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Bradley Smart Smoker Quick Look

Posted by on 20 Aug 2017 in Bradley Smoker |

I’ve been using Bradley Smokers for many years. In fact my history with them goes back sixteen years to when they were first imported into Europe.  I have always been amazed at how truly good the smoke flavour is. The way the smoking wood is never burned all the way to an ash really seems to make all the difference. Recently, Bradley have added to the repertoire of bisquettes available for their smokers. These are the round discs of compressed sawdust that are fed individually and automatically into the smokers and burn for precisely twenty minutes each. To an already impressive list of thirteen woods, that includes all the...

Hot Mackerel Nicoise

Posted by on 15 Jan 2017 in Bradley Smoker, Featured, Fish, Hot Smoking |

Smoked mackerel is a huge family favourite and as such is worth hot smoking in bulk so that there’s always a fillet or two available from the freezer too, writes Sandra Tate... Hot Smoking the Mackerel I prefer a sugar/salt brine as the sugar seems to make for a milder sweet smoke flavour. For 4 mackerel, filleted and cleaned, mix 50g sea salt with 60g light brown sugar and juice of a small lemon with 500ml hot water until dissolved, then allow to cool completely. In a snug container, immerse the fillets and leave for 30 minutes then rinse off thoroughly, pat dry and lay on Bradley steel wire baskets, spaced apart...

Roast Duck & Roasted Vegetables

Posted by on 21 Dec 2016 in Featured, Kamado Joe, Meat |

Getting into the festive frame of mind I decided to make a duckilicious roast on Kamado Joe  – and with vegetables roasting around the bird in all that lovely duck fat, writes Sandra Tate… This is a perfect example of one dish/pot cooking with the duck generating fat and the vegetables taking that up to colour beautifully and become rich with duck/smoky Kamado Joe flavour. Very little preparation is needed, I like to scrub the vegetables rather than peel them, and all are left quite chunky. Fill the Kamado Joe to the air holes with charcoal, light and open vents to get it up and running before putting the...

Pork, Cider & Sweet Vegetable Casserole

Posted by on 18 Nov 2016 in Featured, Meat, Ozpig |

Comfort food for cold, crisp days (or evenings) around a toasty Ozpig stove, writes Sandra Tate… So often simple is best, and this simple casserole/stew is a family favourite. Pork (in this case pork shoulder) is a very cheap option and takes much less cooking time to become super tender than cuts of stewing beef. I removed the rind and made crackling/pork scratchings so there was no waste from this 1kg pork shoulder joint. Vegetables may be a matter of taste so feel free to use your own favourite roots, I used red onions, carrots, parsnip, sweet potato, garlic cloves and Anja potatoes. A crisp, dry cider is good...

Smoked Venison Bonfire Bangers

Posted by on 17 Oct 2016 in Bradley Smoker, Cold Smoking, Featured |

So with Halloween and Bonfire Night imminent I’m thinking that my local venison sausages deserve to be smoked for the occasion to give a nice twist to what can be very basic outdoor fare, writes Sandra Tate… Served with  decadently creamy garlic mash and sweet, caramelised onions, or with leathery jacket potatoes, these smokey flavoured fat venison sausages will be appreciated by all. And seasonal toboot! I am recently relocated to Frome and a butcher has conveniently opened here selling excellent local beef and such, but it was the generously fat venison sausages that caught my eye. I bought 24 so as to smoke and freeze some for later!...