Stove Top Smoker Oysters Vanderbilt Recipes

BOOMETTE'S SMOKED OYSTERS APPETIZERS

Steps:

• Put the whipped onion cream cheese on each Ritz crackers then top with a smoked oyster. And enjoy!

SMOKED OYSTER CRESCENTS

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.

STOVE TOP SMOKER SMOKED WHOLE TROUT

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.

STOVE TOP SMOKER OYSTERS ON THE HALF SHELL

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).

STOVE TOP SMOKER SMOKED CHICKEN WINGS

Steps:

• Chicken wings can take more assertive woods, like hickory or mesquite, but also work well.
• with mellower choices like alder or cherry.
• Trim the wings into sections, discarding the tips.
• Season 1 1/2 pounds of wings with 1 1/2 teaspoons kosher salt and a generous 1/4 teaspoon freshly ground black pepper.
• Smoke over medium heat until an instant-read thermometer inserted into the thickest part.
• of the drummie registers 170ºF, 20-25 minutes from the time the smoker lid is closed. Check for doneness after 20 minutes into cooking time.
• After closing the lid of the smoker, slice about 1 1/2 tablespoons butter into a heatproof mixing bowl. Set the bowl on top of the smoker to melt the butter as the wings smoke.
• When the wings are done, toss them in the butter, seasoning them with as much of your favorite hot red pepper sauce as you'd like. That, and a lot of napkins is all you need-skip the celery/blue cheese thing.