Category Archives: Bradley

Bradley, Seafood

Smoked Salmon Candy

Smoked Salmon Candy is a smoky, sweet snack perfect anytime!

Ingredients

For cure:

  • 1 cup kosher Salt
  • 1 cup Brown Sugar
  • Bradley Flavour Bisquettes – Maple

Directions

  1. Mix together salt and brown sugar.
  2. Cut salmon into thick 2 inch slices.
  3. Lay down a layer of salt-sugar mixture in a container.
  4. Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture.
  5. Cure for 2-3 hours.
  6. Remove from cure, rinse and pat dry.
  7. Allow to dry in a cool place for two hours.
  8. Place salmon inside Smoker (so temperature will raise gradually) and heat the smoker, with Maple Bisquettes, to approximately 200F or 93C.
  9. Every hour brush salmon with maple syrup.
  10. Smoke for 4-5 hours.
  11. Remove from smoker and brush with remaining maple syrup and cool.

    Recipe by Lena Clayton
Bradley, Seafood

Smoked Rainbow Trout with Brown Sugar Rub

Ingredients

  • 2 Rainbow Trout fillets, boned
  • ⅓ cup Brown Sugar
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Ground Cayenne Pepper

Directions

  1. Place the rainbow trout, side by side on smoker racks, making sure they are not touching each other.
  2. Make the rub by mixing together the brown sugar with all the spices. Rub the brown sugar mixture on both trout fillets.
  3. Start up the Smoker, using wood bisquettes of choice (Alder or Pacific Blend work very well!). Bring the smoker up to a temperature of 250°F (121°C).
  4. Place the trout fillet in the smoker and cook until the internal temperature reaches 140°F (60°C), about 2-3 hours

Recipe by: Steve Cylka

Bradley, Pork

Smoked Pulled Pork Butt/Shoulder

Serves 8

Ingredients

  • 1 Pork Butt or Pork Shoulder roast (typically 7-9 pounds)
  • ¼ cup Brown Sugar
  • 3 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp ground Black Pepper
  • 1 tbsp dry Mustard
  • 1 tbsp Garlic powder
  • 2 tsp Cayenne Pepper
  • 2 tsp ground Cumin
  • 1 tsp ground Sage
  • Bradley Flavour Bisquettes – Hickory, Maple or Whiskey Oak

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 the Smoker to 107°C (225°F) using wood Bisquettes of choice (hickory, maple and whiskey oak) work great.
  3. Smoke the pork roast until it reaches an internal temperature of 96°C (205°F). This can take up to 12 or more hours, depending on the outside temperature and if other food is in the smoker.
  4. Pull the pork into clumps or strings.
  5. Serve.

Recipe Compliments of Bradley US

Bradley, Pork

Smoked Maple Garlic Pork Chops

Ingredients

  • 4 Pork Chops
  • ½ tsp Salt
  • ½ tsp ground Black Pepper
  • 1 tsp Garlic Powder
  • 4 Tbsp Maple Syrup

Directions

  1. Sprinkle both sides of pork chops with salt, pepper and garlic powder. Brush half of the Maple Syrup on the chops.
  2. Set the Smoker to 135°C (275°F) using wood bisquettes of choice (Hickory, Apple or Cherry work great).
  3. Smoke the pork until they reach an internal temperature of 68°C (155°F), approximately 2 hours.
  4. Once the chops are finished smoking, brush them with the remaining maple syrup.
  5. Serve immediately.

Recipe Compliments of Bradley Smoker Canada

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, Seafood

Smoked Trout with Cognac

This recipe works best for thick trout fillets that weigh approx. .9kg each.

Ingredients:

  • 2.2kg of Trout fillets
  • 1.2 lt Cold Water
  • 1 cup coarse Salt
  • 1 cup Brown Sugar or Maple Syrup
  • 8 Tbsp Cognac
  • 8 Tbsp Honey
  • ¼ cup Lemon Juice, fresh
  • 1 Onion, coarsely chopped
  • 2 cloves Garlic, coarsely chopped

Directions

  1. Combine all ingredients, except fish, in a large non-reactive container.  Mix well until all the salt and sugar have dissolved.
  2. Place trout fillets in the brine, making sure that all parts of the fish are submerged.  Refrigerate for 18hrs for thick large fillets, or for thinner fillets, ½ inch thick or less for 5-7hrs.  Occasionally stir the fish around.
  3. Remove fish from brine and quickly rinse under cold water.  Pat dry with paper towels and allow to air dry for 2 hours.

Smoking/Cooking

Technique A:

  1. Place fillets in a 57° C (135°F) preheated Smoker.
  2. Apply 2 hours of smoke (preferably Apple or Cherry) and continue to cook until fillets reach the texture you like.  Total smoke/cook time should be 6-7 hours.

Technique B:

  1. Starting at 43°C (110°F) smoke for the first hour.
  2. Increase temperature to 60° C (140°F) for 1 hour.
  3. Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).

After Smoking:

  1. For best results allow fish to ‘age’ in the refrigerator for at least 24 hours.  This will allow for the smoke and other flavours to fully blend together.
  2. Fillets will keep refrigerated for 2 weeks, and at least 6 months frozen.

Compliments of Bradley Australia

Bradley, Tomatoes, Vegetables

Smoked Tomato Sauce

Ingredients

  • 4 large, ripe Tomatoes (Heirloom Tomatoes are good for this recipe)
  • 3 cloves of Garlic, halved
  • ¼ White Onion, diced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • Salt & Pepper

Directions

  1. Quarter tomatoes and place on an aluminium tray
  2. Set up Smoker and smoke tomatoes for 1.5 hours at 200°F (93°C) with Hickory Bisquettes.
  3. Heat olive oil on low-medium heat in a medium sized saucepan
  4. Add garlic and onion and sauté until translucent
  5. Add smoked tomatoes to the saucepan and simmer on low heat for 1 hour or until sufficiently reduce, stir on a regular basis to keep sauce from sticking to the base of the pan
  6. Add balsamic vinegar and salt & pepper to taste
  7. If you prefer a smoother sauce puree the sauce in a blender or with a hand blender to desired texture.

Compliments of Bradley Canada

Beef, Bradley, Vegetables

Pepper Crusted Smoked Sirloin Tip Roast

Ingredients

  • 1 Sirloin tip roast (about 2.5 to 3 pounds)
  • 2 Tbsp Olive Oil
  • 1½ Tbsp Sea Salt
  • 2 Tbsp fresh coarse Black Pepper
  • 1 tsp Chili Flakes
  • 1 tsp dried Thyme
  • Bradley Flavour Bisquettes – Premium Hunter’s Blend 

Directions

  1. Rub the olive oil all over the sirloin tip roast.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the roast.
  3. Set up your Smoker for 121°C (250°F) using Premium Hunter’s Blend Bisquettes.
  4. Lay the roast on a smoker rack and smoke for about 2½ – 3 hours, or until medium rare with an internal temperature of 62°C (145°F).
  5. Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

Recipe by: Steve Cylka

Bradley, Fruit, Pork

Smoked Herbed Apple Pork Loin

Ingredients

  • 1 Boneless Centre Cut Pork Loin Roast (about 2 pounds)
  • 1 Garlic Clove, minced
  • 2 Tbsp fresh Oregano, minced
  • 2 Tbsp fresh Parsley, minced
  • 2 tsp Salt
  • ½ tsp Ground White Pepper
  • 1 tsp fresh Ground Black Pepper
  • 1-2 Royal Gala Apples, cored, halved and cut into half circles
  • Bradley Flavour Bisquettes – Apple, Cherry, or Hickory

Directions

  1. Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
  2. In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
  3. Stick an apple slice into each of the slits in the pork loin.
  4. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Apple, Cherry or Hickory work great).
  5. Smoke the pork until it reaches an internal temperature of 68°C (155°F), approximately 3 hours.
  6. Carve and serve.

Recipe by: Steve Cylka

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