HOW TO USE A STOVE-TOP SMOKER
Provided by Food Network
Number Of Ingredients 0
Steps:
- Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
- Make sure the smoker parts are clean and dry before you start.
- Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
- Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
- Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
- Be sure to leave space between items on the rack and between the food and the sides of the smoker.
- Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
- When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
- Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
- When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.
STOVE TOP SMOKER WINTER HAMBURGERS
You know that craving you sometimes have for a backyard grilled hamburger, but it is January and you live in Minneapolis? Well, get out your smoker! From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Form the hamburger patties and season to taste. Smoke-cook on medium heat for 20 minutes using hickory wood chips. Add a slice of onion and cheese for the last 2 minutes.
Nutrition Facts : Calories 1304, Fat 102.6, SaturatedFat 41.7, Cholesterol 360.7, Sodium 487, Carbohydrate 1.8, Fiber 0.2, Sugar 0.7, Protein 87.2
STOVE TOP SMOKER POTATOES
Yes! Smoke your potatoes! This is an absolute winner. The end result is the earthiest tasting potatoes with a perfect texture you could ever imagine. Try other kinds of wood chips, such as cherry. Use leftovers to make a deliciou smoked potato salad. From the Cameron Cooking Guide. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 98.7, Fat 0.1, Sodium 4.5, Carbohydrate 22.9, Fiber 2, Sugar 1, Protein 2.1
SAVORY HAMBURGERS
From "Taste/the Best of Taste," compiled recipes published in the Taste section of The Minneapolis Star, 1972.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Season meat with salt and pepper.
- Combine wine, onion and garlic and cook until sauce is reduced to 2/3 cup.
- Add butter, lemon juice and parsley.
- Cool sauce, then blend into seasoned meat.
- Mixture will be moist.
- Shape into 8 patties.
- Grill over hot coals.
- Serve on buttered buns.
Nutrition Facts : Calories 346, Fat 24.9, SaturatedFat 10.1, Cholesterol 86.2, Sodium 674.9, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 19.7
STOVE TOP SMOKER JAMAICAN PORK TENDERLOIN
For use with a Cameron Stove Top Smoker. This recipe calls for premade Jerk seasoning, but you can easily make your own.
Provided by TxGriffLover
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 40.1, Fat 4.5, SaturatedFat 0.6
WOOD SMOKED TURKEY LEGS (STOVE TOP SMOKER)
! DO NOT ATTEMPT IF YOU DO NOT HAVE A STOVE TOP SMOKER! This is a great sweet tasting turkey. Every one I have ever made this for has loved it--even people that do not like turkey or just don't like dark meat!
Provided by Caseys BBQ
Categories Poultry
Time P1DT2h
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- USE Maple, Apple, and or Cherry Wood Chips.
- Clean the legs under cold water. Pat legs dry cover legs in dry rub. Store in refrigerator for approximately 2 hours.
- Take legs out of refrigerator add a mixture of dry rub and 1/4 cup of apple juice. Pour over legs and refrigerate for another 22 hours, flipping the legs every 2-4 hours to marinate the legs evenly. You don't have to wake up and take care of them overnight.
- Set up your stove top smoker with 1/2 the wood chips. Place the turkey legs on the rack leaving as much space between each leg as possible and not touching the sides.
- Close the lid tightly and place over medium heat for 1 hour.
- Carefully open the top--do not burn yourself--remove legs.
- Put additional wood chips in, making sure when you put the turkey legs back in to have them flipped over from where they were when originally cooked; close smoker.
- Cook for the remaining hour on medium heat.
- Let cool down a bit. Served warm or cold, it is such a treat--the sweet taste of home smoked turkey!
Nutrition Facts : Calories 2364.7, Fat 109.7, SaturatedFat 33.6, Cholesterol 1158.7, Sodium 1208.6, Carbohydrate 3.6, Sugar 3.4, Protein 318.9
BBQ HAMBURGERS
My mom did a great job of feeding a family of 6 on a budget. She made the ground beef go farther by making it a bit more like meatloaf, then my dad would slather on the BBQ sauce on the grill. The result are tasty, moist hamburgers.
Provided by karen
Categories Meat
Time 30m
Yield 12 hamburgers, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, using your hands, combine the ground beef, eggs, breadcrumbs and barbecue sauce/ketchup. Add additional sauce or breadcrumbs as needed so that the meat has a meatloaf texture - not dry or too wet, and holds together in a large ball easily.
- Add garlic powder and minced onion and mix well until distributed throughout meat.
- Pinch off about 3/4 cup of meat and roll into ball, then flatten with your hands. The hamburgers will shrink when cooked, so adjust the size based on your tastes. Allow for 4-5 patties per pound.
- Heat outdoor grill. Grill patties on one side for about 10 minutes, then flip over when the meat is browned on the underside and some grill marks are visible.
- Using a spoon or brush, cover the cooked side with barbecue sauce. Cook until the underside is browned with grill marks and flip again. Cover the top with barbecue sauce again. Flip one more time and then remove from grill.
- Serve on hamburger bun with your favorite toppings (or plain).
- NOTE: Cooking time will vary depending on how hot the grill is and how well done you like the burgers. We find it usually takes about 20 minutes total on the grill.
- NOTE: If you want to make cheeseburger, place a piece of cheese on each burger just before removing from the grill. Cook until the cheese is melted and remove.
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HOW TO MAKE THE BEST BURGERS ON THE STOVETOP | KITCHN
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- Divide the ground beef. Divide the ground beef into 4 or 6 portions, depending on the number of burgers you would like to make.
- Shape the patties. Gently press each portion of ground beef into a disk about 1-inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties.
- Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet over medium heat.
- Toast the buns. Working in batches if needed, place the bun halves cut-side down in the warm butter or oil. Toast until the surface is golden-brown. Transfer the toasted buns to a serving plate.
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