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
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 HICKORY SMOKED CHICKEN
During the summer, finish this one on the grill while you use your stove top smoker for steaming fresh sweet smoked corn on the cob. From the Cameron Cooking Guide. This recipe is intended to be prepared using a stove top smoker.
Provided by TxGriffLover
Categories Whole Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse chicken and pat dry.
- Rub chicken with a cut garlic clove all over and season with salt & pepper.
- Place rack in smoker and form an aluminum foil tent over the chicken.
- Using hickory wood chips, smoke on medium heat for 25 minutes per pound.
- Remove foil and brush lightly with BBQ sauce and place in a preheated 425º oven for 20 minutes.
- Serve with BBQ sauce on the side.
Nutrition Facts : Calories 253.1, Fat 11.8, SaturatedFat 3.3, Cholesterol 53.5, Sodium 579.3, Carbohydrate 22.9, Fiber 0.4, Sugar 16.3, Protein 12.6
THE BEST GRILLED HAMBURGERS
Make and share this The Best Grilled Hamburgers recipe from Food.com.
Provided by Harrison Jr
Categories One Dish Meal
Time 20m
Yield 8 burgers, 4-8 serving(s)
Number Of Ingredients 2
Steps:
- From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
- Sprinkle with salt and pepper.
- Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
STOVE TOP SMOKER TEA SMOKED DUCKLING
Make and share this Stove Top Smoker Tea Smoked Duckling recipe from Food.com.
Provided by TxGriffLover
Categories Whole Duck
Time 10h
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
- Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
- Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
- Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
- Open lid carefully, prick skin all over, being careful not to pierce the meat.
- Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.
Nutrition Facts : Calories 2639.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 2412.3, Carbohydrate 11.5, Fiber 0.3, Sugar 9.5, Protein 76.7
STOVE TOP SMOKER TOMATO SAUCE
There is real depth of flavor in this sauce. It matches beautifully with sauteed or grilled chicken, poached shrimp, hamburgers or meatloaf. From the "Smokin" cookbook. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111.8, Fat 10.3, SaturatedFat 1.4, Sodium 4.5, Carbohydrate 5, Fiber 1.1, Sugar 2.4, Protein 0.9
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
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.
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
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