January 21, 2012
Smoked Meals at Home – Easy and Tasty
When you want good smoked food, there seems to be two options. Find a five-star restaurant that specializes in the smoky goodness or set up the smoker in the back yard and invest the hours to get the proper results.
For most of us these are not viable options. The do it yourself options is not possible without the right equipment. These are usually bulky, difficult to set up and and most of these smokers mean smoking and the storing lots of food.
The five stare option is a lot easier but frequently too expensive for a weeknight dinner.
However, there is a easy to use and affordable option. The Camerons Stovetop Smoker now makes it possible to enjoy the same smoky flavors right at home.
There is a reason why we enjoy a big smoky flavor. Smoke infuses a lot of flavor into the meat or vegetable without a lot of fat or salt. Since these are the times to eat healthy, you can trim excess fat away before smoking and no need to add butter and salt to vegetables. With smoke-cooking great flavor combined with healthier meals are provided but without the negative effects of fats and salts.
The Stovetop Smoker is designed for the average cooking task but is durable enough for most any smoke-cooking task. It’s constructed of stainless steel for durability and easy cleaning. It’s versatile enough to be used indoors on the stovetop or in the oven or you can use it outdoors on the grill or over a campfire. It is ready for use right from the box as it comes with the smoker base, drip tray, lid, wire rack and an array of wood chips.
You can use it for a wide range of recipes. We have used ours for everything from sausages to mixed vegetables and even fish. But it’s popularly used for ribs. Here is a recipe for baby back ribs that you can try at home:
- 1 slab of baby back ribs (approximately 1.75 pounds)
- 4 tablespoons of sunflower oil
- 4 tablespoons of balsamic vinegar
- 4 tablespoons of freshly ground pepper
- 1 tablespoon of salt
- 2 tablespoons of paprika
- 1 teaspoon of chili flakes
- 4 tablespoons of brown sugar
- 3 cloves of garlic – minced
Directions:
- Prepare the baby back ribs. Make sure to remove the membrane from the bone side of the slab.
- Mix all of the dry ingredients.
- Add in the balsamic vinegar and sunflower oil.
- Mix well together.
- Rub the rub mixture on both sides of the slab. Make sure that it is well covered.
- Wrap with a plastic wrap and put inside the refrigerator for about two hours.
- Remove from the refrigerator, unwrap and place the ribs in the smoker.
- These can be place on the stovetop over medium low heat or place the smoker in your oven at 230 degrees. Include the wood chips of your choice but oak and hickory works best for baby back ribs.
- Baste the ribs with a mixture of sunflower oil and balsamic vinegar after 2 hours.
- After 3 hours, check for doneness and baste again if not quite ready. They should not take longer than 4 hours.
Serve the ribs with the side dish of your choice but we like an hearty coleslaw of thinly sliced cabbage, carrots and onions or possibly some good baked beans.
The result is some finger-licking good ribs that can satisfy anyone’s hunger.
Filed under your smart kitchen by yogiwan




tool. Some ovens have been handed down through generations. They can be used to a wide variety of thing from main courses to deserts.