Stove Top Smoker Whole Garlic Bulbs Recipes

STOVE TOP SMOKER WHOLE GARLIC BULBS

Steps:

• Trim the pointy tops of the garlic bulbs, about a half-inch or so to expose the individual cloves. Gently rub off as much of the papery outer layers as possible without breaking off the cloves. This will allow the smoky flavor to penetrate the cloves more fully.
• Choose your wood: Just about anything goes with garlic-from the subtle smoke of 1 1/2 tablespoons of alder or cherry to the kick of 2 tablespoons mesquite or hickory.
• Start the trimmed heads of garlic on the smoker rack cut side up and season them by drizzling a little olive oil in between the cloves and sprinkling them with salt and pepper.
• Smoke until the innermost cloves of garlic are soft when you poke them with a paring knife;.
• about 45 minutes over medium heat, and 15 minutes off the heat with the smoker lid closed.
• If the innermost cloves of garlic aren't tender after 45 minutes of smoking and 15 minutes of resting, preheat the oven to 300ºF. Transfer the garlic heads to a small baking dish or
• glass pie plate and pour in enough water to fill the dish 1/2-inch. Cover the dish tightly with.
• aluminum foil and bake until tender. After smoking, this shouldn't be longer than 20 minutes.
• Serve whole heads of garlic to garlic-loving friends as a side dish at anything from a backyard barbecue to a sit-down dinner. Guests can pluck off the cloves one at a time and
• squeeze the marvelous butter-smooth clove from its papery wrapper. Give each person a tiny plate with some fruity olive oil and let them dunk their bread then spread it with the.
• garlic. You can extract pulp from any leftover cloves and put it to any number of delicious uses, like seasoning soups, salad dressings, or sauteed vegetables. Or squeeze the pulp from.
• about a half a head's worth and beat it into a stick of softened butter. Season the butter.
• with salt, pepper, and if you like, a squirt of lemon juice. (Delicious on grilled steak) In short, you can use smoked garlic cloves just about anywhere you use regular garlic.
• Note: To Smoke Garlic Cloves.
• This is a very handy thing to know if you don't plan to serve whole heads of garlic, especially if your market sells jars of peeled garlic. Before you set up the smoker, bring a small saucepan of salted water to a boil. Add up to 8 ounces (about 1 1/2 cups) peeled garlic cloves and cook 1 1/2 minutes. Drain, rinse briefly under cold water, and pat dry with paper towels. Put the garlic cloves in a perforated aluminum pan and rub them lightly.
• with olive oil. Season with salt and pepper and smoke until tender, about 35-40 minutes, using the wood chips of your choice.

STOVE TOP SMOKER CORN-ON-THE-COB

Steps:

• Trim the husk and as much silk as you can from the ears.
• Season the corn by rubbing the ears lightly with olive oil; other seasonings will not penetrate the corn kernels while they're still on the cob.
• Put wood chips of choice in smoker, cover with smoker tray and smoker rack, place corn on the rack.
• Smoke the corn on medium heat until the kernels are tender and browed, about 20 minutes.
• Check the corn for doneness after about 15 minutes.

STOVE TOP SMOKER WHOLE SMOKED CHICKEN

Steps:

• Trim any excess skin from the neck end of the chicken and pull out the giblets and any pockets of fat from the cavity.
• First brine your birds. Put the chicken(s) in a stockpot or Dutch oven. Pour in cold water, one quart at a time until the item is completely covered. Lift out the bird and stir in 3 tablespoons sea or kosher salt for every quart of water you have added. Return the chicken to the brine. Set the container of chicken and brine in the refrigerator. Brine for 1 1/2 hours per pound (minimum of 3 hours). Dry the chicken, and rub some freshly ground black pepper inside, also add some whole cloves of garlic and a few lemon wedges to the cavity.
• Start the chicken(s) breast side up on the smoker rack with the smoker on the stove top. Use 2 1/2 tablespoons cherry or oak wood chips OR 1 1/2 tablespoons hickory wood chips. Instead of the smoker cover, tent the smoker with heavy-duty aluminum foil. Smoke 40 minutes over medium heat.
• After the chicken(s) have been smoking 30 minutes, set the oven rack in the center position and preheat the oven to 425ºF. When the chickens are done smoking, remove the aluminum foil and roast the chicken in the oven until an instant-read thermometer inserted into the thickest part of the thigh near the hip joint registers 170ºF, 30-60 minutes, depending on the size and quantity of the chicken(s).
• After they have rested for 5-10 minutes, serve hot or at room temperature. Leftover smoked chicken is delicious in chicken salad, casseroles, and sandwiches.