Stove Top Smoked Root Vegetables Recipes

SMOKE-ROASTED RUSTIC ROOT VEGETABLES

Steps:

• 1. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
• 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium.
• 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill. Place the vegetables on the indirect-heat side. Close the lid.
• 4. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

STOVE-TOP SMOKED ROOT VEGETABLES

Steps:

• Place 2 Tablespoons Cherry or Alder wood chips in bottom of smoker.
• Cover cooking tray with heavy duty aluminum foil (easy clean-up) and spray with non-stick cooking spray.
• In small bowl coat vegetables with olive oil.
• Place vegetables on tray and sprinkle with lemon pepper.
• Cover smoker with lid, leaving it cracked slightly.
• Place on stove-top or grill and cook at medium heat.
• When smoke begins to release from smoker close lid tightly.
• Smoke for approximately 30 minutes.

STOVE TOP SMOKED KIELBASA AND CABBAGE

Steps:

• Slice the kielbasa on the bias into pieces that are about 1 1/2 inches long.
• In a very large skillet over medium heat, pour in the cooking oil and brown the sausage pieces. Remove them from the skillet and set aside.
• Deglaze the skillet with the chicken broth, add the chipotle pepper and tomato, stirring to blend. After a couple of minutes, add the cabbage. Sprinkle on the seasoned salt, add in the butter, and cover, allowing the cabbage to cook over medium heat. After 10 minutes, add the sausage back in, add the sugar, stir, and re-cover the skillet. Reduce the heat to a simmer and allow to cook until the cabbage is tender, about 15 minutes.
• Serve hot.

STOVE TOP SMOKER JAMAICAN PORK TENDERLOIN

Steps:

• Combine the jerk seasoning and the vegetable oil according to the label directions to make a paste-like marinade.
• Coat the tenderloins and cover them tightly and refrigerate them for 2 to 3 hours.
• Smoke over medium heat for 30 minutes using 3 tablespoons of cherry wood chips.
• Check for doneness. Serve them sliced thin with cilantro garnish and black beans and rice.

STOVE TOP SMOKER POTATOES

Steps:

• Simply wash and cut baking potatoes in 1/2 to 3/4-inch slices, leaving
• the skin on. Place 1 tablespoon wood chips in the smoker.
• Fill up the rack with the potatoes and season to taste, cover then smoke
• for 45 minutes on medium heat, using 1 tablespoon oak or apple wood
• chips.