Ingredients:

• 2 lobster tails
• 8 Tablespoons butter
• 2 Tablespoons fresh chopped parsley
• 2 Tablespoons lemon juice
• 1 Teaspoon paprika
• 1/4 Teaspoon garlic salt
• 1/4 Teaspoon freshly ground black pepper

Directions:

1. First of all, prepare the lobster by cutting down the middle of the tough shell toward the tail with kitchen shears. Gently pry the meat from the shell with your fingers, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell. Make a slit down the middle of the meat.
2. In a small pan, melt the butter. Add the parsley, lemon juice, paprika, garlic salt and pepper to the pan and whisk everything.
3. Pour about 1 tablespoon of this mixture over each lobster tail. Keep the remaining butter mixture warm.
4. Preheat your smoker to 300°F (149°C). Smoke the lobster tails for about 15-20 minutes or until the internal temperature reaches 130°F (54°C). You can use pecan bisquettes for this recipe.
5. Remove them from the smoker and serve with the butter mixture.

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

• 5-10 Shrimp
• ½ pound thin cut Bacon
• 1 tsp Sea Salt
• 1 tsp Garlic Powder
• 1 tsp Ground Ginger
• 1 tsp Lime Juice
• 1 tsp Honey

 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: 20 Minutes
Temp: 320F (160C)
Wood: Beer
Smoke Time: 20 Minutes

Directions:

1. Set your Bradley Smoker to the listed settings above.
2. Place the shrimp on a paper towel to dry, you want to make sure the shrimp isn’t wet before wrapping it with bacon. Remove the shells and tails from the shrimp, that wouldn’t taste very good.
3. In a bowl add the honey, lime juice, and add the shrimp. Give the shrimp a good toss in the mixture prior to adding your seasoning. Now in a different bowl, add the garlic powder, sea salt, ground ginger, and toss the shrimp to ensure they are coated in seasoning.
4. Optional: If you want your bacon crispier cook the bacon 5-10 minutes prior to wrapping the shrimp. Make sure the bacon is not too crispy because you will have to wrap the shrimp with it.
5. Wrap each shrimp with a half strip of bacon and place onto the toothpick.
6. Cook for 10 minutes then flip the shrimp over and cook for another 10 minutes. The shrimp is cooked when the internal temperature reaches 120 degrees F (48.9C).
7. Remove from the Bradley Smoker and Enjoy!

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

The post Smoked Bacon Wrapped Shrimp appeared first on Bradley Smokers North America.

Video Link: https://www.youtube.com/watch?v=SLj8R3oCWcg&ab_channel=BradleySmoker

Ingredients:

Frozen scallops

For the brine:

60 grams salt

1 liter of water

For the sauce:

Butter

Garlic

Directions for the recipe: 1. In a container, add 60 grams of salt into 1 liter of water. 

2. Transfer the salt and water mixture into a bigger bowl and add in your frozen scallops. 

3. Preheat your Bradley smoker for 1 hour and 40 minutes with 64 F (18 C). *Make sure your smoker is on smoke only, no heat*

4. Place your scallops on a rack, and slide them into your Bradley smoker. 

5. After 45 minutes, take the scallops out of the smoker and dry them out. Proceed to add a little oil on a frying pan and once the oil is hot enough, add in your scallops. 

6. Make sure to flip your scallops once you see the bottom of the scallops turning a bit brown. 

7. Once your scallops look golden-brown on both sides, take them out, and put them on a plate. 

8. For your garlic and butter sauce, melt a stick of butter on a frying pan, crush your garlic and put the garlic into the melted butter in the pan. 

9. Drizzle half of a lemon on top of the scallops and add your garlic and butter sauce, enjoy! 

Recipe by: Smokin’ with Joe- Video

The post How to make smoked scallops appeared first on Bradley Smokers North America.

Ingredients

• 8 tbsp. unsalted butter, softened
• 2 tbsp. finely chopped parsley
• 1 1⁄2 tsp. crushed red chile flakes
• 4 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 live lobster (about 1 to 1 1/2 lb.)
• Zest of 1 lemon
• 1⁄4 cup olive oil

Directions

1. Combine butter, parsley, chile flakes, garlic, lemon zest, salt, and pepper in a bowl; set aside. Using a cleaver, split lobster in half lengthwise through its head and tail. Scoop out and discard the yellow-green tomalley and break off claws. Transfer lobster halves shell side down, to a baking sheet; crack claws and place them on the baking sheet. Drizzle halves and claws with oil, and season with salt and pepper.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Place lobster halves, flesh side down, and claws on the hottest part of grill; cook until slightly charred, 2-3 minutes. Flip lobster over and using a spoon spread lobster with the garlic-parsley butter; continue grilling until lobster meat is tender, 3-5 minutes more.

Recipe by: Jacob Parmentier.

The post Grilled Lobster Recipe appeared first on Bradley Smokers North America.

Ingredients for the Marinate

• ½ lb of Peeled and deveined Shrimp
• 2-4 wood skewers soaked in water for 30mins
• 5 Medium Sized Strawberries sliced into small wedges
• 1 Bag of Baby Spinach with Spring Mix
• ¼ cup Feta or Blue Cheese Crumbles
• ¼ cup slivered Almonds
• 1Tbsp Lemon Pepper Seasoning
• Store-Bought Raspberry Vinaigrette

Directions

1. Season shrimp with lemon pepper seasoning and place on skewers then set aside.
2. Heat grill to medium high heat and grill till shrimp begins to tighten and flesh is no longer translucent. Remove from heat and set aside.
3. Assemble salad with greens first then add strawberries, cheese, and almond slivers, finish with shrimp and drizzled vinaigrette.

Recipe by: Jacob Parmentier.

The post Grilled Lemon Pepper Shrimp Salad with Strawberries and Feta appeared first on Bradley Smokers North America.

Ingredients:
1 ½ pounds King Crab
½ stick Butter
1 tsp. Chili Powder
1 tsp. Lobster Base (Better Than Bouillon)
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Cayenne Pepper

Smoker Settings:
Wood: Cherry
Temperature: 256 F
Smoke Timer:  25 minutes
Timer: 25 minutes

Directions:

1. Set smoker to above settings.
2. Set crab onto a cutting board and using a saucepan melt ½ stick of butter. Add 1 tsp. lobster base in the butter and stir.
3. Using a baster; baste each crab leg in butter.
4. In an empty spice container add in chili powder, garlic powder, onion powder, and cayenne pepper. Season each crab leg using these ingredients and place into the smoker.
5. After 10 minutes have went by; baste each crab leg again in the butter sauce.
6. After 25 minutes pull out of the smoker and enjoy!

Recipe by Smoked King Crab – Moodyfoodietulsa

The post Smoked King Crab appeared first on Bradley Smokers North America.

Ingredients:

2 Lobster Tails
2 tsp Lemon Pepper seasoning
4 tbsp. Butter
1 tsp. Fresh Parsley
1 Lemon

 Bradley Smoker Settings:
Wood: Cherry
Temperature: 252 F
Smoke Timer:  60 minutes
Timer: 45-60 minutes

Equipment Used:

1. P10 Bradley Smoker
2. Bradley Smoker Non-Stick Mats
3. Bradley Smoker 5-piece tool kit

Directions:

1. Set your smoker to the settings listed above to allow your smoker to heat up.
2. Using sharp kitchen scissors cut the backside of the shell without cutting the meat.
3. Remove the meat from the shell and make sure to separate the meat from the membrane (this usually does this automatically when pulling apart from the shell).
4. Place the meat on top of the shell and season with the lemon pepper seasoning. Using a lemon zester, zest about 1 tsp on top of the meat. Slice the remaining amount of lemon (will use later).
5. Place the lobster onto the Bradley Smoker nonstick mat, then onto the metal rack and place into the smoker for 30 minutes.
6. Remove the lobster tails from the smoker and place into a cast iron skillet. Top each tail with two tbsp. of butter, a sprinkle of parsley, one lemon slice and squeeze one slice of lemon on top of the meat.
7. Place back into the smoker and cook until the thickest part of the lobster meat reaches 140 F internal temperature.

Enjoy!

Recipe by Moody Foodie Tulsa

The post Smoked Lobster Tails appeared first on Bradley Smokers North America.

This is a Louisiana’s classic version of the submarine sandwich.

The post Smoked Grilled Shrimp Po-Boys With Cajun Mayo Recipe appeared first on Bradley Smokers North America.

The post Smoked Herb and Garlic Shrimp Recipe appeared first on Bradley Smokers North America.