Recent posts

#31

General Discussions / Re: Bradley Forum Farewell Pos...

Last post by TedEbear - January 02, 2025, 03:11:20 AM

if anyone has lost, or didn't know about the old recipe site files, here they are/

https://forum.bradleysmoker.com/index.php?topic=37229.45


Still works!

I'm late to the party on this, but I can't seem to to download the recipe files...  I'm guessing with Habs gone, his Google Drive is no longer active...  says I need to request permission.

Well, it is 2025 and it is still here.  Anyway, I just saw your reply and if you click on that link that you quoted and go to reply #36 you can still d/l the recipe files in my Google Drive account.

#32

General Discussions / Re: Christmas 2024

Last post by Edward176 - December 26, 2024, 10:55:58 AM

Gonna miss this place. I've checked out the FB group...  just not the same...  but I guess times are a changin'.

Merry Christmas all...

Yeah, I'm not a fan of Facebook at all. OH well. Time to move on

#33

Bradley Raven Smoker / Re: Bradley Raven Smoker

Last post by Edward176 - December 26, 2024, 10:53:21 AM

Thanks for the update RockyMtnGuy. Let us know how the app works and how your seasoning went.

#34

General Discussions / Re: Christmas 2024

Last post by ExpatCanadian - December 26, 2024, 09:53:58 AM

Gonna miss this place. I've checked out the FB group...  just not the same...  but I guess times are a changin'.

Merry Christmas all...

#35

General Discussions / Re: Bradley Forum Farewell Pos...

Last post by ExpatCanadian - December 26, 2024, 09:52:27 AM

if anyone has lost, or didn't know about the old recipe site files, here they are/

https://forum.bradleysmoker.com/index.php?topic=37229.45


Still works!

I'm late to the party on this, but I can't seem to to download the recipe files...  I'm guessing with Habs gone, his Google Drive is no longer active...  says I need to request permission.

#36

Bradley Raven Smoker / Re: Bradley Raven Smoker

Last post by RockyMtnGuy - December 26, 2024, 07:11:07 AM

Proud new owner Of Raven. Assembled yesterday, hope to burn in today and maybe smoke some protein. My question during assembly have a leftover part, usually not a good thing. Small black plastic L shaped piece, looks like a handle, two screw holes for mounting on short arm. Long arm about 4.75 inches short arm 1.75 inches, about a half inch thick in plastic bag with the two screws. What is this and where does it go? Thank you for your help!

FYI as an aside shipping was fast and arrived via ups in perfect condition 72 hrs post order online order. Build quality appears better than my P10. Have not tried software app yet.

#37

Hot Smoking and Barbecuing / Re: Reheating Ham In Your Brad...

Last post by manxman - December 26, 2024, 06:38:58 AM

In terms of sugar there would probably be little difference, brown sugar tends to impart a bit more colour and flavour depth due to the molasses but in this recipe the difference would be most likely minimal? Conversely I do always stick to brown unrefined sugar in such recipes.

Orange juice is sweet compared to the tartness of lemon juice therefore lime juice may be a better orange juice substitute considering the recipe calls for 1/2 cup which to hazard a guess may alter the glaze significantly?

Just my guesstimated outcome! :-)

[Cranberry Glazed Ham]

#38

Hot Smoking and Barbecuing / Re: Reheating Ham In Your Brad...

Last post by betterwound - December 26, 2024, 05:54:43 AM

For Easter I reheated my ham in my 300°F preheated P10 Bradley. This frees up a lot of oven space for any oven dishes that need to be prepared on the same day.  If you are glazing the ham, you will still have to finish it off in your kitchen oven; which will take about 1 hour.

I like to reheat my ham standing up, but if you prefer you can reheat the ham on its side. For reheating I use to foil my hams, but found that a large oven bag (16 x 17.5 inches) is much easier to work with. These bags say they are good for up to an 8 pound roast, but you can easily fit a 12 pound, or even maybe a 15 pound ham in one of these bags.

Remove the ham from the refrigerator 1.5 hours prior to when you plan to start reheating. After the ham is wrapped, place it in a half steam pan, then into a 300°F preheated Bradley. Reheat until the ham reaches an internal temperature of 120°F. This will take 3 to 4.5 hours, depending on the size of the ham, ambient weather, and how well your Bradley recovers.
stickman hook
If you are using foil to wrap the ham, make sure you tightly seal the ham to prevent any juices from escaping. If using an oven bag, you should follow the directions for use that is on the box, prior to placing the ham into the bag. Once ham is in the oven bag, add 1/2 cup of water, and set that in a half steam pan – make sure to put a couple of slits at the top of the bag to allow excess steam to escape.

While the ham is reheating, you can prepare your glaze. This glaze can be prepared up to two days early. After the ham reaches 120°F, follow the instructions listed in the Cranberry Glaze recipe. 

Cranberry Glazed Ham

Ingredients
1 (14 ounce) can of jellied cranberry sauce
1/2 cup orange juice
1/2 cup brown sugar
1/2 cup maple syrup or honey
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 tablespoon whole-grain mustard
1 tablespoon orange zest

Make the glaze
Place the jellied cranberry sauce in a small saucepan on low heat. Whisk in the orange juice and brown sugar until the brown sugar is dissolved. Add maple syrup or honey, cloves, and cinnamon. Heat until bubbly and occasionally whisk until smooth. Then remove from heat, add orange zest, and stir in the mustard.

When ham reaches an internal temperature of 120°F, remove it from the heat. Preheat your kitchen oven to 400°F, with the oven rack at the lowest level, If ham is foiled or in an oven bag while it was reheated, remove foil or oven bag. Be careful, because there are a lot of hot juices that have been collected. You may want to save some of those juices to pour over the sliced ham. 

Place ham into a clean pan. Liberally coat the ham with the glaze. Bake for 10 -15 minutes. Remove the ham from the oven, glaze again, and bake another 10 - 15 minutes, or until the glaze is lightly browned and caramelized.

Remove ham from oven, apply another liberal coat of glaze and loosely foil. Allow to rest 30-40 minutes before carving. During resting time, you can baste the ham with its juices once or twice.

Note:
This glaze can be made up to two days in advance. If this is made ahead of time, you may have to warm the glaze up, to make it easier to spread.

Can I use white sugar and fresh lemon juice?

#39

General Discussions / Re: Bradley Forum Farewell Pos...

Last post by RedJada - December 25, 2024, 10:11:43 AM

 This was a great site in its prime but everything changes over time. With that said, I wish everyone well. I just checked my bookmark and it seems to be working but dont know for how long.
 https://web.archive.org/web/20150915111431/http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

#40

General Discussions / Re: Christmas 2024

Last post by rnmac - December 24, 2024, 06:34:20 PM

Habs will definately be missed. I'm really going to miss him & all the help he contributed to this site.

Wishing all a merry Xmas and happy new year.
Randy.