The Bradley Smoker Cookbook: Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staff takes the art of smoking, a process that can be intimidating to the beginner, and demonstrates just how accessible it truly is. It promises to be an essential recipe book for hunters and anglers who want to turn their out- door triumphs into delicious meals and snacks.
Produced in partnership with world-renowned Bradley Smokers, which produces a range of smokers in various sizes, The Bradley Smoker Cookbook features recipes from five of Bradley Smokers’ pro staff. The book includes more than 100 pages of recipes for soups, vegetable dishes, salads, wild game, fruit, clams and numerous other dishes that wouldn’t typically be associated with smoking. From appetizers to desserts, The Bradley Smoker Cookbook features recipes that anyone can duplicate with their own smoker, veterans and newbies alike.
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The book even includes a “Bradley Bisquette Food Smoking Guide” that helps readers pair different foods with bisquette cooking flavors. For example, did you know poultry goes best with apple, cherry, and hickory flavors, while waterfowl pairs nicely with pecan and whiskey oak?
Here’s a sampling of what sorts of great smoking recipes you’ll find in Bradley’s cookbook: tuna and avocado salad, elk summer sausage, Cajun catfish, sea salt caramels and many more.
Deer Hunter’s Recipe
Mesquite Smoked Cracked Pepper and Garlic Venison Snack Sticks
* Makes 10 servings
• 5 pounds lean venison trimmings
• 4 ounces Hi Mountain Seasonings Cracked Pepper and Garlic Snack Stick mix (or your favorite recipe)
• 1 cup of cold water
1. Place your venison trimmings into a mixing pan and add 4 ounces of seasoning blend.
2. Add 1⁄2 cup water to mix and blend the seasonings, then grind through a 1/8-inch plate.
3. Add 1⁄4 cup of water to the ground product, mix lightly, and grind a second time through the same grinder plate.
4. It’s important that this product be very wet in order to stuf correctly and rehydrate the mahogany collagen casings. This will keep the product moist during the smoking process.
5. Add an additional 1⁄4 cup of water, mix lightly again, and stuff into the casings.
6. This product is small in diameter, so the surface will dry quickly. Pre-smoke the Bradley Smoker cabinet without applying heat. Only turn on the smoke generator and cold smoke for 1 hour.
7. After 1 hour turn the cabinet tem- perature to 140°F and continue to smoke for an additional hour.
8. Increase the cabinet temperature in your Bradley Smoker to 180°F and turn of the smoke generator. Remain at 180°F for one hour.
9. Increase the cabinet temperature to 190°F and finish the product to an internal temperature of 158°F.
Editor’s note: The above recipe has been excerpted with permission from The Bradley Smoker Cookbook: Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staf by Lena Clayton, Steve Cylka, Kathleen Donegan, Brad Lockwood, and Jennifer L.S. Pearsall. Copyright 2015, Skyhorse Publishing, Inc.
Order your copy of The Bradley Smoker Cookbook: Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staff (ISBN: 978-1-63220-715-9) for $19.99 wherever books are sold.
This article was originally published in the NEW PIONEER ™ Summer 2015 issue. Subscription is available in print and digital editions here.
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