Attending a big BBQ in a few weeks. Want to make something on the bradley. What is the best recipe for it? I have never done pulled pork in it yet. Come on share some ideas, I want to impress!
For something that's not quite standard BBQ fare, consider smoking some turkey breast.
For our neighborhood thanksgiving time pot luck I started frying a couple of turkeys. Then I smoked a turkey breast. Now they won't let me in the door unless I bring a smoked turkey breast in addition to the fried turkey.
For an unusual snack, it is really easy to smoke cashews or other nuts. You'll want to let them age for a at least a week, two or three is better, before serving. Avoid dry roasted nuts. Because they don't have the light coating of oil that other nuts have, I don't think they take smoke very well (SWMBO likes the smoked almonds I made using dry roasted nuts, though. No accounting for taste; she married me.).
Pulled pork is very forgiving but will take a long time for a big butt. So I would do it ahead of time and put in the fridge and reheat the day of the festival. Or take a crock pot to keep it warm.
"What is the best recipe for the Bradley?". That depends on what you like. We can give you all kinds of recipes for just about anything you like that will impress the crap out of everyone there. Ya want chicken, ribs, pulled pork, pork loins, beef, shrimp, salmon?
Help us out here or you can go to this website that is a recipe site designed for the Bradley smoker. www.susanminor.org Maybe that will give you some ideas.
Well I would like something inexpensive since there will be a lot if people and ideally if it could take less than 5-6hrs would be preferred. But I could always start the night before if I had to.
There will be a lot of seafood already so I was thinking pork or brisket or anything involving bacon to stay with the theme of the party.
Or some chicken wings?? Nice and easy?
Pulled chicken is also a good BBQ treat. I like to use dark meat, but breast meat also works very well, or use a commination of both. After chicken is cool enough to handle, shred the meat with forks and add your favorite sauce. I generally add enough to keep the chicken moist, and leave sauce on the side if guest want more. I prefer a tangy sauce.