Ingredients:

• 8 rainbow trout fillets
• 1 Gallon water
• 1/2 Cup brown sugar
• 1/4 Cup salt
• 2 Tablespoons soy sauce
• 1 Tablespoon black pepper

Directions:

1. Clean and butterfly the fish.
2. For the brine, combine the water, brown sugar, salt, soy sauce and black pepper and stir until everything is dissolved. Add the trout to the brine and let it rest in the refrigerator for 60 minutes.
3. Preheat your smoker to 225°F (107°C).
4. Remove the fish from the brine and pat dry. Smoked the fish for 1 1/2 to 2 hours. You can use cherry bisquettes for this recipe. Serve it hot or cold.

The post How To Make Smoked Trout appeared first on Bradley Smokers North America.

Ingredients:

• 2 to 3 lb salmon fillet
• 1/2 Tablespoon minced parsley
• 2 Tablespoon minced garlic
• 1/4 Cup olive oil

For the rub:

• 1 Tablespoon ground black pepper
• 1 Cup brown sugar
• 1/2 Cup kosher salt

Directions:

1. Take a baking sheet and cover it with parchment paper so it makes it easier to clean. Place the salmon on top of it, skin side down. In a small bowl, add the black pepper, brown sugar and salt, mix everything together. Season the fish with this rub mixture.
2. Take another small bowl and add olive oil, parsley and garlic.
3. Preheat your smoker to 180°F (82°C) for 15 minutes.
4. Add the garlic mixture to the salmon with a brush and take it to the smoker. Save some of the mixture for the end.
5. Smoke it until the internal temperature reaches 140°F (60°C) – about 3 to 4 hours. You can use some pecan bisquettes for this recipe.
6. Remove it from the smoker and brush the rest of the garlic mixture. You can serve it with some lemon wedges.

The post How To Make Smoked Garlic Salmon appeared first on Bradley Smokers North America.

Ingredients:

• 2 1/2 to 3 lb salmon fillet
• 1 Tablespoon ground black pepper
• 1 Cup brown sugar
• 1/2 Cup kosher salt

Directions:

1. Add the black pepper, brown sugar and kosher salt to a small bowl. On a flat surface, lay a large piece of plastic wrap (at least six inches longer than the salmon) and spread half the mixture on top of it. Lay the fish skin down on top of the cure. Add the other half of the mixture on top of the fillet. Wrap the plastic around the salmon tightly.
2. Place the wrapped salmon in a flat dish and then place another identical dish on top of the fish. Place something heavy on top of the top pan to weight it down (make sure the weight is well distributed).
3. Take the salmon to the frigde for 4 to 6 hours.
4. Remove it from the fridge, remove the pastic wrap and rinse the cure. After that, place the fish side down on a sheet tray and pat dry. Place it inside the fridge overnight.
5. The next day, set your smoker temperature to 180°F (82°C) and preheat it for 15 minutes.
6. Place your salmon skin down on the rack and smoke it for 3 to 4 hours or until it reaches the internal temperature of 140°F (60°C). You can use cherry bisquettes for this recipe.

The post How To Make Smoked Salmon appeared first on Bradley Smokers North America.

Ingredients: 

5 pounds salmon, trout or char

Birch or maple syrup for basting

For brine:

1 quart cool water

1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt

1 cup brown sugar

Directions to recipe: 

1. Mix together the brine ingredients and place your fish in a (plastic or glass) container, cover and put in the refrigerator. This curing process eliminates some of the moisture inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.

2. You will need to cure your salmon for at least 4 hours, even for thin fillets from trout or pink salmon.  Double the brine if it’s not enough to cover the fish.

3. Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally, you’d do this right under a ceiling fan set on high, or outside in a cool, breezy place. By “cool” I mean 60°F (15 C) or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. 

4. Start by slicking the skin of your fish with some oil, so it won’t stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin “bleed” on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F (60 C or 65 C) for up to an hour, then finish at 175°F (79 C) for a final hour or two. 

5. After an hour in the smoker, baste the fish with birch or maple syrup, or honey; do this every hour. This is a good way to brush away any albumin that might form. 

6. Once your fish is smoked, let it rest on the cooling rack for an hour before you put it in the fridge. Once refrigerated and wrapped in plastic, smoked fish will keep for 10 days. If you vacuum-seal it, the fish will keep for up to 3 weeks. Or freeze your fish for up to a year.

Recipe by: Michael Demagistris – Chef Michael Demagistris 

The post How to Make Tasmanian Salmon appeared first on Bradley Smokers North America.

Ingredients: 

4 whole trout, gutted and gilled

1/2 cup kosher salt

1/2 cup brown sugar

Directions for recipe: 

1. Mix the salt and sugar with a gallon of water and continue stirring to dissolve the salt and sugar. Place your trout in this brine and put in the fridge, covered, for at least 2 hours and up to overnight. 

2. Remove the trout from the brine (discard the brine), and proceed to pat dry with paper towels and set on a rack over a baking sheet in the fridge for at least a few hours, and up to overnight. You also have the option to set the fish to dry in a cool place for a few hours.

3. Put the fish in the smoker, hanging or on the grates, and get a nice cool smoke going. Slowly let the temperature in your smoker to 200 F (93 C) and hold it between 175F (79 C) and 200F (93 C) for at least an hour, and up to 4 hours. Do not let the temperature get above 225F (107 C). If it does, set a tray of ice in the smoker. 

4. When your trout is smoked, you can eat them warm or chilled. 

Recipe by: Michael Demagistris – Chef Michael Demagistris 

The post How to Make Smoke Rainbow Trout appeared first on Bradley Smokers North America.

Ingredients: 

1 bags of HuntChef Sweet and Spicy Ham Kit

1 Walleye

3 bisquettes 

Directions for recipe: 

1. Pour 2 gallons of water in a large container, then proceed to remove your kit and mix it into the water. 

2. Cut small slices into the sides and top of your walleye fish and put it into a bowl,  proceed to pour the brine water into the walleye bowl and set it aside to marinate for one day. 

3. After one day, season your brine with the HuntChef seasoning, make sure to season it all over the fish. 

4. Set your Bradley P-10 smoker for 222 F (105 C), and set your smoker for 90 minutes, proceed to put it in your walleye. 

5. Bring out your walleye, and enjoy the delicious flavors! 

Recipe by: HuntChef- HuntChef

The post How to make Smoked Walleye appeared first on Bradley Smokers North America.

• Tuna Steak
• ½ tsp. Ground Ginger
• 1 tbsp. Sesame Oil
• 1 tbsp. Lemon Juice
• 2 tbsp. Butter
• 2 tbsp. Olive Oil
• 5-10 Croissant Rolls
• ½ tsp. Chipotle Chili Powder
• 1 tsp. Sriracha Hot Sauce
• ½ Cup Colby Jack Shredded Cheese
• 1 tbsp. Balsamic Glaze
• ½ Block Cream Cheese

Bradley Smoker Settings:
Wood: Ginger Sesame
Temperature: 226 F or 107.8 C
Smoke Timer:  20 minutes
Timer: 30 minutes

Directions:

1. Set the Bradley Smoker to the listed settings above.
2. Cut the tuna steak into three thin slices (horizontally) and place into the iron skillet.
3. Add the following into the skillet, olive oil, butter, sesame oil, lemon juice, and ground ginger. Make sure each side of the slices get coated into these liquids.
4. Place into the smoker and cook for 30 minutes or until the internal temperature of the Tuna reaches 145 degrees F (or 62.8C).
5. While the tuna is cooking let’s prepare the cream cheese. Place ½ block cream cheese into the microwave for 30 seconds. Tip: This will make the cream cheese easier to mix.
6. Now that the Tuna has cooked, its time to cut the tuna steak into small square pieces. Next, using a mixing bowl add in the cream cheese, tuna pieces, chipotle chili powder, sriracha hot sauce, and mix.
7. Building the Croissants- Cut each croissant in half and the cream cheese spread. Sprinkle some cheese on top and place back into the Bradley Smoker for 10 minutes to melt the cheese.
8. Top with balsamic glaze and enjoy!

By: Bryan Edwards – Moody Foodie Tulsa

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