Tag Archives: Chipotle Powder

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, Poultry

Smoked BBQ Chicken Wings

Ingredients

  • 1kg Chicken Wings
  • 1 Tbsp ground Chipotle Powder
  • 1 Tbsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 2 Tbsp Brown Sugar
  • 1 cup BBQ Sauce
  • Bradley Flavour Bisquettes

Directions

  1. If desired, cut each chicken wing into three portions: drumette, middle portion, and tip. Discard the tip of the wings and place the other portions in a large bowl.
  2. Mix together the chipotle powder, paprika, garlic powder, onion powder, black pepper, salt, and brown sugar together. Toss the wings in the seasonings so they are evenly coated.
  3. Set up the Smoker for 275°F (135°C) using Bradley Flavour Bisquettes of choice.
  4. Lay the seasoned wings on smoker racks and smoke for about 2 hours.
  5. Toss the wings in the BBQ sauce and place back on the smoker racks. Smoke for another hour, or until cooked through and the skin is crisped up.
  6. Remove wings from the smoker and serve.

Recipe by Steve Cylka