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
In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder , Apple , and Pacific Blend all work great). Smoke the Prawns until they turn pink (around 30-45 minutes). Serve right away. Recipe by Steve Cylka, compliments of
Bradley Smokers
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
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. Set the Smoker to 250°F (121°C) using Alder or Pacific Blend bisquettes. Smoke the fish until the internal temperature of the fish reaches 145°F (62°C), about 2 – 2 ½ hours. By Steve Cylka
Ingredients
8-12 large Scallops, abductor muscle removed
Salt & Pepper
1 bulb Fennel, thinly sliced
1 stalk Celery, thinly sliced
1 Apple, julienned
Mint Vinaigrette
1 ½ tsp Sugar
2 Tbsp Lemon juice
1 Tbsp Apple Cider Vinegar
¼ cup Olive Oil
½ tsp Salt
1 Tbsp fresh Mint, chopped
DIRECTIONS
Toss Scallops in Salt & Pepper
Preheat Bradley Smoker and smoke Scallops for 30 minutes at 250°F (121°C) with Bradley Pacific Blend Bisquettes
Whisk together ingredients for vinaigrette
Combine Fennel, Celery and Apple in a bowl and toss with vinaigrette
Serve with Smoked Scallops.
Recipe by Lena Clayton
The Ultimate Outdoor Cooking Specialists