here, the grilled corn boasts a delightful crunch with a smoky undertone, beautifully balanced by the creamy cotija and the zesty lime. For an extra layer of flavor, consider brushing the corn with a light coat of melted butter before applying the seasoning.
Oklahoma Joe Smoked Salmon
Venturing into the realm of smoked delicacies, the Oklahoma Joe Smoked Salmon stands as a testament to the art of balancing robust flavors with the delicate texture of perfectly cured fish. This dish, a harmonious blend of smoky depth and buttery richness, is a celebration of simplicity and technique.
Ingredients
- For the brine:
- 4 cups water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- For the salmon:
- 1 lb fresh salmon fillet, skin on
- 2 tbsp olive oil
- For smoking:
- 2 cups hickory wood chips, soaked in water for 30 minutes
Instructions
- In a large bowl, combine water, kosher salt, brown sugar, and black peppercorns to create the brine. Stir until the salt and sugar are completely dissolved.
- Submerge the salmon fillet in the brine, ensuring it’s fully covered. Refrigerate for 8 hours for optimal flavor penetration.
- Remove the salmon from the brine and pat dry with paper towels. Let it air-dry on a rack for 1 hour to form a pellicle, a sticky surface that helps the smoke adhere better.
- Preheat your smoker to 225°F. While heating, drain the wood chips and add them to the smoker box.
- Lightly brush the salmon with olive oil to prevent sticking and place it skin-side down on the smoker rack.
- Smoke the salmon for approximately 3 hours, or until it reaches an internal temperature of 145°F and flakes easily with a fork.
- Tip: For an even smoke, rotate the salmon halfway through the cooking time without flipping it.
- Tip: Maintain a consistent smoker temperature by adjusting the vents as needed.
- Tip: Let the salmon rest for 10 minutes before serving to allow the juices to redistribute.
Delightfully smoky with a melt-in-your-mouth texture, this Oklahoma Joe Smoked Salmon is a versatile centerpiece that shines atop a crisp salad or nestled within a fluffy bagel with cream cheese. Its rich, nuanced flavors are a tribute to the patience and precision of smoking, offering a gourmet experience with every bite.
Oklahoma Joe Pulled Pork Tacos
These Oklahoma Joe Pulled Pork Tacos are a celebration of smoky flavors and tender textures, perfect for a weekend feast that promises to transport your taste buds straight to the heart of barbecue country.
Ingredients
- For the pork:
- 4 lbs pork shoulder, trimmed
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup apple cider vinegar
- 1 cup chicken broth
- For the tacos:
- 12 corn tortillas
- 1 cup diced white onion
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 1 cup Oklahoma Joe’s barbecue sauce
Instructions
- Preheat your oven to 300°F.
- Rub the pork shoulder with olive oil, then evenly coat with salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Place the pork in a Dutch oven and pour apple cider vinegar and chicken broth around it. Cover with a lid.
- Bake for 4 hours, or until the pork is fork-tender and easily shreds.
- Remove the pork from the oven and let it rest for 10 minutes before shredding with two forks.
- Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side.
- Assemble the tacos by placing shredded pork on each tortilla, then topping with diced onion, chopped cilantro, a squeeze of lime, and a drizzle of Oklahoma Joe’s barbecue sauce.
Here, the succulent pulled pork melts in your mouth, its smoky depth beautifully contrasted by the bright, fresh toppings. Serve these tacos with an extra side of barbecue sauce for dipping, and watch them disappear before your eyes.
Oklahoma Joe Beef Burger
Elevating the humble beef burger to new heights, the Oklahoma Joe Beef Burger combines smoky flavors with a juicy, tender patty, all nestled within a soft, toasted bun. This dish is a testament to the art of grilling, offering a perfect balance of textures and tastes that will delight any barbecue enthusiast.
Ingredients
- For the patties:
- 1.5 lbs ground beef (80/20 blend)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1/2 cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- For serving:
- 4 brioche buns, toasted
- 4 slices cheddar cheese
- 1/2 red onion, thinly sliced
- 4 lettuce leaves
Instructions
- Preheat your grill to medium-high heat (375°F to 400°F).
- In a large bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix gently until just combined to avoid tough patties.
- Divide the mixture into 4 equal portions and shape into patties, each about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent bulging during cooking.
- Place the patties on the grill and cook for 4 minutes on the first side. Flip and cook for an additional 3-4 minutes for medium doneness.
- While the patties cook, combine the ketchup, apple cider vinegar, brown sugar, and smoked paprika in a small saucepan over low heat. Stir until the sugar dissolves and the sauce is warmed through, about 3 minutes.
- During the last minute of cooking, place a slice of cheddar cheese on each patty to melt.
- Toast the brioche buns on the grill for about 30 seconds until lightly golden.
- Assemble the burgers by spreading the sauce on the bottom bun, followed by the lettuce, patty with melted cheese, and red onion slices. Top with the other half of the bun.
Unveiling a masterpiece of flavors, the Oklahoma Joe Beef Burger boasts a smoky, slightly sweet sauce that complements the rich, juicy patty. Serve it with a side of crispy sweet potato fries for a meal that’s as visually appealing as it is delicious.
Oklahoma Joe Pork Chops
These succulent Oklahoma Joe Pork Chops are a testament to the art of grilling, offering a perfect balance of smoky depth and tender juiciness that will elevate any summer gathering.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 cloves garlic, minced
- For the pork chops:
- 4 bone-in pork chops, 1-inch thick
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- In a large bowl, whisk together soy sauce, apple cider vinegar, brown sugar, smoked paprika, and minced garlic to create the marinade.
- Place the pork chops in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
- Remove the pork chops from the marinade, letting excess drip off. Season both sides with salt and freshly ground black pepper.
- Grill the pork chops for 5-6 minutes per side, or until they reach an internal temperature of 145°F, ensuring a juicy finish.
- Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute.
Rich in flavor and with a perfectly charred exterior, these pork chops pair beautifully with a crisp apple slaw or roasted sweet potatoes for a complete meal that’s sure to impress.
Oklahoma Joe Smoked Meatloaf
Nothing embodies the heartiness of American comfort food quite like a smoked meatloaf, and the Oklahoma Joe version elevates this classic with a smoky depth and a glaze that caramelizes beautifully. Perfect for a weekend barbecue or a cozy family dinner, this dish promises to be a showstopper with its rich flavors and tender texture.
Ingredients
- For the meatloaf:
- 2 lbs ground beef (80/20 blend)
- 1 cup breadcrumbs
- 1 large egg
- 1/2 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
Instructions
- Preheat your smoker to 250°F, using hickory or oak wood for a robust smoky flavor.
- In a large bowl, combine the ground beef, breadcrumbs, egg, milk, onion, garlic, Worcestershire sauce, salt, and pepper. Mix gently until just combined to avoid a dense meatloaf.
- Shape the mixture into a loaf on a piece of parchment paper, ensuring it’s compact enough to hold together but not too tight to prevent it from becoming tough.
- Transfer the meatloaf to the smoker, placing it on the grate. Smoke for 3 hours, maintaining a consistent temperature.
- While the meatloaf smokes, whisk together the ketchup, brown sugar, apple cider vinegar, and smoked paprika in a small bowl to create the glaze.
- After 3 hours, brush the glaze evenly over the meatloaf. Continue smoking for another 30 minutes to allow the glaze to set.
- Remove the meatloaf from the smoker and let it rest for 10 minutes before slicing. This rest period allows the juices to redistribute, ensuring a moist slice.
Lusciously smoky with a hint of sweetness from the glaze, this Oklahoma Joe Smoked Meatloaf is a revelation. Serve it alongside creamy mashed potatoes and a crisp green salad for a meal that’s both comforting and sophisticated.
Oklahoma Joe BBQ Pizza
This Oklahoma Joe BBQ Pizza combines the smoky depth of barbecue with the comforting allure of pizza, creating a dish that’s both innovative and irresistibly delicious.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water (110°F)
- 1 tsp active dry yeast
- For the sauce:
- 1/2 cup Oklahoma Joe’s BBQ sauce
- 1 tbsp apple cider vinegar
- For the toppings:
- 1 cup shredded smoked chicken
- 1/2 cup sliced red onions
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped cilantro
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
- In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 450°F. Roll out the dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
- Mix BBQ sauce and apple cider vinegar in a bowl. Spread evenly over the dough, leaving a 1-inch border.
- Top with shredded chicken, red onions, mozzarella, and blue cheese.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
- Garnish with chopped cilantro before serving.
Just out of the oven, this pizza boasts a crispy crust with a tender interior, layered with the tangy sweetness of BBQ sauce and the rich, smoky flavors of the toppings. Serve it with a side of extra BBQ sauce for dipping to elevate the experience.
Oklahoma Joe Grilled Vegetables
On a warm summer evening, nothing complements the smoky allure of a grill quite like the vibrant colors and flavors of Oklahoma Joe Grilled Vegetables, a dish that marries simplicity with sophistication.
Ingredients
- For the vegetables:
- 2 cups zucchini, sliced into 1/2-inch rounds
- 2 cups yellow squash, sliced into 1/2-inch rounds
- 1 large red bell pepper, cut into 1-inch strips
- 1 large green bell pepper, cut into 1-inch strips
- 1 large red onion, cut into 1/2-inch wedges
- For the marinade:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your grill to medium-high heat (400°F).
- In a large bowl, whisk together olive oil, balsamic vinegar, honey, minced garlic, salt, and black pepper to create the marinade.
- Add the sliced zucchini, yellow squash, bell peppers, and red onion to the bowl with the marinade. Toss gently to ensure all vegetables are evenly coated.
- Let the vegetables marinate for 15 minutes at room temperature, stirring occasionally to redistribute the marinade.
- Using a slotted spoon, transfer the vegetables to the grill, reserving the excess marinade. Arrange them in a single layer to ensure even cooking.
- Grill the vegetables for 5-7 minutes on each side, or until they are tender and have distinct grill marks. Brush with the reserved marinade halfway through cooking.
- Remove the vegetables from the grill and let them rest for 2 minutes before serving.
Now, the Oklahoma Joe Grilled Vegetables present a delightful contrast of textures, from the crisp-tender bell peppers to the succulent zucchini. Their smoky sweetness pairs beautifully with a dollop of herbed goat cheese or alongside a perfectly grilled steak for a more substantial meal.
Oklahoma Joe Smoked Duck
Oklahoma Joe Smoked Duck is a masterpiece of smoky flavors and tender textures, a dish that elevates the humble duck to gourmet status with a blend of meticulous preparation and slow smoking.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp black peppercorns
- 4 bay leaves
- For the duck:
- 1 whole duck, about 5 lbs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- For smoking:
- 2 cups hickory wood chips
Instructions
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, and bay leaves to create the brine. Stir until the salt and sugar are completely dissolved.
- Submerge the whole duck in the brine, ensuring it’s fully covered. Refrigerate for 12 hours to allow the flavors to penetrate and tenderize the meat.
- Preheat your smoker to 225°F. While the smoker heats, remove the duck from the brine and pat dry with paper towels. Discard the brine.
- Rub the duck all over with olive oil, then evenly coat with smoked paprika, garlic powder, and onion powder.
- Place the duck in the smoker, breast side up. Add hickory wood chips to the coals for smoke. Smoke the duck for 4 hours, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the duck rest for 15 minutes before carving to allow the juices to redistribute.
Succulent and richly flavored, this smoked duck boasts a crispy skin and moist interior, perfect for serving alongside a bold red wine reduction or a fresh arugula salad to cut through the richness.
Oklahoma Joe Pulled Pork Nachos
Yearning for a dish that combines smoky, tender pulled pork with the crispy, cheesy delight of nachos? Oklahoma Joe Pulled Pork Nachos elevate this classic snack into a gourmet experience, blending bold flavors and textures for an unforgettable bite.
Ingredients
- For the pulled pork:
- 3 lbs pork shoulder
- 1 tbsp olive oil
- 1 cup Oklahoma Joe’s BBQ sauce
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the nachos:
- 1 bag (13 oz) tortilla chips
- 2 cups shredded cheddar cheese
- 1/2 cup diced red onion
- 1/2 cup sliced jalapeños
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
- 1/2 cup guacamole
Instructions
- Preheat your oven to 300°F (150°C).
- Rub the pork shoulder with olive oil, then evenly coat with smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Place the pork shoulder in a roasting pan and cover tightly with aluminum foil. Roast for 4 hours, or until the meat is tender and easily shreds with a fork.
- Remove the pork from the oven and let it rest for 10 minutes. Then, shred the meat using two forks.
- Mix the shredded pork with Oklahoma Joe’s BBQ sauce until well coated.
- Increase the oven temperature to 350°F (175°C).
- Spread the tortilla chips evenly on a large baking sheet. Top with the BBQ pulled pork, shredded cheddar cheese, diced red onion, and sliced jalapeños.
- Bake for 10 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven and immediately garnish with chopped cilantro.
- Serve hot with sides of sour cream and guacamole.
Generously layered with smoky pulled pork and melted cheese, these nachos offer a perfect balance of crunch and tenderness. For an extra kick, drizzle with additional BBQ sauce or serve with a side of pickled jalapeños to customize the heat level to your liking.
Conclusion
Craving some heat in your kitchen? This roundup of 22 Spicy Oklahoma Joe recipes is your ticket to flavor town! Whether you’re a seasoned grill master or a curious newbie, there’s something here to spice up your meals. Don’t forget to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
