Fathers Day 2011 is coming up quick, it’s only 3 weeks away. One of the greatest gifts that you can give Dad, besides the Bradley Smoker, is a wonderful smoked meat meal. I wanted to point out a couple quick recipes, so that you can prepare them now to get ready for this big day.
Below are two of my favorite smoker recipes, with step by step instructions on how to do everything. You shouldn’t have a hard time picking up all the ingredients at your local store. Here are two recipes that I know Dad will love.
Smoked Loin Roast
Ingredients for the Marinade
• 250 ml (1 c) salt
• 250 ml (1/2 c) brown sugar
• 1 can frozen apple juice concentrate
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) seasoning salt
• 15 ml (1 tbsp) soy sauce
• 125 ml (1/4 c) white sugar
• 125 ml (1/4 c) honey
• 250 ml (1 c) teriyaki, Jamaican jerk or marinade of your choice
Meat
• Bone-in Pork Loin Roast
• 4 to 6 garlic cloves sliced in half
• Water
Preparation
Mix marinade ingredients in a large non-metallic mixing bowl. Take roast and make random insertions with a sharp knife. Stuff the cloves of garlic into the insertions made in the meat. Place the roast in the mixing bowl with the marinade and add enough water to cover the roast. Seal the bowl with plastic wrap and store in a cool place overnight. In the morning, remove the roast and allow to air dry for about 1 to 2 hours.
Smoking Method
Preheat the Bradley Smoker to 90°C (200°F). Using Apple flavour bisquettes and leaving the damper closed, smoke/cook for 6 to 10 hours, depending on the size of your roast.
To Serve
This roast is nice with stir fry vegetables and rice. Pineapple wedges add a striking contrast – add to the Bradley Smoker for last 1/2 hour.
Oak Smoked Salmon
Ingredients
• 5 kg (10 lb) salmon fillet
• 1 lemon
• 45 ml (3 tbsp) fresh dill, chopped
• fresh ground black pepper to taste
Preparation
Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the juice from one half over the salmon fillet. Sprinkle with chopped dill and pepper.
Smoking Method
Preheat Bradley Smoker to approximately 105°C (220°F). Place fish in the Bradley Smoker and, using Oak flavour bisquettes, smoke/cook for around 40 to 60 minutes.
To Serve
Remove fish from the smoker and garnish with a sprig or two of dill and the remaining lemon sliced. You may wish to substitute parsley for the dill.
If you don’t have a Bradley Smoker, but would like to get one at our Father’s Day 2011 prices, you can pick on up here.
Father’s Day is coming up quick and it’s only 3 weeks away. One of the greatest gifts that you can give Dad, besides the Bradley Smoker, is a wonderful smoked meat meal. Along with that, I wanted to point out a couple quick recipes, that you can prepare now and get ready for the big day.
Below are two of my favorite smoker recipes, with step by step instructions on how to do everything. Furthermore, you probably won’t have a hard time picking up all the ingredients at your local store. And I know Dad will love it.
Smoked Loin Roast
Ingredients for the Marinade
The marinade is made with 250 ml (1 c) salt, 250 ml (1/2 c) brown sugar, one can frozen apple juice concentrate, 15 ml (1 tbsp) garlic powder, 15 ml (1 tbsp) seasoning salt, 15 ml (1 tbsp) soy sauce, 125 ml (1/4 c) white sugar, 125 ml (1/4 c) honey and 250 ml (1 c) teriyaki, Jamaican jerk or marinade of your choice.
Meat
This step requires only water and 4 to 6 garlic cloves sliced in half, besides a bone-in Pork Loin Roast.
Preparation
In a large non-metallic bowl, mix all the ingredients. Then, with a sharp knife, make random insertions in the roast. Stuff the cloves of garlic into those insertions and put the roast in the bowl, adding enough water to cover it.
After sealing the bowl with a plastic wrap, store it in a cool place overnight. Next morning is the time to remove the roast and allow to air dry for about 1 to 2 hours.
Smoking Method
The Bradley Smoker should be preheated to 90°C (200°F). Using Apple flavour bisquettes and with the damper closed, smoke/cook for 6 to 10 hours, depending on the size of your roast.
To Serve
This roast is nice with stir fry vegetables and rice. Pineapple wedges add a striking contrast – place them in the Bradley Smoker for the last 1/2 hour.
Oak Smoked Salmon
Ingredients
Apart from 5 kg (10 lb) of salmon fillet, this recipe only requires one lemon, 45 ml (3 tbsp) fresh dill, chopped, and fresh ground black pepper to taste.
Preparation
Place salmon fillet skin side down on oiled smoker racks and squeeze the juice of half the lemon over it. Then, sprinkle with chopped dill and pepper.
Smoking Method
105°C (220°F) is the ideal temperature to start your Smoker. Arrange the fish in the Bradley Smoker and, using oak flavour bisquettes, smoke/cook for around 40 to 60 minutes.
How to Serve
After removing from the smoker, garnish with a sprig or two of dill and the remaining lemon sliced. You may wish to substitute parsley for the dill.
If you don’t have a Bradley Smoker, but would like to get one at our Father’s Day prices, you can pick on up here</
