Author Topic: Bradley smoker on Iron Chef America  (Read 8364 times)

Offline riblet

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Bradley smoker on Iron Chef America
« on: April 24, 2004, 03:47:12 am »
One more thing to use in their promotion -- the smoker is one of the pieces of the equipment used in Iron Chef America; although, Flay did not use it to smoke the trout -- ingridient of the battle with Iron Chef Sakai.

P.S. Just received my new Bradley smoker today.

Offline ChefJeff

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Re: Bradley smoker on Iron Chef America
« Reply #1 on: April 24, 2004, 04:03:22 pm »
Welcome -ribman.Season it and start smokin.[:D]

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Offline Oldman

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Re: Bradley smoker on Iron Chef America
« Reply #2 on: April 24, 2004, 04:11:45 pm »
Ya welcome to the BS Smoker Clan!

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Offline MallardWacker

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Re: Bradley smoker on Iron Chef America
« Reply #3 on: April 26, 2004, 02:11:32 pm »
Rib,

You beat me to it.  I saw the same thing.  Welcome.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...


SmokeOn,

Mike
Perryville, Arkansas

It's not how much you smoke but how many friends you make while doing it...

Offline Fuzzybear

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Re: Bradley smoker on Iron Chef America
« Reply #4 on: April 26, 2004, 03:18:29 pm »
Welcome Ribman!

Each time I use mine, I get warm and fuzzy all over and each meal keeps getting better and better!

Good luck with it and don't hesitate to ask questions as we all started out the same way!



"A mans got to know his limitations"
Glendora, CA - USA!

Offline Chez Bubba

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Re: Bradley smoker on Iron Chef America
« Reply #5 on: April 27, 2004, 01:36:34 am »
I saw it too and initially thought it was really cool. But if you think about it, is the Bradley a valuable tool to someone who has to hack up the critter & have it plated in just one hour? I hope I’m wrong, but I can’t see it being used on the show for anything but an ornament. Don’t get me wrong, exposure is great, but it would be really great to hear Morimoto say “I couldn’t have got the results without that great smoker.”[:D]

Seeing the show about the bbq competitors that travel the country & noticing a lot of them use their monster cookers for the crowd, but cook the stuff they turn into the judges in a Bradley was a far better testament to the value of owning a Bradley, IMO.

OTOH, Smoked trout guacamole. This I gotta try![:p][:)]

Kirk[8D]


http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
http://www.brianswish.com
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?

Offline ChefJeff

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Re: Bradley smoker on Iron Chef America
« Reply #6 on: April 27, 2004, 02:24:50 am »
Kirk, Did you check out "Chef Neals Ribs" the smoke time is short.[;)]

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Offline Oldman

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Re: Bradley smoker on Iron Chef America
« Reply #7 on: April 27, 2004, 09:31:05 am »
This posting is going to be a little bit long, but I think you all will find what I written interesting!

Not to get too far off topic here, but in my youth I made a living working in, running and leasing a couple small restaurants.

Every Sunday Mother comes over (it is our day as a family) and we eat and then play games /cards for hours. As we were eating those cold smoked pork steaks (I cooked them in a skillet) I said to Mother, could you imagine twenty five years ago having this smoker when we had the Breakfast House.  She replied, it sure would have made a difference.

I've joked with my wife that when I retire and we sell our business that for my retirement I was going to open up a small eating place from 6am to 1pm Mon-Fri.

I'm sure you all know the type of joint I'm talking about. Eggs, biscuits, smoked sausage, ham, etc.. Oh ya Good Coffee! And perhaps a couple of nasty greasy hamburgers. You know the type. They're made out of the back side of a porterhouse steak (upper-tail) and the lower part of a prime rib using some of the fat from the lip-on section. And of course my chicken sandwich, and maybe my "candied" baked beans. Not to mention pork steaks.

However, I can see the Bradley being a problem if I was to do this. Why? The quality of the eats would be so much more than the next greasy spoon that my retirement would turn into work. Yuck!  

All kidding aside. I use to grind my own hamburger meat. Can you just imagine cold smoking the meat for an hour and then waiting a day before you grind it? Then cooking that burger over a radiant gas grill? How about chops, chicken etc. Besides the buck board bacon, I can see taking a whole slab of beacon cold smoking it, and then slicing it in a slicer.

In my time I ran 14 Waffle Houses (I was a trouble shooter,) a small chain of 6 cafeterias, and a few chicken places. Single and multi-level management. Believe me the average person just wants a good tasty meal he can afford. I do hope that someone someday will realize the market potential in introducing this system to the average mom and pop restaurant.

It would afford them all of the benefits and rewards that at the moment is limited only to those who own those monster smokers that need a "Pro" to run them.  Not to mention all of the ideas I listed above. And as far as real BBQ goes I would bet a dollar to a dime I could cold smoke cut up chicken, wait a day, then cook it over a gas radiant grill, coating it with a good BBQ sauce that would rival any pit BBQ house in town.

I will even take this a step further. In my area there are a couple of nice steak houses that offer raw steaks to go. They are in a deli case. How about the local meat market? They sell raw meats. I bet they sure would like a cheap way to increase the selling price by 20 cents or more per pound. Or a resturant that stores all of there cold smoked food in a deli case that they not only cook out of but sell it raw to the public.  Think about it.  What they could bring to a family grilling!

If only I was a younger man. If only I was not committed to my current business. I would take this idea, call Mr Bradley and run with this puppy.

It would be so easy to market this concept. All you would have to do is cold smoke some regular beacon. Take it to a manager or owner. Give them your card, and tell them that for just a dollar and 11 cents they can take their beacon and turn it into this. Or if they purchased bulk it would be more like 60 cents per hour (I found a place online that sell bulk.) Plus I would work the trade shows. For example:
http://restaurant.org/show/index.cfm
http://www.fraexpo.com/App/homepage.cfm?moduleid=42&appname=100205

Plus the price is right. A couple of SS Bradley Smokers are cheap. Just look at the cost of 1-good quality 36" radiant gas grill, and 1-24" flat grill with 2 side burners.....about $4000.00 new. Given this fact I bet with just a little R&D you could put out a dual smoker. One that hot smokes, and is also refrigerated for under $1000.00. Crap I just had to replace a working van...the new one listed for $25,510.00....Bradley(s) are on the cheap!

If only I was a younger man.....if only frogs had wings.
Olds

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Offline ChefJeff

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Re: Bradley smoker on Iron Chef America
« Reply #8 on: April 27, 2004, 12:54:14 pm »
Olds, You are sounding like you are never going to really retire as long as your mind works like that you will never truly retire.Do it before it is too late!Do what -either  run with your idea or lean back and smoke on for the the fun of it.Drink some blue juniper berry juice and think on this.[:I][8)][8D][8D]

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Offline riblet

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Re: Bradley smoker on Iron Chef America
« Reply #9 on: April 27, 2004, 07:38:22 pm »
Thanks to everyone for warm welcome. I used New Braunfels for more than 2 years but became tired from having to sit around while it is smoking. After a batch of ribs I am planning to do brisket -- never had a courage to do it in my first smoker. [:D]

Offline trout

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Re: Bradley smoker on Iron Chef America
« Reply #10 on: April 28, 2004, 02:41:20 am »
Quote
<i>Originally posted by Chez Bubba</i>


OTOH, Smoked trout guacamole. This I gotta try![:p][:)]

Kirk[8D]


Easy on the Trout Kirk.  Me and the rest of the trout hate guacamole, especially if we're in it.[}:)]

Let your trout go and smoke a salmon instead.

Offline Oldman

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Re: Bradley smoker on Iron Chef America
« Reply #11 on: April 28, 2004, 05:56:51 am »
Well my course is already set. I posted my thoughts so maybe someone might take a look and say...ya that is do-able. Iknow it is, and I know if I was looking for something I could that work...
Olds

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Offline Chez Bubba

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Re: Bradley smoker on Iron Chef America
« Reply #12 on: April 29, 2004, 03:35:23 am »
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by ChefJeff</i>
<br />Kirk, Did you check out "Chef Neals Ribs" the smoke time is short.[;)]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
No, I missed that. Where can I find it?

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i> Originally posted by DoW-Oldman</i>
<br />This posting is going to be a little bit long....
....lots of very valid points....
It would be so easy to market this concept.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I agree 100% with the plan but I think you are right in becoming a slave to your market. Also, I question the mainstream public's perception and value of <b>REAL</b> bbq when there are so many chains out there selling crap, worst of which is the McRib!

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i> Originally posted by DoW-Oldman</i>
<br />Well my course is already set. I posted my thoughts so maybe someone might take a look and say...ya that is do-able. Iknow it is, and I know if I was looking for something I could that work...<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Interestingly, the way I understand the history, the Bradley smoker as we know it was the cumulation of an original design that targeted restaurants. They came to believe that a better market was with us, the residential smoker. Thanks be to Wade.

Smoke on[8D],

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
http://www.brianswish.com
Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?

Offline Oldman

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Re: Bradley smoker on Iron Chef America
« Reply #13 on: April 29, 2004, 10:52:02 am »
Kirk,

I believe you are correct that originally the design idea was commerical.  However, you ever priced out one of those units? It is way beyond the mom and pop's price range. Plus marketing of those units is geared towards BBQ houses, and some up scale houses.

Here is a few examples.

This first one does not even list the retail price.
http://www.southern-pride.com/

This one does list retail and discounted price. *Cough*
http://www.thegrillstoreandmore.com/commercial-dehydrators.asp

This site list one for $13,500.00
http://www.cookshackamerica.com/SearchResult.aspx?categoryid=23

Perhaps I did not express this idea clearly enough. It is not to set someone up into the smoke food business. It is to offer an addon that on the cheap will increase their current business. [:D] Given them an edge. This is do-able for the correct person.

Man if I just had the time I would make a bet with you I could move these units. There must be 40 mom and pop places that offer breakfast in this town alone. Many of them operators with a vision.

A good example of vision is LaZaros here in town.  For years it was just the average Italian deli. Then someone brought who has vision. They added a high quality bakery. A hot food section that featured as genuine home made foods as any Italian Mother ever made.  Upgraded the quality of the deli. Expanded the canned/jar side. Next they added produce, and fresh meats.  In a matter of a couple of years they went from a 3 horse business to over 35 employees. Nothing there is cheap! All of this in an area not known to have a Italian neighborhood!  This was all done without any advertizing of any sorts.  About 3 miles away is another Italian deli. They never had the vision to make the jump to light speed. Last time there I counted 4 employees.

Yes there will always be people who think McDonalds when it comes "hamburgers." You are correct about that. Nothing you ever do will convert them. However, I know there are a whole lot of folks out there, including myself who don't. We seek out a real burger.

Perhaps later this year we can put my idea to the test!
Olds

EDIT: In my small business world I wish I could find an addon for $600.00 that required little attention.  Instead everything cost. For example here is a link to my newest purchase...Yuck!
http://www.dow-mgc.org/cgi-bin/iB3/ikonboard.cgi?s=4730499a0fea2463d80463622a0397b4;act=ST;f=1;t=1367  

Oh well what is a body to do?

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