{"id":22292,"date":"2022-07-09T22:29:12","date_gmt":"2022-07-10T05:29:12","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=22292"},"modified":"2023-01-21T21:50:14","modified_gmt":"2023-01-22T04:50:14","slug":"stovetop-smoker","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/stovetop-smoker\/","title":{"rendered":"Stovetop Smoker"},"content":{"rendered":"<p><a href=\"https:\/\/www.amazon.com\/s?k=stovetop+smoker&amp;crid=2E5YPG88P6GSM&amp;sprefix=stovetop+smoker%2Caps%2C131&amp;ref=nb_sb_noss_1\">CLICK HERE FOR OPTIONS<\/a><\/p>\n<p>To buy one from Amazon, use the link above.<\/p>\n<p>Otherwise:<\/p>\n<ul>\n<li>Use a cast iron wok and put about 1 C of Alderwood or Hickory chips into the bottom.<\/li>\n<\/ul>\n<p>This is from a cooking show with Christoper Cross and Julia Child.<br \/>\nThis is a flow while watching.&nbsp; This needs to be debugged before you use it.<\/p>\n<ul>\n<li>Cut all&nbsp; fat off your beef loin &#8211; NY Strip Loin<\/li>\n<li>Cut into 1 pound chunks<\/li>\n<li>Put a grate over the chips, then put the meat onto the grate<\/li>\n<li>Cover and cook on medium high for about 15 mintes<\/li>\n<li>Sprinkle lightly with truffle oil or olive oil<\/li>\n<li>Wrap and refrigerate 24 hours<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"font-size: 18pt;\">Wheat Berries, Quinoa, Farecki<\/span><\/strong><\/p>\n<ul>\n<li>Separate to remove sticks, stones and chaff<\/li>\n<li>Wash and rinse 2 C grain<\/li>\n<li>Add 2 TBL EVOO<\/li>\n<li>Add the grain<\/li>\n<li>Toss to coat<\/li>\n<li>Add chopped garlic<\/li>\n<li>Add chopped scallops<\/li>\n<li>Add another 2 TBL EVOO<\/li>\n<li>Add 2 C warm chicken stock<\/li>\n<li>Cover with paper round and simmer for 45 minutes\n<ul>\n<li>COOK HARISSA<\/li>\n<\/ul>\n<\/li>\n<li>Roasted peppers &#8211; till starts to blacken<\/li>\n<li>Remove seeds, pit and veins<\/li>\n<li>Put into blender with garlic and onion<\/li>\n<li>Puree<\/li>\n<li>Add EVOO to thin if necessary\n<ul>\n<li>SEASON GRAIN<\/li>\n<\/ul>\n<\/li>\n<li>ADD 2 TBL Harissa and some sale<\/li>\n<li>Finish with chopped chives.\n<ul>\n<li>PREPARE SHALLOTS<\/li>\n<\/ul>\n<\/li>\n<li>Simmer in 1 C broth or stock for 30 minutes<\/li>\n<li>Pour off most of liquid<\/li>\n<li>Chop and put back into skillet with some thyme<\/li>\n<li>Chop shallots<\/li>\n<li>Add 2 TBL butter and some salt and pepper<\/li>\n<li>\n<ul>\n<li>4-1-1 POTATOES<\/li>\n<\/ul>\n<\/li>\n<li>Food mill one large potato<\/li>\n<li>1 potato, 1 stick butter, 5 egg whites<\/li>\n<li>salt and pepper<\/li>\n<li>Put mixture into stencil, then flatten<\/li>\n<li>season with thyme<\/li>\n<li>Put into oven 350\u00ba till golden brown &#8211; about 10 minutes\n<ul>\n<li>COOK YOUR MEAT ON ALL SIDES<\/li>\n<\/ul>\n<\/li>\n<li>Salt and pepper your loins, then put into hot cast iron skillet<\/li>\n<li>Add 1\/4 C EVOO and put into hot pan<\/li>\n<li>Sear all sides<\/li>\n<li>Discard hot oil &#8211; carefully<\/li>\n<li>Add garlic, shallots, and peppercorns<\/li>\n<li>Deglaze with drinkable red wine &#8211; about 1 C<\/li>\n<li>Pour every bit of fond into glaze<\/li>\n<li>Drain through strainer<\/li>\n<li>&nbsp;<\/li>\n<li>At the last minute add butter and thick cream<\/li>\n<\/ul>\n<p>Let meat rest for at least 10 minutes before cutting<\/p>\n<p>Plate grain, then thin slides of meat, a shallot with shallot sauce, and red wine sauce over the meat.<\/p>\n<p>Top with your onions\/shallots, and top with your potato petals.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>CLICK HERE FOR OPTIONS To buy one from Amazon, use the link above. Otherwise: Use a cast iron wok and put about 1 C of Alderwood or Hickory chips into the bottom. This is from a cooking show with Christoper Cross and Julia Child. This is a flow while watching.&nbsp; This needs to be debugged &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/stovetop-smoker\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Stovetop Smoker&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[186],"tags":[],"class_list":["post-22292","post","type-post","status-publish","format-standard","hentry","category-working"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=22292"}],"version-history":[{"count":5,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22292\/revisions"}],"predecessor-version":[{"id":22604,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22292\/revisions\/22604"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=22292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=22292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=22292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}