Tag Archives: PORK

Bradley, Pork

Honey Sriracha Smoked Side Ribs

Ingredients

Directions

  1. 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).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the honey, Sriracha, salt, black pepper, and garlic powder.
  4. Brush about half the honey Sriracha mixture on both sides of the ribs.
  5. Place the ribs in the smoker and smoke for 3-4 hours.
  6. Brush the ribs with the remaining sauce.
  7. Let them rest for 10 minutes before cutting and serving.

Recipe by Steve Cylka, compliments of Bradley Smokers

Beef, Bradley, Game, Lamb, Pork

Smoking Store-bought Sausages

A great recipe for a newby to food smoking and to spice up your store brought sausages.

Ingredients:

  • 2 (or more) pounds fresh store-bought Sausages (Honey, Garlic, Hot Italian etc)

Directions

  1. Place the fresh sausages side by side on smoker racks, making sure they are not touching.
  2. Set your Bradley Smoker to 250°F using Bisquettes of choice (Hickory works really well).
  3. Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages.  Usually it takes 2 ½ – 4 hours.
  4. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Bradley, Pork, Tomatoes, Vegetables

Smoked Pork Carnitas with Tropical Guacamole

Ingredients:

  • 1 Pork Roast (Butt, Shoulder or Blade)
  • 3 Tbsp Sugar
  • 2 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp dry Oregano
  • 2 tsp ground Chipotle Powder
  • 2 tsp ground Cumin
  • 2 tsp ground Coriander
  • 3 Avocados
  • 1 Lime, juiced
  • 1 medium Tomato, diced
  • ½ Pineapple, peeled and cored
  • 2 Jalapeno Peppers, cored and minced
  • 12 or more soft Tortilla shells, flour or corn

Directions

  1. Make the rub by mixing together the sugar and all the spices.  Generously rub the spice mixture all over the pork roast.
  2. Set your Bradley Smoker to 225°F using Bisquettes of choice.
  3. Smoke the pork roast until it reaches an internal temperature of 195°F.  This can take 14-18 hours, depending on the outside temperature.
  4. When smoking is complete, pull the pork into thin strips, discarding fat and bone.
  5. Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl.  Mash with a fort or potato masher.  Squeeze the lime juice and stir it into the mashed avocado.  Stir in the diced tomato, pineapple and minced jalapeno pepper.
  6. Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Pork

Smoked Back Bacon

Ingredients:

  • 1 whole Pork Loin Roast
  • Bradley Maple or Sugar Cure (amount dependant on the weight of the loin roast)

Directions

  1. Trim the Pork Loin Roast by removing most of the fat on the outside.
  2. Once trimmed, weight the pork loin.  Then measure out the required Maple/Sugar Cure.  3 Tbsp are needed for every 5 pounds of meat. 
  3. Rub the measured cure all over the pork loin.  Make sure to rub it in all sides of the meat.
  4. Place pork loin in a large freezer bag or food safe vacuum seal bag.
  5. Leave pork loin in the fridge for 7-10 days.  Flipping it twice a day.
  6. After curing in the fridge, rinse the pork loin thoroughly under cold water.
  7. Place the meat on a plate and put back in the fridge for 8 hours.  This dries the outside of the meat enhancing the smoking process.
  8. Set the Bradley Smoker to 250°F using Maple Bisquettes.
  9. Place the pork loin on a smoker rack and smoke the pork loin until it reaches an internal temperature of 155°F.
  10. Remove the back bacon from the smoker and let it rest for one hour.
  11. Slice the back bacon and fry in a frying pan.  Serve on a sandwich with eggs or just on its own.
  12. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Pork

Smoked St Louis Cut Pork Ribs

The St Louis Smoked Pork Ribs are perfect with our Bacon Wrapped Smoked Corn Recipe

Ingredients:

  • 2 racks Pork, St Louis cut side ribs
  • 1 cup packed Brown Sugar
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Dry Mustard
  • 1 tsp Cayenne Pepper
  • 1 tsp Thyme
  • 1 tsp Dry Oregano
  • 2 cups BBQ Sauce

Directions

  1. Set your Bradley Smoker to 275°F (135°C) using Bisquettes of choice (Hickory, Pecan or Whiskey Oak work great for Ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the brown sugar with all the spices.  Generously rub the racks of ribs on both sides with the brown sugar spice mixture.
  4. Place the ribs in the smoker and smoke for 3-4 hours.
  5. Generously coat the ribs with BBQ Sauce.
  6. Let them rest for 10 minutes before cutting and serving.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Cobb Cooker Recipes, Pork

Sweet and Sticky Chinese Pork

Ingredients

  • 2-3lbs Pork Shoulder (cut into long 3inch strips)
  • 2 Tblps Honey
  • 1-2 cubes Red Fermented Tofu
  • 2 Tblsp Hoisin Sauce
  • 2 Tblsp Soy Sauce
  • 2 cloves Garlic – roughly chopped
  • 4 slices of Ginger – roughly chopped, approx. 2-3 Tblsp
  • 2 tsp Chinese Five Spice Powder
  • 2 Tblsp Chinese Rice Cooking Wine/ or dry Sherry
  • ½ tsp Salt
  • 1 Tblsp Korean Pepper Flakes – optional

Glaze

  • 2 Tblps Honey
  • Leftover Marinade

Directions

  1. Cut the pork shoulder into thin 3inch thick strips.
  2. Combine marinade ingredients into a ziplock bag or large bowl and combine it with the pork.
  3. Marinate in the fridge for 24 hours.
  4. Remove the meat from the marinade and let it sit for an hour at room temperature.
  5. Add the marinade to a small pot and remove the chunks of garlic and ginger.
  6. Add 2 Tblsp Honey into the marinade and mix well.
  7. Cook it on low heat on a stove for 5 minutes or when the sauce starts to thicken.  Set it aside for later.
  8. Prepare the Cobb Cooker, light a Cobblestone and wait a few minutes until it has turned grey.  Insert the Grill plate.
  9. Cook the Pork for 20minutes on one side then flip it over for 10 minutes on the other side.  Check for an internal temperature of 145°F (62°C)
  10. Glaze the pork 4-5 times, turning every minute to prevent burning.  Keep basting and flipping the meat until it looks red and sticky.
  11. Remove from the Cobb and let it rest for 20minutes before cutting.
  12. Once the meat has rested, cut it up and enjoy.

Recipe compliments of Pups with Chopsticks, adapted to suit Cobb Cooker

Bradley, Pork

Smoked Italian Meatballs

Ingredients

  • ½ Lb. ground pork
  • ¼ – ½  cup Breadcrumbs
  • 1 Egg
  • ½ Onion, diced
  • 2 Tbsp fresh Parsley, chopped
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp fresh Thyme, chopped
  • ½ tsp Cayenne Pepper (optional)
  • Bradley Premium Sage Bisquettes

Directions

  1. Preheat Smoker to 225°F with Premium Sage Bisquettes.
  2. Mix all ingredients together until well combined. Add more breadcrumbs if necessary.
  3. Form into balls and place on aluminum baking sheet.
  4. Smoke for approximately 1-2 hours, until an internal temperature of 165°F is reached.
  5. Remove from smoker and serve with your favourite side or as part of a pasta dish.

Recipe by: Lena Clayton

Bradley, Pork

Mesquite Smoked Pork Chops

Ingredients

  • 6 Centre cut Pork Chops
  • ¼ cup Kosher Salt
  • ⅓ cup Brown Sugar
  • 2 Tbsp Black Pepper
  • 1 Tbsp Thyme
  • 1 Tbsp Sage
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Cayenne
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Preheat Smoker to 107 – 121°C (225 – 250°F) with Mesquite Flavour Bisquettes.
  2. Mix together ingredients for rub.
  3. Cover all sides of the pork chops with the rub.
  4. Smoke pork chops for 1½ to 2 hours.
  5. Serve warm.

Recipe by: Lena Clayton

Recipe Compliments of Bradley Smoker Canada

Bradley, Pork

Smoked Pulled Pork Butt/Shoulder

Serves 8

Ingredients

  • 1 Pork Butt or Pork Shoulder roast (typically 7-9 pounds)
  • ¼ cup Brown Sugar
  • 3 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp ground Black Pepper
  • 1 tbsp dry Mustard
  • 1 tbsp Garlic powder
  • 2 tsp Cayenne Pepper
  • 2 tsp ground Cumin
  • 1 tsp ground Sage
  • Bradley Flavour Bisquettes – Hickory, Maple or Whiskey Oak

Directions

  1. Make the rub by mixing together the sugar and all the spices. Generously rub the spice mixture all over the pork roast.
  2. Set the Smoker to 107°C (225°F) using wood Bisquettes of choice (hickory, maple and whiskey oak) work great.
  3. Smoke the pork roast until it reaches an internal temperature of 96°C (205°F). This can take up to 12 or more hours, depending on the outside temperature and if other food is in the smoker.
  4. Pull the pork into clumps or strings.
  5. Serve.

Recipe Compliments of Bradley US

Bradley, Fruit, Pork

Smoked Herbed Apple Pork Loin

Ingredients

  • 1 Boneless Centre Cut Pork Loin Roast (about 2 pounds)
  • 1 Garlic Clove, minced
  • 2 Tbsp fresh Oregano, minced
  • 2 Tbsp fresh Parsley, minced
  • 2 tsp Salt
  • ½ tsp Ground White Pepper
  • 1 tsp fresh Ground Black Pepper
  • 1-2 Royal Gala Apples, cored, halved and cut into half circles
  • Bradley Flavour Bisquettes – Apple, Cherry, or Hickory

Directions

  1. Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
  2. In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
  3. Stick an apple slice into each of the slits in the pork loin.
  4. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Apple, Cherry or Hickory work great).
  5. Smoke the pork until it reaches an internal temperature of 68°C (155°F), approximately 3 hours.
  6. Carve and serve.

Recipe by: Steve Cylka