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Bradley Smoked Italian Sausage, Spinach and Fresh Tomato with Pasta

For utter simplicity and maximum flavour this is difficult to beat. Most of the large supermarkets offer ‘Italian style sausages’ in their sausage ranges – this means they’ve seasoned them with garlic, fennel seed and a touch of chilli – and jolly good they are too. So I gave them some added Bradley Smoker flavour as well writes Sandra Tate …

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Grilled and Bradley Smoked/Rested Rib of Beef

Beef Rub 

*This recipe is suitable for beginners

rubbed-ribTo achieve a sweet/hot and dark crust to the beef I first prepared a beef rub. Place a large, crushed clove of garlic, 15g Maldon Sea Salt, 12g soft light brown sugar, and a generous tablespoon of Worcestershire sauce in a mortar and grind with a pestle to a dark paste. Rub the beef on both sides using all the rub, adding a good grinding of black pepper too. Set aside for an hour whilst heating the BBQ to 225°C – 250°C. Have the Bradley Smoker ready alongside the BBQ, add a few Alder bisquettes and set the cabinet temperature to 80°C – we are ready to go!

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Bradley Smoked and Grilled Lamb Neck Fillet with Mediterranean Vegetables

Sometimes just a subtle hint of smokiness can transform a dish. Lamb can easily be spoiled by too much smoke, and needs to be served pink to retain its juiciness so the solution is to lightly smoke it before briefly grilling it over intense, direct heat. This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. writes Sandra Tate …

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Bradley Sweet Smoked Guinea Fowl Salad with Horseradish Dressing

This is an ideal recipe for the Countertop Bradley Smoker, or the standard versions. When spatchcocked, the bird fits perfectly onto the shelf of the smaller cabinet (as you can see). I have to say, this was the most succulent and fragrant guinea fowl I have ever tasted writes Sandra Tate …

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Category Archives: Meat

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