Stove Top Smoker Dijon Smoked Game Birds Recipes

CORNED GAME BIRDS

Steps:

• Bring all ingredients to a boil.
• Remove from heat and let cool.
• Take 2 1-gallon Freezer zip-top bags and place 5-6 pounds cleaned and skinned birds into each bag.
• Pour 1/2 cooled brine mixture into each bag.
• Get out as much air as possible and seal bag. I place each bag into a second bag just incase it gets a leak.
• Put in refrigerator for 5-7 days turning bags every day.
• Remove and drain liquid.
• Cook as you would corned beef. Place brined birds into a large pot with fresh water and boil on low for at least 30 minutes. The longer they cook the more tender the meat gets.
• Serve hot with boiled potatoes and cabbage or chill and pull pieces off and use them like lunch meat.

MEDIEVAL GAME BIRD

Steps:

• In the bottom of a heavy pot, fry the bacon and garlic.
• Add the birds and brown on all sides.
• Add the nuts and mushrooms.
• Cook for several minutes.
• Add ale, water and bay leaves.
• Bring to a boil, cover and simmer gently for 2- 2.
• 5 hours, until the meat is falling off the bone.
• Remove the birds.
• Cool the juices completely and remove the excess fat.
• Once the birds are cool, remove the meat from the bones.
• Return the meat to the juices, reheating slowly.
• Serve on the slices of bread, dribbling on plenty of juice.

STOVE TOP SMOKER NEW BEEF BRISKET & BBQ SAUCE RECIPE

Steps:

• Mix all ingredients and rub onto brisket. Place on a large sheet of plastic wrap, and wrap tightly. Place on a baking sheet and chill for 6 -8 hours.
• Remove meat from refrigerator and bring to room temperature.
• Prepare the smoker with the mesquite and apple wood chips. Line drip tray with foil, and place the meat on the rack.
• Preheat the stovetop. Place smoker on stove top and smoke for 1 ½ hours at a medium to low heat setting.
• Preheat oven to 275 degrees.
• Remove meat from smoker and place in a covered roasting pan or wrap in heavy foil.
• Bake for 3 hours. Remove meat from the oven and carve against the grain.
• Serve with BBQ Sauce on the side for dipping.
• Barbecue Sauce:.
• ½ Tbsp vegetable oil.
• ½ cup chopped yellow onion.
• 1 tsp chopped garlic.
• 1 cup ketchup.
• 2 Tbsp dark brown sugar.
• 1 ½ tsp molasses.
• 2 Tbsp apple cider vinegar.
• 1 Tbsp each lemon juice, orange juice, dry mustard, Worcestershire sauce, hot red sauce.
• In a large saucepan, heat oil over a medium high heat, add onions, cook till soft, stirring - 4 minutes. Add garlic and cook for 1 minute. Add the rest of the ingredients and bring to boil - lower the heat to simmer and cook - stirring occasionally until sauce thickens - 15 - 20 minutes. Cool slightly before serving. Enjoy!

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.