Oster P.N.157213 Smoker User Manual


  Open as PDF
of 32
 
www.oster.com
www.oster.com
6. Cool, wrap tightly and refrigerate.
7. As a variation, Bluesh Pate can be made with equal parts
smoked bluesh and Boursin cheese blended in a mini
chopper for a special hors d’oeuvre.
SMOKED SWEET AND SPICY HAM
RUB:
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons dry mustard
½teaspooncayenne
½teaspoongroundcloves
Kosher salt and freshly cracked pepper
1 6-pound ham, precooked
1 cup pineapple juice
¾ cup chicken stock
½cuphoney
1½tablespoonsoliveoil
1. In a small bowl, mix together the rub ingredients. Rub
mixture over the ham, and place in refrigerator overnight.
2. Place ⅓ cup of dry wood chips in each of the wood chip bins
in roasting pan. Set ham on rack.
3. Turn temperature dial to 225 °F.
4. Meanwhile, mix together the chicken stock, ¾ cups of
pineapplejuice,vegetableoil,½teaspoondrymustard,and
cloves. Warm over medium heat until completely mixed.
5. Baste with sauce once every hour. Brush generously with
glaze a couple of times during the last hour of smoking.
LEMON GARLIC ROAST CHICKEN
4 to 5-lb. chicken 2 tablespoons lemon juice
3clovesgarlic,minced ½teaspoongroundblackpepper
1teaspoonsalt ¼cupbutter,softened
Rinse chicken in cold water. Combine remaining ingredients
and rub over skin and between skin and meat of chicken. Place
roasting rack in cooking pan. Place chicken on roasting rack and
cover.Bakeat350°Ffor1½hoursoruntilchickenisdone.
BAKED POTATOES
8 to 12 baking potatoes
Wash potatoes and pierce with a fork. Place rack in the pan.
Stack potatoes on roasting rack, making sure that they don’t
touch the sides of cooking pan. Cover and bake at 400°F for
50-60 minutes.
POT LUCK BEEF STEW
8 -lbs. beef stew meat 15 medium sized russet potatoes, |
peeled and cubed
2 cups dry bread crumbs 2 tablespoons basil
2 teaspoons salt 2 cups quick-cooking tapioca
½teaspoonpepper 8cans(4ounces)sliced
4 large onions, cut into eighths mushrooms, undrained
15 cans (10½-oz. each) 8 cups beef broth
condensed tomato soup 7 stalks celery
4 pounds baby carrots
Toss stew meat with bread crumbs, salt and pepper. Place
beef in pan and add remaining ingredients; stir well. Cover
and roast at 250° F. for 4 to 5 hours or until meat and vegetables
are tender.
CHILI FOR A CROWD
3 pounds dry pinto beans, 5 cloves garlic, minced
soaked and drained 1 can (28-oz. ) diced tomatoes
2 jalapeno peppers, nely chopped 3 tablespoons cumin
10 pounds ground chuck, ¾ cup chili powder
browned and drained 3 cups tomato juice
12 cups water 2 onions, chopped
26
27
CKSTROSMK18_12ESM1.indd 26-27 6/11/12 11:10 AM
 previous next