Tag Archives: Garlic Powder

Bradley, Seafood

Demerara Cured Smoked Kahawai

Ingredients

  • Kahawai Fillets with skin on
  • Bradley Demerara Cure
  • Brown Sugar or Maple Syrup
  • Garlic powder

Preparation

  1. Lightly Sprinkle Bradley Demerara cure over fish fillets
  2. Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
  3. Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
  2. Dry at 60°C (140°F) with no smoke until the surface is dry. This will require at least one hour.
  3. Raise temperature to 71°C (160°F), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
  4. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.

Recipe compliments of Bradley Canada

Bradley, Herbs, Poultry, Vegetables

Smoked and Stuffed Jerk Chicken Breast with Scotch Bonnet Pepper Glaze

Ingredients

  • 1 tsp Allspice
  • ½ tsp Nutmeg
  • ½ tsp Cinnamon
  • ½ tsp Garlic Powder
  • ½ tsp Ground Ginger
  • ½ tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Salt
  • 4 boneless skinless Chicken Breats
  • 1 cup Cream Cheese, softened
  • 1 cup grated Mozzarella Cheese
  • ½ cup Apricot Jam, divided
  • 1 Scotch Bonnet Pepper, seeded
  • 2 Tbsp Rum

Directions

  1. Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper and salt together in a small bowl.  Set aside.
  2. Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket.  Be careful not to pierce through the other end.
  3. In a bowl, mix together the cream cheese, mozzarella chesse and ¼ cup Apricot jam until well combined.
  4. Spoon the cheese mixture evenly into the pockets of each chicken breast.
  5. Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub spice into the meat.
  6. Make the glaze by blending the remaining ¼ cup apricot jam, scotch bonnet pepper and rum until smooth.  Set aside.
  7. Set the Smoker to 121°C (250°F) using Wood Bisquettes of choice (Oak, Maple or Hickory work great).
  8. Place the chicken breasts on smoker rack and put the rack in the Bradley Smoker.  Smoke the chicken until they reach an internal temperature of 73°C (165°F), about 4 hours.
  9. Midway through the smoking session, brush some of the glaze on the chicken.  Brush them again when the chicken comes out of the smoker.

Compliments of Bradley 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