Hints And Tips; Cleaning; Recipes Smoking - Rival K.C. Smoker Owner's Manual And Cookbook

HINTS AND TIPS

• Before cooking, brush poultry and other naturally lean meats with
oil, butter, or margarine.
• When you are smoking more than one piece of meat, the cooking
time is determined by the largest single piece of meat.
• To add flavor, use wine or other liquids in combination with the
water in the roasting pan. (For example, if chart says to use
water, use 1 / cup water and 1
2
• To smoke ribs, lay them on rack. Ribs may be leaned against each
other to fit, but do not lay them directly on top of each other, as this
will decrease the amount of smoke flavor achieved.
• Convenience foods can be baked in the Smoker Roaster. Place
container on ROASTING RACK. Follow package directions.
• Meats roasted in your Smoker Roaster will be moist and tender.
For additional browning, brush oil or butter over the meat before
cooking. In addition, cooking the meat in a traditional oven at 450 °F
or on Broil for the last 20-30 minutes will result in better browning.
• To create darker roasted, crispier skin poultry, do not add liquids
(with the exception of the basting butter or oil) until there only 30
minutes left of cooking. Cooking at a higher temperature will result
in a faster cooking time, i.e. 350 °F instead of 325 °F

CLEANING

1. Turn off, unplug, and allow your Smoker Roaster to cool.
2. Wash the lid, two-tier rack, drip pan, and roasting pan in hot, soapy
water with a sponge or soft cloth. Rinse thoroughly and wipe dry.
If food sticks onto the surface of any of these parts, soak in warm,
soapy water before cleaning.
3. Wipe the outside of the housing with a soft cloth and warm, soapy
water and wipe dry. Do not immerse the housing in water or any
other liquid. Never add liquids directly into the housing.
4. Make sure that all parts are dry before storing.
5. Store your Smoker Roaster indoors.
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3
/ cup
4
/ cup wine.)
4
RECIPES-SMOKING
Open-Faced Roast Beef
Sandwiches with
Mushrooms and Onions
Rub:
2 teaspoons Mexican chili powder
1 / teaspoon Cayenne pepper
8
1 / teaspoon kosher salt
2
1 / teaspoon freshly ground black pepper
2
1 / teaspoon ground cumin
2
1 / stick butter
2
2 large onions, peeled and sliced
2 tablespoons extra virgin olive oil
16 ounces mushrooms, cleaned and sliced
Extra Kosher salt and freshly ground pepper
One 3-4 pound boneless beef sirloin roast, trimmed of fat
2-3 large French baguettes, sliced lengthwise and lightly toasted
1. Soak 1 cup of wood chips in water for one hour.
2. In a small bowl, combine chili powder, Cayenne pepper, salt, black
pepper, and cumin. Sprinkle the rub over the meat.
3. Drain the wood chips. Place wood chips into roasting pan insert and
cover with drip pan.
4. Place beef roast on bottom rack, above the drip pan.
5. Turn smoker dial to ON and set temperature dial to 225 °F. Cover
and smoke for 1 1 / to 2 hours or until desired doneness (meat
2
thermometer registers 140 °F for medium-rate doneness or 155 °F for
medium doneness).
6. Cover the beef roast with foil. Let stand 15 minutes before carving.
Thinly slice the beef.
7. 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.
8. To assemble sandwich, cut bread halves into thirds. Top bread with
beef and top with onions and mushrooms. Season with salt and pepper.
Makes 6-8 sandwiches.
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