Stove Top Smoker Tomatillo Sauce Food

TOMATILLO SAUCE RECIPE

Steps:

• Set your oven to broil.
• Slice the tomatillos and peppers in half, then set them onto a roasting pan.
• Slice the onion into thick strips and set them onto the roasting pan, along with the garlic.
• Roast the ingredients for 20 minutes, or until the skins char and puff up. Remove from heat and cool slightly.
• Peel off the skins and discard.
• Squeeze the roasted garlic from the skins.
• Add the tomatillos, peppers, onion and garlic to a food processor or blender along with the cilantro, vinegar, lime juice, cumin and salt.
• Process until smooth.
• With the blender or food processor running, slowly drizzle the oil into the mixture to let it emulsify. It should take about 5 minutes. The sauce will thicken up slightly.
• Serve as desired!

ROASTED TOMATILLO SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
• Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
• Use immediately or pour into freezer bags, label and freeze.

HOW TO USE A STOVE-TOP SMOKER

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 NEW BEEF BRISKET & BBQ SAUCE RECIPE

Steps:

• Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours.
• Remove meat from refrigerator and bring to room temperature.
• Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack.
• Preheat the stovetop. Place smoker on stove top and smoke for 1 ½ hours at a medium to low heat setting.
• Preheat oven to 275 degrees.
• Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil.
• Bake for 3 hours. Remove meat from the oven and carve against the grain.
• Serve with BBQ Sauce on the side for dipping.
• Barbecue Sauce:.
• ½ Tbsp vegetable oil.
• ½ cup chopped yellow onion.
• 1 tsp chopped garlic.
• 1 cup ketchup.
• 2 Tbsp dark brown sugar.
• 1 ½ tsp molasses.
• 2 Tbsp apple cider vinegar.
• 1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce.
• In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!

STOVE TOP SMOKER TOMATO SAUCE

Steps:

• Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
• Cut the core of the tomatoes with a paring knife, then cut the.
• tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
• Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
• Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
• Cool the tomatoes to room temperature and slip off the skins. Chop coarsely.
• Heat the olive oil in a heavy 2 qt saucepan over medium heat. Stir in the garlic and cook, shaking the pan until you can smell it, about 1 minute. Stir in the onion, season lightly with salt, and add the red pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened, about 4 minutes.
• Stir in the tomatoes and cook until most of their liquid is evaporated, about 5 minutes.
• Adjust the heat so the sauce is barely simmering. Taste the sauce and add salt to taste if necessary. Cover the pan and cook until the tomatoes are completely tender, about 10 minutes.
• Pass the tomato sauce through a food mill fitted with a fine disc. If you don't own a food mill, scrape the sauce into a blender and blend, using quick pulses until the sauce is fairly smooth. Stir in the cilantro. Serve warm. The sauce may be prepared up to three days in advance and stored, covered, in the refrigerator. It may also be frozen for up to.
• two months. Warm the sauce in a small saucepan before serving.

SMOKED TOMATO SALSA

Steps:

• Make an aluminum foil "basket" to hold the food and fit in your smoker. You should have clearance on all four sides and the top.
• Place the tomatoes, garlic, jalepenos, and onion into the foil basket. If you like hotter salsa, leave the seeds in the jalepenos. Otherwise, take them out.
• Load your smoker with 2 to 4 tablespoons of wood chips. I use apple, but that's me.
• Assemble your smoker according to factory directions. The foil basket goes on top of the wire rack.
• Start the smoker on high, close up and turn to medium low. Same as always for the Cameron smoker.
• Cook for about 45 minutes. The tomatoes should soften, but not be mushy. It takes somewhere between 30 and 45 minutes to do this.
• Turn the smoker off and leave it closed. Allow to cool for at least 15 minutes.
• Pour the liquid that accumulated in the foil basket into a small work bowl. Reserve for later. (Don't throw it out, the flavor is too good to toss.).
• Remove the garlic. If you didn't peel it, squeeze the garlic paste out of the peel. Mash.
• Reserve 1 tomato, all the chiles, and 1/4 cup onion. The chile flavor has infused into the tomatoes, so proceed with caution.
• Process the garlic, most of tomatoes and SOME of the onion until it reaches the desired texture (use food processor, batches in the blender, or immersion blender depending on what you have). If the mixture seems stiff, use some of the reserved cooking liquid to thin it down.
• TASTE. Add the smoked chiles in small batches to reach the desired heat level.
• TASTE. Add cilantro, lime juice and salt to taste. This is personal, and it will vary from batch to batch depending on how ripe the veggies were.
• Take the reserved vegetables and chop them finely. Add them to the processed salsa. This gives you 2 textures. If you want only one, then blend away.
• Add additional fresh chopped jalepeno and chopped green onions to taste. Or, leave them out.
• If the salsa turned out too hot, add about 1/2 tsp sugar. This will make it less hot tasting.
• Serve hot or cold with crispy tortilla chips and a cooling beverage.