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Bradley Smoker Recipes for use with Bradley Pecan Bisquettes |
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Bradley Smoker Pecan Bisquettes
is the cousin to
hickory wood. Pecan is a winner with wild boar. Pork, Beef, Venison
Poultry.
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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
• pinch of cayenne powder
• pinch of allspice powder
Preparation
Rub chicken all over with olive oil. Mix together spices and sprinkle
over chicken. Place chicken or chicken pieces on the smoker racks.
Smoking Method
Place chicken in the Bradley Smoker. Hot smoke chicken using Pecan
flavor bisquettes for approximately 1-1/2 to 2 hours. Using a meat
thermometer, continue cooking on high until chicken is completely
cooked. The whole chicken should take approximately 4 to 4-1/2 hours,
about half way it should be rotated for even cooking.
To Serve
Serve with BBQ sauce on the side for dipping. For an authentic Southern
meal consider also serving rice and beans, or a jambalaya, along with
some Southern-style greens, yams or fried green tomatoes and, of course
cornbread or biscuits. Finish up the meal with a pecan pie or a peach
cobbler for a true Southern touch! |
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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
• Cream sherry
• 5 ml (1 tsp) of garlic powder, onion powder, paprika, thyme, sage,
lemon zest and/or pepper to individual taste
Preparation
Mix together brown sugar, salt and rosemary and add cream sherry to make
a thin paste. Brush paste in between meat and skin and on top of the
skin. Season with other herbs to taste.
Smoking Method
Preheat the Bradley Smoker to approximately 100°C (220°F). Using Pecan
flavor bisquettes smoke/cook turkey for 2 to 4 hours depending on how
strong a smoke flavor you want. Baste the turkey using juices from
inside the cavity and continue cooking the bird, basting every hour for
another 2 to 4 hours, until a meat thermometer reads 75°C (165°F).
To Serve
Carve up turkey and serve as part of a traditional Thanksgiving feast
with stuffing, gravy, cranberry chutney, potatoes, brussel sprouts and
yams. Bradley Smoked Acorn Squash would also work well with this menu.
And do not forget the apple and pumpkin pies! |
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VENISON SMOKED BEANS |
Ingredients
• 250 ml (1 c) of diced venison
• 6 slices bacon chopped
• 500 g (1 lb) cooked navy beans
• 1 red pepper diced
• 1 onion finely diced
• 15 ml (1 tbsp) Worcestershire sauce
• 15 ml (1 tbsp) Dijon mustard
• 5 ml (1 tsp) chili powder (more or less depending on your taste)
• 250 ml (1 c) ketchup
• 65 ml (1/4 c) brown sugar
• 125 ml (1/2 c) molasses
Preparation
In a large bowl, mix together all ingredients thoroughly. Pour into a 23
cm x 33 cm (9” x 13”) glass or ceramic baking dish.
Smoking Method
Preheat the Bradley Smoker to 105°C (225°F). Place baking dish in the
Bradley Smoker on the top rack. Using Pecan flavor bisquettes,
cook/smoke for approximately 3 to 4 hours. Stir once each 1/2 hour for
the first 1-1/2 hours. You may wish to turn the smoke generator off
after the first 1-1/2 hours but continue cooking the bean mixture.
To Serve
Little more is needed than a green salad and a crusty loaf or cornbread
to sop up the juices of Venison Smoked Beans.
Note: Other meats, such as beef or pork can be substituted. |
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SMOKED CHICKEN &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 (1/3 c) yellow raisins
• 250 ml (1 c) seedless red or green grapes
• 125 ml (1/2 c) mayonnaise
• 125 ml (1/2 c) plain yogurt
• 30 ml (2 tbsp) liquid honey
• 8 ml (1/2 tbsp) fresh lemon juice
• 22 ml (1-1/2 tbsp) curry powder
• 60 ml (1/4 c) sliced almonds
Preparation
Mix together the rub ingredients and rub into the chicken breasts. Cover
and refrigerate for at least two hours. Remove chicken breasts from the
refrigerator and let stand for about 30 minutes.
Smoking Method
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Smoke/cook the chicken breasts using Pecan flavor bisquettes until done
approximately 1 to 1-1/2 hours, making certain to check with a meat
thermometer.
To Serve
Cut chicken into bite-size chunks and place in a large bowl with onion,
coconut and raisins. In a small bowl, mix together mayonnaise, yogurt,
honey, lemon juice and curry powder. Add the dressing mixture to the
chicken and refrigerate for at least one hour. Just before serving add
the grapes and almonds to the salad. Serve on a bed of greens. |
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SMOKED CHICKEN & PORTABELLA MUSHROOMS |
Ingredients
• 4 boneless/skinless chicken breast halves
• 2 portabella 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
Preparation
Brush chicken breasts and mushrooms with olive oil. Mix together garlic
powder, onion powder, dried basil and black pepper and sprinkle over
chicken breasts.
Smoking Method
Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Place chicken breasts on smoker racks and using Pecan flavor bisquettes
smoke/cook for approximately 40 minutes. Place the mushrooms in the
smoker along with the chicken and smoke/cook for an additional 40 to 60
minutes making certain the chicken breasts are cooked.
To Serve
Sauté a chopped medium sized zucchini in 15 ml (1 tbsp) of olive oil for
about 5 minutes. Add 2 or 3 cloves of minced garlic, 6 halved cherry
tomatoes, 125 ml (1/2 c) chopped onion, 60 ml (1/4 c) chopped fresh
basil and sauté for an additional 3 minutes. Serve with the chickens,
sliced mushrooms and sprinkle with fresh grated parmesan cheese. |
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| | Source: Bradley Smoker Technologies |
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