Tag Archives: Alder Bisquettes

Alder Smoked Kingfish

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

  1. Combine marinade ingredients in a bowl; olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
  2. Arrange Kingfish steaks in a single layer in a shallow glass pan.
  3. Pour marinade over fish, cover and refrigerate for an hour.
  4. Remove from refrigerator and let stand for 20 minutes.
  5. Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F).
  6. Using Alder flavour bisquettes smoke/cook for approximately 1-2 hours, checking to make certain you do not overcook.
  7. Serve garnished with parsley and lemon wedges.

Recipe Compliments Bradley Smoker

Smoked Herb and Garlic Prawns

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

  1. In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks.
  2. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink (around 30-45 minutes).
  4. Serve right away.

Recipe by Steve Cylka, compliments of Bradley Smokers

SMOKED SALMON STEAKS

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

  1. 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.
  2. Set the Smoker to 250°F (121°C) using Alder or Pacific Blend bisquettes.
  3. Smoke the fish until the internal temperature of the fish reaches 145°F (62°C), about 2 – 2 ½ hours.

By Steve Cylka