Bradley, Cheese, Pork

Smoky Quiche Lorraine

Ingredients:

  • 24 Mini tart shells, frozen
  • 200g Smoked Bacon
  • ¾ Cup Swiss cheese, shredded
  • 2 Green onions, finely chopped
  • 4 Eggs
  • 1¼ Cups milk
  • 1 Tsp Dijon mustard
  • ½-2 Tsp of chili flakes (optional)
  • 1-2 Tsp smoked paprika
  • ¼ Tsp salt
  • ¼ Tsp ground black pepper

Directions

  1. Cook the bacon in strips on a large pan, until crisp.
  2. Drain bacon on a paper towel and crumble once cool enough to handle.
  3. Remove tart shells from freezer to thaw slightly while you prepare the batter.
  4. Preheat oven to 190°C (375°F).
  5. Mix together bacon, Swiss cheese and green onion in a bowl.
  6. Divide mixture amongst the tart shells.
  7. Whisk together eggs, milk, mustard, chili flakes, smoked paprika, salt, and pepper.
  8. Pour or ladle egg mixture into each tart shell.
  9. Bake in oven for approximately 30 minutes, or until the egg is set in the middle and the shells have browned slightly.
  10. Enjoy!

Recipe Compliments of Lena Clayton and Bradley Smoker

Bradley, Poultry

Fettuccine Alfredo with Smoked Chicken and Peas

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/2 brick of cream cheese
  • 1/3 cup parmesan cheese
  • 1 cup half and half cream
  • 1 cup frozen peas
  • 5-6 cups of cooked fettuccine pasta
  • 3 tbsp fresh parsley, minced

Directions

  1. Mix together the salt, garlic powder, oregano and black pepper. Rub all over the chicken breasts. Place them on a smoker rack.
  2. Set your Bradley Smoker to 121°C (250°F) using Wood Bisquettes of choice.
  3. Smoke the chicken until they reach an internal temperature of 74°C (165°F). Cut the Chicken breasts into small chunks (around 1/2 – 1 inch cubes).
  4. In a saucepan melt the butter then add garlic. Sauté for a few minutes.
  5. Stir in the cheeses and cream. The cream cheese will melt and and blend into the cream creating a smooth sauce.
  6. Add the frozen peas and let the sauce simmer, just under the boiling point, for 5 more minutes.
  7. Stir in the cooked pasta, cubed chicken breasts and parsley. Serve.

Recipe Compliments Bradley Smoker

Bradley, Cheese

Smoked Gouda & Sage Risotto

Bradley Cold Smoke Adaptor

Ingredients:

  • 100g Gouda
  • 200g Arborio Rice
  • ½ medium sized Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 175ml dry White wine
  • 500ml-750ml Vegetable Stock
  • 6-10 Sage leaves, chopped
  • Salt & Pepper

Directions

  1. Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
  2. Smoke gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
  3. Heat the vegetable stock in a small pot and keep warm
  4. In a shallow and wide pan/pot, heat olive oil
  5. Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
  6. Add rice to pan, until rice also becomes slightly translucent in appearance
  7. Pour in wine and allow to evaporate
  8. Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
  9. Finish risotto by stirring in butter and grated smoked gouda
  10. Stir in sage leaves and season with salt & pepper to taste

Recipe Compliments Lena Clayton and Bradley Smoker

Beef, Bradley

Texas Style Brisket

Ingredients:

  • 10-12 lb Beef Brisket, fat trimmed to ¼” thickness
  • ⅓ cup Kosher Salt
  • ⅓ cup Black Pepper
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Season the brisket with salt and pepper before preheating your Bradley Smoker with Mesquite flavour bisquettes.
  2. Let the brisket sit at room temperature for an hour.
  3. Bring the temperature of your Smoker to 107-121°C (225-250°F).
  4. Place brisket, fatty side up in the smoker.
  5. Rotate every 3 hours, if either the top or bottom is colouring much faster than the other, flip over in smoker.
  6. Smoke until meat is very tender, but not falling apart and a temperature of 90°C (195°F) is reached.
  7. Let the brisket rest at least 30 minutes before slicing against the grain.

Recipe Compliments Lena Clayton and Bradley Smokers

Beef, Bradley

Café Mocha Smoked Brisket

Ingredients:

  • 1 Beef brisket
  • 3 Tbsp fresh ground Coffee
  • 2 Tbsp Cocoa Powder
  • 3 Tbsp Brown Sugar
  • 1½ tsp Salt
  • 1 tsp Paprika
  • ½ tsp Cinnamon
  • ½ tsp Cayenne Pepper
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Make the rub by mixing together the ground coffee, cocoa powder, brown sugar and spices.
  2. If desired, cut diagonal slits along the fat cap of the brisket.
  3. Generously rub the spice mixture all over the brisket.
  4. Set the Smoker to 107°C (225°F) using Bradley Mesquite Flavor Bisquettes.
  5. Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
  6. Slice and serve.

Recipe Compliments Steve Cylka and Bradley Smoker

Bradley, Herbs, Poultry

Smoked Southwest Flattened Chicken

Ingredients:

  • 1 Whole chicken
  • 1 Tbsp Chili powder
  • 2 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp dried Oregano
  • ½ tsp Cumin
  • ½ tsp ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1½ Tbsp White Sugar
  • Bradley Flavour Bisquettes – Premium Chili Cumin

Directions

  1. Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
  3. Set up your Smoker to 135° (275°F) using Premium Chili Cumin Bisquettes or another bisquette flavour of choice.
  4. Lay the chicken skin side up on a smoker rack and spread it out so that it is flat on the rack. Smoke the chicken for about 3 hours, or until the internal temperature is 74° (165°F).
  5. Remove the chicken from the smoker and let rest for 10 minutes before serving.

Recipe Compliments Steve Cylka and Bradley Smoker

Bradley, Cheese, Poultry

Smoked Cheesy Chicken and Salsa Quesadilla

Ingredients:

  • 4 Soft flour Tortillas
  • 8 Tbsp Cream Cheese
  • 8 Tbsp Salsa
  • 2 cups cubed Smoked Chicken Breasts
  • 2 Jalapeno Peppers, cored and minced
  • ¾ cup grated Cheddar Cheese – for that extra smoky flavour try Smoked Cheddar Cheese
  • ¾ cup grated Monterey Jack Cheese (or Edam as alternative)

Directions

  1. Lay the 4 soft tortilla shells on a cookie sheet.
  2. Assemble the quesadillas by placing a quarter of each remaining ingredient.
  3. Spread 2 tbsp of cream cheese on half of each tortilla shell. Spread 2 tbsp of salsa on top of the cream cheese.
  4. Evenly spread remaining ingredients on top of the salsa and cream cheese.
  5. Fold each tortilla shell over the toppings creating a half moon shape.
  6. Bake in a 190°375°F) oven for about 10 minutes, or until the tortilla shell starts to brown/crisp up and the cheese is melted.

Recipe Compliments Steve Cylka and Bradley Smoker

Bradley, Cheese, Pork, Vegetables

Smoked Cheesy Ham & Broccoli Pasta Bake

Ingredients:

  • 500g or about 1 pound dry Pasta (rotini, fusili, penne, etc.)
  • ¼ cup Butter
  • ¼ cup Flour
  • 2 cups Milk
  • 1 tsp Salt
  • ½ tsp ground Black Pepper
  • 1½ cups grated Smoked Cheddar Cheese
  • 1 cup grated Smoked Gouda Cheese
  • 3 cups chopped Broccoli, cooked
  • 2 cups cooked Ham, cubed

Directions

  1. Cook the pasta according to packaged instructions. Drain, rinse, and set aside.
  2. In a saucepan, on medium heat, melt the ¼ cup of butter. Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
  3. While whisking, slowly pour in the milk. Once smooth add 1 cup of the smoked cheddar cheese, and 1 cup of the smoked Gouda cheese. Stir until smooth.
  4. In a large bowl, mix the pasta, cheese sauce, cooked broccoli, and cubed ham until all the noodles are covered in some sauce and the ham and broccoli are evenly distributed. Spread the mixture in a casserole dish.
  5. Sprinkle the remaining ½ cup of smoked cheddar cheese on top.
  6. Bake in oven set at 176°C (350°F) for 30 minutes.

Recipe Compliments Steve Cylka and Bradley Smoker

Bradley, Seafood

Alder Smoked Snapper

Ingredients

  • 4 tbsp Olive Oil
  • 1 clove Garlic, minced
  • ½ tsp Salt
  • ¼ tsp Ground Black Pepper
  • 2 tbsp Lemon Juice
  • ½ cup Dry White Wine
  • ½ tsp dried Tarragon
  • 1 tbsp finely chopped Chives
  • Snapper Fillets – 1kg
  • Lemon Wedges
  • Parsley

Directions

  1. In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives. 
  2. Arrange fish fillets in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour.
  3. Remove from fridge and let stand for 20 mins.
  4. Preheat Bradley Smoker to between 100-120°C.  Using Alder flavour bisquettes smoke/cook for approximately 60mins, checking periodically to make certain you do not overcook.
  5. Serve garnished with parsley and lemon wedges.
Bradley, Seafood

Smoked Snapper Dip

Ingredients for Dip:

  • 8 ounces Smoked Snapper (see below) or other smoked fish
  • 8 ounces Cream Cheese, at room temperature
  • 1 Tblsp Dark Rum
  • 1 Tblsp finely chopped Scallion greens
  • 1 tsp freshly grated Lemon zest
  • ¼ tsp Ground Allspice
  • Coarse Salt (sea or kosher) and freshly ground black pepper

For the smoked snapper:

  • 1 ½ Pounds fresh Snapper or other fish fillets
  • For the Brine:
    • ¼ cup Brown Sugar
    • ¼ cup coarse Salt (sea or kosher)
    • 1 Tblsp cracked Black Peppercorns
    • 3 Allspice Berries
    • 3 Cloves
    • 1 Cinnamon stick
    • 2 Quarts water
    • ½ cup Dark Rum
    • Bradley Flavour Bisquettes – Apple

Directions

  1. Run your fingers over the fish fillets, feeling for bones. Pull out any you find with kitchen tweezers. Trim off any dark portions from the skin side of the fillets using a sharp knife. (This is where the “fishy” flavour resides).
  2. Place the brown sugar, salt, peppercorns, cloves, allspice, cinnamon, and water in a large deep bowl and whisk until the sugar and salt are dissolved. Add the fish, cover with plastic wrap, and brine in the refrigerator for 8 hours, turning several times.
  3. Drain the fish in a colander and discard the brine. Rinse well under cold running water, drain, and blot dry with paper towels. Arrange the fish on one of the Bradley wire racks (oil it first) and place on a rimmed baking sheet. Let the snapper air-dry in the refrigerator until the surface feels tacky (1 hour).
  4. Set up the Bradley Smoker and preheat to 121°C (250°F). using Apple Flavour Bisquettes. Smoke the snapper on its wire rack until bronzed with smoke and cooked through, 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes.
  5. Transfer the snapper on its rack to a rimmed baking sheet 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.
  6. Flake the smoked snapper into a food processor, discarding any skin or bones. Coarsely or finely chopped (your choice) by running the food processor in short bursts. Add the cream cheese, rum, scallions, lemon zest, allspice, and salt and pepper to taste; pulse to blend. This dip should be highly seasoned.
  7. Transfer the dip to a serving bowl. Serve with grilled bread or your favourite crackers. Serves 6 to 8 as a starter.

Recipe Compliments of Steven Raichlen and Bradley Smoker

The Ultimate Outdoor Cooking Specialists