Tag Archives: smoked

Poultry

Italian Chicken Wings

Ingredients

  • 3 Lbs (1.3kgs) Chicken Wings

For the Rub

  • ¼ Cup Brown Sugar
  • 2 Tbsp Kosher Salt
  • 2 tsp Paprika
  • ½ tsp Black Pepper
  • 1 tsp granulated or dehydrated Garlic
  • 1 tsp dried Oregano
  • 1 tsp dried Basil
  • Bradley Smoker Premium Sage Bisquettes or Bradley Apple Flavour Bisquettes

Directions

  1. Mix together all the ingredients for the rub.
  2. Toss chicken wings in rub and coat wings evenly.
  3. Place wings on a Smoker rack. Use Bradley Smoker Magic Mats to reduce mess.
  4. Smoked wings at 225°F (106°C) with Bradley Premium Sage Bisquettes or Bradley Apple Flavour Bisquettes, until an internal temperature of 165°F (74°C) is reached.

 

Recipe by: Lena Clayton

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.
Seafood

INDIAN CANDY

INDIAN CANDY

Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack.

This process extends the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye, are used in this process. For a flavour twist add some genuine maple syrup to the salt/sugar mixture.

Ingredients

  • Salmon fillets
  • Salt
  • Brown Sugar

Preparation

  1. Cut salmon into 1/2″ strips from fillets of salmon.
  2. In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon.
  3. Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.
  4. Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.

Smoking Method

  1. Place salmon on racks and put in the Bradley Smoker.
  2. Using Maple flavour Bisquettes, smoke at about 50°C to 60°C (110°F to 135°F) for 4 to 12 hours depending on your preference as to texture and taste.
  3. The longer the smoking process, the more chewy the Indian Candy will be.
Mushrooms

SMOKED MUSHROOM CAPS

Ingredients

  • 12 Medium sized mushrooms, stems removed
  • 2-3 Italian sausages (varies depending on size of mushrooms and sausages)
  • 12 Cubes of Extra Old Cheddar (½ inch cubes)
  • ¼ cup BBQ sauce
  • Bradley Flavour Bisquettes – Apple, Cherry or Maple

Directions

  1. Squeeze the raw sausage meat out of the casings. Press some sausage meat into each of the mushroom caps.
  2. Press a cube of extra old cheddar into the sausage meat in each mushroom cap.
  3. Brush with BBQ sauce.
  4. Place the mushroom cap on a Bradley Smoker rack.
  5. Set the Smoker to 250°F using Bradley Flavour Bisquettes of choice (apple, cherry, or maple work great).
  6. Smoke the mushroom caps for 2-3 hours.

 

Recipe by:  Steve Cylka

 

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!