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

Bradley, Vegetables

Smoked Sweet Potato Stew

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

  1. Smoke sweet potato cubes for 1 hour in your Bradley Smoker with Alder Bisquettes at 250°F.
  2. Sautè onions and garlic in oil for 2-3 minutes on low heat.
  3. Add seasoning, stock and smoked sweet potatoes and bring to a boil.
  4. Reduce heat and simmer until sweet potatoes are soft.
  5. Add chickpeas and canned tomatoes.
  6. Cook for another 5 minutes.
  7. Serve with cilantro.
  8. Enjoy.

Recipe Compliments of Lena Clayton and Bradley Smoker Australia

Bradley, Pork

Smoked Back Bacon

Ingredients:

  • 1 whole Pork Loin Roast
  • Bradley Maple or Sugar Cure (amount dependant on the weight of the loin roast)

Directions

  1. Trim the Pork Loin Roast by removing most of the fat on the outside.
  2. Once trimmed, weight the pork loin.  Then measure out the required Maple/Sugar Cure.  3 Tbsp are needed for every 5 pounds of meat. 
  3. Rub the measured cure all over the pork loin.  Make sure to rub it in all sides of the meat.
  4. Place pork loin in a large freezer bag or food safe vacuum seal bag.
  5. Leave pork loin in the fridge for 7-10 days.  Flipping it twice a day.
  6. After curing in the fridge, rinse the pork loin thoroughly under cold water.
  7. 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.
  8. Set the Bradley Smoker to 250°F using Maple Bisquettes.
  9. Place the pork loin on a smoker rack and smoke the pork loin until it reaches an internal temperature of 155°F.
  10. Remove the back bacon from the smoker and let it rest for one hour.
  11. Slice the back bacon and fry in a frying pan.  Serve on a sandwich with eggs or just on its own.
  12. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Vegetables

Bacon Wrapped Smoked Corn on the Cob

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

  1. Cut the ears of corn in half.
  2. In a small bowl mix the spices together.  Sprinkle the spice mixture all over the corn.
  3. Wrap each half ear of corn with one slice of bacon.
  4. Place wrapped corn on smoker rack.
  5. Ser your Bradley Smoker to 275°F (135°C) using Bisquettes of choice.
  6. Smoke until the corn is tender and the bacon is crisp, about 1 ½ hours.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Pork

Smoked St Louis Cut Pork Ribs

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

  1. Set your Bradley Smoker to 275°F (135°C) using Bisquettes of choice (Hickory, Pecan or Whiskey Oak work great for Ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the brown sugar with all the spices.  Generously rub the racks of ribs on both sides with the brown sugar spice mixture.
  4. Place the ribs in the smoker and smoke for 3-4 hours.
  5. Generously coat the ribs with BBQ Sauce.
  6. Let them rest for 10 minutes before cutting and serving.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Pork, Poultry

Spicy Smoked Caveman Clubs

Ingredients:

  • 1/3 cup Sriracha Sauce
  • 3 Tblsp Brown Sugar
  • Juice of 2 Limes
  • 12 Chicken Drumsticks, skinless
  • 12 Bacon Slices

Directions

  1. Mix together the sriracha, brown sugar and lime juice in a bowl.
  2. Toss chicken drumsticks in the sriracha and lime mixture.
  3. Wrap each drumstick with a slice of bacon and place on a smoker rack.
  4. Prepare your Bradley Smoker using Bisquettes of choice (Hickory or Oak work very well).  Bring the smoker up ot a temperature of 275°F.
  5. Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165°F for about 3 hours.
  6. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Cheese, Seafood

Smoked Salmon Mousse

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

  1. Combine all the ingredients for the marinade and cover the salmon in the marinade, leave to marinate overnight in the fridge.
  2. Smoke Salmon, skin side down, with Pacific Blend Bisquettes in your Bradley Smoker at 120°F. for 2 hours.
  3. Raise the temperature to 175°F and smoke for three more hours.
  4. Weigh out 4oz of smoked salmon.
  5. Place 4oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth.
  6. Cut ½” rounds of cucumber and pipe/spoon salmon mousse on top.
  7. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Cobb Cooker Recipes, Pork, Seafood

Bacon Wrapped Scallops on Cobb Cooker

Ingredient:

  • 10oz Scallops
  • 12 pieces of Bacon
  • Cayenne Pepper
  • Salt

Directions:

  1. Prepare your Cobb Cooker, light a Cobblestone and put on the Grill attachment.  Leave to warm up whilst preparing scallops.
  2. Wrap the bacon around each scallop nicely and secure tightly with a metal skewer.  You may thread two of them on each skewer.  Season both the surfaces of the scallop with some salt and cayenne pepper.
  3. Place the bacon wrapped scallops on to the grill plate.  Keep turning the scallops until the bacon becomes charred, brown and slightly crispy, approx. 6-10 minutes.
  4. Serve immediately and enjoy.

Recipe compliments of Rasa

Bradley, Fruit, Seafood

Hot Smoked Scallops and Mango Salsa

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:

  1. Combine the lime juice and sugar in a bowl and whish until the sugar is dissolved.
  2. Add the remaining salsa ingredients and gently toss to mix.
  3. 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

The Ultimate Outdoor Cooking Specialists