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  • Stoveman - Kansas City Smoked Pork Ribs
    Stoveman Koud rookoven en bewaarkast STB 2 1 139 00 Bestellen Stoveman Koud rookoven en bewaarkast STB 3 1 279 00 Bestellen Stoveman Beuken Rookmot B10 40 15 Kg 28 75 Bestellen koudrookkast W4 1 039 00 Bestellen Producten zoeken Zoek Producten koudrookkast W2 738 00 Bestellen Home Recepten Amerikaanse rook recepten Kansas City Smoked Pork Ribs Kansas City Smoked Pork Ribs Kansas City Smoked Pork Ribs Instructions Kansas City Smoked Pork Ribs Makes 4 racks of ribs 4 racks baby back ribs 3 4 cup firmly packed dark brown sugar 1 4 cup mild New Mexico red chile powder 1 4 cup mild paprika 2 1 2 tablespoons kosher salt 2 1 2 tablespoons freshly ground black pepper 1 tablespoon granulated onion 1 2 tablespoon granulated garlic 1 2 teaspoon cayenne pepper Kansas City Barbecue Sauce below Remove membrane from back of ribs Combine sugar Chile powder paprika salt pepper onion garlic and cayenne together and rub about 2 3 of the mixture well into the ribs Wrap in plastic and refrigerate overnight The next day rub remaining mixture well into the ribs Slow smoke for about 3 hours until rub is fully caramelized onto outside of ribs Brush

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=82&Itemid=62 (2016-01-11)
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  • Stoveman - Jerk Turkey Breast
    0 20 750 Gram 3 98 Bestellen Rookoven Katwijk Gas 1 480 00 Bestellen Producten zoeken Zoek Producten koudrookkast W2 738 00 Bestellen Home Recepten Amerikaanse rook recepten Jerk Turkey Breast Jerk Turkey Breast Jerk Turkey Breast Instructions Jerk Turkey Breast Juicy and spicy smoked turkey to die for a truly southern delight Whole turkey breast White wine Caribbean jerk Cayenne Garlic Basil Injector Smoker Cured red oak and green ouisache wood This recipe is for a whole turkey breast from a 20 pound turkey hen with the skin left on A barbecue pit with a smoker section is best for this recipe A large cooking syringe made specifically for injecting spices works best I m sure that this recipe will not be followed to the letter in every regard but get it as close as possible for best results Mix the white wine and fine ground spices in a sauce pan and cook until all alcohol has been boiled off Adjust spices to taste Allow to cool Load injector with the mix and pump deep into the thawed turkey breast Allow to sit in a large 2 gallon zip bag overnight with the remainder of the wine spice mix

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=81&Itemid=62 (2016-01-11)
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  • Stoveman - Footsie's Pork Roast
    cooking method is different from Kevin s I have to have a water pan under the meat if I want indirect heat Boston butt 5 8 pounds boneless or not up to you Your favorite dry rub or seasoning mixture Wood chips Juice of choice Rub roast with seasonings cover and refrigerate several hours if possible I have a really hard time finding fruit wood around here although pecan is plentiful so I ve started soaking my wood chips in fruit juice The juice can be any kind you want although most of the time I stick with cherry raspberry cranberry or a cran mix I usually try to remember to stick the wood chips in juice early in the morning when I get the roast rubbed down I have a smoker box for wood chips but before that I would take a foil loaf pan poke holes in the sides fill it with wood chips and cover it with heavy duty foil the poke holes in the top It doesn t burn up like regular foil will do if the heat is too hot I also use a water pan under the meat when it s on the grill I fill it with a mix of water and juice onions minced garlic and a few shakes of seasoning While this does keep the meat moist it also keeps the grease from dripping onto the lava rock and as I said it s the only way I get indirect heat on my grill Before I put the meat on the grill I take a marinade syringe and inject the roast with juice in as many places as possible Be careful doing this it has a tendency to spit the juice back at you Not good when you have a red

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=80&Itemid=62 (2016-01-11)
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  • Stoveman - Chilled Smoked Fish With Horseradish Sauce
    het roken van wild Ganzenborst Roken Neem contact op Hout en het milieu Links Sitemap Film für deutsche Gäste welkom Filmpjes youtube mainmenu Login Gebruikersnaam Wachtwoord Login opslaan Wachtwoord vergeten Nog geen account Maak er één aan Product Scroller Elektrische rookmot ontsteker 56 00 Bestellen Rookoven Scheveningen RvS 2 260 00 Bestellen Varken Spit RvS werktafel 43 72 Bestellen Barbecue Utrecht 184 00 Bestellen os aan het spit Contacteer ons

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=79&Itemid=62 (2016-01-11)
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  • Stoveman - Smoked Bacon
    Links Sitemap Film für deutsche Gäste welkom Filmpjes youtube mainmenu Login Gebruikersnaam Wachtwoord Login opslaan Wachtwoord vergeten Nog geen account Maak er één aan Product Scroller Stoveman Koud rookoven en bewaarkast STB 3 1 279 00 Bestellen tuinhaaard Wassenaar 1 555 00 Bestellen koudrookkast W1 615 00 Bestellen Het Gouden Ambacht 1 Kg 24 98 Bestellen Thermostaat voor rookoven Zoutkamp Delfzijl en IJmuiden 136 00 Bestellen Producten zoeken Zoek Producten koudrookkast W2 738 00 Bestellen Home Recepten Amerikaanse rook recepten Smoked Bacon Smoked Bacon Smoked Bacon 4 pounds raw pork belly 1 2 cup packed brown sugar 1 4 cup curing salt 1 gallon cold water or as needed 1 10 pound bag charcoal briquettes Hickory or apple wood chips In a 2 gallon container mix together the brown sugar curing salt and water Submerge the pork belly in the mixture so that it is covered completely If the meat floats you can weigh it down with a dinner plate or similar object Refrigerate covered for six days Light charcoal in an outdoor smoker Soak wood chips in a bowl of water When the temperature of the smoker is between 140 and 150 degrees F coals are ready Smoke the

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=74&Itemid=62 (2016-01-11)
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  • Stoveman - Honey Smoked Turkey
    contact op Hout en het milieu Links Sitemap Film für deutsche Gäste welkom Filmpjes youtube mainmenu Login Gebruikersnaam Wachtwoord Login opslaan Wachtwoord vergeten Nog geen account Maak er één aan Product Scroller Varken Spit Elektromotor 330 46 Bestellen Eiken Rookmot 15 Kg E20 160 29 95 Bestellen Stoveman Eiken Rookmot E 0 20 750 Gram 3 98 Bestellen onderstel voor rookoven Zoutkamp Delfzijl IJmuiden 79 95 Bestellen Rookspaan Beuk 20 160 29 95 Bestellen Producten zoeken Zoek Producten koudrookkast W2 738 00 Bestellen Home Recepten Amerikaanse rook recepten Honey Smoked Turkey Honey Smoked Turkey Honey Smoked Turkey 1 10 pound whole turkey 2 tablespoons chopped fresh sage 2 tablespoons ground black pepper 2 tablespoons celery salt 2 tablespoons chopped fresh basil 1 12 ounce jar honey 2 tablespoons vegetable oil Remove neck and giblets from turkey Rinse the bird and pat dry Place in a medium grilling pan In a medium bowl mix together sage ground black pepper celery salt basil and vegetable oil Drizzle mixture over the turkey Flip turkey breast side down in the pan Preheat an outdoor grill for high heat Loosely cover turkey with foil and place the pan on the prepared grill Cook approximately 1

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=69&Itemid=62 (2016-01-11)
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  • Stoveman - Smoked Chedder Cheese
    Home Rookoven instructiefilm Recepten Barbecue spies en spit Barbecue vlees en gevogelte Amerikaanse rook recepten Wild en gevogelte rook worst recepten Recept inzenden Het koud roken het roken van paling het roken van wild Ganzenborst Roken Neem contact op Hout en het milieu Links Sitemap Film für deutsche Gäste welkom Filmpjes youtube mainmenu Login Gebruikersnaam Wachtwoord Login opslaan Wachtwoord vergeten Nog geen account Maak er één aan Product Scroller koudrookkast W5 1 149 00 Bestellen Rookoven Katwijk 70 60 1 609 00 Bestellen Gietijzeren grillplaat 56 00 Bestellen Rookoven Den Helder 580 00 Bestellen Het Gouden Ambacht 0 5 Kg 12 95 Bestellen Producten zoeken Zoek Producten koudrookkast W2 738 00 Bestellen Home Recepten Amerikaanse rook recepten Smoked Chedder Cheese Smoked Chedder Cheese Smoked Cheddar Cheese Brick of Cheddar cheese preferably Old Fort or aged Cheddar Place cheese on the rack Use a mild smoke flavor such as maple or fruit woods Or try hickory flavor briquettes which will give a very distinct flavor Open the damper wide and make sure you do not go over 100 degrees F or else you will melt the cheese Smoke for 1 to 2 hours If temperature rises to a point where the

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=68&Itemid=62 (2016-01-11)
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  • Stoveman - Smoked wild duck
    gevogelte rook worst recepten Recept inzenden Het koud roken het roken van paling het roken van wild Ganzenborst Roken Neem contact op Hout en het milieu Links Sitemap Film für deutsche Gäste welkom Filmpjes youtube mainmenu Login Gebruikersnaam Wachtwoord Login opslaan Wachtwoord vergeten Nog geen account Maak er één aan Product Scroller rookturf 10 Kg 39 95 Bestellen Eiken Rookmot 5 Kg E20 160 9 95 Bestellen Stoveman Rookoven STF6 Contacteer ons voor een prijsopgave Verchroomd Barbecue Rooster diameter 50 cm Contacteer ons voor een prijsopgave Het Gouden Ambacht 0 5 Kg 12 95 Bestellen Producten zoeken Zoek Producten koudrookkast W2 738 00 Bestellen Home Recepten Amerikaanse rook recepten Smoked wild duck Smoked wild duck Smoked Wild Duck Wild ducks allow 1 duck per person for hearty eaters Salt Pepper Butter Red wine Apples Onions Soak ducks in milk for 4 to 5 hours Take ducks out of milk Salt and pepper inside and out Cut up apples and onions stuff ducks with unpeeled apples and onions Use a pit that cooks with smoke only Put ducks on pit and cook slowly with smoke from fire until ducks are tender Add hickory chips to fire for flavor Make a marinating

    Original URL path: http://www.stoveman.nl/index.php?option=com_content&task=view&id=66&Itemid=62 (2016-01-11)
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