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Smoked Olive Oil Rosemary Shrimp & A Smoker Giveaway

 

 

 

 

This is by far my favorite giveaway I’ve ever been a part of.

 

I’ve secretly always wanted a smoker. Such unique flavors and no real way to get that without very specific culinary equipment. But the smokers I have always come across are so large, bulky and intimidating. Including those that my Step Dad seemed to fashion on a regular basis out of abandoned aluminum items such as non-working refrigerators and ancient gym lockers.

 

I didn’t really want one of those eyesore monstrosities just hanging around my back yard. Clearly there was some adolescent trauma involved in my hesitation to purchase a smoker.

 

And then I get an email from those wonderful people over at Big Kitchen, with tales of a stovetop smoker that I can store in my pantry.  They even wanted to give it to me, and give one to you. Of course, I said something along the lines of Hell Yes.

 

This is a fantastic option for those of you who want those great flavors of smoke without a gigantic metal object taking up residence in a remote corner of your yard.

 

And if you win, you can walk around your kitchen thinking, “I wonder if I can smoke that?” as you slowly realize what it must be like to live in Snoop Dogs head. Sort of.

 

As a girl who is constantly striving to fit into skinny jeans, I also feel compelled to point out that this little sucker crams an enormous amount of flavor into any food without adding a single calorie. And in most instances, it removes calories by rendering fat from meat. So much win.

It’s also simple to use.

 

Step 1: Place the base of the smoker on top of a stove burner, and add a few table spoons of woodchips in the middle of the base of the smoker

 

 

 

Step 2: add the drip try right on top of the pile of wood chips.

 

Step 3: Spray the wire rack with cooking spray and add to the top of the drip tray. Add the food to the wire rack.

 

Step 4: Slide the lid onto the smoker leaving a small vent. Turn the burner to medium heat (don’t turn it too high).

 

Step 5: once you start to see the first slight whips of smoke (about 2 minutes) use oven mitts to close the lid and start the cooking time.

 

A few things to remember while smoking food indoors:

  • Be realistic about the fact that you are using a smoker indoors, the smell will invade your house. But it seemed to dissipate in a few hours.  Run your hood fan on high while smoking.
  • This gets blazing hot. Keep the hands of tiny humans far far away from this thing.
  • Although this stovetop smoker was a bit smaller than I had expected, the instructions show you how to easily modify the unit to accommodate larger items, like a turkey. You can smoke a TURKEY in this thing! (Get ready for a very smoky Thanksgiving)
  • You can even use this on your regular grill alongside your burgers and hot dogs.

Smoked Olive Oil & Rosemary Shrimp

 

¼ cup olive oil

1 tsp chopped fresh rosemary

pinch of salt

½ tsp pepper

14 large raw shrimp, peeled

7, 6 inch wood skewers

 

2tbs Alder wood chips

 

In a bowl combine the olive oil, rosemary, salt and pepper. Add the shrimp and allow to marinate for 5 minutes Remove from marinade and add two shrimp to each skewer.

Smoke over alder wood chips using the above instructions for 15 minutes.

 

 

 

Giveaway details:

 

One Cameron Stovetop Smoker from Big Kitchen, shipped to USA addresses only.

 

 

5 ways to enter,

You do not have to do all five. Each one gets you a separate entry.

 

 

  1. Leave a comment of any sort.
  2. Follow me on twitter @domesticfits and leave a comment saying you did so
  3. Like Domestic Fits on Facebook and leave a comment saying you did so
  4. Follow Big Kitchen on twitter @BigKitchenStore and leave a comment saying you did so
  5. Like Big Kitchen on Facebook and leave a comment saying you did so

 

 

Contest closes Thursday, August 30th. Winner will be chosen using a random number generator.

 

We have a winner! Congrats to Meredith #59!

Chocolate, Bacon & Porter Muffins

There is something mysterious and alluring about Alaska. Beautiful landscapes pushing past a transcendental, white washed façade. I’ll even forgive her the birth of ignorant, poorly spoken, female politicians to glimpse the majesty of the Aurora Borealis. It just may be because of this enchanted terrain that the beer seems to have a prestigious eminence. The water is clearer and more ethereal, giving rise to a superior scaffolding for the detailed flavors put forth in Alaskan craft beer.

The Alaskan Brewing Smoked Porter has a bold, creamy, smoked profile that bridges the flavors of bacon and chocolate in these muffins. The savory sweet interplay works well for breakfast or dessert, or anytime in between.

Chocolate, Bacon & Porter Muffins

Chocolate, Bacon & Porter Muffins

Yield: 8

Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 cup flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp smoked paprika
  • 1 egg
  • 1/4 cup canola oil
  • 3/4 cup Smoked Porter
  • 1/2 cup dark chocolate chips
  • 3 strips of bacon, cooked, chopped
  • Preheat oven to 400.

Directions

  1. Preheat oven to 400.
  2. In a large bowl, combine the cocoa powder, flour, sugar, salt, baking powder, and smoked paprika, whisk until well combined.
  3. In a separate bowl, beat the egg and the oil. Make a well in the dry ingredients and add the egg/oil, chocolate chips and the beer. Stir until combined.
  4. Spray muffin tins with butter flavored cooking spray (or line with muffin papers). Add the batter to the muffin tins until about 2/3 full. Top with the chopped bacon, evenly distributed between the muffin tins.
  5. Bake for 18-22 minutes or until the top springs back when touched.
https://domesticfits.com/chocolate-bacon-porter-muffins/

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