Fathers Day Smoking Ideas

Fathers Day 2011 is coming up quick, it’s only 3 weeks away.  One of the greatest gifts that you can give Dad besides the Bradley Smoker is a wonderful smoked meat meal.  I wanted to point out a couple quick recipes so that you can prepare now to get ready for this big day.

Below are two of my favorite smoker recipes that I know Dad will love.  They have step by step instructions on how to do everything.  You shouldn’t have that hard of a time picking up all the ingredients at your local store.  Here are 2 recipes that I know Dad will love:

Smoked Loin Roast

Ingredients
Marinade:
• 250 ml (1 c) salt
• 250 ml (1/2 c) brown sugar
• 1 can frozen apple juice concentrate
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) seasoning salt
• 15 ml (1 tbsp) soy sauce
• 125 ml (1/4 c) white sugar
• 125 ml (1/4 c) honey
• 250 ml (1 c) teriyaki, Jamaican jerk or marinade of your choice
Meat:
• Bone-in Pork Loin Roast
• 4 to 6 garlic cloves sliced in half
• Water

Preparation
Mix marinade ingredients in a large non-metallic mixing bowl. Take roast and make random insertions with a sharp knife. Stuff the cloves of garlic into the insertions made in the meat. Place the roast in the mixing bowl with the marinade and add enough water to cover the roast. Seal the bowl with plastic wrap and store in a cool place overnight. In the morning remove the roast and allow to air dry for about 1 to 2 hours.

Smoking Method
Preheat the Bradley Smoker to 90°C (200°F). Using Apple flavor bisquettes and leaving the damper closed smoke/cook for 6 to 10 hours depending on the size of your roast. 

To Serve
This roast is nice with stir fry vegetables and rice. Pineapple wedges add a striking contrast – add to the Bradley Smoker for last 1/2 hour.

Oak Smoked Salmon

Ingredients
• 5 kg (10 lb) salmon fillet
• 1 lemon
• 45 ml (3 tbsp) fresh dill, chopped
• fresh ground black pepper to taste

Preparation
Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the juice from one half over the salmon fillet. Sprinkle with chopped dill and pepper.

Smoking Method
Preheat Bradley Smoker to approximately 105°C (220°F). Place fish in the Bradley Smoker and using Oak flavor bisquettes smoke/cook for around 40 to 60 minutes.

To Serve
Remove fish from the smoker and garnish with a sprig or two of dill and the remaining lemon sliced. You may wish to substitute parsley for the dill.

If you don’t have a Bradley Smoker but would like to get one at our Fathers Day 2011 prices.  You can pick on up here.