Ingredients
Directions
Set your Bradley Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Hickory , Pecan , and Whiskey Oak all work great for ribs). Peel the membrane off the back of each rack of ribs. Mix together the honey, Sriracha, salt, black pepper, and garlic powder. Brush about half the honey Sriracha mixture on both sides of the ribs. Place the ribs in the smoker and smoke for 3-4 hours. Brush the ribs with the remaining sauce. Let them rest for 10 minutes before cutting and serving. Recipe by Steve Cylka, compliments of
Bradley Smokers
Ingredients
Directions
Season Steaks with Salt and Pepper prior to smoking. Let sit for a day or two. Set Smoker to 93°C (200°F). Place 2 steaks per rack and use middle rack locations in smoker. Place thermometer in smallest steak and place on top rack. Using Pecan Bisquettes start cooking and smoking whilst the smoker heats up. Cook until internal temp hits desired temp 48°C (120°F for a Medium Rare Steak). Loosely tent steak with foil for 10 minutes then place on a hot grill (200°C) for 1 minute each side. Dress steaks with knobs of butter and enjoy the best steak ever!! Recipe
Compliments of Bradley Smoker Canada
Ingredients
For Cajun Compound Butter
½ Cup Unsalted Butter, at room temperature Zest from 1 Lime 2 Tbsp Cajun seasoning 2 tsp Paprika ¼ tsp Black Pepper Pinch of Salt Bradley Flavour Bisquettes – Pecan Directions
Peel back many layers of husk, leaving one or two layers covering all sides of the corn. This will keep the corn from drying out while allowing the smoke to penetrate. Trim off about 1 inch from end to end of the cob (the end that the silk is showing). Preheat Bradley Smoker to 225°F (107°C) with Pecan Bisquettes . Place ears of corn in smoker, and smoke for 2 hours. Mix together ingredients for Cajun compound butter. Remove from smoker and baste with Cajun compound butter. Compliments of Bradley North America
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