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Posted by on 20 Aug 2017 in Bradley Smoker |

Bradley Smart Smoker Quick Look

Bradley Smart Smoker Quick Look

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 common favourites such as oak, maple, hickory and alder, six new blended combinations of smoking wood plus flavour ingredients have been added: sage, beer, hunters blend, chilli cummin, ginger sesame, and Caribbean blend. Infinite scope for creativity awaits the gourmet smoker! The bisquettes are of course rendered from the natural fruit woods and hardwoods, and in this respect they qualify...

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

Hot Mackerel Nicoise

Hot Mackerel Nicoise

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 from each other. Leave the fillets to dry in a cool, airy, place for an hour (not the fridge) whilst you heat the Bradley Smoker cabinet to 190°F/85°C, load with  Oak Bisquettes, and smoke for about 45 mins – 1 hour or until cooked to an internal temperature of 72°C  Allow to cool then refrigerate until needed. For the Salad...

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

Smoked Venison Bonfire Bangers

Smoked Venison Bonfire Bangers

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! You could of course hot smoke but I cold smoked them for an hour in the Bradley Smoker – using the cold smoke adapter – and using my favourite, oak bisquettes. Spread apart over wire racks to get all round smoking. Heavy smokers may choose to leave longer but I don’t like to overwhelm the meat, I just want to...

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Posted by on 19 Jun 2016 in Bradley Smoker, Featured, Hot Smoking, Meat |

Smoked Guinea Fowl, Cornish New Potato & Mixed Bean Salad with Mint

Smoked Guinea Fowl, Cornish New Potato & Mixed Bean Salad with Mint

Deliciously juicy Bradley smoked guinea fowl and this glorious bean and Cornish new potato salad is the epitome of Summer lunch, writes Sandra Tate… Guinea fowl is a small bird, but when smoked is so rich in flavour it would easily satisfy 8 people for this lovely Summer lunch dish. To make it easier/quicker to smoke I spatchcocked it (split the backbone from parson’s nose to neck end and flattened it) so that it will lie flat on the Bradley wire rack. To brine and smoke: First make a brine by adding 75g sea salt to 25g dark molasses sugar (ordinary sugar if you wish) to enough boiling water to dissolve it. Then add chilled water to make enough brine to barely cover the bird. Leave for 1 hour then rinse thoroughly and pat dry with kitchen paper. Meanwhile add apple bisquettes to the Bradley Smoker and set the cabinet temperature to 150°C. Lay the guinea fowl skin side up on a wire rack and transfer to the Bradley...

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Posted by on 13 Mar 2016 in Bradley Smoker, Featured, Fish, Hot Smoking | 0 comments

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

Hot Smoked Salmon with Dill, Horseradish & Spring Vegetable Pasta

I know we’re not quite there yet but this Spring green pasta with juicy flakes of hot smoked pasta certainly make you feel like you’re there writes Sandra Tate… Hot smoked salmon is seriously moreish, and a little goes a long way as it is so deliciously rich and oily. Ideal over pasta but equally amazing in a sandwich, or on toast with avocado and poached egg… Curing and Smoking Mix together 40g salt and 30g unrefined molasses sugar in 500ml of hot water in a snug container, allow to go completely cold and immerse a 700g side of salmon for  1 hour, then rinse and pat completely dry. Leave to dry further on a Bradley rack while you set up the smoker. Set the Bradley Smoker to a cabinet temperature of 95°C/200°F and add oak bisqettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke, then place the salmon in the middle of the cabinet and smoke for about 2 hours  –...

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Posted by on 10 Feb 2016 in Bradley Smoker, Cold Smoking, Featured, Fish | 0 comments

Smoked and Crumbed Cod with Ratatouille

Smoked and Crumbed Cod with Ratatouille

I absolutely adore firm, meaty cod and couldn’t resist this hefty, boned cod loin on the market – fresh from Brixham  writes Sandra Tate... Curing & Smoking the Cod Dissolve 75g sea salt & 25g light brown sugar in 500ml boiling water and allow to cool completely. Immerse the 850g cod loin in the brine in a snug container and leave for 1 hour. Rinse and dry completely on kitchen paper. Set up the Bradley Smoker with the cold smoke attachment and stack filled with Pacific Blend bisquettes, place the cod on a wire rack in the centre of the cabinet, then set to smoke for 2 hours. Remove from the cabinet, cut into individual portions – 4 generous ones – wrap them tightly in cling film and store in the fridge until required. I used 2 portions for this recipe and froze 2 immediately for another day, another dinner… Smoked and Crumbed Cod with Ratatouille – serves 2 To further the smokey flavours I also used La Chinata...

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