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Home :: Recipes - Bradley Smoker Oak Bisquettes
| Recipes - Bradley Smoker Oak Bisquettes |
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Bradley Smoker Recipes for use with Bradley Oak Bisquettes |
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Bradley Smoker Oak Bisquettes
are
a rich flavored wood excellent with wild game or beef. Beef, Wild game,
pork, Wild Turkey.
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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. |
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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) brown sugar
• 3 ml (1/2 tsp) ground garlic
• 1 clove garlic minced
• 10 ml (2 tsp) lemon juice
Cilantro Sauce:
• 250 ml (1 c) finely chopped cilantro • 250 ml (8 oz) container of sour
cream
• 15 ml (1 tbsp) fresh lime juice
• 15 ml (1 tsp) ground coriander seeds
Preparation
In a medium-sized bowl mix together marinade ingredients. Place salmon
fingers skin side down, in a shallow glass or non-metallic dish and pour
marinade over top. Cover and refrigerate for 1 to 2 hours. To prepare
the Cilantro Sauce, mix together the cilantro, sour cream, lime juice
and coriander seeds in a small bowl and refrigerate until serving.
Smoking Method
Using Oak flavor bisquettes, preheat the Bradley Smoker to 95°C to 105°C
(200°F to 220°F). Place salmon fingers skin side down on oiled smoker
racks and place in the smoker, opening the damper slightly. Smoke/cook
for approximately 1 to 1-1/2 hours.
To Serve
Serve the salmon fingers with the cilantro sauce on the side, garnished
with lime wedges. |
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| | Source: Bradley Smoker Technologies |
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