Category Archives: Bradley

Bradley, Poultry

Bradley Smoked Chicken Pot Pie

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Ingredients:
2 Chicken Breasts (boneless and skinless)
1 Cup diced Potatoes
1 Cup diced Carrots
1 Cup diced Onion
1 Cup frozen Peas
2 Sheets of ready-made Puff Pastry
2-3 Garlic cloves (minced)
1 Cup grated Cheese
1 tsp Salt
1 tsp Black Pepper
½ tsp Cayenne
4 Tbsp Butter
4 Tbsp Flour
2 Cups Chicken Stock
3 Tbsp Cream
1 Egg (large)

Directions:

Turn on your Bradley Smoker, set it to 87C and load with bisquettes.

Arrange the chicken breasts on a smoker rack and place into the smoker for about 40 minutes (or less if you want slightly less smokiness).  Remove from the smoker and cut the chicken into small pieces.

In medium saucepan, melt the butter, whisk in the flour and chicken stock and stir continuously for about 8 minutes as it thickens, on medium heat.

Add in the salt, black pepper, and cayenne pepper, cream and stir through.
Next, add the chicken, potatoes, carrots, onion, garlic, and simmer for about 5-10 minutes.

Transfer the filling into a bowl and place it in the fridge to cool for 30 minutes.

Using flour to prevent sticking, roll out the puff pastry.

Cut pie lids out of pastry, using one of your pie dishes as a guide cut the lid slightly larger.

Ladle the chilled filling into the dish and sprinkle some cheese on top.  Brush the rim with egg wash (egg, heavy cream)

Lay the pastry piece over the dish and seal the edges with a fork.  Brush the top with more egg wash.
Place the pies on an oven tray and bake for 30 minutes at 175C degrees until the pastry is golden brown.

Enjoy with a Fresh Salad or Kumara Mash.

Bradley, Poultry

Smoked Chicken with Alabama White BBQ Sauce

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A finishing baste of white barbecue sauce embeds a deep tangy character into the meat that makes this chicken something special. 

 

INGREDIENTS


For the Sauce

  • 2 Cups Mayonnaise
  • 1 Cup Apple Cider Vinegar
  • ½ Cup Apple Juice
  • 2 tsp grated Horseradish
  • 2 tsp freshly ground Black Pepper
  • 2 tsp fresh lemon juice
  • 1 tsp Kosher salt
  • ½ tsp Mustard Powder
  • ½ tsp Cayenne Pepper


For the Brine

  • 1 Litre Apple Juice
  • 1 Litre Water
  • ½ Cup Kosher Salt
  • ¼ Cup Brown Sugar
  • 2 Tbsp Molasses
  • 1 whole chicken, butterflied or halved
  • ¼ Cup of your favourite BBQ Rub
  • Bradley Smoker Bisquettes – Apple or Cherry

 

PROCEDURE

To make the sauce: Place mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, mustard powder, and cayenne pepper in a medium bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use.

 To make the brine: Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Submerge chicken in brine, breast side down, and place in refrigerator for 1½ hours.

 Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with BBQ Rub.

 Set up your Bradley Smoker and set to 120C (248F). Load with bisquettes of your choice. Place chicken, skin side up, on smoker rack and place in the smoker. Cook until breast meat registers 75C (167F) degrees on a Bradley Digital Thermometer inserted in thickest part of meat.

 Brush chicken liberally with white barbecue sauce. Transfer to cutting board and let rest for 10 minutes.

Cut chicken into quarters, and serve.

Bradley, Vegetables

Smoked Guacamole

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Smoked Guacamole

 

Enjoy Smoked Guacamole with your favourite Nachos dish, or in Tacos, Fajitas, Burgers, and more!

 

Ingredients:

3 Avocados, halved and pitted

4 Tbsp lime juice

½ Tsp salt

3 Tbsp fresh coriander, minced (optional)

Bradley Bisquettes – Alder, Apple or Cherry

Instructions:

  1. Place the avocado halves on a smoker rack.
  2. Set the smoker to 94°C (200°F) using Bradley Bisquettes of choice.   Smoke the avocado for 20 minutes. Depending on the level of smoke you may want to increase or decrease the time the avocados are in the smoker.
  3. Scoop the smoked avocado out of the skin into a large bowl and mash with a fork or potato masher. If you want a creamier guacamole, you can blend it in a food processor.
  4. Add the rest of the ingredients and stir until combined.
  5. Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!

Recipe by: Steve Cylka

 

Bradley, Poultry

Bradley Stuffed Jerk Chicken

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INGREDIENTS:  

1 tsp Allspice
½ tsp Nutmeg
½ tsp Cinnamon
½ tsp Garlic Powder
½ tsp ground Ginger
½ tsp ground Black Pepper
½ tsp Cayenne Pepper
1 tsp Salt
4 Boneless Skinless Chicken Breasts
1 Cup Cream Cheese, softened
1 Cup grated Mozzarella cheese
½ Cup Apricot jam, divided
1 Scotch Bonnet or Habanero Pepper, seeded
2 Tbsp Rum

Bradley Smoker Bisquettes – Premium Caribbean Blend, Maple, Hickory, Oak or Whiskey Oak

DIRECTIONS:

  1. Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper, cayenne pepper and salt together in a small bowl. Set aside.
  2. Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
  3. In a bowl, mix together the cream cheese, mozzarella cheese and ¼ Cup apricot jam until well combined.
  4. Spoon the cheese mixture evenly into the pockets of each chicken breast.
  5. Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub the spice into the meat.
  6. Make the glaze, by blending the remaining ¼ Cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
  7. Set the smoker to 120C (250F) using wood bisquettes.
  8. Place the chicken breasts on smoker rack and put the rack in the Bradley smoker. Smoke the chicken until they reach an internal temperature of 74C (165F), about 3 hours.
  9. Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.

Beef, Bradley

Bradley Drunk Brisket with Bacon BBQ Sauce

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Ingredients   

  • 1½ Kg Beef Brisket (alternatively you can use Chuck or Blade Steak)
  • 2 tsp Coarse Salt
  • 2 tsp Cracked Black Pepper
  • 2 tsp Garlic Powder
  • 500g Bacon
  • 1 Onion – chopped
  • 4 Cloves Garlic – minced
  • 1 Can Diced Tomatoes
  • 2 Cups Beef Stock
  • 1 ½ Cup Ketchup
  • ¾ Cup Brown Sugar
  • 1 Tbsp Molasses
  • 1 bottle Dark Beer
  • ¼ Cup Apple Cider Vinegar

Instructions

  1. Set your Bradley Smoker to 87C for 3 ½ hours and load with wood bisquettes (Mesquite works great with Beef).
  2. Season the meat on all sides with the salt/pepper/garlic mixture (reserve ½ Tbsp of the seasoning for later use). Place meat into the smoker rack and smoke for 3 hours.
  3. After 3 hours, remove from smoker and wrap with plastic wrap. Refrigerate overnight to infuse the smoke flavour.  If you are cooking the same day, skip the wrapping.
  4. Preheat a cast iron grill pan or heavy frying pan to high heat. Place the brisket fat side up and grill for 8-10 minutes per side, or until the meat has developed a nice colour on both sides.
  5. Heat a large heavy pot and cook the bacon until golden brown and crisp. Add the chopped onions to the pan and cook until tender (about 5 mins), add the garlic and cook for several more minutes.  Lower heat and add the tomatoes, ketchup, brown sugar, molasses, beef stock and the remaining seasoning (reserved from earlier). Bring to a simmer and nettle the meat into the BBQ Sauce, cover with lid or tin foil.
  6. Preheat oven to 170C and place pot into oven – Cook for 1 ½ hours. The liquid will have decreased by about half.  Pour in the beer to bring the liquid back above the meat.  Replace lid and return to oven for an additional 1 ½ hours.
  7. Remove the meat from the pot and allow it to rest on a chopping board for at least 15 minutes. To the pot, add the cider vinegar and cook over medium heat.  Bring the sauce to a boil and stir frequently until it is reduced to a thick BBQ Sauce consistency.  You may need to separate any excess bacon fat from the top with a spoon.
  8. Slice the meat into approximately 6mm slices and drizzle with the warm BBQ sauce.

Serve immediately and enjoy!

Original recipe by Hey Grill, Hey – adapted by Bradley Smoker New Zealand

Follow our Bradley Smoker New Zealand Facebook Page and our www.bradleysmoker.co.nz website for more mouth-watering inspiration.

 

Bradley, Lamb

Bradley Greek Style Leg of Lamb

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Ingredients

  • 1 boneless leg of Lamb (about 1 to 1 ½ kg in weight)
  • 4 Garlic cloves, minced
  • 2 Tbsp Salt
  • 1 Tbsp fresh ground Black Pepper
  • 2 Tbsp Oregano
  • 1 tsp Thyme
  • 2 Tbsp Olive Oil

Bradley Smoker Wood Bisquette suggestions: Apple, Oak, Hickory, Premium Sage, Premium Caribbean Blend and Premium Hunters Blend

Instructions

  1. Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast.
  2. Mix together the garlic, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate.
  3. Place the lamb on a smoker rack.
  4. Set the Bradley Smoker to 120C using your favourite wood bisquettes – Apple, Oak and Hickory are great choices or try the New Premium Sage, Caribbean Blend or Hunters Blend Bisquettes.
  5. Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 63C (145F), which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.

 

Original recipe by Steve Cylka

For more delicious recipes visit our Bradley Smoker Facebook Page and our BradleySmoker.co.nz website

 

Bradley, Cheese, Cobb Cooker Recipes, Mushrooms, Vegetables

COBB Smoky Stuffed Mushrooms

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INGREDIENTS

  • ½ Red Onion – finely diced
  • 1 Clove Garlic – crushed
  • ½ tsp Smoked Paprika
  • 2tsp Thyme – finely chopped
  • 50g Olives – pitted and finely chopped
  • 50g Panko Breadcrumbs
  • 50g Feta Cheese
  • 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
  • Salt & Pepper
  • 70g Rocket
  • 10 White or 6 Portabello Mushrooms
  • 1 Tbsp Olive Oil

INSTRUCTIONS

Set up your COBB Cooker and light the Cobblestone.

Into a bowl add finely chopped stalks and gills, removed from each mushroom.  Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese.  Mix until well combined.

Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.

Using the Lifting Fork, place the Fry pan on the hot COBB.  For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone.  Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden.  Remove Fry pan using the Lifting Fork.

Arrange Rocket on a platter and serve with the mushrooms on top.

Enjoy!

Visit our COBB New Zealand and Bradley Smoker Facebook pages for more inspiration and ideas!

Beef, Bradley, Vegetables

Bradley Loaded Shepherds Pie

 INGREDIENTS

Meaty Crust:

  • 250g minced lean Beef
  • 250g minced Pork
  • 1 medium onion, finely diced
  • ¼ Cup breadcrumbs
  • 1 tsp garlic powder
  • 2 Tbsp tomato paste
  • 1 large egg, beaten

Sour Cream Mashed Potatoes:

  • 1kg starchy potatoes (e.g. Agria), scrubbed and diced
  • 1 Cup milk
  • 3 Tbsp butter
  • 2/3 Cup sour cream
  • ½ Cup Cheddar or Tasty Cheese, grated
  • Kosher salt, to taste

Toppings:

  • 5 strips bacon, chopped and cooked
  • Diced tomato
  • Thinly sliced spring onion
  • Thinly sliced chives

 

INSTRUCTIONS

  1. Preheat Bradley Smoker to 120C, load with Mesquite, Hunter’s Blend or Ginger Sesame Premium Bisquettes
  2. In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Hot Smoke in your Bradley Smoker for about 1 to 1 ½ hours (or until cooked).
  3. Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
  4. Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
  5. Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
  6. Remove the Meaty Crust from the smoker and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the smoker for another 15 to 20 minutes, until the cheese is melted and begins to crisp (you can finish in the oven at 180C for a more crispy top).
  7. Top with diced tomatoes, bacon, scallions and chives to serve.

Bradley, Poultry

Bradley Smoky Chicken Cutlets with Vegetables in Dill Cream Sauce

Ingredients 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets0
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)
  • Maple or New Premium Beer Bisquettes  

Instructions

  1. Turn on your Bradley Smoker to smoke only, and load Maple or the NEW Premium Beer Bisquettes (keep oven side turned off as we only want to infuse smoky flavour, not cook the chicken)
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Place the cutlets on smoker racks and cold smoke (smoke only with no heat) for 20-40 minutes (20 minutes for slightly smoky and 40 minutes for more distinct smoky flavour).
  4. Remove from smoker and brush with a little oil to moisten the surfaces, dredge chicken cutlets in panko bread crumbs.
  5. Heat oil in a skillet over medium heat. Place the breaded chicken cutlets in the skillet and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  6. Remove the chicken cutlets from the skillet, for now, and place on a plate. Add the vegetables to the skillet and pour in the water. Cover with a lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the skillet. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  7. Remove the vegetables, for now, from the skillet and place in a large bowl. Melt the butter in the skillet and whisk in the flour to create a roux. Slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Lower heat and let simmer for 3-4 minutes.
  8. Add the vegetables and chicken back to the skillet and gently stir to coat in the sauce.
  9. Serve over your favourite cooked pasta

 

Bradley, Pork

Bradley’s Smoked Slow Cooked BBQ Ribs

Makes 6 – 8 servings 
Ingredients

  • 2kg of pork baby back ribs
  • kosher salt, to taste
  • ground black pepper, to taste

SPICE RUB

  • ½ cup brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoon paprika, sweet or smoked
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • 1 teaspoon garlic powder

BBQ SAUCE

  • ¾ cup ketchup
  • 2 Tablespoons tomato paste
  • 3 Tablespoons brown sugar
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons mustard or 1 teaspoon dry mustard powder
  • 3 Tablespoons vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt, or to taste

Directions

  1. Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
  2. If you wish to remove the membrane from the back of the ribs use your fingers to get underneath the membrane and loosen it along one side, then pull it off. (It may come off in more than one piece.) Otherwise leave it on, it’s not noticeable after the long cooking time.  Personal preference on this one.

At the advice from a Chef friend I left the membrane on recently when I cooked ribs and as he suggested with the long cooking time it isn’t even noticeable, the ribs were perfection

  1. Season the ribs with salt and black pepper.
  2. Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  3. Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
  4. For the best flavour refrigerate covered in plastic wrap overnight, if you’re cooking for today then place ribs straight into the smoker on smoker racks.
  5. Hot smoke for 3-4 hours at 120C
  6. Make a pouch for the ribs: place two layers of aluminium foil down, and place the ribs (meat side up) on the foil, then pull the edges of the foil up around the ribs to wrap them. The pouch needs to be sealed well so that it will keep in the moisture.
  7. Return the wrapped ribs to your smoker and cook for 2 – 3 hours, or more depending on the size of your racks of ribs. Take out of the smoker and allow the foil wrapped ribs to rest until they’re cool enough to handle without oven mitts.
  8. Open one corner of the foil pouch and pour the accumulated juices from the ribs into a large measuring cup or a bowl, and set aside. Keep the ribs wrapped while you make the BBQ sauce.
  9. Make the BBQ sauce: Add the reserved rib juices and all of the sauce ingredients to a medium-sized sauce pot over medium low heat. Simmer the sauce, stirring frequently, until it’s thick (about 20 minutes).
  10. Remove the ribs from the foil pouch. Brush the ribs with a good layer of sauce and return them to the hot smoker (approx. 20 minutes) or place in your oven using the grill function until the top is caramelized and the sauce is set (about 5 – 10 minutes).
  11. Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.

Original recipe by tiphero.com adapted by Bradley Smoker NZ  – Check out our Facebook Page!