Tag Archives: maple

Bradley, Seafood

Smoked Trout with Cognac

This recipe works best for thick trout fillets that weigh approx. .9kg each.

Ingredients:

  • 2.2kg of Trout fillets
  • 1.2 lt Cold Water
  • 1 cup coarse Salt
  • 1 cup Brown Sugar or Maple Syrup
  • 8 Tbsp Cognac
  • 8 Tbsp Honey
  • ¼ cup Lemon Juice, fresh
  • 1 Onion, coarsely chopped
  • 2 cloves Garlic, coarsely chopped

Directions

  1. Combine all ingredients, except fish, in a large non-reactive container.  Mix well until all the salt and sugar have dissolved.
  2. Place trout fillets in the brine, making sure that all parts of the fish are submerged.  Refrigerate for 18hrs for thick large fillets, or for thinner fillets, ½ inch thick or less for 5-7hrs.  Occasionally stir the fish around.
  3. Remove fish from brine and quickly rinse under cold water.  Pat dry with paper towels and allow to air dry for 2 hours.

Smoking/Cooking

Technique A:

  1. Place fillets in a 57° C (135°F) preheated Smoker.
  2. Apply 2 hours of smoke (preferably Apple or Cherry) and continue to cook until fillets reach the texture you like.  Total smoke/cook time should be 6-7 hours.

Technique B:

  1. Starting at 43°C (110°F) smoke for the first hour.
  2. Increase temperature to 60° C (140°F) for 1 hour.
  3. Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).

After Smoking:

  1. For best results allow fish to ‘age’ in the refrigerator for at least 24 hours.  This will allow for the smoke and other flavours to fully blend together.
  2. Fillets will keep refrigerated for 2 weeks, and at least 6 months frozen.

Compliments of Bradley Australia

Bradley, Seafood

MAPLE SMOKED TUNA

The dark meat of the tuna will be pink even when it is fully cooked, and this meat will taste a little like cured ham.

You may use any size of fish, or you may mix different sizes of tuna. All the tuna, regardless of size, may be processed in the same curing container. The sizes are not important because the amount of cure is measured and applied to each fish according to its weight.

The Cure and Seasoning for 5 lbs (2.25 kg) of Tuna

  • 3 Tbsp. (45 ml) Bradley Cure of choice (do not use more than this)
  • 1 tsp. (5 ml) onion powder
  • 1 tsp. (5 ml) garlic powder
  • 1 tsp. (5 ml) oregano
  • 1 tsp. (5 ml) white pepper
  • 1 tsp. (5 ml) paprika
  • 4 tsp. (20 ml) Maple Syrup
  • 1/2 tsp. (2.5 ml) parsley
  • 1 Cup of Water

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

  1. Rinse and clean the fish, and then let it drain in a colander.
  2. Prepare the proper amount of cure according to the weight of the fish. (If more than one fish is being cured, prepare the proper amount for each fish.)
  3. Apply the cure over the fish in a plastic container, make sure all the fish is submerged.
  4. Cure the tuna in the refrigerator for at least 2-3 days. Rub all surfaces to redistribute the cure (overhaul) once a day during that period. The refrigerator temperature should be set between 34°F and 40°F (2.2°C to 4.4°C).
  5. At the end of the curing period, rinse the fish very well in cool water, and blot it with paper towels.
  6. Store it in the refrigerator overnight

Drying and smoking:

  • The next morning, you will need to set up the Smoker to finish drying the tuna. Preheat it to about 140°F (60°C).
  • Dry the fish in the smoker at 140°F (60°C).
  • After the skin is dry to the touch (about an hour), cold smoke it for 3 hours at 85°F (30°C), or as low a temperature as possible, using Bisquettes of choice. This will provide a mild smoke flavour. If you like a stronger smoke flavour, smoke the tuna for about 6 hours.
  • Hot smoke at 145°F (63°C) until the fish takes on a beautiful reddish-brown colour (probably two more hours).
  • Refrigerate overnight, or a few days, before putting in bags and freezing to allow the meat to settle.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Bradley, Pork, Uncategorized

Maple Glazed Smoked Ham

Ingredients:

  • 6-7 kg (12-14lb) Ham

Paste:

  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Ground Black Pepper
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Cider Vinegar
  • 1 Tbsp Onion Powder
  • 1 Tbsp Paprika
  • 2 tsp coarse Salt

Glaze:

  • 2/3 cup Maple Syrup
  • 1/3 cup Bourbon
  • 3 Tbsp Dijon Mustard

Directions:

  1. The night before you are planning to serve the ham, score the fatty side of the ham with wide criss-cross cuts 0.6cm to 1.2cm deep. Combine paste ingredients in a small bowl.  Apply the paste evenly over the entire ham.  Cover with plastic wrap and refrigerate overnight.  Remove ham from refrigerator and let stand at room temperature for about 45 minutes.

Smoking Method:

To Serve:

  1. Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). 
  2. Using Maple flavour bisquettes, smoke/cook the ham for approx. 5-6 hours depending on the amount of smoke flavour you would like the ham to have. 
  3. Mix glaze ingredients together in a small saucepan and cook over low heat for 15mins.  Brush the ham with glaze a couple of times during the last hour of cooking.
  1. Let ham stand for 15 minutes before carving.

Compliments of Bradley Australia

Bradley, Poultry

Bradley Smoky Chicken Cutlets with Vegetables in Dill Cream Sauce

Ingredients 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets0
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)
  • Maple or New Premium Beer Bisquettes  

Instructions

  1. Turn on your Bradley Smoker to smoke only, and load Maple or the NEW Premium Beer Bisquettes (keep oven side turned off as we only want to infuse smoky flavour, not cook the chicken)
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Place the cutlets on smoker racks and cold smoke (smoke only with no heat) for 20-40 minutes (20 minutes for slightly smoky and 40 minutes for more distinct smoky flavour).
  4. Remove from smoker and brush with a little oil to moisten the surfaces, dredge chicken cutlets in panko bread crumbs.
  5. Heat oil in a skillet over medium heat. Place the breaded chicken cutlets in the skillet and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  6. Remove the chicken cutlets from the skillet, for now, and place on a plate. Add the vegetables to the skillet and pour in the water. Cover with a lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the skillet. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  7. Remove the vegetables, for now, from the skillet and place in a large bowl. Melt the butter in the skillet and whisk in the flour to create a roux. Slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Lower heat and let simmer for 3-4 minutes.
  8. Add the vegetables and chicken back to the skillet and gently stir to coat in the sauce.
  9. Serve over your favourite cooked pasta

 

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!