Ingredients:

• 12 Medium jalapeño
• 8 Ounce cream cheese, softened
• 1 Cup cheddar cheese
• 12 Slices bacon, cut in half
• Kosher salt and black pepper

Directions:

1. Preheat your smoker to 180°F (82°C).
2. Slice the jalapeños in half lengthwise and scrape out any seeds with a small spoon.
3. In a medium bowl, mix the cream cheese, cheddar cheese, and salt and pepper to taste.
4. Fill each jalapeño half with this mixture. Wrap each with a half-slice of bacon, securing with a toothpick. Place them on a baking sheet.
5. Smoked the jalapeños for 30 minutes. You can use mesquite bisquettes for this recipe.
6. Remove them from the smoker, you’re going to finish the recipe on the grill. Preheat your grill to 320°F (160°C). Cook the poppers until the bacon is cooked to your desired doneness, about 30 minutes more. Serve them warm.

The post How To Make Crispy Smoked Jalapeño Poppers appeared first on Bradley Smokers North America.

Ingredients:

• 6 russet potatoes
• 1 Tablespoon kosher salt
• 3 Tablespoons canola oil
• Butter
• Bacon bits

Directions:

1. Add the previously cleaned and sliced potatoes in a large bowl and coat them with canola oil. Then, heavily sprinkle the salt.
2. Set your smoker to 320°F (160°C) and preheat it for 15 minutes.
3. Place the potatoes on the rack and smoke then for 60-75 minutes or until they are soft in the middle (test with a fork). You can use mesquite bisquettes for this recipe.
4. Serve it with your favorite toppings. We recommend butter and bacon bits!

The post How To Make Salt-Crust Baked Potatoes appeared first on Bradley Smokers North America.

• 1 can Chili Beans (Black Beans in chili sauce)
• 1 can Mixed Chili Beans Kidney & Pinto Beans
• 6-8 Sweet Mini Peppers
• 1 cup Vegtable Stock
• 1 can Rotel Mild
• ½ Sweet Onion (diced)
• 1 tbsp Ketchup
• 1 tsp Sriracha Chili Sauce
• 1 tbsp BBQ Sauce
• 1 tbsp Honey
• ¼ tsp Cayenne Pepper
• ¼ tsp Ground White Pepper
• 1 tsp Ground Oregano
• 1 tsp Vegan Chicken-less Seasoning Salt
• 1 ½ tsp Paprika
• 3 tbsp Chili Powder
• 3 tbsp Ground Cumin
• 1 tsp Onion Powder
• 1 tsp Smoked Gouda Powder

Garnishes: Fiesta Blend Cheese, Sour Cream, and Fresh Cilantro

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: Oak

Temperature: 300 F (148.9C)

Smoke Timer:  140 minutes

Timer: 140 minutes

Directions:

Step 1. Set Bradley Smoker to the listed settings above.

Step 2. Rinse the Peppers and Onion. Dice them to the size of your liking. I prefer mine to be almost minced.

Step 2. In a large pot add everything above in the ingredients list and place it into the Bradley Smoker.  

Step 3. Smoke for 140 minutes at 300 degrees F (148.9C).

Step 4. Add Garnishes of your choice and enjoy!

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

The post Smoked Vegetarian Chili appeared first on Bradley Smokers North America.

Video Link: https://www.youtube.com/watch?v=Q4-lxUcDOu8&ab_channel=BradleySmoker

Ingredients:

Marinate backstrap in jalapeño juice

Jalapeño cream cheese

Bacon

Directions to recipe: *Prior to making this recipe, marinate your venison backstrap in jalapeno juice* 

1. Lay out your marinated backstrap and add a spoon full of jalapeno cream cheese in it. 

3. Put 2 pieces of sliced jalapenos on top of the cream cheese and fold the meat until it closes. 

4. Wrap the backstrap, cream cheese, and jalapeno mix in bacon and put a toothpick in it. 

5. Place your bacon wraps into the Bradley smoker for 2.5 hours, at 320 F (160 C). 

6.  Once they are done, bring them out and enjoy! 

Recipe by: Wade Middleton- Video

9. 3-2-1 Ribs How to – How to Cook BBQ Pork Back Ribs

How to make smoked 3-2-1 pork back ribs. In this video, Joe smokes some back ribs, 3-2-1 style. Check out our food smoking blog for some creative recipes: https://bit.ly/2I1XtoU

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

Ingredients:

2 Back ribs

Aluminum foil

BBQ sauce 

For the rub

1/3 kosher salt

1/3 coarse black pepper

1/3 paprika

Directions to the recipe: 1. Go to the narrow end of the ribs, grab the membrane with a paper towel and pull it out. 

2. Sprinkle a lot of your rub on both back ribs, make sure to massage the rub into your back ribs. 

3. Put your ribs on a rack and place them in the smoker. Put the cook temperature time to 225 F (107 C), cook time for 7 hours, smoke time for 3 hours, and add 9 hickory bisquettes. 

4. While the ribs are smoking, bring out two layers of aluminum foil for the ribs (2 aluminum foils per rib). 

5. Once the ribs are done smoking for 1 hour bring them out while the smoker is still running. Put the ribs in the double aluminum foil and put them in the smoker to smoke for another 1 hour. 

6. Once it has smoked for another 1 hour, bring them out, remove the ribs from the aluminum foil and add your bbq sauce. 

7. Carefully bring out your BBQ ribs and place them on the rack and smoke and cook them for another 1 hour. 

8. Take your ribs out of the rack and place them onto a plate and enjoy!

Recipe by: Smokin’ with Joe- Video

The post How to Make Jalapeno Smoked Venison Backstrap appeared first on Bradley Smokers North America.

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

Ingredients:

8 tomatoes

1 small diced onion

4 cloves of garlic

Salt and pepper

Thyme

Balsamic vinegar

Extra virgin olive oil

Directions to the recipe: 1. With a knife, take out the core of the tomatoes. 

2. Once you’ve taken out the core, slice each tomato in quarters and proceed to remove the seeds from the tomatoes. 

3. Put your tomatoes on a rack and sprinkle them with kosher salt, and pepper. 

4. Once your tomatoes are in the smoker, put the temperature to 250 F (121 C), put the cook time for 1 hour and 30 minutes, and the smoke time for 1 hour. Add four hickory bisquettes at the bottom. 

5. While the tomatoes are smoking, pour oil on a frying pan and add your diced onions, garlic, and thyme. 

6. Once your garlic, onions, and thyme give a golden-brown color, turn off your pan. 

7. After your tomatoes are smoked, bring them out and puree them on a food processor. Add balsamic vinegar when the tomatoes are pureed.

8. Mix your pureed tomatoes with the onion, garlic, and thyme in the frying pan, add two more pieces of thyme. 

9. Let your tomato, garlic, onion, and thyme mix continue to simmer on the frying pan for 30 minutes. 

10. After 30 minutes are over, you can enjoy your tomatoes on a cracker or by themselves! 

Recipe by: Smokin’ with Joe- Video

The post How to Make Smoked Tomato Appetizer appeared first on Bradley Smokers North America.

Oil

Salt 

Pepper

Garlic 

Russet Potatoes

Shrimp 

Salt 

Paprika 

Bacon 

Chives 

Sour cream 

Cheese

1 stick of butter 

1. Set the smoker for 275 degrees *Farenheit* (135 degrees Celsius). 

2. Rub the russet potatoes with a little bit of oil, salt, pepper, garlic, to season (make sure to poke the potatoes with a fork before putting them in the oven). 

3. Lay your bacon on a rack and put it in the smoker with the russet potatoes. 

4. Remove the bacon once it looks crispy and cut them into little pieces. 

5. Bring out a bag of shrimp and season it with salt, pepper, garlic, and paprika. Put those in a rack and put the shrimp in an oven.

6.Bring out the potatoes and slice them in half and remove the insides and put the insides of the potato into a blender. 

7. With the potato inside the blender, add one whole stick of butter, your bacon, chives, chopped shrimp, sour cream and some cheese. Mix it all up. 

8.Stuff your potato with the mix and top it off with some more cheese and some more shrimp. Put it back in the smoker for ten more minutes then take it out and enjoy! 

Recipe by: Miguel’s Cookingwithfire

The post Stuffed Baked Potatoes appeared first on Bradley Smokers North America.

Ingredients

• 2lbs Carrots – Peeled and Cut into thumb-sized pieces
• ½ Red Onion – Large Rounds
• ½ White Onion –Large Rounds
• 3 Garlic Cloves
• 1 Cob of Corn – Husked
• 4 cups Veg Stock
• 1 tbsp Turmeric
• Salt and Pepper
• 1 Guajillo Pepper – Stem Removed
• ½ tsp Cumin Powder
• 1 Chili w/ Adobo Sauce
• 1 tsp Oregano
• ½ cup water

Garnish

• Crushed Tortilla Chips
• Sour Cream
• Carrot Slices
• Corn
• Parsley
• White Onion
• Avocado

Directions

1. Load your Bradley Smoker with Chili Cumin Pucks and preheat to 270 F (132.2C).  Take the first 5 ingredients and get them prepped and onto a rack. Once the Smoker is to temp, place the racks in and smoke for 1 to 1.5 hours, depending on the level of smoke you want on the veg!
2. In a pot, add everything else except the ½ cup water. Bring to a light simmer. Once the veg has finished smoking, take them from the smoker and add them to your pot with everything else. Simmer away till the carrots have softened ( roughly 30 min ). Remove from the cooktop and allow to cool.
3. Add everything to a blender and blitz away. If you want an extra smooth soup, strain through a fine-mesh strainer and blend again. You can add a bit of water if the soup is too thick for you. Garnish with any you wish and serve!

Recipe by: Cory Walby – Saturday night  test kitchen

The post Mexican Smoked Carrot and Corn Soup appeared first on Bradley Smokers North America.

Ingredients

• 1 package Cream Cheese (8oz)
• 2 tbsp Fine Chopped Chives + 1 tbsp extra for garnish
• 1/2 cup Extra Old White Cheddar Cheese
• 1/2 lbs (8oz or 1 cup) fine Chopped Wild Sockeye Salmon – Reserve a couple small pieces for toppings
• 10 Jalapeño, halved and cleaned (wear gloves for that)

Directions

1. Preheat your Bradley Smoker to 320 F (160C) and run some Ginger Sesame Pucks for this one. In a bowl, mix together Cream Cheese, Chives, Old White Cheddar, And Chopped Salmon. Mix well!
2. Cut and hollow the jalapeños and layout on a lined rack. Stuff the jalapeños and space them out on the rack to make sure they aren’t touching each other.
3. Place in the smoker and run for 40 min. Check at 30 min to make sure they don’t overcook.
4. Pull from the Smoker and top with reserved Salmon. Let go under the broiler in your oven for 2-4 min to color it up, or take a torch and sear the tops of the poppers and color up the smoked salmon too!!!
5. Once done, pull from the oven and top with Chives!

Recipe by: Cory Walby – Saturday night  test kitchen

The post Jalapeño Poppers with Salmon appeared first on Bradley Smokers North America.

Originally from Bryan Edward’s Site Moody Foodie Tulsa Here.

The post Smoky Stuffed Avocado’s appeared first on Bradley Smokers North America.

Originally from Bryan Edward’s Site Moody Foodie Tulsa Here.

The post Smoked Potatoes Recipe appeared first on Bradley Smokers North America.