smoked duck

For those who forgot Valentine’s day……. We got your back!!

Smoked Duck Confit There are two days that people in the restaurant industry will never, ever, ever forget: Mother’s Day and Valentine’s Day. These are the two busiest days for restaurants, we plan for them weeks in advance and no one calls in sick. So in turn if we want to celebrate these days ourselves… read more

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Chicken hearts go High Class!

Chicken Hearts? You bet! Often overlooked, these inexpensive little morsels can make an absolutely fantastic dish with just a little creativity, a little spice, and (of course); a little smoke! These heart brochettes are marinated before being cold smoked and then finished on the grill. The wild mushroom and beef stock reduction compliments the earthy… read more

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How to smoke cheese. Step by Step

Maple glazed smoked Cheddar! I love smoked cheddar…I mean I *really* love it. The problem with buying it is that it can be hit or miss…sometimes it’s great, sometimes it’s not (but it’s always pricey!) The thing with smoking cheese is that it can turn out the same way….sometimes great, sometimes not, and because there… read more

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Bourbon and Herb Smoked Natural Range Raised Turkey

Turkey is a very versatile protein. And, in my opinion, while a roasted turkey can be delicious if treated right, when you smoke a turkey the results can surpass even the stuffed and roasted holiday bird. I had an opportunity this year to secure a second turkey from a local turkey farm. It was a… read more


Sometimes it’s bigger than the food

Greetings all! Being my first blog for Bradley I had planned to put together an epic recipe or some form of “how to” which would make life in the kitchen easier…but sometimes the universe has different plans for us. So instead, for my first blog I’m going to talk about my Mom. Not in the… read more

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Smoky Crispy Chicken Thighs

So, it’s saturday afternoon and I’m going over the chores that my wife clearly instructed me to do before she took of to spend a nice afternoon with her friends.. Yeah you got that right, I got the short end of the stick this week… The way I see it, I have 2 options. I… read more

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Smoke Once. Dine Twice. And A Cocktail, Too!

Smoke Once. Dine Twice. And A Cocktail, Too! In my Blog, The Philly Foodist, I am always urging readers to make the most of their cooking efforts and to make things as easy on themselves as they can, while at the same time making food that’s delicious, fresh, local and healthy. I take the same approach to smoking sessions… read more

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FATHER’S DAY SPECIAL: How to make Bacon

This weekend is Father’s Day and it is the perfect time to try something new in the Bradley Smoker. Everyone loves bacon, but did you know that it is possible to cure and smoke bacon right at home? Not only is it possible, but it is surprisingly easy using the Bradley Smoker. The taste is… read more

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Chicken Thighs and Gnocchi with Smoked Mushrooms & Red Peppers

Chicken Thighs and Gnocchi with Smoked Mushrooms and Red Peppers Though my smoking efforts generally center around a large chunk of meat, lately I’ve begun experimenting with components. For instance, the other week I was smoking a brisket, but knowing it wouldn’t be done in time for dinner, I had a prime rib steak set… read more

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Behold the Injected Brisket….

Behold, the Injection I could alternate between pulled pork shoulder and brisket every other week, when I’m in the groove. In fact, I often do. I realize that brisket challenges a lot of people, and it should. It’s an un-tender cut of meat, and no butcher in their right mind is going to sell it… read more

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Have you ever had… Smoked Armadillo Eggs??

This is great recipe for the summer! This one doesn’t even need an introduction, it is just that good. Go ahead and smoke those eggs this weekend! Smoked Armadillo Eggs Ingredients o 1 pound sausage meat (mild, spicy, breakfast, honey garlic, etc.) o 5 jalapeno peppers o ½ brick cream cheese (4 oz) o ¾… read more

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One Pound Pork Tenderloin with Asian Rub

One Pound Pork Tenderloin with Asian Rub One of the great things about my Bradley is that I don’t have to hesitate to get outside and smoke something – even if I’m not working with a big cut of meat or a whole fish, etc. For this recipe, which made a perfect Sunday dinner for… read more