Ingredients:

Wings & Dry Marinade:

• 2 Pound chicken wings
• 4 Crushed cloves garlic
• 1/4 Cup salt
• 1/4 Cup brown sugar
• 1 Tablespoon red pepper flakes
• 1 Teaspoon dried thyme

Rub:

• 1/4 Cup brown sugar
• 1/2 Teaspoon granulated onion
• 1/4 Teaspoon smoked paprika
• 1/4 Teaspoon chile pepper
• 1/4 Teaspoon garlic powder
• 1/4 Teaspoon kosher salt

Directions:

1. In a large bowl, mix the marinade ingredients (garlic, salt, brown sugar, red pepper and thyme) until well-combined.
2. Add the chicken wings to the marinade, cover, and let it sit in the refrigerator for 24 hours.
3. The following day, remove the wings from the marinade bowl, rinse off, and pat dry.
4. Preheat your smoker to 180°F (82°C).
5. In a small bowl, mix all the rub ingredients. Season the wings with this rub mixture.
6. Place the wings inside the smoker and smoke them for 60 to 90 minutes. You can use mesquite bisquettes for this recipe.
7. Finish your recipe on the grill. Preheat your grill to 450°F (232°C). Place the wings inside it and cook them for 3 to 5 minutes.
8. Remove them from the grill and serve.

The post How To Make Smoked Dry Rub Wings appeared first on Bradley Smokers North America.

Ingredients:

• 1 Lg Boneless Chicken Breast
• ½ Block Cream Cheese
• 4 Mini Sweet Peppers
• 1 Cup Spinach Leaves
• 3 Pieces Mozzarella wrapped in Prosciutto
• Peach Jalapeno Rib Glaze (Kos’Mos BBQ)
• Honey Killer Bee Dry Rub (Kos’Mos BBQ)
• 2 tbsp butter

Equipment Used:

• P10 Bradley Smoker
• Bradley Smoker Foldable Table
• Bradley Smoker Non-Stick Silicone Mats
• Bradley Smoker Tools
• Thermoworks Timestick Trio
• Thermoworks Thermapen One
  
  

Bradley Smoker Setting:
Cook Time: 120 Minutes
Temp: 226F (107.8C)
Wood: Beer
Smoke Time: 120 Minutes

Directions:

1. Set Bradley Smoker to the listed settings above.
2. Chop the sweet peppers, and spinach leaves into small pieces. (Small enough to stuff the chicken breast with).
3. Cut the cream cheese into long strips and set aside.
4. Carefully cut into the chicken breast making a pocket where the stuffing will take place.
5. Stuff the chicken with the sweet peppers, spinach leaves, cream cheese, mozzarella wrapped prosciutto, and cover in seasoning.
6. Place into the Bradley Smoker for 2 hours or until the internal temperature reaches 165 degrees F (73.9C). Remove from the smoker and place the chicken into an iron skillet. Pour 1/3 cup Jalapeno Peach Glaze onto the meat and add 2 tbsp butter to the skillet for flavor. Place back into the smoker for another 5 minutes.
7. Slice up and enjoy!

Recipe by: Bryan Edwards – Moodie Foodie Tulsa – Moodie Foodie Tulsa

The post Smoked High Roller appeared first on Bradley Smokers North America.

• 7 Chicken Tenderloins
• 1 package thick cut Bacon
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 tsp. Ground Ginger
• 1 tsp. Salt
• 1 tsp. Ground Pepper
• ½ Block Cream Cheese
• Tortilla Strips
• Garlic & Dill Cheddar Wheel Hennings Cheese

Equipment Used:

• P10 Bradley Smoker
• Bradley Smoker Foldable Table
• Bradley Smoker Non-Stick Silicone Mats
• Bradley Smoker Tools
• Thermoworks Timestick Trio
• Thermoworks Thermapen One

Bradley Smoker Settings:

Wood: Hunter’s Blend

Temperature: 226 F (107.8C)

Smoke Timer:  60 minutes

Timer: 105 minutes

Directions:

1. Set your Bradley Smoker to the listed settings above.
2. Season each chicken tenderloin with the garlic powder, onion powder, ground ginger, salt, and pepper.
3. Using a knife cut the ½ block cream cheese into long strips. Grade the cheese into a fine shredded cheese.
4. Take the seasoned chicken and lay one strip of cream cheese in the middle of the chicken. Sprinkle a bit of cheese, tortilla chips, and wrap in bacon strips.
5. Cook for about 105 minutes or until the internal chicken temperature reaches 165 degrees F (73.9C).
6. Enjoy!
   
   Recipe by: Bryan Edwards – Moody Foodie Tulsa

The post Chicken Tenderloins Wrapped in Bacon appeared first on Bradley Smokers North America.

• 8 Chicken Drumsticks
• Lemmon Pepper Seasoning
• 5 tbsp. Roasted Garlic Aioli (Stonewall Kitchen)
• 2 Lemons
• 1 package Thick Cut Bacon

Bradley Smoker Settings:
Wood: Hunter’s Blend
Temperature: 226 F (107.8C)
Smoke Timer:  180 minutes or 3 hours
Timer: 180 minutes or 3 hours

Equipment Used:

P10 Bradley Smoker
Bradley Smoker Foldable Table
Bradley Smoker Non-Stick Silicone Mats
Bradley Smoker Tools
Thermoworks Timestick Trio
Thermoworks Thermapen One

Directions:

1. Set your Bradley Smoker to the listed settings above.
2. On each drumstick pull back the additional skin. Now in a bowl, add the Roasted Garlic Aioli and brush onto the chicken. Make sure to get a thick coating of Garlic Aioli onto the chicken, then season with the Lemon Pepper Seasoning.
3. Replace the skin back to the top of the drumstick and repeat the process (Brush on Garlic Aioli and Lemon Pepper Seasoning.
4. Using the bacon, wrap each drumstick in 1 slice of bacon.
5. Using a zester, zest the outside of the lemon on top of the chicken. Tip: This will add a little bit of flavor from the lemon peel.
6. Cut the remaining lemons into slices and add on top of the chicken drumsticks. 
7. Place into the Bradley Smoker to cook for 180 minutes (or 3 hours), once the internal temperature of the chicken reaches 165 degrees F (73.9C). then remove the chicken from the smoker.
8. Squeeze the smoked lemon on top of the chicken and bite in! Enjoy!

Recipe by: Bryan Edwards – Moodyfoodietulsa

The post Garlic Aioli Drumsticks appeared first on Bradley Smokers North America.

Ingredients: 

6 chicken drumsticks 

2 tbsp of poultry rub

2 tbsp of chipotle spice 

Sweet Cherry & Bourbon BBQ Sauce

1. Remove the flesh between the end of the bone to the thigh. Leaving the “lollipop” stick exposed.

2. Push the meat and skin down together so the lollipop would stand up on its own, proceed to cover the ends of the chicken boil with foil. 

3.  Dust the lollipops off with my poultry rub, with some extra chipotle spice.

4. Put your lollipops in a tray and put them in the Bradley with the mesquite briquettes and smoked at 370F (185C) Until the skin firms up and internal temp is around 165F (74 C). 

5. Glaze them over with a sweet cherry & bourbon-based bbq sauce that was heated in the skillet.

6.  Put them back in to firm up for 10 minutes, and now enjoy! 

Recipe by: gameandflames

The post Chicken Lollipops appeared first on Bradley Smokers North America.

Ingredients:

Lemon-Herb Chicken Brine

• 4 lemons, sliced

• 1 1/2 kosher salt

• 6 fresh parsley sprigs

• 6 fresh thyme sprigs

• 4 fresh rosemary sprigs

• 4 bay leaves

Dry rub

• 3 tbsp sweet paprika

• 2 tbsp granulated garlic

• 2 tbsp onion powder

• 1 tbsp dry oregano

• 1 tbsp dry thyme

• 1 tbsp dry parsley

• 1 tbsp kosher salt

• 1 tbsp black pepper

3 whole chickens 

1. Grab a huge bowl (the bowl that can fit 1 liter of water) and add water, 4 sliced lemons, kosher salt, parsley sprigs, fresh thyme sprigs, bay leaves, and fresh rosemary sprigs and mix all the ingredients together. 

2. Grab another bowl (preferably 22 quarts) and fill the bowl with your brine and dump your whole three chickens into the brine bowl. 

3. After the chicken has marinated in the water for about one hour, bring out the chicken and put it on tissue paper to dry. Carefully tap the chickens with tissue paper and tie the bottom of the chicken legs with some rope or thread. 

4. Place your three chickens on a rack and put it into your Bradley smoker. Put the temperature at 350 F (177 C) for 25-30 minutes. Once your chicken has a golden brown color you know it’s done!

Recipe by: Grill Hunter – Max

The post Smoked Brine Chicken appeared first on Bradley Smokers North America.

1-2 packs of wings

Wing seasoning

Cornstarch

Mango 

Garlic cloves

Maple syrup 

Vinegar 

Chipotle powder

1. Set the Bradley P-10 smoker for 300 degrees*Farenheit* (149 degrees Celsius).

2. Put your wings in a bowl and add wing seasoning and cornstarch (this will dry out the wings and make them crispy). 

3. Put the wings on the bottom of the Bradley P-10 smoker, and put the mangos and garlic cloves on another rack, and put those on top of the wings.

4. After 30 minutes, take your mango and garlic cloves rack out and blend them in a blender. While blending, add some maple syrup, white vinegar, and chipotle powder and blend it all together. This will create a sauce. 

5.  Once the wings reach 175 degrees *Farenheit* (80 degrees Celsius) remove them out of the smoker.

6. Toss the wings into the sauce and shake it together. 

Recipe by: Miguel’s Cookingwithfire

The post Mango Chipotle Smoked Wings appeared first on Bradley Smokers North America.

• 12-15 Cherry Tomatoes
• 2 Smoked Boneless Chicken Breast
• 1 tsp. Dried Oregano
• 1 tsp. Dried Marjoram
• 1 tsp. Dried Thyme
• 1 tsp. Rosemary
• 1 tsp. Dried Sage
• 1 bundle Fresh Basil
• 1 French Baguette Bread (sliced)
• 2 tbsp. Balsamic Glaze
• 2 oz Creamline Lamb Chopper Cheese
• 3 tbsp. Olive Oil
• 4 tbsp. Balsamic Vinegar
• 2 tbsp. Butter

Bradley Smoker Setting:
Cook Time: 90 Minutes
Temp: 226F or 107C
Wood: Sage
Smoke Time: 60 Minutes

Equipment Used:
P10 Bradley Smoker
Mk4 Instant Read Thermometer
Bradley Foldable Table
Coffee Ground Blender or Mortar & Pestle
2 Sheets Foil Wrap

Directions:

1. Set Bradley Smoker to above settings.
2. Using a Coffee Ground Blender or a Mortar & Pestle, grind the following ingredients into a powder. 1 tsp. Dried Oregano, 1 tsp. Dried Marjoram, 1 tsp. Dried Thyme, 1 tsp. Rosemary, 1 tsp. Dried Sage. Pour the seasoning into a jar to use for seasoning the chicken and tomatoes.
3. Season all sides of the chicken breast in the seasoning, and place into the Bradley Smoker. Set a timer for 60 minutes. Once chicken has smoked for 60 minutes, remove from the smoker.
4. Using 2 sheets of foil wrap, lay the chicken onto the center of the foil. Next, add 2 tbsp. olive oil onto the chicken and wrap the foil tightly around the chicken. Crank the Bradley Smoker temperature up to 260 degrees F. Place back onto the smoker until the internal temperature of the chicken reaches 165 degrees F. (about another 30 minutes).
5. Dice tomatoes into small pieces and place into a bowl, I used a multifunctional vegetable cutter to chop up my tomatoes. Tip: This device saves time and cleanup. Next, dice up the smoked chicken breast into small pieces and add into the bowl. Add a bit more of the seasoning mix onto the chicken and tomatoes. Now, add 2 tbsp. olive oil, 4 tbsp. balsamic vinegar, and mix.
6. If your French baguette is not already sliced, then do so. Brush each piece of bread with a little melted butter (for flavor) and toast. Time to grate the Creamline Lamb Chopper cheese into a fine grate. This cheese is going to be used to the toppings.
7. Cutting the fresh basil- Wash the basil under cold water and roll the leaves lengthwise into a tight tube and slice the basil into thin strips.
8. Building the perfect Bruschetta- using the toasted baguette slice, add the tomato mix, cheese, sliced basil, and top it off with the Balsamic glaze.
9. Enjoy!

By: Bryan Edwards – Moody Foodie Tulsa

The post Smoked Chicken Bruschetta appeared first on Bradley Smokers North America.

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Ingredients

Chicken Marinade

• 10 Chicken Thighs cut into 1” pieces 
• 1/2 cup Water
• 1/2 cup Soy Sauce 
• 2 tbsp Sugar
• 6 Garlic cloves — Minced

Peanut Sauce

• 1 cup Peanut Butter 
• 1/4 cup Rice Vinegar
• 1/2 cup Soy Sauce 
• 4 tbsp Honey
• 2 tsp Fresh Grated Ginger 
• 1 tsp Fish Sauce 
• 4 Garlic cloves – Grated 
• 1/2 tsp Chili Flakes
• 161mL Full Fat Coconut Milk

Directions

1. Begin with soaking your skewers. Get them into the water while your chicken is marinating. Now, in a bowl, mix together the marinade ingredients. Add the chicken and stir around well. Marinate for 1 hour, but best overnight if you can. Trust me!!
2. Remove chicken from marinade and skewer it (should roughly be 3/4 full). Place on a tray or plate that can be covered, or get ready to cook right away!
3. Add Peanut Sauce ingredients to a small pot, heat through and mix with a whisk. Done!
4. Cook the chicken on a smoking hot grill. should be a few minutes per side. Serve with the Peanut Sauce, Limes, Cilantro, Chopped Peanuts… and beers… You’re going to love it!!

Recipe by: Cory Walby – Saturday night  test kitchen

The post Chicken Satay With Killer Peanut Sauce appeared first on Bradley Smokers North America.