Stove Top Smoker Whole Garlic Bulbs Recipes

STOVE TOP SMOKER WHOLE GARLIC BULBS

Steps:

• Trim the pointy tops of the garlic bulbs, about a half-inch or so to expose the individual cloves. Gently rub off as much of the papery outer layers as possible without breaking off the cloves. This will allow the smoky flavor to penetrate the cloves more fully.
• Choose your wood: Just about anything goes with garlic-from the subtle smoke of 1 1/2 tablespoons of alder or cherry to the kick of 2 tablespoons mesquite or hickory.
• Start the trimmed heads of garlic on the smoker rack cut side up and season them by drizzling a little olive oil in between the cloves and sprinkling them with salt and pepper.
• Smoke until the innermost cloves of garlic are soft when you poke them with a paring knife;.
• about 45 minutes over medium heat, and 15 minutes off the heat with the smoker lid closed.
• If the innermost cloves of garlic aren't tender after 45 minutes of smoking and 15 minutes of resting, preheat the oven to 300ºF. Transfer the garlic heads to a small baking dish or
• glass pie plate and pour in enough water to fill the dish 1/2-inch. Cover the dish tightly with.
• aluminum foil and bake until tender. After smoking, this shouldn't be longer than 20 minutes.
• Serve whole heads of garlic to garlic-loving friends as a side dish at anything from a backyard barbecue to a sit-down dinner. Guests can pluck off the cloves one at a time and
• squeeze the marvelous butter-smooth clove from its papery wrapper. Give each person a tiny plate with some fruity olive oil and let them dunk their bread then spread it with the.
• garlic. You can extract pulp from any leftover cloves and put it to any number of delicious uses, like seasoning soups, salad dressings, or sauteed vegetables. Or squeeze the pulp from.
• about a half a head's worth and beat it into a stick of softened butter. Season the butter.
• with salt, pepper, and if you like, a squirt of lemon juice. (Delicious on grilled steak) In short, you can use smoked garlic cloves just about anywhere you use regular garlic.
• Note: To Smoke Garlic Cloves.
• This is a very handy thing to know if you don't plan to serve whole heads of garlic, especially if your market sells jars of peeled garlic. Before you set up the smoker, bring a small saucepan of salted water to a boil. Add up to 8 ounces (about 1 1/2 cups) peeled garlic cloves and cook 1 1/2 minutes. Drain, rinse briefly under cold water, and pat dry with paper towels. Put the garlic cloves in a perforated aluminum pan and rub them lightly.
• with olive oil. Season with salt and pepper and smoke until tender, about 35-40 minutes, using the wood chips of your choice.

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 CORN-ON-THE-COB

Steps:

• Trim the husk and as much silk as you can from the ears.
• Season the corn by rubbing the ears lightly with olive oil; other seasonings will not penetrate the corn kernels while they're still on the cob.
• Put wood chips of choice in smoker, cover with smoker tray and smoker rack, place corn on the rack.
• Smoke the corn on medium heat until the kernels are tender and browed, about 20 minutes.
• Check the corn for doneness after about 15 minutes.