Put the smoked tomatoes in a saucepan with the stock.
Bring to a boil, lower to a simmer, cover, and let the mixture simmer for about 30 minutes to break down the tomatoes.
When the tomatoes are soft and breaking down, use an immersion blender to liquefy the mixture. You can also use a blender if you divide it into batches.
When the mixture is almost totally liquid, add the Cream and Salt and Pepper to taste.
Stir over low heat for 5 minutes and serve. Ideal with a grilled cheese sandwich.
Making Jerky is a lot simpler than
one may think! As good as store bought jerky may be, homemade jerky is
phenomenal! Here are a few tricks and tips to help you get started.
1. Pick out the leanest cut you can find.
When smoking other food, we usually
seek out fatty and well marbled meats. When making jerky we want to keep the
fat content as low as possible, as we will be dehydrating the meat. If there is
too much fat, the meat will not dry out properly, and it will turn rancid in a
short period of time. Jerky can of course be made with beef as we all know well
and good. Excellent jerky can be made with over lean meats such as venison. Eye
of round, bottom round, or flank steak are all good lean cuts and excellent
choices for making jerky.
2. Prepare your meat.
Remove meat from the fridge and begin
preparation immediately as very cold meat is easiest to slice thinly (consider
popping it in the freezer for a bit before cutting). Cut meat along the grain
into ¼ inch thick strips and remove any fat as you slice. Marinate your
meat overnight. The following day remove meat from the marinade, but do not
rinse. Get creative with your marinade. Use Asian inspired ingredients like
ginger and mirin or go the Southwest route and try adding Cajun spice and lime.
The main method of preservation with jerky is the drying, not necessarily the
brining or curing stages as with other projects. So you can go a little wild
with flavour here!
3. Dry the meat.
Hang the jerky on meat Hooks in your Smoker and dry the jerky at 140°F (60°C) without any smoke to dry the surface.
4. Start smoking!
Add some Bisquettes to the smoker (try Apple, Cherry, Hickory, or Mesquite) and turn the heat up to 165°F (73°C), smoking for 2-3 hours. Raise the temperature another couple of degrees and smoke until finished. You’ll know the jerky is ready if, when you bend it, it starts to fray. Smoking it longer, to the stage where it snaps when bent will give the jerky a longer shelf life, but it will be less tasty.
5. Safe storage.
Since this meat isn’t entirely
dehydrated (couldn’t chew it at that point!) and since cures and cultures
aren’t being used, remember to store the jerky in the fridge. It will last for
a long time, and keeping it in a cool and regulated environment will ensure it
lasts even longer!
Smoking is a technique that is well used in a
variety of savoury dishes, but why not add a little smoke to dessert or a sweet
snack? Smoked chocolate is one of my favourite ways to add that little extra
something to an otherwise standard cookie or cake. Think about a classic
chocolate chip cookie made with smoked chocolate chips instead. Or even rich
smoked chocolate ganache between the layers of your favourite chocolate cake
recipe. Smoky brownies? Smoked chocolate sauce over ice cream. How about smoked
chocolate lava cake? Okay I’ll stop, you get the idea. The possibilities are
endless, so let’s get smokin’!
To smoke chocolate you will need to maintain a low temperature (below 60°F). The easiest way to sustain a low temperature in your Bradley Smoker is to use a Cold Smoker Attachment. This separates the heat source from the cabinet while still filling the cabinet with smoke. Alternatively, you can use your smoker as is with it set to the lowest heat level possible and with a tray of ice on the lowermost shelf. Using a regular hot smoker you will have to stand vigilantly by to open the door frequently and replenish the ice to maintain a low temperature. In my experience, you may still have your chocolate soften or melt using a hot smoker and it is definitely much less convenient than a cold smoker (but possible nonetheless!).
If you are going for the hot smoker method, I would
only suggest using dark chocolate (melts at a higher temperature), but in a
cold smoker you can smoke whatever type of chocolate you like. For chocolate, I
find the milder woods to work best such as alder or apple. Woods such as
hickory end up tasting too bitter. But try out for yourself, you may just find
a great combination!
In order to smoke your chocolate you need to cut it
down to size. Either use chocolate chips or chop chunks of chocolate into
approximately 1” pieces. Avoid over-handling the chocolate as it will melt
slightly. Place your chocolate chips/chunks into an aluminium baking tray. I
pierce small holes in my tray as I am using a cold smoker and am certain I
won’t have melted chocolate dripping through. Place tray of chocolate into your
pre-smoking (not preheated!) cold smoker and wait.
The smoke time will vary on how much smoke you are
producing, how much chocolate you have in your smoker and your personal
preference for flavour. After 2 hours, give your chocolate a little taste test
to see if it has the amount of smoke flavour you’re looking for. Then “taste
test” a little more just to be certain. If you want more smoke, then give it
more smoke. If you like it after 2 hours of smoking, then pull it out of the
smoker and jazz up your baking!
We’ve made it easy to access great-tasting smoked
recipes for popular veggies all in one place. Bookmark now so you can make
quick reference to it whenever you need.
Because smoking is a low and slow process, make sure vegetable portions are of similar thickness. This helps them cook evenly throughout. We’ll specify how to cut each vegetable in the sections below.
Scroll down to find the vegetable you’re looking for.
Artichokes
Preparation: Trim spikes and cut stalks level
with the base. Scrape out fuzzy choke. Steam for 20 minutes, rinse off with
water and let dry.
Smoking Method: Smoke whole for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: For stuffed smoked artichokes, fill
with your favourite dressing and top with parsley.
Asparagus
Preparation: Snip ends, brush with olive oil and
sprinkle with kosher salt.
Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Drizzle with butter and roasted
garlic and place over sautéed onions for a nice presentation.
Bell
Peppers
Preparation: Smoking the peppers whole allows
them to retain more liquid. Simply wash them and snip the stems.
Smoking Method: Smoke for 90 minutes with Mesquite flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Smoked bell peppers create better
tasting omelettes’, salads, sandwiches and more. Stuff with
Andouille sausage for the complete experience.
Cabbage
Preparation: Core out the cabbage and rinse well
with water. Place a stick of butter down through the centre and stick two
chicken bouillon cubes into the butter. Wrap partially in tinfoil, leaving the
top open.
Smoking Method: Smoke for 4 hours with Hickory flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Sprinkle with about 1 1/2 teaspoons
of steak seasoning for greater flavour.
Chili
Peppers
Preparation: Using food grade gloves and
protective eye wear, rinse off the peppers and put them directly onto the
smoker rack. For hot peppers, remove stems and cut out seeds for less kick.
Smoking Method: Smoke for 3 hours with Pecan flavour Bisquettes at 95°C (200°F) or until tender.
Tip: You can finish off your chili
peppers by dehydrating them so that they can be stored in a Ziploc bag.
Re-hydrate them with either water or olive oil.
Corn
on the Cob
Preparation: Gently pull back husks to remove
silk. Soak in water for several hours. Brush corn with olive oil, sprinkle with
a teaspoon of green onions and fold husks back how they were tying them off or
twisting the ends.
Smoking Method: Smoke for 90 minutes with Alder flavour Bisquettes at 100°C (225°F), turning once halfway through.
Tip: Soak corn in water for several hours before putting them in the smoker for more moistness.
Eggplant
Preparation: Cut into 1/4-inch-thick round slices
and marinate with garlic, basil, balsamic vinegar, salt and pepper. Let set for
15 minutes.
Smoking Method: Smoke for 60 minutes with Apple flavour Bisquettes at 95°C (200°F) or until tender. When done, transfer to a large bowl and coat lightly with olive oil.
Tip: When you serve eggplant off the
grill, it seems to toughen up when it cools making it difficult to eat in
sandwiches. Smoking the eggplant takes care of this!
Garlic
Preparation: Peel bulb and remove the root end.
Brush with olive oil and place in smoker with at least 1/2-inch distance
between each bulb.
Smoking Method: Smoke for 2 hours with Pecan flavour Bisquettes at 100°C (225°F).
Tip: After the smoke has been applied,
you can finish roasting the bulbs in the oven at a higher temperature to accentuate
its flavour.
Mushrooms
Preparation: Clean well and brush with olive oil.
Sprinkle on some freshly ground black pepper, garlic salt and chopped herbs.
Place in smoker basket.
Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Use large Portobello caps for
greater flavour and slice thick to serve. For a nice presentation, serve topped
with chopped tomato and green onion.
Onions
Preparation: Remove skin and slice off top and
bottom portions of onions. Sprinkle with freshly ground black pepper, garlic
salt and a slab of butter for each onion. Partially wrap in tinfoil, leaving
the tops open.
Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Add a slice of
bacon and plash with Marsala wine prior to putting it in the smoker for greater
flavour.
Potatoes
Preparation: Leave whole or cut in half depending
on size, brush with olive oil and sprinkle with kosher salt and fresh ground
black pepper (rub with bacon grease?).
Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Sprinkle with a mixture of garlic
powder, onion powder, paprika, dried rosemary and dried thyme for excellent
seasoned taste.
Tomatoes
Preparation: Cut in half top to bottom. Brush with olive oil, sprinkle with kosher salt and place in smoker cut side facing down.Smoking Method: Smoke about 45 minutes with Mesquite flavour Bisquettes at 95°C (200°F) or until skin becomes easy to peel.
Tip: Can leftover tomatoes to be used in
sauces and salsas following the same directions you normally would for regular
tomatoes.
Zucchini
& Squash
Preparation: Slice lengthwise into 1/2″ halves.
Brush with olive oil, sprinkle with kosher salt and freshly ground black
pepper.
Smoking Method: Smoke for 60 minutes with Hickory flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Lightly drizzle balsamic vinegar
over zucchini to serve.
In
Summary
Smoked vegetables are tasty whether you serve them
up by themselves or alongside a delicious smoked meat.
Remember to brush vegetables with olive oil to
keep them from sticking to smoking racks. A light sprinkle of kosher salt is
always a good idea too. For greater flavour, add fresh spices and herbs of your
liking.
Place brine ingredients in a large deep bowl and stir until the honey and salt are dissolved. Add lemon zest, stir, then add the fish. Cover with plastic wrap, and place in the refrigerator for 12 hours, turning several times
Drain the fish and discard the brine and lime zest. Rinse the snapper well under cold running water, drain, and blot dry with paper towels. Place on an oiled wire rack and let the snapper air-dry in the refrigerator approx 2 hours.
Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
Smoke the fish on the wire rack until bronzed with smoke and cooked through, approx. 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes. Alternatively, using a thermometer, until the internal temperature reaches 60°C (140°F).
Transfer the snapper to a rimmed baking sheet to allow to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Strip rosemary leaves from the stems and coarsely chop. Mix rosemary and other marinade ingredients in a bowl until well combined.
Cut pork into 2×6 inch pieces, for better flavour you can remove skin.
Place the pork in a large sealable plastic bag and pour marinade over top of pork. Expel as much air as possible, seal bag and toss to coat evenly. Place bag in fridge to marinade overnight.
Take pork out of bag and place on a baking sheet. Pat the pork dry with a clean paper towel, do not remove the seasonings that are clinging to the pork. Discard the marinade.
Let pork sit at room temperature for about 2hrs before putting in the smoker.
When pork reaches an internal temperature of 68-71°C (155-160°F) remove from smoker, loosely cover with foil and let rest for 15 minutes.
If you smoked with the skin on, remove skin and thinly slice or cut into bite size pieces. Serve plain or with dipping sauce below on the side or drizzled over pork.
JD Dipping Sauce
Ingredients:
1 cup Tomato Sauce
6 Tbsp Brown Sugar, Honey or Maple Syrup
1.5 ounces Jack Daniels (one shot)
2 Tbsp Malt Vinegar
1 Tbsp grainy Mustard
2-4 tsp Chipotle Tabasco Sauce or 1 Chipotle Pepper
Refrigerate and allow
salsa to sit for at least an hour or preferably over night for flavours to
marinate.
Lime Infused Smoked Snapper
Ingredients
4 Snapper Filets, approx 6 oz. each
¼ cup of Coarse Salt
¼ cup Brown Sugar
Juice of 1 Lime
2 Litres of water
Place Salt, Brown Sugar, Lime and Water in a deep bowl and stir until salt and sugar have dissolved. Add the fish, cover and place in the refrigerator for 12 hours, turning several times
Remove fish from brine and discard the brine. Rinse the snapper well under cold running water, drain, and blot dry with paper towels. Place on an oiled wire rack and let the snapper air-dry in the refrigerator approx 2 hours.
Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
Smoke the fish on the wire rack until cooked through, approx. 30 to 45 minutes. Alternatively, using a thermometer, cook until the internal temperature reaches 60°C (140°F).
Allow Snapper to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Original Recipe and Photo from The
Fruit Company, adapted by Bradley Smokers
Combine all the wet cure ingredients in a pot and heat until the salt and sugar are completely dissolved. Heating is required as the water will be close to fully saturated and will take forever to dissolve at room temperature.
Allow to cool completely.
Butterfly your fish and place completely submerged in a nonreactive container for up to 1 hour depending on thickness of fillets
Remove from brine and soak in fresh cold water 15 to 20 minutes to remove some of the saltiness and sweeten them a little.
Pat dry and place them skin side down on your Smoker racks. If you do not intend to smoke them straight away, place them on racks uncovered skin side down in your refrigerator.
This has the added advantage of allowing the salt to further penetrate the flesh and dry the surface of the fish to form a pellicle for the smoke to stick to.
Smoke with Bisquettes of choice at 60°C for 1 hour of light smoke. Or if a heavy smoke is required, smoke at 70°C for 2-3hrs.
It can be served straight away or allow to age in refrigerator for up to
24hours to allow smoke flavour to develop
The dark meat of the tuna will be
pink even when it is fully cooked, and this meat will taste a little like cured
ham.
You may use any size of fish, or you
may mix different sizes of tuna. All the tuna, regardless of size, may be processed
in the same curing container. The sizes are not important because the amount of
cure is measured and applied to each fish according to its weight.
The Cure and
Seasoning for 5 lbs (2.25 kg) of Tuna
3 Tbsp. (45 ml) Bradley Cure of choice (do not use more than this)
1 tsp. (5 ml) onion powder
1 tsp. (5 ml) garlic powder
1 tsp. (5 ml) oregano
1 tsp. (5 ml) white pepper
1 tsp. (5 ml) paprika
4 tsp. (20 ml) Maple Syrup
1/2 tsp. (2.5 ml) parsley
1 Cup of Water
Note: If the meat weighs either
more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be
proportional to that weight. For example, if the weight of the meat is 2 1/2
pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be
cut in half.
Rinse and clean the fish, and then let it drain in
a colander.
Prepare the proper amount of cure according to the
weight of the fish. (If more than one fish is being cured, prepare the proper
amount for each fish.)
Apply the cure over the fish in a plastic
container, make sure all the fish is submerged.
Cure the tuna in the refrigerator for at least 2-3
days. Rub all surfaces to redistribute the cure (overhaul) once a day during
that period. The refrigerator temperature should be set between 34°F and 40°F
(2.2°C to 4.4°C).
At the end of the curing period, rinse the fish
very well in cool water, and blot it with paper towels.
Store it in the refrigerator overnight
Drying and smoking:
The next morning, you will need to set up the Smoker to finish drying the tuna. Preheat it to about 140°F (60°C).
Dry the fish in the smoker at 140°F (60°C).
After the skin is dry to the touch (about an hour), cold smoke it for 3 hours at 85°F (30°C), or as low a temperature as possible, using Bisquettes of choice. This will provide a mild smoke flavour. If you like a stronger smoke flavour, smoke the tuna for about 6 hours.
Hot smoke at 145°F (63°C) until the fish takes on a beautiful reddish-brown colour (probably two more hours).
Refrigerate overnight, or a few days, before putting in bags and freezing to allow the meat to settle.
Note: If the salt taste is too
mild, the next time you make this product, add about 1 teaspoon of salt to the
ingredients list. If the salt taste is too strong, reduce the amount of Bradley
Cure by about 1 teaspoon.
In a large bowl, toss the prawns with oil, paprika, salt, garlic powder, onion powder, oregano, thyme, black pepper and cayenne pepper. Place the prawns on smoker racks.
