Category Archives: Poultry

Bradley, Poultry

Smoked Maple Bourbon Wings

Ingredients

  • 2 Lbs. chicken wings

Sauce:

  • 1 Tbsp Butter
  • 2 Tbsp grated or finely minced Onions
  • ½ cup Bourbon Whiskey
  • ¾ cup Maple Syrup
  • 2 Tbsp Tomato Paste
  • 2 Sprigs fresh Rosemary
  • ¼ tsp Salt
  • ¼ tsp Black Pepper

Directions

  1. Melt butter in a medium saucepan on medium heat.
  2. Add the onions and cook until translucent.
  3. Add remaining ingredients for sauce.
  4. Simmer until thickened, 5-10 minutes, and remove from heat.
  5. Preheat Smoker to 121°C (250°F) with Maple Flavour Bisquettes.
  6. Toss wings with half of the glaze and place on an aluminium baking sheet.
  7. Smoke until an internal temperature of 73°C (165°F) is reached, about 2 hours.
  8. Remove from smoker and toss in remaining glaze.

Recipe by: Lena Clayton

Bradley, Poultry

Smoked Duck Breast

Ingredients

  • 2 boneless Duck Breasts
  • 2 cups Apple Juice
  • 1 Tbsp coarse Kosher Dalt
  • 1 Tbsp White Sugar
  • 1 Tbsp Soy Sauce
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp dried Basil
  • 1/2 tsp fresh ground Black Pepper

Preparation: 15 minutes (plus 4 hours of marinating)

  1. Mix together the juice with all the salt, sugar and spices until the salt and sugar are dissolved.
  2. Place the duck in a dish and pour in the brine. Turn the breasts a couple of times and cover the dish with plastic wrap. Place in the fridge and let the duck marinate for 4 hours

Directions:

Recipe Compliments of Bradley Smokers Canada

Bradley, Poultry, Uncategorized

Smoked Moroccan Spiced Chicken Wings

Ingredients

  • 900gm Chicken Wings
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Paprika
  • ½ tsp Ground Cardamom
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Ground Nutmeg
  • ¼ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1 tsp White Sugar

Directions

  1. Cut each chicken wing into three portions: drumette, middle portion and tip.  Discard the tip of the wings and place the other portions in a large bowl.
  2. Make the Moroccan rub by mixing together the ground cumin, ground coriander, paprika, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, cayenne pepper, salt and sugar.  Toss the wings in the seasoning so they are evenly coated.
  3. Set up Smoker for 121°C (250°F) using wood bisquettes of choice.
  4. Lay wings on smoker racks and smoke for 2 – 2 ½ hours or until cooked through.
  5. Remove wings from the smoker and serve.

Compliments of Bradley Australia

Bradley, Poultry, Uncategorized

Smoked Beer Can Turkey

Whether you’re celebrating a special occasion, cooking for a group or have a frozen bird that needs to be cooked, you can’t go wrong with a smoked turkey.

These noble birds deserve justice – food smoking justice.  Smoking creates a more tender and flavourful dish than one that is fried or oven roasted.

This recipe calls for a 14lb Turkey.

Ingredients

Brine:

  • 3 cups Kosher Salt
  • 1 cup Brown Sugar
  • 2 Lemons, cut and squeezed
  • 2 Oranges, cut and squeezed
  • 1 cup Apple Cider Vinegar
  • 1 bottle Apple Juice
  • 5 Bay Leaves, crumbled
  • Palm full of Thyme
  • Palm full of Pepper
  • 4 Tbsp Honey

Dry Rub:

  • ½ cup Brown Sugar
  • 2 Tbsp fresh cracked Pepper
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Ground Thyme
  • 1 Tbsp Ground Sage
  • 1 Tbsp Ground Chili Powder

Directions

  1. Mix Brine ingredients together with cold water until salt and sugar have dissolved.  Submerge whole turkey in brine and refrigerate for 24hrs.

One Hour Before Cooking:

  • Preheat your Bradley Smoker to approx. 107°C (225°F).  We recommend using any Bradley fruit wood bisquettes for best results.
  • Remove turkey from brine and rinse off with cold water.  Pat dry with paper towels and let air dry for a moment.
  • Rub olive oil on outside of turkey.  Then apply dry rub generously in-between the skin and the meat, inside the cavity and outside the turkey skin.
  • Open a can of your favourite beer and pour yourself a tall, cold glass and enjoy!  Now take the empty can and cut off the top portion with heavy duty scissors.  Fill can half-way up with chicken broth. Include a few bay leaves, fresh sage, 1 cut and squeezed lemon and fresh cracked pepper.

Smoking Method:

  • Place can inside smoker and carefully lower the turkey on top of the can so that the can is completely inside the cavity of the turkey. This is one way to keep the turkey moist by putting steam inside the cavity while it cooks.  The turkey needs to be stable.  Make sure it is able to stand on its own.  You can use metal rib racks to help stabilize it.
  • Cooking will take 6-8hrs or until the inside temperature reaches 73°C (165°F).  Be sure to check the thighs.
  • Remove from smoker, let stand and eat!  Enjoy!
Bradley, Poultry

Smoked Chili Lime Turkey Wings

Ingredients

  • 8 Turkey Wing portions
  • 3 Tbsp Chili Powder
  • 1 Tbsp White Sugar
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder
  • ½ Tsp Cayenne Pepper
  • 2 Limes
  • Bradley Flavour Bisquettes

Directions

  1. In a bowl, mix together the chili powder, white sugar, salt, garlic powder, and cayenne pepper.
  2. Toss the turkey wing portions in the spice mixture until coated and place them on the smoker rack.
  3. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice.
  4. Place the turkey wings in the smoker and cook until the internal temperature reaches 76°C (170°F), about 2 hours.
  5. Take the wings out of the smoker and squeeze lime juice all over the wings and serve.

Recipe by: Steve Cylka

Bradley, Poultry

Smoked Turkey

Ingredients

For the brine

  • 1 Cup Kosher Salt
  • 1 ¼ Cups Brown Sugar
  • 3 Tbsp Whole Black Peppercorns
  • 4-6 Bay Leaves
  • 2 Cinnamon Sticks
  • Zest and juice of 1 Orange
  • 2 Gallons Cold Water

For the bird

  • 1 Fresh Turkey, thawed if frozen (12-15 pounds)
  • 1 Medium Onion, quartered
  • 1 Apple, quartered
  • 2 Carrots, chopped into approximately 4″ pieces
  • 3 Stalks Celery, chopped in half
  • 1 Head of Garlic, top sliced off and loose peel removed
  • 6 Tbsp unsalted Butter (3/4 stick), softened
  • Bradley Premium Bisquettes –Sage

Directions

  1. The night before cooking, combine the ingredients for the brine in a large pot over medium heat until salt and sugar are dissolved.
  2. Set aside brine and allow to cool.
  3. Remove giblets and neck from the turkey. Reserve and refrigerate for gravy.
  4. Rinse the turkey inside and out with cold water.
  5. Submerge the turkey into the cooled brine.
  6. Cover and refrigerate overnight.
  7. The next day, remove the turkey from the brine, rinse with cold water and pat dry with paper towels.
  8. Refrigerate, uncovered for at least 2 hours to allow to dry.
  9. Preheat Smoker to 107°C (225°F) with Bradley Premium Sage Bisquettes.
  10. Place the turkey in an aluminium roasting pan.
  11. Rub the cavity of the turkey with 2 Tbsp of butter and stuff with chopped apple and vegetables.
  12. Rub 2 Tbsp of butter on the outside of the bird.
  13. Place in smoker and smoke for approximately 8 hours or until the internal temperature of the thickest part of the thigh reaches 82°C (180°F).
  14. Halfway through the cooking process baste turkey with remaining butter.

 

Recipe by: Lena Clayton

Poultry

Smoked Hot Buffalo Chicken Wings

Ingredients

  • 900gms Chicken wings
  • 1 cup Louisiana Hot Sauce
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper (or more for a hotter wing)

Directions

  1. Toss chicken wings in a bowl with hot sauce. Cover with plastic wrap and marinate in the fridge for 1-3hrs.
  2. Mix the spices together in a bowl. Toss the wings in the spice mixture until evenly coated.
  3. Smoke the wings, using Bisquettes of choice, in Smoker set for 121°C (250°F) for 2 ½ hrs.
  4. If desired, toss with more hot sauce before serving.

 

Compliments of Bradley Australia

Cobb Cooker Recipes, Poultry, Vegetables

Old-Fashioned Chicken Fricassee on Cobb Cooker

Ingredients

  • 3 tablespoons all-purpose Flour
  • 1 tsp Paprika
  • 1 tsp Poultry Seasoning
  • 1/2 tsp Salt
  • ½ tsp freshly ground Black Pepper
  • 4 (6-ounce) skinned Chicken Breast halves
  • 2 tsp Butter
  • 1 ½ cups chopped Onion
  • ½ cup chopped Celery
  • 3 garlic cloves, minced
  • 1 cup fat-free, lower-sodium Chicken Broth
  • ¼ cup Dry White Wine
  • 2 cups (3-inch) julienne-cut Carrot
  • ¼ cup chopped fresh Parsley

Directions

  1. Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat.
  2. Remove chicken from bag; reserve flour mixture.
  3. Melt butter in the Cobb Frying Dish
  4. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned.
  5. Remove chicken from pan; keep warm.
  6. Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally.
  7. Stir in reserved flour mixture; cook 1 minute.
  8. Add broth and wine; bring to a boil.
  9. Add carrot. Return chicken to pan, breast sides up.
  10. Cover, and simmer 25 minutes or until chicken is done.
  11. Sprinkle with the chopped parsley.

 

Recipe Compliments of Cobb Global

Poultry

Italian Chicken Wings

Ingredients

  • 3 Lbs (1.3kgs) Chicken Wings

For the Rub

  • ¼ Cup Brown Sugar
  • 2 Tbsp Kosher Salt
  • 2 tsp Paprika
  • ½ tsp Black Pepper
  • 1 tsp granulated or dehydrated Garlic
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • Bradley Smoker Premium Sage Bisquettes or Bradley Apple Flavour Bisquettes

Directions

  1. Mix together all the ingredients for the rub.
  2. Toss chicken wings in rub and coat wings evenly.
  3. Place wings on a Smoker rack. Use Bradley Smoker Magic Mats to reduce mess.
  4. Smoked wings at 225°F (106°C) with Bradley Premium Sage Bisquettes or Bradley Apple Flavour Bisquettes, until an internal temperature of 165°F (74°C) is reached.

 

Recipe by: Lena Clayton

Poultry, Vegetables

Smoked Chicken and Corn Chowder

Smoked Chicken and Corn Chowder

Ingredients

  • 10 cups Water
  • 1 smoked Chicken carcass
  • 1 Bay Leaf
  • 3 garlic Cloves
  • 1 small Onion, peeled and diced
  • 1 Red Pepper, cored and diced
  • 4 medium Potatoes, peeled and cubed
  • 2 cups fresh or frozen Corn
  • 2 cups Smoked Chicken meat, cubed
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon dry Thyme
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Turmeric
  • 1 1/2 cups Cream

Directions

  1. In a large dutch oven or pot, add the water, smoked chicken carcass, bay leaf and garlic cloves. Bring to a boil and then lower heat to a simmer. Let it simmer for about 1 1/2 – 2 hours to develop a nice broth. Strain the broth and discard the carcass, bay leaf and garlic.
  2. Pour 6-7 cups of broth back into the pot along with the onion, red pepper, potatoes and corn.
  3. Bring the soup back to a boil and then lower the heat to a simmer. Let the soup simmer for about 20 or until the cubed potatoes are soft.
  4. Stir in the cubed smoked chicken, spices and cream. Let the soup simmer for about 15 more minutes.
  5. Serve hot.