Category Archives: Bradley

Bradley, Pork, Uncategorized

Maple Glazed Smoked Ham

Ingredients:

  • 6-7 kg (12-14lb) Ham

Paste:

  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Ground Black Pepper
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Cider Vinegar
  • 1 Tbsp Onion Powder
  • 1 Tbsp Paprika
  • 2 tsp coarse Salt

Glaze:

  • 2/3 cup Maple Syrup
  • 1/3 cup Bourbon
  • 3 Tbsp Dijon Mustard

Directions:

  1. The night before you are planning to serve the ham, score the fatty side of the ham with wide criss-cross cuts 0.6cm to 1.2cm deep. Combine paste ingredients in a small bowl.  Apply the paste evenly over the entire ham.  Cover with plastic wrap and refrigerate overnight.  Remove ham from refrigerator and let stand at room temperature for about 45 minutes.

Smoking Method:

To Serve:

  1. Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). 
  2. Using Maple flavour bisquettes, smoke/cook the ham for approx. 5-6 hours depending on the amount of smoke flavour you would like the ham to have. 
  3. Mix glaze ingredients together in a small saucepan and cook over low heat for 15mins.  Brush the ham with glaze a couple of times during the last hour of cooking.
  1. Let ham stand for 15 minutes before carving.

Compliments of Bradley Australia

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

Bradley, Lamb

Smoked Spring Rack of Lamb

Ingredients

  • 2 Racks of Lamb

 

For the marinade

  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic, crushed
  • 2 Tbsp Lemon juice
  • 3 Tbsp Honey
  • 1 Tsp dried Rosemary
  • 1 Tbsp fresh Parsley, minced
  • 2 Tbsp fresh Mint, minced
  • 2 Tbsp Kosher Salt
  • 1 Cup of Water
  • Bradley Flavour Bisquettes – Apple

Directions

  1. Combine ingredients together for marinade.
  2. Trim any meat from the beans if the racks weren’t already “frenched” and remove the membrane.
  3. Place lamb in a container and cover with marinade, place in fridge and allow to marinate overnight.
  4. The next day, preheat your smoker to 93-107°C (200-225°F) with Bradley Apple Flavour Bisquettes.
  5. Remove lamb from marinade and rinse under cold water.
  6. Pat dry and spray or brush with a light coating of oil.
  7. Smoke for about an hour or until an internal temperature of 57°C (135°F) is reached for medium rare (less time for rare, and more if you prefer well done).
  8. Remove from smoker and let rest.
  9. Slice the rack and serve with your favourite spring time side dish!

Recipe by: Lena Clayton

Bradley, Seafood

Smoked Scallops over Fennel Slaw

Ingredients

  • 8-12 large Scallops, abductor muscle removed
  • Salt & Pepper

 

  • 1 bulb Fennel, thinly sliced
  • 1 stalk Celery, thinly sliced
  • 1 Apple, julienned

Mint Vinaigrette

  • 1 ½ tsp Sugar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Olive Oil
  • ½ tsp Salt
  • 1 Tbsp fresh Mint, chopped

DIRECTIONS

  1. Toss Scallops in Salt & Pepper
  2. Preheat Bradley Smoker and smoke Scallops for 30 minutes at 250°F (121°C) with Bradley Pacific Blend Bisquettes
  3. Whisk together ingredients for vinaigrette
  4. Combine Fennel, Celery and Apple in a bowl and toss with vinaigrette
  5. Serve with Smoked Scallops.

 

Recipe by Lena Clayton

Bradley, Fruit

Peaches smoked with Brown Sugar and Bourbon

Serves 3-4

Ingredients

  • 6 Large Peaches cut in half and pitted
  • 1 cup Turbinado Sugar (Sugar in the Raw)
  • 1 cup good Bourbon

Directions

  1. Put the peach halves on an oiled smoker rack.
  2. Into the pit hole, put some of the brown sugar and some of the bourbon.
  3. Continue until all the peach halves are filled with sugar and bourbon.
  4. Some at 93°C (200°F) for 2 hours with Apple Bisquettes.

 

Recipe compliments of Bradley Smokers

Bradley, Fruit

Smoked Apple Chutney

INGREDIENTS

0.5kg apples; peeled, cored and cut into small cubes
½ medium sized Onion, cut into small cubes
100g Raisins
250g Brown Sugar
1 tsp Mustard Seeds
1 tsp freshly minced Ginger
½ tsp Salt
225ml Apple Cider Vinegar

DIRECTIONS

  1. Prepare Smoker
  2. Smoke apple pieces for 30-45 minutes with Maple bisquettes at 150-165°F (66-73°C)
  3. Combine apples and all other ingredients in a medium sized sauce pan and simmer for 30-40 minutes
  4. Bottle and keep in the fridge.
Bradley, Nuts

Hickory Smoked Almonds

Smoked Almonds

Ingredients

  • 1 kg (2 lb) Whole Almonds
  • 500 ml (2 c) kosher Salt
  • 1 to 1.2 l (4 to 5 c) warm water

Directions

  1. In a large bowl, mix salt with warm water until dissolved.
  2. Add almonds and soak for 24 hours.
  3. Drain almonds and allow to air dry.

Smoking Method

  1. Place one layer of cheesecloth on smoker racks.
  2. Spread almonds evenly on cheesecloth.
  3. Place racks in the Bradley Smoker.
  4. Place one empty rack lined with cheesecloth in the top rack position.
  5. Using Hickory flavour bisquettes, smoke/roast almonds at approximately 90°C (200°F) for about 3 hours.
  6. Stir nuts around every ten minutes to ensure even exposure.
  7. At 1.5 hours alternate rack positions to allow even smoking.
  8. Cool and store in airtight containers.

To Serve

Smoked Almonds make an addictive snacking treat. A great hit at parties, they also make a welcome addition as hiking snacks. Other nuts, such as cashews, peanuts, hazelnuts or pecans can also be smoked, but make sure to stir nuts as you smoke to guarantee an evenly smoked product.

For Sugar-spiced Smoked Nuts beat an egg white with a tsp of water until frothy. Remove nuts from smoker after 2 hours and toss in the egg white, then toss in 250 ml (1 c) sugar and 15 ml (1 tbsp) pumpkin pie spice. Continue smoking process for last hour.

Bradley, Lamb

Smoked Lamb Shanks with Bourbon Onion Coulée

INGREDIENTS

10 to 12 lamb shanks

MARINADE

  • 120 ml (½ Cup) Bourbon Whiskey
  • 420 ml (1 ¾ Cups) Red Wine
  • 1 Tbsp minced Garlic
  • 2 Tbsp dry Rosemary or a sprig of fresh Rosemary chopped
  • 2 Tbsp coarsely ground Black Pepper
  • 2 Tbsp Salt

BOURBON ONION COULEE

  • 6 large Onions sliced
  • 60 ml ( ¼ Cup) Olive oil
  • 2 Tbsp Black Pepper
  • 120 ml ( ½ Cup) Bourbon Whiskey

PREPARATION

  1. In a bowl mix together marinade ingredients.
  2. Place lamb shanks in a casserole dish and pour marinade over lamb shanks.
  3. Cover and turning occasionally refrigerate for 24 hours.
  4. Remove lamb shanks from marinade and place on oiled smoker racks.

SMOKING METHOD

Preheat the Bradley Smoker to 110°C (225°F).

Using Maple or Hickory Flavour Bisquettes smoke/cook for approximately 4 hours depending upon outside weather conditions and temperature. Aim for an Internal temperature of 185-190°F (85-87.7°C).

The shanks should fall apart with just a fork.

BOURBON ONION COULÉE

In a small saucepan with olive oil, salt and pepper, sauté onions on a stove over a medium heat.

When onions begin to soften, add bourbon and simmer stirring until onions become soft.

 

Beef, Bradley, Pork

Bradley Smoked Salsa Fatty Meatloaf

Gallery

 

Smoked pork meatloaf stuffed with salsa and cheddar cheese.

Ingredients

  • 1.5kg Pork mince
  • 1 tsp Chili powder
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp Salt
  • 1 Cup Salsa
  • 1 ½  Cups grated Cheese
  • Bradley Smoker Bisquettes (our suggestions for Pork: Apple, Maple, Hickory)

Instructions

  1. Mix the ground pork, chili powder, garlic powder, oregano, and salt until well combined. Roll the meat mixture into a 10×10 inch square. Roll in a large freezer bag or on parchment paper so the meat will roll into the fatty easily.
  2. Spoon the salsa in a line in the middle of the sausage meat. Sprinkle the grated cheddar on top of the salsa.
  3. Roll up the fatty so that the cheese and salsa are completely surrounded by the meat mixture. Place the fatty on a smoker rack.
  4. Set your Bradley Smoker to 120C and smoke the fatty for about 2 ½ hours using your favourite bisquettes.
  5. Remove when the internal temperature is at 74C.