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Home :: Recipes - Bradley Smoker Special Blend Bisquettes
| Recipes - Bradley Smoker Special Blend Bisquettes |
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Bradley Smoker Recipes for use with Bradley Special Blend Bisquettes |
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Bradley Smoker Special Blend Bisquettes
is
our specially formed
blend with a distinct flavor that is mild enough for any dish. Beef,
Pork, Wild game, Poultry.
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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) butter
salt, pepper and poultry seasoning to taste
15 ml (1 tbsp) fresh lemon juice
2 slices bread, cubed
1 medium tomato, seeded and diced
Preparation
Butterfly the turkey breast and pound with a mallet. Sautι mushrooms,
onions, carrot and celery in the butter. Add the seasonings and lemon
juice. In a small bowl, mix together bread, tomatoes and sautιed
vegetables. Spread over the 'butterflied' meat. Rub skin with additional
lemon juice.
Smoking Method
Preheat the Bradley Smoker to 90°C to 100°C (190°F to 220°F). Place
turkey roll on an oiled rack in the upper half of the Bradley Smoker.
Smoke cook using Special Blend flavor bisquettes for 5 to 6 hours or
until an instant thermometer reads 70°C (160°F). Cooking times will vary
depending on wind and weather conditions.
To Serve
Stuffed Turkey Roll makes a great buffet or picnic item since guests can
help themselves to slices! |
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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 any excess fat from the meat. Place meat in an airtight container.
Mix together remaining ingredients and pour over the meat in the
container. Seal the container and refrigerate overnight, turning
occasionally.
Smoking Method
Remove from marinade and pat dry. Reserve marinade for possible later
use as gravy. Preheat the Bradley Smoker to approximately 100°C (220°F).
Place roast on an oiled smoker rack in the upper half of the Bradley
Smoker. Using Special Blend flavor bisquettes, smoke/cook for 7 8
hours or until an instant thermometer reads 65°C (150°F).
To Serve
Let stand 10 minutes before carving. Enjoy with traditional roast beef
dinner fixings, such as roast potatoes, gravy, horse radish and
Yorkshire pudding. Wonderful thickly sliced for sandwiches the next day! |
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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 zest
30 ml (2 tbsp) paprika
5 ml (1 tsp) rosemary
10 ml (2 tsp) coarse salt
10 ml (2 tsp) coarse ground pepper
90 ml (6 tbsp) olive oil
To Serve
lemon wedges
extra virgin olive oil
minced fresh mint
Preparation
Prepare the paste by combining all the paste ingredients except the oil
in a food processor and process. With the processor running, pour in the
oil and continue processing until a paste forms. Spread the paste
generously on the lamb. Place the lamb in a plastic bag/wrap and
refrigerate overnight. Remove the lamb the next day and let stand for 45
minutes.
Smoking Method
Preheat your Bradley Smoker to between 105°C and 120°C (220°F and
250°F). Place the lamb in the Bradley Smoker and using Special Blend
flavor bisquettes smoke/cook until the lamb is medium/rare,
approximately 30 minutes per pound. Use a meat thermometer to check.
To Serve
Remove lamb when done and let stand 10 minutes. Slice and serve with a
squeeze of lemon, a drizzle of olive oil and fresh mint. |
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ROAST SALMON DINNER |
Ingredients
1 kg (2 lb) spring salmon fillets or salmon steaks
6 cloves crushed garlic
125 ml (4 oz) finely shaved fresh ginger root.
175 ml (6 oz) melted butter
Seasoning (or lemon) pepper
Salt
Preparation
In a small glass bowl, mix the butter, garlic and ginger together. Place
the salmon (fillets skin side down) on greased Bradley Smoker racks.
Brush the melted butter and ingredients evenly on the top of the salmon.
Sprinkle salmon with salt and pepper to taste.
Smoking Method
Place racks of salmon in the Bradley Smoker with the damper slightly
open. Using Special Blend flavor bisquettes in the smoke generator and
with the heat on medium to high 90°C to 105°C (200°F to 220 F), this
dinner should be ready in about 1 to 1-1/2 hours.
To Serve
Serve with a salad and homemade mango salsa. Mix together 2 peeled and
chopped mangos, 1 seeded and finely chopped sweet red and jalapeρo
pepper, 2 thinly sliced green onions, juice and finely shredded peel of
2 limes, a little olive oil and salt and pepper to taste. This is a
wonderful west coast summertime dinner. |
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GROUND TERIYAKI VENISON JERKY |
Ingredients
1 kg (2 lb) of ground venison.
30 ml (2 tbsp) table salt
30 ml (2 tbsp) brown sugar
60 ml (4 tbsp) teriyaki sauce
Optional seasoning pepper
Preparation
Using your hands, mix all ingredients into the ground meat evenly and
thoroughly. Place in refrigerator over night. Next morning, using a
jerky gun or rolling the meat into strips no more than 3/16 thick and
lay onto greased smoker trays.
Smoking Method
Place in the Bradley Smoker, using Special Blend flavor bisquettes and
with the temperature no higher than 55°C to 65°C (140°F to 150°F), smoke
for about 4 hours. Do not place water in the drip pot and ensure the
damper on the top of the Bradley Smoker is wide open.
To Serve
This could be considered light jerky, as it imparts the flavor of
jerky without all the salt. Serve as an appetizer or snack. It will be
chewy like traditional jerky.
Substitute any ground red meat, such as beef or buffalo for the venison.
Historically, jerking meat was the primary means of preservation before
refrigeration. True jerking is dried meat, that was previously brined in
a heavy salt solution. In fact the word jerk comes from the old
Spanish word charqui which means dried meat. |
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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) dried basil
15 ml (1 tbsp) dried thyme
15 ml (1 tbsp) dried oregano
30 ml (2 tbsp) garlic powder
15 ml (1 tbsp) dry mustard
15 ml (1 tbsp) onion powder
10 ml (2 tsp) cayenne pepper
Preparation
Rinse chicken halves and pat dry. Season with rub both sides and let
stand for at least one hour. Place chicken halves in a plastic bag with
500 ml (2 c) Italian dressing and refrigerate overnight. Remove from
refrigerator and let stand at room temperature for 20 minutes. Discard
the remaining marinade.
Smoking Method
Preheat your Bradley Smoker to between 105°C and 120°C (220°F and
250°F). Using Special Blend flavor bisquettes smoke/cook the chicken for
3 hours approximately. Baste the chicken with the remaining 250 ml (1 c)
Italian dressing for the last hour. Use a meat thermometer to make
certain the chicken is cooked.
To Serve
Serve with a tomato sauce pasta dish and tossed greens. |
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SPICY OLE JERKY |
Ingredients
1.5 kg (3 lb) lean meat (beef, venison)
60 ml (4 tbsp) water
60 ml (4 tbsp) Worcestershire sauce
10 ml (2 tsp) salt
10 ml (2 tsp) sugar
4 garlic cloves, pressed
3 ml (1/2 tsp) hot sauce
10 ml (2 tsp) ground cumin
10 ml (2 tsp) ground coriander
15 ml (1 tbsp) chili powder
Preparation
Slice the meat with the grain into 3 mm (1/8) thick strips. Combine the
remaining ingredients and rub the mixture into the strips of meat. Place
in a glass or plastic (non-metallic) container, cover and refrigerate
overnight. Remove meat strips from refrigerator, place on oiled smoker
racks and allow to dry and set.
Smoking Method
Preheat the Bradley Smoker to around 65°C (150°F). Using Special Blend
flavor bisquettes smoke/cook with the vent open and no water in the drip
bowl for approximately 6 to 8 hours.
To Serve
Jerky is a great snack for hiking, hunting and fishing because it needs
no refrigeration. |
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| | Source: Bradley Smoker Technologies |
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