www.oster.com
www.oster.com
5. Melt butter in a large skillet set to medium heat. Add
onions. Stir frequently and cook until soft and beginning
to caramelize. Add olive oil and mushrooms and continue
cooking on medium low until mushrooms are soft.
6. To assemble sandwich, cut bread halves into thirds. Place
beef with onions and mushrooms on top of bread. Season
with salt and pepper.
Makes 6-8 sandwiches.
SWEET AND SMOKY BABY BACK RIBS
Two racks baby back pork ribs, 1
½
to 2
½
lbs. each
SAUCE:
½
teaspoon onion powder
2 cups ketchup
2 tablespoons Worcestershire sauce
¼ cup molasses
¼ cup brown sugar
½
teaspoon hot pepper sauce
1. Rinse and pat dry ribs. In a bowl, combine the sauce
ingredients and blend well. Reserve
½
for serving.
2. Liberally coat each side of ribs with sauce.
3. Place
⅓
cup of dry wood chips in each of the wood chip bins
in roasting pan.
4. Place ribs on the bottom and top racks.
5. Turn the temperature dial to 225 °F.
6. Smoke ribs for 3 hours. Turn over and smoke for an
additional 1 hour. Baste both sides of each rib with
½
cup of
the barbeque sauce. Cook until ribs bend easily and begin
to break away from the bone. Remove from Smoker Roaster
and baste before serving.
Makes 8 servings.
ROSEMARY AND GARLIC SMOKED PORK ROAST
4 sprigs rosemary
2-3 pound boneless pork top loin roast
2 tablespoons snipped fresh rosemary
1 tablespoon olive oil
4 cloves garlic, minced
½
teaspoon pepper
¼ teaspoon salt
½
lemon or lime
1. Place
⅓
cup of dry wood chips in each of the wood chip
bins in roasting pan. Sprinkle 4 rosemary springs over wood
chips.
2. Trim fat from meat. Prepare rub ingredients. Sprinkle rub
evenly over meat.
3. Place meat on rack in Smoker Roaster. Cover and turn
temperature dial to 225 °F.
4. Cook for 1 to 3 hours, until meat registers 155 °F internal
temperature.
5. Remove meat from Smoker Roaster and squeeze lime juice
over meat. Let meat stand to allow juices to settle for 10
minutes.
Makes 8-10 servings.
BRINED TURKEY STUFFED WITH ORANGES AND
THYME
BRINE:
1 cup salt
1 cup brown sugar
2 gallons water or vegetable stock
2 cups cider vinegar
20
21
CKSTROSMK18_12ESM1.indd 20-21
6/11/12 11:09 AM
