Category Archives: Bradley

Bradley, Seafood

Alder Smoked Kingfish

Ingredients:

  • 60 ml (4 tbsp) Olive Oil
  • 1 clove Garlic, minced
  • 2 ml (1/2 tsp) Salt
  • 0.5 ml (1/8 tsp) ground Black Pepper
  • 30 ml (2 tbsp) Lemon juice
  • 120 ml (1/2 c) Dry White Wine
  • 2 ml (1/2 tsp) tsp dried Tarragon
  • 15 ml (1 tbsp) finely chopped Chives
  • Kingfish steaks – 1 kg (2 lbs)
  • Lemon wedges
  • Parsley

Directions

  1. Combine marinade ingredients in a bowl; olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
  2. Arrange Kingfish steaks in a single layer in a shallow glass pan.
  3. Pour marinade over fish, cover and refrigerate for an hour.
  4. Remove from refrigerator and let stand for 20 minutes.
  5. Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F).
  6. Using Alder flavour bisquettes smoke/cook for approximately 1-2 hours, checking to make certain you do not overcook.
  7. Serve garnished with parsley and lemon wedges.

Recipe Compliments Bradley Smoker

Bradley, Poultry

Smokin’ Harissa Chicken Breast

Ingredients

  • 6 Chicken Breasts, boneless and skinless
  • 3-4 Tbsp of Harissa paste (a spicy Moroccan sauce, if you’re not a fan of spice you can swap out for a BBQ sauce as well)

For the brine

Directions

  1. Dissolve together ingredients for the brine.
  2. Cover chicken breasts in brine and place in fridge to brine for a minimum of 4 hours. Overnight is best!
  3. Preheat Bradley Smoker with Oak Flavour Bisquettes to 122°C (250°F).
  4. Remove chicken from brine, rinse and pat dry.
  5. Slather chicken in Harissa paste.
  6. Smoke for 1-2 hours or until an internal temperature of 74°C (165°F) is reached. After one hour has passed, watch the internal temperature and remove from the smoker just before hitting 74°C (165°F) and it will be just right!

Recipe by Lena Clayton, compliments of Bradley Smokers

Bradley, Herbs, Others, Seafood

Smoked Prawn and Pesto Linguine

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 3 Tbsp Oil, divided
  • 1 Tbsp dried Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Red Pepper, cored and diced
  • 1 Bunch of Asparagus, chopped into 4 smaller pieces
  • ½ cup Pesto
  • ⅓ cup Parmesan Cheese, grated
  • 500 g Linguine Pasta, cooked according to directions
  • Bradley Flavour Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with 2 tbsp oil, oregano, garlic powder, and salt. Place the Prawns on smoker racks.
  2. Set your Bradley Smoker to 107°C (225°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
  4. Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
  5. Stir in the pesto and Parmesan and remove from heat.
  6. Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
  7. Serve.

Recipe by Steve Cylka, compliments of Bradley Smokers

Baking, Bradley, Fruit, Others

Smoked Strawberry and Rhubarb Crumble

Serves 8

Ingredients:

Directions

  1. Place the strawberries and rhubarb in a disposable foil lasagna pan. Place pan on a smoker rack.
  2. Set your Bradley Smoker to 94°C (200°F) using wood bisquettes of choice (apple or cherry work well with this recipe).
  3. Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
  4. Dump the strawberries and rhubarb into a 13 x 9 baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
  5. Preheat the oven to 175°C (350°F).
  6. In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
  7. Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides.
  8. Cool before serving.

Compliments of Bradley USA

Bradley, Tomatoes, Vegetables

Smoked or Grilled Prawn Subs with Cajun Mayo

Ingredients:

  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp Oregano
  • ½ tsp Basil
  • 1 pound fresh Prawns, peeled and deveined
  • 2 large Tomatoes, sliced
  • bunch of leaf Lettuce
  • 1/3 cup Mayonnaise
  • 1 ½ tblsp Sweet Relish
  • 4 Buns, sliced horizontally

Directions

  1. Make the Cajun seasoning by mixing together the paprika, salt, black pepper, cayenne pepper, onion powder, thyme, oregano and basil. Set aside.
  2. Make the cajun mayo by mixing together the mayonnaise, relish and 1 teaspoon of the Cajun seasoning.
  3. Set the Bradley Smoker to 106°C (225°F) using wood bisquettes of choice (Alder, Apple, and Pacific Blend work great).
  4. Toss the Shrimps/Prawns in the remaining Cajun Seasoning and place on a smoker rack and smoke until they turn pink. This can take 30-45 minutes, depending on their size.
  5. Assemble the Subs by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
  6. Serve and enjoy!

Variation:

Note: The shrimp in this recipe can easily be grilled instead of being smoked.

Heat grill to high heat. Toss the shrimp in the Cajun seasoning. Place the shrimp on the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes or until done.

Compliments of Bradley USA

Bradley, Seafood

Smoked Herb and Garlic Prawns

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 2 Tbsp Oil
  • 1 Tbsp dried Oregano
  • 1 Tbsp dried Basil
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • Bradley Flavor Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks.
  2. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink (around 30-45 minutes).
  4. Serve right away.

Recipe by Steve Cylka, compliments of Bradley Smokers

Bradley, Poultry

Smoked BBQ Chicken Thighs & Legs

Ingredients

  • 12-14 Chicken Thighs and Legs
  • 1 cup of your favourite BBQ sauce
  • ½ Pound butter

For Brine

  • 4 cups Water
  • ¼ cup Kosher Salt
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Black Pepper

For Rub 

  • ¼ cup Kosher Salt
  • ⅓ cup Brown Sugar
  • 2 Tbsp Paprika
  • 2 Tbsp Garlic Powder
  • 2 Tbsp dried Parsley
  • 1 Tbsp Black Pepper
  • Bradley Flavour Bisquettes – Hickory

Directions

  1. Dissolve together ingredients for the brine.
  2. Submerge chicken thighs and legs in brine and leave covered in the fridge overnight or a minimum of 4 hours.
  3. Remove from brine, rinse and pat dry.
  4. Mix together ingredients for rub.
  5. Coat chicken evenly in rub.
  6. Preheat your Bradley Smoker to 106°C (225°F) with Bradley Hickory Flavour Bisquettes.
  7. Melt ½lb of butter and add remaining rub to an aluminium baking dish.
  8. Place chicken in the butter bath and smoke for 1½ hours.
  9. Remove the chicken from the butter bath.
  10. Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
  11. Serve warm with extra BBQ sauce.

Recipe by: Lena Clayton

Bradley, Pork

Honey Sriracha Smoked Side Ribs

Ingredients

Directions

  1. Set your Bradley Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Hickory, Pecan, and Whiskey Oak all work great for ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the honey, Sriracha, salt, black pepper, and garlic powder.
  4. Brush about half the honey Sriracha mixture on both sides of the ribs.
  5. Place the ribs in the smoker and smoke for 3-4 hours.
  6. Brush the ribs with the remaining sauce.
  7. Let them rest for 10 minutes before cutting and serving.

Recipe by Steve Cylka, compliments of Bradley Smokers

Beef, Bradley, Game, Lamb, Pork

Smoking Store-bought Sausages

A great recipe for a newby to food smoking and to spice up your store brought sausages.

Ingredients:

  • 2 (or more) pounds fresh store-bought Sausages (Honey, Garlic, Hot Italian etc)

Directions

  1. Place the fresh sausages side by side on smoker racks, making sure they are not touching.
  2. Set your Bradley Smoker to 250°F using Bisquettes of choice (Hickory works really well).
  3. Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages.  Usually it takes 2 ½ – 4 hours.
  4. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Bradley, Pork, Tomatoes, Vegetables

Smoked Pork Carnitas with Tropical Guacamole

Ingredients:

  • 1 Pork Roast (Butt, Shoulder or Blade)
  • 3 Tbsp Sugar
  • 2 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp dry Oregano
  • 2 tsp ground Chipotle Powder
  • 2 tsp ground Cumin
  • 2 tsp ground Coriander
  • 3 Avocados
  • 1 Lime, juiced
  • 1 medium Tomato, diced
  • ½ Pineapple, peeled and cored
  • 2 Jalapeno Peppers, cored and minced
  • 12 or more soft Tortilla shells, flour or corn

Directions

  1. Make the rub by mixing together the sugar and all the spices.  Generously rub the spice mixture all over the pork roast.
  2. Set your Bradley Smoker to 225°F using Bisquettes of choice.
  3. Smoke the pork roast until it reaches an internal temperature of 195°F.  This can take 14-18 hours, depending on the outside temperature.
  4. When smoking is complete, pull the pork into thin strips, discarding fat and bone.
  5. Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl.  Mash with a fort or potato masher.  Squeeze the lime juice and stir it into the mashed avocado.  Stir in the diced tomato, pineapple and minced jalapeno pepper.
  6. Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia