Tag Archives: hickory

Bradley, Nuts

Hickory Smoked Almonds

Smoked Almonds

Ingredients

  • 1 kg (2 lb) Whole Almonds
  • 500 ml (2 c) kosher Salt
  • 1 to 1.2 l (4 to 5 c) warm water

Directions

  1. In a large bowl, mix salt with warm water until dissolved.
  2. Add almonds and soak for 24 hours.
  3. Drain almonds and allow to air dry.

Smoking Method

  1. Place one layer of cheesecloth on smoker racks.
  2. Spread almonds evenly on cheesecloth.
  3. Place racks in the Bradley Smoker.
  4. Place one empty rack lined with cheesecloth in the top rack position.
  5. Using Hickory flavour bisquettes, smoke/roast almonds at approximately 90°C (200°F) for about 3 hours.
  6. Stir nuts around every ten minutes to ensure even exposure.
  7. At 1.5 hours alternate rack positions to allow even smoking.
  8. Cool and store in airtight containers.

To Serve

Smoked Almonds make an addictive snacking treat. A great hit at parties, they also make a welcome addition as hiking snacks. Other nuts, such as cashews, peanuts, hazelnuts or pecans can also be smoked, but make sure to stir nuts as you smoke to guarantee an evenly smoked product.

For Sugar-spiced Smoked Nuts beat an egg white with a tsp of water until frothy. Remove nuts from smoker after 2 hours and toss in the egg white, then toss in 250 ml (1 c) sugar and 15 ml (1 tbsp) pumpkin pie spice. Continue smoking process for last hour.

Beef

Smoked Mini Meatloaves

Ingredients

 

  • 2 pounds (.9 kgs) Fresh Lean Ground Beef
  • ½ cup Roasted Red Pepper, minced
  • 1 Egg, slightly beaten
  • ½ cup Bread Crumbs
  • ¼ cup Cream
  • 1½ tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Dried Oregano
  • ½ tsp Cayenne Pepper
  • ¾ cup BBQ Sauce
  • Bradley Flavour Bisquettes – Hickory

Directions

  1. In a large bowl combine all ingredients, except the BBQ sauce.
  2. Use your hands to knead the mixture until everything is fully combined and thoroughly mixed.
  3. Mold the meat mixture into 3 or 4 mini loaves.
  4. Place the mini meatloaves onto your Smoker racks and brush them with some of the BBQ sauce.
  5. Start up the Smoker, using wood bisquettes of choice (hickory works very well). Bring the smoker up to a temperature of 250°F (121°C).
  6. Place the meatloaves in the smoker and cook until the internal temperature reaches 160°F (71°C).
  7. Brush loaves with the remaining BBQ sauce after the first 2 hours of smoking.
Lamb

Bradley Smoked Lamb Shoulder with Bourbon Barbecue Sauce

1 lamb shoulder (2.7 kg)

Coarse salt (kosher or sea), freshly ground black pepper, and hot pepper flakes

 

For the Bourbon Honey Barbecue Sauce:

1 cup Worcestershire sauce

1 cup tomato sauce

2/3 cup water

1/3 cup bourbon

1 teaspoon freshly grated lemon zest

3 tablespoons fresh lemon juice

1/3 cup honey, or to taste

3 tablespoons butter

1/2 teaspoon ground allspice

1/2 teaspoon hot pepper flakes (optional)

 

10 to 12 buttered and grilled hamburger buns (optional)

  1. Generously season the lamb on all sides with salt, pepper, and hot pepper flakes.
  2. Prepare the Bourbon Honey Barbecue Sauce: Combine the ingredients in a large saucepan, bring to a boil, and cook until richly flavored and slightly reduced, 5 to 10 minutes, whisking often. Transfer 2/3 of this sauce to a serving bowl and set aside to cool.   Reserve the remaining sauce for basting.
  3. Set up your Bradley Smokerfollowing the manufacturer’s instructions, add Hickory Bisquettes to the feed tube, and preheat to 120C. Place the lamb, fat side up, on one of the smoker shelves.
  4. Smoke the lamb until fall-off-the-bone tender and the internal temperature reaches 90C, 6 to 8 hours. (The cooking time will depend on the size of the shoulder.) Replenish the bisquettes as needed.  Start basting the lamb with the sauce the last hour of cooking and baste every 20 minutes.   Transfer the smoked lamb to a cutting board and loosely tent with foil.   Let rest for 10 minutes.
  5. Meanwhile, grill or toast the buns if serving.
  6. Thinly slice the lamb across the grain or finely chop it with a cleaver. Pile it on buns (or serve on a platter) with Bourbon Honey Barbecue Sauce spooned over it or served on the side.   Makes 10 to 12 sandwiches.
Bradley, Pork

Bradley’s Smoked Slow Cooked BBQ Ribs

Makes 6 – 8 servings 
Ingredients

  • 2kg of pork baby back ribs
  • kosher salt, to taste
  • ground black pepper, to taste

SPICE RUB

  • ½ cup brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoon paprika, sweet or smoked
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • 1 teaspoon garlic powder

BBQ SAUCE

  • ¾ cup ketchup
  • 2 Tablespoons tomato paste
  • 3 Tablespoons brown sugar
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons mustard or 1 teaspoon dry mustard powder
  • 3 Tablespoons vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt, or to taste

Directions

  1. Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
  2. If you wish to remove the membrane from the back of the ribs use your fingers to get underneath the membrane and loosen it along one side, then pull it off. (It may come off in more than one piece.) Otherwise leave it on, it’s not noticeable after the long cooking time.  Personal preference on this one.

At the advice from a Chef friend I left the membrane on recently when I cooked ribs and as he suggested with the long cooking time it isn’t even noticeable, the ribs were perfection

  1. Season the ribs with salt and black pepper.
  2. Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  3. Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
  4. For the best flavour refrigerate covered in plastic wrap overnight, if you’re cooking for today then place ribs straight into the smoker on smoker racks.
  5. Hot smoke for 3-4 hours at 120C
  6. Make a pouch for the ribs: place two layers of aluminium foil down, and place the ribs (meat side up) on the foil, then pull the edges of the foil up around the ribs to wrap them. The pouch needs to be sealed well so that it will keep in the moisture.
  7. Return the wrapped ribs to your smoker and cook for 2 – 3 hours, or more depending on the size of your racks of ribs. Take out of the smoker and allow the foil wrapped ribs to rest until they’re cool enough to handle without oven mitts.
  8. Open one corner of the foil pouch and pour the accumulated juices from the ribs into a large measuring cup or a bowl, and set aside. Keep the ribs wrapped while you make the BBQ sauce.
  9. Make the BBQ sauce: Add the reserved rib juices and all of the sauce ingredients to a medium-sized sauce pot over medium low heat. Simmer the sauce, stirring frequently, until it’s thick (about 20 minutes).
  10. Remove the ribs from the foil pouch. Brush the ribs with a good layer of sauce and return them to the hot smoker (approx. 20 minutes) or place in your oven using the grill function until the top is caramelized and the sauce is set (about 5 – 10 minutes).
  11. Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.

Original recipe by tiphero.com adapted by Bradley Smoker NZ  – Check out our Facebook Page!