Hello All,
I thought I'd check in with the forum to see what some of your favorite Bradley Smoker recipes are out there. I'm always looking for new things to make in the ol' Bradley, and why not benefit from all the experience out there. As for me, I've had more than a few people suggest that I quite my day job and do nothing but make and market my famous Smoked Salmon (Ok, OK, it's Kummok's Recipe from this website, but I'm not tellin' if you don't!). I've also made a couple of Boston Butts, and some lamb, and those have been hits as well, but I wanted to see what other people's favorite's are.
I look forward to hearing from you,
Smokin' Hoosier
I'd have to say brisket with a mustard slather, Iceman's rub, and hickory smoke.
Pulled pork with lots of bark piled high on fresh baked white bread and of course slathered in some Sop'n Sauce. ;D ;)
Side of southern style slaw (or on the sammy), smokey baked beans and an ice cold beer. :P
Triple smoked bacon without a doubt!
check out the recipe site: http://www.susanminor.org/
I've tried many recipes from there that rock. (plum pork loin and the apple cider brined turkey rock!)
Other than that, I love babyback ribs. Any type of babybacks.
Also love pulled pork. Mustard slathered and rubbed, or prepared carnitas style.
My favorite Bradley project was a prime rib.
Good luck.
Gotta go with Habs pastrami...
Where do i start??? hard to say what is a favorite but i would have to say St. Louis stule ribs....but then again you cant beat ABT'S!!!!
I couldn't make up my mind until HCT reminded me about the triple smoked bacon. There is nothing that can compare to it.
Mustard slather on a pork shoulder/Boston Butt? I'm actually going to be cooking two of those tonight for a work function tomorrow I've got a "Renowned Mr. Brown" rub on it now, do you also recommend mustard?
Usually I use the mustard slather first then the rub as it makes a little more bark when your done. If you already have it rubbed down I would probably leave it for next time. Not everybody likes more bark. I do like some others on the forum. When I pull the butt I set aside the bark, then chop it up and mix it in. It adds to the flavor. It also stops me from eating all the bark first which is my favorite! ::)
Mike
Mustard slathers are great for pork butt or ribs. Mustard first, then rub. There are all kinds of recipes for different styles. My favorite takes plain yellow mustard, diluted somewhat with flat beer, and adds some louisiana style hot sauce and brown sugar.
You won't taste the mustard, but it adds something flavor-wise to the finished product and also helps bind the rub to the meat. Not sure if the moisture helps with the finished product.
Can't believe that I forgot to mention Hab's pastrami. That's a really good one and I'm overdue for the next chapter.
Thanks Guys, keep 'em comin'! I'm going to try as many of these as I can before the wife says "Enough already on the smoked stuff!"
That triple smoked bacon sounds good... but it seems like a long process, any input on how complicated it is to make?
thanks,
Smokin' Hoosier
Almost forgot. Manx and I have a killer smoked liver pate' recipe. He he he :o :D ;)
Triple smoked bacon is a long process that will cause you to use 36 - 48 bisquettes; but rather simple to make. You just need to follow some basic directions, and if your smoker is outside hope for three days of decent weather. Here is a thread that discuss the topic.
http://forum.bradleysmoker.com/index.php?topic=5630.0
Try to plan smoking a full cabinet of bacon to make it worth while, or plan on cold smoking vegetable, cheese or other cold smoke products during the time you are applying smoke.
My favorite has to be pulled pork. Sometimes I use EVOO prior to the rub, sometimes mustard. Haven't really noticed a difference. Will be doing 2 boston butts on Sunday for Christmas Eve dinner and will probably go with mustard this time.
H-e-double hockey sticks, anything smoked is good by me.
By the way, where are you at in the Hoosier state? I'm a Hoosier myself.
Quote from: iceman on December 20, 2007, 02:13:29 PM
Almost forgot. Manx and I have a killer smoked liver pate' recipe. He he he :o :D ;)
I thought you guys were trying to live this down. :D
"By the way, where are you at in the Hoosier state? I'm a Hoosier myself."
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Hi Smokey Duck
I'm in Indianapolis on the North East side next to the reservoir. Just keep driving up Fall Creek until you smell smoke and cooked meat, and see a bunch of people (my neighbors) peeking over a fence to see what I've got cookin'.
Pulled Pork has definitely been a hit for parties. I lay it out on a platter once it's been properly cooked and FTC'd and pretty soon there's nothing left on or near it but people with clean forks and empty plates who didn't get there in time. I get my Boston Butts at Costco and have had good luck with them.
I'm going to try the Pastrami Recipe too.
Hey Smokin' Hoosier,
I'm in Elkhart myself. Just went to the supermarket myself and got 16 lbs of boston butt to smoke for this weekend (I'm a Steeler fan 8) ) so if you're up this way, follow the waft of smoke and intorduce yourself.
There will be plenty o' grub this weekend.
Marc