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.
SMOKED OYSTER CRESCENTS
I LOVE smoked oysters!!! But when you put them out for company they freak! LOL!!! (They ARE ugly lil' buggers! But so good!!) So to make them "pretty", I make them this way. Then people who do actually like them aren't given funny looks and don't shy away from them! And those who think they don't, actually give them a shot! LOL!!!) Hope you try them, too!
Provided by Wildflour
Categories Lunch/Snacks
Time 27m
Yield 16 appetizers
Number Of Ingredients 7
Steps:
- Seperate crescent dough triangles, and cut in half lengthwise with a sharp knife.
- You'll end up with 16 skinny triangles.
- Spread each thinly with approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice.) It doesn't need very much.
- Pour off oil, and drain oysters on paper towels to rid them of all the oil they pack them inches.
- At wide end of each, place 1-2 oysters, depending on size and how many you have, and roll up rolling towards pointed end.
- Place each, point side-down onto cookie sheet.
- In small bowl, whisk egg, add water, whisk til mixed.
- Lightly brush each with egg wash.
- Lightly sprinkle each with parmesan and a little bit of dried dill.
- Bake at 375 degrees for about 12-15 minutes, or til light golden brown.
- Can serve with lemon slices if desired.
Nutrition Facts : Calories 56.5, Fat 1.5, SaturatedFat 0.4, Cholesterol 24, Sodium 108.2, Carbohydrate 8.2, Fiber 0.6, Sugar 0.7, Protein 2.5
STOVE TOP SMOKER OYSTERS ON THE HALF SHELL
From the cookbook "Smokin". Some folks won't touch a raw oyster with a ten-foot pole, others won't eat them any other way. A third approach: smoke them lightly to keep their briny goodness and plump texture intact. If you like the heavy-smoked flavor and drier texture of canned smoked oysters, increase the wood to 2 1/2 tablespoons and the smoking time to 25 minutes. Use alder, corn cob or cherry wood chips.
Provided by TxGriffLover
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the wood chips in the bottom of the smoker.
- Replace the bottom tray, and set in the rack.
- Lay the oysters in the half shell on the smoking rack.
- Start the oysters over medium heat and lower the heat slightly once the smoker lid is closed.
- Smoke until the oysters are very lightly colored and firm, but still plump and moist, 9 minutes over the heat after closing the smoker lid and about 6 minutes off the heat with the smoker lid closed.
- Check the oysters for doneness after they have been off the heat 5 minutes.
- Serve right from the smoker or drizzle them with melted butter and pass lemon wedges, a pepper mill, and a bottle of hot red pepper sauce.
- Or prepare your favorite stuffed oyster recipe, fold into a spinach omelet, or try them in Oysters Vanderbilt (see related separate recipe).
Nutrition Facts : Calories 121.5, Fat 3.5, SaturatedFat 0.8, Cholesterol 75, Sodium 159, Carbohydrate 7.4, Protein 14.2
GARLICKY BACON SMOKED OYSTERS
Make and share this Garlicky Bacon Smoked Oysters recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut the bacon strips in thirds.
- Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
- In a medium skillet, heat the oil, and add the garlic.
- Cook the wrapped oysters in oil until the bacon is crisp.
- Remove from the pan and drain on a paper towel.
STOVE TOP SMOKER SMOKED WHOLE TROUT
Whether you catch them or buy them, few smoked fish are as delicious and universally loved as whole trout. Make sure they are well cleaned and rinse out the body cavity well before smoking. From the cookbook, "Smokin'"
Provided by TxGriffLover
Categories Trout
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim the very ends of the tail if the trout are too long for the smoker, otherwise, leave them as is.
- Some retailers will sell a whole, boneless trout, which makes serving easier, but skinning a smoked trout and separating the fillets from the bones is a very simple affair (see below).
- Season the inside and outside of the trout generously with salt and pepper.
- If you like, lay a few slices of lemon and sprigs of fresh thyme inside the body cavity.
- Use 1 1/2 to 2 Tablespoons (depending on your preference for smokiness) alder or cherry wood chips (best with seafood).
- Smoke the trout until the meat along the backbone close to the head is opaque (insert the tip of a small knife to check); about 22 minutes after closing the smoker lid for an 11-12 ounce trout; about 25 minutes for a 13-14 ounce trout.
- Check the fish for doneness after 20 minutes.
- If the underside is considerably darker than the top after about 12 minutes
- of smoking, flip the fish and continue cooking.
- Serve right from the smoker with rice pilaf and buttered string beans, or cool them completely to room temperature and remove the fillets.
- To fillet smoked trout, run a small sharp knife along the backbone to cut through the skin.
- Lift off the skin from the top fillet or leave it on if you like.
- With the help of the knife, gently lift the top fillet free of the bones.
- Turn the fish over and repeat.
- Note: To smoke trout fillets, set them skin side down on the smoker rack and smoke just until cooked through and begin to flake, 12-15 minutes, depending on thickness.
Nutrition Facts :
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