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    Game Meat Jerky

    Ingredients 5 kg (10 lb) Venison 50 ml (1/5 c) coarse salt 250 ml (1 c) brown sugar 500 ml (2 c) water 60 ml (4 tbsp) ground pepper (optional) Preparation Slice the meat as thin as possible, then pound …

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    Matambre (Stuffed Flank Steak)

        Ingredients: 1 flank steak, 1 1/4 to 1 1/2 pounds; butterflied 1 cup pitted green olives 1/4 – 1/2 C. each chopped fresh parsley and cilantro leaves, or all of one or the other 2 Tbsp olive oil. …

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    Slow Smoked Pot Roast

                    Ingredients 1.5 kg (3 lb) boneless cross rib roast 3 to 4 garlic cloves slivered Rub: 60 ml (1/4 c) paprika 30 ml (1/8 c) ground black pepper 125 ml (1/2 c) …

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    Smoke Without Fire Buffalo Wings

    Ingredients 1 kg (2 lb) chicken wings & drumettes Vinegar Hot sauce (any hot sauce will do) Flour Pepper Preparation Cut off and discard wing tips, and cut wings into two sections at the joint. Evenly mix the chicken wings …

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    Smoked Asian Ribs

    Ingredients 12 country style pork ribs Marinade 250 ml (1 c) soy sauce 250 ml (1 c) sherry 30 ml (2 tbsp) freshly grated ginger root 3 cloves crushed/minced garlic Dipping Sauce 60 ml (1/4 c) white sugar 90 ml …

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    Smoked Beef Sliders

    Makes about 20-25 sliders, which might seem like a lot, but they disappear in a heartbeat!! The kids love them and they’re quick and easy!! Enjoy! Ingredients Patties 2 lbs. ground meat of your choice I like to grind up …

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    Smoked Peanuts

    Smoked peanuts are ideal for snacks, camping, and hiking. Ingredients 500 ml (2 c) plain uncooked peanuts 125 ml (1/2 c) hot pepper sauce peanut oil salt to taste Preparation Combine peanuts with hot sauce in a small bowl Let …

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    Smoked Venison Sausage

    Ingredients 20 lbs. venison 5 lbs. pork (ground pork butt works best) 2-12 lbs of cold water 12 oz. powdered milk 7 oz. of salt 1 oz of Karo syrup (dark) or molasses 1 oz Prague powder (or any cure) …

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    Smoky Beerlicious Prime Rib Burgers

    Recipe by Chef Ted Reader When it comes to burgers there is nothing more satisfying than thick and juicy, chin dripping burgers. For these burgers I found that the relaxed laid back cooking with my Bradley Smoker produced the best …

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    Southern Style BBQ Brisket

    Ingredients 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket 150 ml (2/3 c) dried cane sugar (dry in oven before using) 150 ml (2/3 c) garlic salt 125 ml (1/2 c) paprika 45 ml (3 tbsp) …

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    Southwest Smoked Venison

    Ingredients 2.5 kg (5 lb) venison roast Rub: 30 ml (2 tbsp) paprika 15 ml (1 tbsp) chilli powder 15 ml (1 tbsp) ground cumin 15 ml (1 tbsp) ground coriander 15 ml (1 tbsp) sugar 15 ml (1 tbsp) …

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    Stuffed Pork Loin Roast

    Ingredients 1.5 to 1.75 kg (3 to 3-1/2 lb) boneless center cut pork loin roast Rub 125 ml (1/2 c) paprika 90 ml (6 tbsp) kosher salt 45 ml (3 tbsp) dried basil 30 ml (2 tbsp) each of dried …

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    Texas Smoked Brisket

    For any BBQ fanatic, one of the most difficult cuts of meat to cook on any bbq smoker, is a brisket. However, with the Bradley Smoker and tips from Chef Ted Reader, you can master the art of smoking a brisket to perfection! With the Bradley Smoker, all you have to do is season the meat, put it in the Bradley Smoker and check on it every once in a while to give it a baste. After several hours you can remove the brisket from the Bradley bbq smoker and cut into the most juicy, moist and flavorful brisket you’ve ever tasted. Watch the video, get the recipe and then go show off your bbq smoking skills by making this mouthwatering brisket!

    Texas Style BBQ Brisket

    Ingredients 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket 150 ml (2/3 c) dried cane sugar (dry in oven before using) 150 ml (2/3 c) garlic salt 125 ml (1/2 c) paprika 45 ml (3 tbsp) …

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    WTS Brisket

    Brisket seems to be one of those mystery meats. I’m by no means an expert with brisket, all of my neighbors claim they are! But I’ve found with the Bradley Smoker I can turn out a very consistent product! Ingredients …

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