Average Reviews:
(More customer reviews)I really like this cookbook. If you are new to indoor smoking and using the stovetop smoker, it is a very useful guide that covers tips on using the smoker, pairing woodchips with a variety of foods, and plenty of tasty recipes. It also includes the author's personal experiences with using the smoker. This is a definite plus that shows up in the recipes and indicates that the author is familiar with them and didn't just collect a bunch of untried recipes to fill up the book. One comment that caught my attention was the turkey wings, the author mentions that he doesn't smoke them to eat as a main dish because they can be tough. I used to bake turkey wings portions in the oven at a low temperature and they always turned out great. Now I smoke them first and then finish them in the oven. Now they are even better! I soak them in a brine overnight:
1 onion, quartered
4-5 cloves garlic
1 or 2 stalks of celery, quartered
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons black pepper
2 tablespoons dried herbs (optional), I usually use parsley
8 cups water
2 packs turkey wing portions, joint pieces, not the whole wings.
Place all of the ingredients, except the 8 cups of water and wings, in a blender. Add 1 cup of water. Process until smooth. Pour into a large bowl. Add remaining 7 cups of water. Stir to combine. Add wings. Let sit overnight. Pour off brine, rinse wings, pat dry with paper towel, and sprinkle skin with paprika. Rub it in. Prepare smoker as directed (I use about 2 tablespoons of oak or hickory). Place wings in smoker skin side up. Let wings smoke on top of stove for about 30 minutes. Place in a 325 degree oven and let them cook until tender about 45 minutes.
This is really a great book if you just got your smoker and don't know what to do with it or if you have had it awhile and are looking for new things to try like the Smoked Mozzarella served with roasted red peppers, fresh basil leaves, and a drizzle of olive oil. Yum!
Click Here to see more reviews about: Smokin': Recipes for Smoking Ribs, Salmon, Chicken, Mozzarella, and More with Your Stovetop Smoker
Get that great taste of wood-smoked food using the top of your kitchen stove.
Contains everything you need to know about smoking foods at home, using a stovetop smoker.
Chris serves up 36 master recipes for smoking everything from whole chickens to shrimp, plus 95 recipes for soups, salads, and sides that use smoked ingredients. There's Tea-Smoked Duck; Smoked Eggplant Soup; and Fettuccine with Smoky Salmon, Peas, and Leeks to name just a few. The possibilities are limited only by your imagination and your love for smoky flavor. With Chris Styler's tips, techniques, and pointers, smoking food is simple, fast, and the taste speaks for itself. Smokin' -- it's well, smokin'.
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