Oster Smoker Roaster Oven Instruction Manual - Page 11

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, 1½ to 2½ 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. 20 www.oster.com 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 www.oster.com 21 CKSTROSMK18_12ESM1.indd 20-21 6/11/12 11:09 AM