Ingredients:
60 ml (4 tbsp) Olive
Oil 1 clove Garlic,
minced 2 ml (1/2 tsp) Salt 0.5 ml (1/8 tsp)
ground Black Pepper 30 ml (2 tbsp) Lemon
juice 120 ml (1/2 c) Dry White
Wine 2 ml (1/2 tsp) tsp
dried Tarragon 15 ml (1 tbsp)
finely chopped Chives Kingfish steaks – 1
kg (2 lbs) Lemon wedges Parsley Directions
Combine marinade ingredients in a bowl; olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives. Arrange Kingfish steaks in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour. Remove from refrigerator and let stand for 20 minutes. Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Alder flavour bisquettes smoke/cook for approximately 1-2 hours, checking to make certain you do not overcook. Serve garnished with parsley and lemon wedges. Recipe
Compliments Bradley Smoker
Ingredients
1 Pound fresh Prawns, peeled and deveined 2 Tbsp Oil 1 Tbsp dried Oregano 1 Tbsp dried Basil 1 Tsp Garlic Powder 1 Tsp Salt Bradley Flavor Bisquettes – Alder , Apple , or Pacific Blend Directions
In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder , Apple , and Pacific Blend all work great). Smoke the Prawns until they turn pink (around 30-45 minutes). Serve right away. Recipe by Steve Cylka, compliments of
Bradley Smokers
Nothing brings out
natural flavour of salmon like the slow heat of the smoker.
Serves 4
Prep Time: 15 minutes (plus 3-4 hours of marinating)
Ingredients
4 salmon steaks 1 1/2 cups Italian vinagrette salad dressing Bradley Flavour Bisquettes – Alder or Pacific Blend Directions
Place the salmon steaks in a flat dish and pour the Italian salad dressing over the salmon. Flip the salmon a couple times to ensure that all the fish is coated in the marinade. Cover with plastic wrap and place in the fridge for 2 hours. Flip the salmon after the first hour. Set the Smoker to 250°F (121°C) using Alder or Pacific Blend bisquettes. Smoke the fish until the internal temperature of the fish reaches 145°F (62°C), about 2 – 2 ½ hours. By Steve Cylka
The Ultimate Outdoor Cooking Specialists