This recipe is hearty, healthy and super delicious,
a nice change from meats.
Serves 2
Ingredients:
3 Sweet Potatoes,
peeled and cubed 1 Tbsp Oil 1 large Onion,
diced 4 Garlic cloves,
minced 1 tsp Turmeric ½ tsp Curry Powder ½ tsp Cumin ¼ tsp Chili Flakes 1 tsp Salt ½ tsp Black Pepper ¾ tsp Cinnamon ¼ tsp Nutmeg 1 cup Vegetable
Stock 1 (14oz) can
Chickpeas 1 (14oz) can diced
Tomatoes Cilantro (Fresh
Coriander) Directions
Smoke sweet potato cubes for 1 hour in your Bradley Smoker with Alder Bisquettes at 250°F. Sautè onions and garlic in oil for 2-3 minutes on low heat. Add seasoning, stock and smoked sweet potatoes and bring to a boil. Reduce heat and simmer until sweet potatoes are soft. Add chickpeas and canned tomatoes. Cook for another 5 minutes. Serve with cilantro. Enjoy. Recipe
Compliments of Lena Clayton and Bradley Smoker Australia
Ingredients:
1 whole Pork Loin
Roast Bradley Maple or
Sugar Cure (amount dependant on the weight of the loin roast) Directions
Trim the Pork Loin Roast by removing most of the fat on the outside. Once trimmed, weight the pork loin. Then measure out the required Maple/Sugar Cure. 3 Tbsp are needed for every 5 pounds of meat. Rub the measured cure all over the pork loin. Make sure to rub it in all sides of the meat. Place pork loin in a large freezer bag or food safe vacuum seal bag. Leave pork loin in the fridge for 7-10 days. Flipping it twice a day. After curing in the fridge, rinse the pork loin thoroughly under cold water. Place the meat on a plate and put back in the fridge for 8 hours. This dries the outside of the meat enhancing the smoking process. Set the Bradley Smoker to 250°F using Maple Bisquettes . Place the pork loin on a smoker rack and smoke the pork loin until it reaches an internal temperature of 155°F. Remove the back bacon from the smoker and let it rest for one hour. Slice the back bacon and fry in a frying pan. Serve on a sandwich with eggs or just on its own. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
Great Summertime Recipe
Ingredients:
6 ears of Corn,
cleaned of husks and silk 1 tsp Salt 1 tsp Ground Black
Pepper 1 tsp Chili Powder ½ tsp Cayenne
Pepper 12 Bacon Slices Directions
Cut the ears of corn in half. In a small bowl mix the spices together. Sprinkle the spice mixture all over the corn. Wrap each half ear of corn with one slice of bacon. Place wrapped corn on smoker rack. Ser your Bradley Smoker to 275°F (135°C) using Bisquettes of choice. Smoke until the corn is tender and the bacon is crisp, about 1 ½ hours. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
The St Louis Smoked Pork Ribs are perfect with our Bacon Wrapped Smoked Corn Recipe
Ingredients:
2 racks Pork, St
Louis cut side ribs 1 cup packed Brown
Sugar 2 Tbsp Paprika 1 Tbsp Salt 2 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Ground Black
Pepper 1 tsp Dry Mustard 1 tsp Cayenne
Pepper 1 tsp Thyme 1 tsp Dry Oregano 2 cups BBQ Sauce Directions
Set your Bradley Smoker to 275°F (135°C) using Bisquettes of choice (Hickory , Pecan or Whiskey Oak work great for Ribs). Peel the membrane off the back of each rack of ribs. Mix together the brown sugar with all the spices. Generously rub the racks of ribs on both sides with the brown sugar spice mixture. Place the ribs in the smoker and smoke for 3-4 hours. Generously coat the ribs with BBQ Sauce. Let them rest for 10 minutes before cutting and serving. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
Ingredients:
1/3 cup Sriracha
Sauce 3 Tblsp Brown Sugar Juice of 2 Limes 12 Chicken
Drumsticks, skinless 12 Bacon Slices Directions
Mix together the sriracha, brown sugar and lime juice in a bowl. Toss chicken drumsticks in the sriracha and lime mixture. Wrap each drumstick with a slice of bacon and place on a smoker rack. Prepare your Bradley Smoker using Bisquettes of choice (Hickory or Oak work very well). Bring the smoker up ot a temperature of 275°F. Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165°F for about 3 hours. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
A perfect light snack or appetizer recipe.
Ingredients –
Marinade
¾ cup White Wine ½ cup Vegetable Oil 1 tsp Salt 1 Tblsp Dijon
Mustard 1 Sockeye Salmon
Fillet 1 8oz package of
full fat Cream Cheese Zest and juice of 1
Lemon 1 Tblsp Dijon
Mustard 1 Tblsp fresh Dill,
chopped Pinch of Salt and
Pepper Directions
Combine all the ingredients for the marinade and cover the salmon in the marinade, leave to marinate overnight in the fridge. Smoke Salmon, skin side down, with Pacific Blend Bisquettes in your Bradley Smoker at 120°F. for 2 hours. Raise the temperature to 175°F and smoke for three more hours. Weigh out 4oz of smoked salmon. Place 4oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth. Cut ½” rounds of cucumber and pipe/spoon salmon mousse on top. Enjoy. Recipe
Compliments of Bradley Smoker Australia
Ingredients for
Salsa
1 ½ Tblsp fresh Lime Juice 2 tsp Brown Sugar 1 ½ cups diced ripe Mango 1 small Cucumber, peeled, seeded and cut into ½
inch dice 1 ½ Tblsp finely diced Red Onion ¼ – ½ Habanero or Scotch Bonnet Chile, seeded and
minced 1 ½ tsp finely chopped Candied Ginger 1 Tblsp fresh Mint, chopped Ingredients for
Scallops
2 pounds Sea Scallops (about 20 scallops) Sea Salt and freshly ground Black Pepepr Directions for
Salsa:
Combine the lime juice and sugar in a bowl and
whish until the sugar is dissolved. Add the remaining salsa ingredients and gently toss
to mix. Transfer to an attractive serving bowl and serve
within a few hours of making. Directions for Scallops:
Prepare your Bradley Smoker with Bisquettes of choice. Set temperature to 107°C (225°F). Arrange the scallops on Bradley Magic Mats on the smoker rack. Lightly sprinkle with salt and pepper. Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes. Do not overcook. Arrange the scallops on a platter and serve with the mango salsa. Enjoy. Recipe compliments of Bradley Smoker
US
Ingredients
1 ½ – 2 pounds Sea Scallops (about 15-20 scallops) 2 Tblsp Lemon Juice Freshly Ground Black Peppercorns as needed Kosher Salt as needed 1 clove Garlic, finely minced ½ small Orange Zest ½ small Orange Juice 14 Tblsp Worcestershire Sauce 1 ½ Tblsp fresh Parsley or Tarragon, chopped Directions
Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop. Pat dry. Season the scallops with salt and pepper and arrange them on Bradley Magic Mats on a smoker rack. Prepare your Bradley Smoker with Alder Bisquettes . Set temperature to 92°C (200°F). Smoke for 20-35 minutes (depending on size of scallops) or until the scallops are just translucent and slightly firm. Do not overcook as the scallops with be rubbery and tasteless. Whilst the scallops are smoking, melt the butter in a small saucepan over medium/low heat. Add the garlic, orange zest, orange juice, Worcestershire Sauce and parsley. Simmer for 5 minutes. Keep warm. Serve the scallops hot with the warm citrus butter sauce. Enjoy. Recipe compliments of Traegergrills
Ingredients
2 pounds Sea Scallops (about 20 scallops) 2 Tblsp Lemon Juice 1 Tblsp coarsely Ground Peppercorns 1 tsp coarse Kosher Salt Lemon & Lime Zest – for garnish Directions
Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop. Pat dry. Place the scallops in a mixing bowl and season with the lemon juice, pepper and salt. Prepare your Bradley Smoker with Bisquettes of choice. Set temperature to 92°C (200°F). Place the scallops on Braadley Smoker Magic Mats on smoker rack and smoke for 30-40 minutes or until the scallop are just translucent and slightly firm. Do not overcook as the scallops with be rubbery and tasteless. Transfer the scallops to a warmed serving plate. Garnish the scallops with the zest and serve. Or place a small amount of spring salad mix in a scallop shell and plate two or three scallops per shell. Enjoy. Recipe compliments of Fiery Foods
Ingredients
4-6 Lobster Tails ½ cup Butter 4 cloves Garlic Directions
Preheat your Bradley Smoker to 400°F (204°C) using Bisquettes of choice. Open Lobster tails with poultry or heavy-duty kitchen scissors. Release lobster meat from inside of shell by running your finger on the inside of the shell between the meat and shell. Melt the butter with garlic cloves over medium/low heat. Drizzle over lobster meat on the inside of opened shell, between lobster meat and shell. Place on smoker rack in your smoker and smoke until internal temperature is 130-145°F (55-62°C). Remove from heat and allow to rest for a few minutes. Then using a fork, slide the fork underneath the lobster meat to loosen it in the lobster tail shell. Serve with additional garlic butter. Recipe compliments of Add a Pinch
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