Ingredients 60 ml (4 tbsp) olive oil 1 clove garlic, minced 2 ml (1/2 tsp) salt 0.5 ml (1/8 tsp) ground black pepper 30 ml (2 tbsp) lemon juice 120 ml (1/2 c) dry white wine 2 ml (1/2 tsp) …
Recipes: Bisquettes
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Alder Smoked Mussels
Preparation Steam Mussels until just opened, do not cook fully. Shell Mussels and relay back into half shells. Using Canola Spray Oil, lightly spray surface of mussels, and spread half teaspoon of Sweet Chi Chilli Sauce covering the top of …
Atomic Buffalo Treat
These little treats will satisfy almost anyone and bring most back begging for more. The prep time is where the real work is but worth every minute. I like to use left over brisket and Boston butt but you can …
Bacon-Honey Mustard Cure
Prep Time: 15 minutes Inactive Prep Time: 3 minutes Cook Time: 15 minutes Yield: 1 pound cured pork belly Ingredients 200 g (1 cup) salt 200 g (1 cup) sugar 55 g (2 oz) honey 15 ml (3 tbsp) mustard …
Beef Jerky
Ingredients 5 lb Outside Round cut into 1/4 in slices Hi Mountain Jerky Cure (Pepper Blend) Preparation Mix as per instruction that come with the jerky cure Sprinkle cure evenly on slices Let sit in fridge 1-2 days Smoking Smoke …
Beef Pastrami
Pastrami Dry Cure Ingredients: (Original) I always get better results by using a dry cure, instead of using a wet brine cure. 1/4 cup Morton Tender Quick 1/4 cup dark brown sugar, packed 1/4 cup freshly ground black pepper 2 …
Boneless Cross Rib Roast
Ingredients 1.5 kg (3 lb) boneless cross rib roast 1 medium onion, diced 1 bay leaf Sprig each of fresh thyme, marjoram and oregano 30 ml (2tbsp) oil 2 cloves garlic, chopped 500 ml (2 c) red wine Preparation Trim …
Bradley Smoked Duck
Material Instant-Read probe type thermometer: This tool is the only way you will really know what’s going on inside the grill. All fowl must be fully cooked! Be safe and ensure the meat has reached the ideal temperature of 165°F (74°C). Tongs: A …
Bradley’s Famous Hot Smoked Salmon
Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat. Ingredients Cure (white sugar & salt – approx. ratio of 500 g (1lb) salt …
Brined Smoked Pork Chops
BRINE 4 cups Water 1 cup Morton Tender Quick* (Makes enough for a 6 pound pork loin.) Amount of Tender Quick is the recommended amount by the manufacturer. Directions Mix Tender Quick in water until dissolved. I encourage you to …
Brisket Pachanga
Very Very Slow Smoked Brisket If you would like to read Pachanga’s original posts click on Texas Brisket Bows to Bradley and Thanks to the Board, and We Need Brisket Recipes. First of all, I am no expert but I …
Chaurice – Hot Creole Sausage
Chaurice (shore-EESE) is a Creole sausage that is comparable to Spanish chorizo, and like chorizo there seems to be a huge number of versions out there. Some versions are hotter than others. Chaurice is considered the hottest in Creole and …
Chicken Italiano
Ingredients 1.5 kg (3 lb) frying chicken cut in half 750 ml (3 c) Italian dressing Rub 125 ml (1/2 c) paprika 45 ml (3 tbsp) coarse salt 30 ml (2 tbsp) coarse ground black pepper 30 ml (2 tbsp) …
Citrus Pistachios
This is my favorite Pistachios. Use whatever variety of Pistachio you can fine. The better grade and size, the better. Try to get unsalted and unflavored. Dry Roasted is best. Ingredients Pistachios Lime Juice Fresh Crushed Sea Salt, Coarse Type …
Cold Smoke Sockeye Salmon
Ingredients 1.8 kg (4 lb) fresh sockeye salmon (approximate) Meat cure 450 g (1 lb) salt 125 g (4 oz) white sugar Preparation Fillet two salmon so you have four fillets. Cut into sizes to fit on Bradley Smoker racks. …
Deep Fried Smoked Turkey
Ingredients 1 whole wild turkey (wild optional) Lots of oil as per manufacturer of the deep fryer. Preparation There are many options to cooking a turkey this way. Marinating the bird for 24 hours prior to cooking it is one …
Demerara Cured Smoked Gemfish
Ingredients Gemfish Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …
Demerara Cured Smoked Kahwai
Ingredients Kahwai Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …
Demerara Cured Smoked Trout
Ingredients Trout Fillets with skin on Brine Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a sprinkle of Garlic powder depending on taste requirements Smoking Method …
Double Smoked Duck Breast
I have had my BS (Bradley Smoker) for 4+ years now and was pretty sure that, having smoked a wide range of items from cheese, butter, salt and eggs and occasional vegetable through to a wide variety of fish, shellfish …
Eggplant Parmesan
Ingredients 1 medium sized eggplant 30 ml (2 tbsp) Italian herb seasoning 5 ml (1 tsp) ground black pepper 30 ml (2 tbsp) olive oil 45 ml (3 tbsp) coarse salt 125 ml (1/2 c) grated parmesan cheese Preparation Cut …
Excellent BRADLEY Smoked Alaskan Salmon
The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, and seasonings to develop your own. (A Spin-off from Bob Kitchen’s Incredible Recipe.) Brine Ingredients: 1 gallon …
Foss Family Hams
This is an old Canadian Prairie recipe for smoking ham and bacon. Ingredients 50 kg (100 lb) Ham or Bacon 4 kg (8 lb) Salt 1.5 kg (3 lb) Sugar 60 ml (2 oz) Saltpetre 16 l (4 gal) of …
Game Meat Jerky
Ingredients 5 kg (10 lb) moose, deer, bear or elk meat 50 ml (1/5 c) coarse salt 250 ml (1 c) brown sugar 500 ml (2 c) water 60 ml (4 tbsp) ground pepper (optional) Preparation Slice the meat as …
Ginger Honey Pineapple Glazed Spare Ribs
Pineapple Honey Marinade 2 cups chicken broth 1 cup soy sauce 1 cup Ketchup 1/2 cup pineapple juice ( I used minced fresh instead) 1/2 cup honey 1/4 cup sherry 2 Tbsp. brown sugar 1 tsp. grated fresh ginger 2 …
Hickory Smoked Pulled Pork
Ingredients 3 kg (6 lb) pork butt roast Rub: 30 ml (2 tbsp) paprika 10 ml (2 tsp) brown sugar 3 ml (1/2 tsp) onion salt 3 ml (1/2 tsp) celery salt 3 ml (1/2 tsp) garlic salt 3 ml …
Hickory Smoked Wings Buffalo-Style
Smoked chicken wings, the Ted Reader version of Hickory Smoked Chicken Wings. Chef Reader will show you how to smoke the perfect chicken wings on the Bradley Smoker. Continue reading
Honey Soy Chicken Nibbles
Ingredients 2 dozen chicken wings cooking oil 125 ml (1/2 c) hot sauce 3 tbsp honey-soy sauce 15 ml (1 tbsp) crushed red pepper 3 ml (1/2 tsp) cayenne pepper 3 ml (1/2 tsp) coarse ground pepper Rub 1 tbsp …
Honey Spiced Chicken Wings
Ingredients 2 dozen chicken wings cooking oil 125 ml (1/2 c) hot sauce 125 ml (1/2 c) French dressing 45 ml (3 tbsp) honey 15 ml (1 tbsp) crushed red pepper 3 ml (1/2 tsp) cayenne pepper 3 ml (1/2 …
Hot Smokin’ Gal’s Smoked Pork Chops
Rub Ingredients: Morton’s Tender Quick 5 Tbsp. for 5 pounds of pork chops 1 Tbsp.+ of hickory salt from Butcher Packer, A little less than a 1/4 cup of dark brown sugar. Directions: Rubbed down the chops and sealed in …
Indian Candy
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – they love it too! This process extends the amount …
Maple Canadian Bacon
This is one of my favorite recipes when it comes to flavoring BACON. I am sure you could use this if you use belly or butts. Ingredients: One whole Pork Loin, they run about 9+lbs. About *3.2ozs of Maple flavored …
Maple Cured Bacon
Ingredients: 2 oz. Kosher salt (about 1/4 cup) 2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar 1/4 C. Maple syrup 5 lb. fresh pork belly (Makes enough for …
Maple Cured Smoked Hapuka
Ingredients Sliced Hapuka fillets Bradley Maple cure Maple Syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and 85°C (150°F and …
Maple Cured Smoked Kingfish
Ingredients Sliced Kingfish fillets Bradley Maple cure Maple syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and 85°C (150°F and …
Maple Cured Smoked Salmon
Ingredients 1 large salmon fillet Brine: l litre (1 quart) water 125 ml (1/2 c) salt 125 ml (1/2 c) maple syrup 60 ml (1/4 c) amber or dark rum 60 ml (1/4 c) lemon juice 10 whole cloves 10 …
Maple Glazed Ham
Ingredients 6 to 7 kg (12 to 14 lb) ham, cooked, ready to eat Paste: 30 ml (2 tbsp) Dijon mustard 30 ml (2 tbsp) maple syrup 30 ml (2 tbsp) ground black pepper 15 ml (1 tbsp) vegetable oil …
Maple Smoked Acorn Squash
Ingredients 1 large acorn squash 5 ml (1 tsp) canola or corn oil Spiced butter topping: 60 to 90 ml (4 to 6 tbsp) butter 10 ml (2 tsp) brown sugar 5 ml (1 tsp) cinnamon 3 ml (1/2 tsp) …
Maple Smoked Tuna
Ingredients 4 pieces tuna fillet – 2 kg (4 lb) cooking oil Marinade 15 ml (1 tbsp) dried dill weed 15 ml (1 tbsp) mustard seed 45 ml (3 tbsp) salt 5 ml (1 tsp) ground black pepper 125 ml …
Maple Smoked Tuna 2
The dark meat of the tuna will be pink even when it is fully cooked, and this meat will taste a little like cured ham. You may use any size of fish, or you may mix different sizes of tuna. …
Marlin Salami
There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked. In sausage maker’s jargon, dry curing has a special meaning; it means to dry raw sausage under controlled temperature …
Mesquite Slow Smoked Pot Roast
Ingredients 1.5 kg (3 lb) boneless cross rib roast 3 to 4 garlic cloves slivered Rub: 60 ml (1/4 c) paprika 30 ml (1/8 c) ground black pepper 125 ml (1/2 c) salt 125 ml (1/2 c) sugar 30 ml …
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 …
Pete’s Fish Smokin’ Wet Brine
This recipe will accommodate 7.5 kg (15 lb) of fish. It is important to make certain all the fish is covered with the brine/ marinade. Ingredients 125 ml (1/2 c) brown sugar 125 ml (1/2 c) coarse salt (non-iodized) 500 …
Polish Sausage
Ingredients: 5 pounds boneless pork shoulder; cubed 1 Cup ice water 1 Cup non-fat dry milk or soy protein concentrate 2 1/2 Tbsp salt 1/2 Tbsp sugar 1/2 Tbsp coarse black pepper 1 large clove fresh garlic 1 tsp pink …
Pork Side Spareribs
Ingredients 1.5 kg (3 lb) pork side spareribs Sweet and Sour Sauce for ribs 250 ml (1c) ketchup 125 ml (1/2 c) brown sugar 75 ml (1/3 c) vinegar 30 ml (2 tbsp) Worcestershire sauce 1 medium onion, finely chopped …
Pork Spare Ribs
First let me begin by saying that making ribs is like combing your hair. EVERYBODY does it different!! This pictorial is of how I make ribs in the Bradley Smoker. It is meant to be a guideline for you to …
Pulled Pork
Here is the recipe for pulled pork. If you follow it correctly you will enjoy melt in your mouth goodness. Ingredients 1- 5 to 8 lb Boneless Boston Butt Roast (pork shoulder) Kosher salt Freshly ground black pepper Directions Just …
Roasted Rock Cornish Game Hens
Ingredients 3 to 4 whole Rock Cornish Game Hens 1 can of anchovies or anchovy paste 250 g (1/2 lb) butter 4 large cloves of crushed garlic Olive oil 4 sprigs of fresh rosemary Preparation In a small glass bowl, …
Rubbed Ribs West Coast Style
Ingredients Rub 3 cinnamon sticks 60 ml (1/4 c) anise star 60 ml (1/4 c) fennel 60 ml (1/4 c) peppercorns 90 ml (1/3 c) brown sugar 2 slabs baby back ribs (approx. 1.25 to 1.5 kg or 2 1/2 …
Rubbed Spare Ribs
Ingredients Rub 3 cinnamon sticks 60 ml (1/4 c) anise star 60 ml (1/4 c) fennel 60 ml (1/4 c) peppercorns 90 ml (1/3 c) brown sugar Other 2 slabs baby back ribs – approx. 1.25 to 1.5 kg (2 …
Savoury Summer Sausage
Ingredients 2.5 kg (5 lb) regular ground beef (not extra lean) 5 ml (1 tsp) curing salt 18 ml (3 1/2 tsp) mustard seed 13 ml (2 1/2 tsp) coarse black pepper 3 ml (1/2 tsp) garlic salt 250 ml …
Smoke Without Fire Buffalo Wings
Ingredients 1 kg (2 lb) chicken wings & drumettes Vinegar Hot sauce (any hot sauce will do) Flour Pepper Preparation Cut off and discard wing tips, and cut wings into two sections at the joint. Evenly mix the chicken wings …
Smoked & Grilled Venison
Ingredients 500 g (1 lb) ground venison (or substitute any ground meat) 1 medium size fine chopped onion 15 ml (1 tbsp) salt 15 ml (1 tbsp) mustard Pepper to taste1 1 Egg Preparation Beat the egg in a large …
Smoked Almonds
Ingredients 1 kg (2 lb) whole almonds 500 ml (2 c) kosher salt 1 to 1.2 l (4 to 5 c) warm water Preparation In a large bowl, mix salt with warm water until dissolved. Add almonds and soak for …
Smoked Asian Ribs
Ingredients 12 country style pork ribs Marinade 250 ml (1 c) soy sauce 250 ml (1 c) sherry 30 ml (2 tbsp) freshly grated ginger root 3 cloves crushed/minced garlic Dipping Sauce 60 ml (1/4 c) white sugar 90 ml …
Smoked Bacon Wrapped Cobia
Ingredients Vanilla Soy Milk Brown Sugar Hungry Jack Lite Syrup Tones Premixed Salmon and Seafood Seasoning Equal Cobia; fillets Bacon Toothpicks Directions Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, Tones Premixed Salmon and Seafood Seasoning and …
Smoked Bananas
Ingredients 4 bananas unpeeled cut in half lengthwise 20 ml (4 tsp) liquid honey 20 ml (4 tsp) lemon juice 5 ml (1 tsp) ground cinnamon 60 ml (4 tbsp) sliced almonds Cooking oil Smoking Method Preheat Bradley Smoker to …
Smoked Beef Carpaccio
Ingredients 500 g (1 lb) fresh center cut beef tenderloin Capers Parmesan reggiano Mustard sauce 15 g (1 tbsp) Dijon mustard 5 g (1 tbsp) lemon juice 5 g (1 tsp) olive oil 3 g (1/2 tsp) honey Preparation Prepare …
Smoked Beef Short Ribs and Potato Stew
I decided to try my recipe with oak wood smoked short ribs. What a step up from just simmering. Here’s what I did. Rub* 3/4 cup paprika 1/4 cup sugar 1/4 cup salt–kosher or sea salt 1/4 cup freshly ground …
Smoked Beef Tenderloin Recipe
Recipe by Chef Ted Reader Learn how to smoke the perfect beef tenderloin roast with the Bradley Smoker and Chef Ted Reader. Chef Reader shows us his secrets when it comes to making a Smoked Beef Tenderloin that is juicy …
Smoked Boneless Turkey Breast
5 pounds of lunch meat for less than $5. Ingredients: 3 Tbsp Kosher salt 2 Tbsp brown sugar (either light or dark) 1 Tbsp ground black pepper 2 tsp paprika 1 tsp ground cayenne pepper 4-6 pound white boneless turkey …
Smoked Cheddar Cheese
Serve as an appetizer with your favourite wine, after dinner with port, or with apple pie and ice cream for dessert. Try Cherry flavor bisquettes for a milder smoke flavor. Ingredients Brick of cheddar cheese, preference is given to Old …
Smoked Chicken
The chicken will have a beautiful reddish colour and be very juicy. Used maple bisquettes for a really nice smoky taste and aroma. One beautiful meal! Ingredients 1 whole chicken Brine 1 cup coarse salt 1 cup brown sugar 4 …
Smoked Chicken and Fruit Salad
Ingredients 4 boneless/skinless chicken breasts greens for presentation Rub: 15 ml (1 tbsp) curry powder 3 ml (1/2 tsp) each cumin, coriander and salt Salad: 250 ml (1 c) minced red onion 90 ml (1/3 c) flaked coconut 90 ml …
Smoked Chicken and Portabello Mushrooms
Ingredients 4 boneless/skinless chicken breast halves 2 portabello mushrooms 30 ml (2 tbsp) olive oil 10 ml (2 tsp) garlic powder 10 ml (2 tsp) onion powder 10 ml (2 tsp) dried basil 1 ml (1/4 tsp) ground black pepper …
Smoked Corn On The Cob
Ingredients 6 to 12 ears of corn, husks on 120 ml (1/2 c) olive oil 1 bunch green onions finely chopped Water Preparation Gently pull back the husks on each ear, remove the silk but not the husks. Place corn …
Smoked Country Chicken
Country Chicken goes wonderfully with mashed or french fried potatoes, coleslaw and peas. Try smoking a mixture of onions and mushrooms in the last hour with the chicken for a nice side dish. Or slowly sauté smoked onions and mushrooms …
Smoked Creole Prawns
Ingredients 16 large prawns 6 cloves of garlic 4 shallots 60 ml (1/4 c) fresh oregano leaves 30 ml (2 tbsp) fresh thyme leaves 125 g (1/2 lb) unsalted butter 15 ml (1 tbsp) Worcestershire sauce 2 ml (1/2 tsp) …
Smoked Diver Scallops
Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you’ll be in 7th heaven. First, wrap a strip of bacon around the scallop, top it with fresh crab meat and halibut, then inject it with melted butter mixed with tennessee whiskey followed by a touch of barbecue seasoning on top. Put this smoked scallop appetizer into the Bradley Smoker and let it smoke for about 45 minutes. Remove the backyard smoked scallop appetizer out of the Bradley food smoker, and enjoy. Watch the video, then be sure to get the smoked scallop recipe and smoke these scallops up at your next backyard party! Continue reading
Smoked Fish
Cure Ingredients: 2 pounds of coarse salt 1 pound of brown sugar 2 tablespoons tender quick 2 tablespoons Garlic powder 2 tablespoons of Onion powder 2 tablespoons crushed Bay leaves Directions: Mix all ingredients in a container and add a …
Smoked Fowl Breasts
Ingredients Your favorite fowl breasts Feta cheese Salt Pepper Your favorite bacon Directions Lightly pound the breasts, more to even the thickness than to overly thin them out. Arrange 4 or 5 strips of bacon such that the long edges …
Smoked Frittata Peameal Breakfast Sliders
Can there really be the perfect breakfast sandwich? We think so: Chef Ted Reader’s Breakfast Slider recipe includes smoked frittata, smoked peameal bacon (CANADIAN BACON, people, what’s to not love?), and smoked grape tomatoes. Try these amazing breakfast sandwiches for brunch next weekend … we can pretty much guarantee there won’t be any leftovers. Continue reading
Smoked Lamb with Bourbon Onion Coulée
Ingredients 10 to 12 lamb shanks Marinade 120 ml (4 oz) bourbon 420 ml (14 oz) red wine 15 ml (1 tbsp) minced garlic 30 ml (2 tbsp) dry rosemary 30 ml (2 tbsp) coarsely ground black pepper 30 ml …
Smoked Leg of Lamb
Ingredients 2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied Paste 1 small onion peeled and halved 1 head of garlic peeled 45 ml (3 tbsp) fresh lemon juice 10 ml (2 tsp) lemon …
Smoked Long/Short Ribs
One of the problems with beef short ribs is the lack of meat on them many times. To get around this problem when I age a whole bone on Prime rib I will after the aging process remove the rib …
Smoked Oysters on the Half Shell
Ingredients 24 oysters Marinade 45 ml (3 tbsp) olive oil 45 ml (3 tbsp) lemon juice 3 ml (1/2 tsp) salt 5 ml (1 tsp) dry mustard 3 ml (1/2 tsp) curry powder Preparation Combine marinade ingredients together in a …
Smoked Peanuts
Smoked peanuts are ideal for snacks, camping, and hiking. Ingredients 500 ml (2 c) plain uncooked peanuts 125 ml (1/2 c) hot pepper sauce peanut oil salt to taste Preparation Combine peanuts with hot sauce in a small bowl Let …
Smoked Pork Chops with Strawberry Rhubarb Compote
Smoked pork chops on a Bradley Smoker, what could get better than that? Here’s what can get better, Chef Ted Reader showing you how to smoke these pork chops on the Bradley Smoker to perfection! Continue reading
Smoked Pork Loin Roast
Ingredients Bone-in Pork Loin Roast 4 to 6 garlic cloves sliced in half Water 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 …
Smoked Pork Loin with Rosemary Plum Marinade
Prepare to receive the accolades of your guests. This recipe is the one that convinced me that a smoker should be used for more than just salmon. Ingredients 2-3 Tbsp. of Rosemary, chopped fresh leaves Apple or orange juice 3 …
Smoked Pulled Turkey Legs
Pulling the meat off turkey legs can be a pain, but the end result is worth it. You will have a substitute for pulled pork, or plenty of meat to make smoked turkey salad sandwiches, or meat to flavor you …
Smoked Pumpkin Seeds
Ingredients 2 Tbsp vegetable oil 1 Tbsp finely ground kosher or sea salt 1/4 tsp cayenne pepper 2 tsp garlic powder 2 tsp chile powder 1 tsp ground black pepper Directions Mix all dry ingredients and grind them in a …
Smoked Red Snapper
Ingredients Red Snapper, filleted Marinade Vanilla Soy Milk Brown Sugar Hungry Jack Lite Syrup Tones Premixed Salmon and Seafood Seasoning Equal Seasoning Grill Mates Seafood Rub Brown sugar Directions Combine marinade ingredients. Stir until sugar is fully dissolved. Use enough …
Smoked Scallop Martini
An appetizer, but these Smoked Scallops can also be prepared as entrée dish by increasing the quantity of scallops and serving with an appropriate vegetable stir fry and rice pilaf. Ingredients 16 Digby (large sized) scallops, approx. 500 g (1 …
Smoked Sesame Ginger Wasabi Salmon
If you love fish, well, even if you don’t love fish, you’re sure to love this smoked salmon recipe from Chef Ted Reader. Chef Reader walks us through how to make Smoked Sesame Ginger Wasabi Salmon that melts in your mouth. This recipes uses a hot smoke method with alder wood and cinnamon sticks. First, rub the salmon with some black pepper, then make the perfect blend of sauces, spices and brown sugar to baste your salmon. Place your prepared salmon in the Bradley smoker, then hot smoke your salmon for an hour. Half way through, baste your salmon one more time with the “special” glaze, and then remove the smoked salmon that will melt in your mouth. Watch the video, get the smoked salmon recipe and try it for yourself! Continue reading
Smoked Sliders
Makes about 20-25 sliders, which might seem like a lot, but they disappear in a heartbeat!! The kids love them and they’re quick and easy!! Enjoy! Ingredients Patties 2 lbs. ground meat of your choice I like to grind …
Smoked Snapper & Kingfish
Ingredients 60 ml (4 tbsp) olive oil 1 clove garlic, minced 2 ml (1/2 tsp) salt 0.5 ml (1/8 tsp) ground black pepper 30 ml (2 tbsp) lemon juice 120 ml (1/2 c) dry white wine 2 ml (1/2 tsp) …
Smoked Thanksgiving Turkey
Ingredients 4 to 5 kg (8 to 10 lb) turkey (small turkeys work best) 65 ml (1/4 c) brown sugar 65 ml (1/4 c) non-iodized salt 65 ml (1/4 c) cream sherry 5 ml (1 tsp) of garlic powder, onion …
Smoked Tofu Bacon
Ingredients 1 lb. Tofu; extra firm or firm (packaged in water) Olive oil Freshly ground black pepper, to taste Nutritional yeast, optional Marinade 1 Cup Vegetable broth 2 Tbsp soy sauce 1 Tbsp dry sherry 1/4 tsp onion powder 1/4 …
Smoked Trigger Fish
Ingredients Trigger Fish, filleted Marinade Vanilla Soy Milk Brown Sugar Hungry Jack Lite Syrup Tones Premixed Salmon and Seafood Seasoning Equal Seasoning Grill Mates Seafood Rub Brown sugar Directions Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, …
Smoked Trout
This recipe is for thick trout fillets that weigh approximately 2 pounds each, and are about an inch thick. If you are brining thinner fillets, reduce the brining time. This smoked trout makes a great Smoked Trout Spread. Ingredients: 5 …
Smoked Turkey Breast
Ingredients Turkey Breast, skin on, no wings – 4lbs to 5lbs Brine Ingredients Per Gallon Of Water 1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best) 1 Tbsp. Pepper 1 …
Smoked Venison Sausage
Ingredients 20 lbs. venison 5 lbs. pork (ground pork butt works best) 2-12 lbs of cold water 12 oz. powdered milk 7 oz. of salt 1 oz of Karo syrup (dark) or molasses 1 oz Prague powder (or any cure) …
Smokey Chicken Cheese Dogs
Hot dogs bought from the grocery store or your favourite butcher, are nice but there is nothing better than making your own. Now I am not asking you to get yourself a meat grinder and a sausage stuffer because that’s a lot of work and sometime we just don’t have the time to do it. These hot dogs are made from boneless, skinless whole chicken breasts and ground chicken. Follow the method and create some pretty amazing and delicious hot dogs. Continue reading
Smoky Beerlicious Prime Rib Burgers
Recipe by Chef Ted Reader When it comes to burgers there is nothing more satisfying than thick and juicy, chin dripping burgers. For these burgers I found that the relaxed laid back cooking with my Bradley Smoker produced the best …
Southern Smoked Chicken
Ingredients 1 kg (2 lb) whole frying chicken or chicken parts 30 ml (2 tbsp) olive oil 3 ml (1/2 tsp) each dried thyme, sage pepper and oregano (or substitute herbs of your choice) 2 ml (1/4 tsp) garlic powder …
Southern Style BBQ Brisket
Ingredients 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket 150 ml (2/3 c) dried cane sugar (dry in oven before using) 150 ml (2/3 c) garlic salt 125 ml (1/2 c) paprika 45 ml (3 tbsp) …
Southwest Smoked Venison
Ingredients 2.5 kg (5 lb) venison roast Rub: 30 ml (2 tbsp) paprika 15 ml (1 tbsp) chilli powder 15 ml (1 tbsp) ground cumin 15 ml (1 tbsp) ground coriander 15 ml (1 tbsp) sugar 15 ml (1 tbsp) …
Spicy Smoked Pulled Turkey Legs
Ingredients 6 turkey legs 1 Tbsp. olive oil 3 tablespoons Worcestershire sauce Rub Ingredients 2 Tbsp. paprika 1 Tbsp. pickling Salt (For this recipe I chose to use pickling salt, instead of Kosher. It has a finer grain, mixed well …
Steaming Pastrami
Many have posted how much they like my pastrami recipe, but were not pleased with the texture of the meat. Fully smoking the meat in the smoker until it reaches an internal temperature of 165°F produces a dryer pastrami then …
Stuffed & Smoked Moose Heart
Makes 4 hearty servings. Substitute any other species of heart you desire. Ingredients 1 Moose heart (split lengthwise) Salt & pepper to taste 500 ml (2 c) bread or cracker crumbs 125 g (1/4 lb) pork sausage 65 ml (1/4 …
Stuffed Pork Loin Roast
Ingredients 1.5 to 1.75 kg (3 to 3-1/2 lb) boneless center cut pork loin roast Rub 125 ml (1/2 c) paprika 90 ml (6 tbsp) kosher salt 45 ml (3 tbsp) dried basil 30 ml (2 tbsp) each of dried …
Stuffed Turkey Roll
Ingredients • 1 kg (2 lb) boneless turkey breast • 500 ml (2 c) sliced fresh mushrooms • 3 green onions, finely chopped • 1 medium carrot, finely chopped • 1 stalk celery, finely chopped • 30 ml (2 tbsp) …
Sugar Cured Venison Jerky
The basic processing directions for making either product are the same. Only the seasoning is different. Venison or any meat that may contain trichinae, should be heated until the internal temperature is at least 160°F (71°C). Lean meat, such as …
T-Shirt Double Smoked Ham
This posting is about more than offering a recipe. It is an effort to provoke new thought-lines. To offer a new horizon. I devolved the T-Shirt smoking method due to my own preferences. There were times when I only wanted …
Tandoori Style Smoked Chicken
Ingredients 6 chicken halves – fryers approx. 1 kg (2lb) or whole legs with thighs 15 ml to 30 ml (1 tbsp to 2 tbsp) coarse salt 3 cloves garlic finely chopped 1/2 lemon 250 ml (1 c) plain yogurt …
Teriyaki Salmon Fingers
Ingredients 1 kg (2 lb) salmon fillets cut in 2″ strips (fingers) Limes quartered for garnish Marinade: 125 ml (1/2 c) light soy sauce 60 ml (1/4 c) unsweetened pineapple juice 60 ml (1/4 c) sherry 15 ml (1 tbsp) …
Texas Smoked Brisket
For any BBQ fanatic, one of the most difficult cuts of meat to cook on any bbq smoker, is a brisket. However, with the Bradley Smoker and tips from Chef Ted Reader, you can master the art of smoking a brisket to perfection! With the Bradley Smoker, all you have to do is season the meat, put it in the Bradley Smoker and check on it every once in a while to give it a baste. After several hours you can remove the brisket from the Bradley bbq smoker and cut into the most juicy, moist and flavorful brisket you’ve ever tasted. Watch the video, get the recipe and then go show off your bbq smoking skills by making this mouthwatering brisket! Continue reading
Texas Style BBQ Brisket
Ingredients 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket 150 ml (2/3 c) dried cane sugar (dry in oven before using) 150 ml (2/3 c) garlic salt 125 ml (1/2 c) paprika 45 ml (3 tbsp) …
Thuringer Sausage
Charcuterie, “The Craft of Salting, Smoking and Curing”; by Michael Ruhlman & Brian Polcyn. Serve this delicious sausage with cheese and crackers, or by itself. Enjoy Ingredients: 4 lbs (1.75 kg) boneless pork shoulder, cubed 1/2 cup (80 g) Fermento …
Triple Smoked Bacon
First I want to thank HCT, for posting the instructions on how to make triple smoked bacon. I modified the instructions for use with the Bradley smoker, and the following is the results of my third trial. The hardest part …
Venison Smoked Beans
Ingredients 250 ml (1 c) of diced venison (Note: Other meats, such as beef or pork can be substituted.) 6 slices bacon chopped 500 g (1 lb) cooked navy beans 1 red pepper diced 1 onion finely diced 15 ml …
Whiskey Barrel Smoked Chicken Thighs
Smoked chicken thighs done right! Chef Ted Reader gives step by step instructions on creating the best Whiskey Barrel Smoked Chicken Thighs using the Bradley Smoker. Marinate the chicken thighs (with the skin on and bone in) in Tennessee whiskey …
WTS Brisket
Brisket seems to be one of those mystery meats. I’m by no means an expert with brisket, all of my neighbors claim they are! But I’ve found with the Bradley Smoker I can turn out a very consistent product! Ingredients …