Stove Top Smoker Not Your Mothers Onion Dip Recipes

STOVE TOP SMOKER NOT YOUR MOTHER'S ONION DIP

Steps:

• Smoke the onion (see related recipe) and cool to room temperature.
• Chop the onion finely, or use a food processor.
• Stir in the sour cream, mayonnaise, Worcestershire, pepper, and chopped onions together in a small bowl until blended.
• Season to taste with salt.
• Chill the dip at least 8 hours or up to two days.
• Bring the dip to room temperature 1 hour before serving.

STOVE TOP SMOKER SMOKED ONIONS

Steps:

• Trim the root end from the onions and peel away the papery skin and outermost ring. Slice them as evenly as you can, just under a half-inch thick, transferring the slices to the smoker.
• rack as you work to keep them intact.
• Season the onions by brushing them lightly with olive oil and sprinkling them liberally with salt and pepper.
• Smoke with the apple or corncob chips until lightly browned and tender, about 20 minutes. Check for doneness after 15 minutes.
• Serve smoked onion slices with grilled meat or poultry, toss them in a salad, or use them in sandwiches. Always make more than you think you need-you'll find a million uses for them.

STOVE TOP SMOKER EASY SMOKE AND ROAST

Steps:

• Use two tablespoons of your preffered wood chips, depending on what type of meat you are using.
• Cover chicken, turkey or meat with foil and crimp around the smoker edges tightly so smoke does not escape.
• Smoke for approximately 45 minutes. remove foil, and place roast (as it is in the smoker) in oven at 400¼ F for 45 minutes uncovered.
• Inside will be moist and smoky - outside will be crispy and brown.
• If there's room in the smoker, place mushrooms, tomatoes or potatoes around the roast, but remove them before you put the smoker in the oven.
• For larger items the Camerons Multi-Roaster can be used.