Ingredients 1 Rack Pork Side Ribs ½ cup Honey 4 Tbsp Sriracha 1 Tbsp Salt 2 Tsp Black Pepper 2 Tsp Garlic Powder Bradley Flavour Bisquettes – Hickory, Pecan or Whiskey Oak Directions Set your Bradley Smoker to 135°C (275°F) …
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Smoked Salmon with Orange Hoisin Glaze
Ingredients 1 large Salmon fillet, about 2 pounds ½ cup Hoisin Sauce 2/3 cup Orange juice ½ cup Honey 1 ½ tbsp Sriracha Sauce 2 tbsp Sesame Oil 1 tsp Garlic powder 1 tbsp toasted Sesame Seeds Bradley Flavour Bisquettes …
Smoked Snapper with Honey & Lime Brine
Ingredients 1 ½ pounds skinless fresh Snapper Brine ¼ cup Honey ¼ cup coarse Salt (kosher or sea) 1 tablespoon freshly cracked Black Peppercorns 2 Cloves 2 Allspice Berries 1 Lime, zest removed in strips, fruit cut in half …
Honey Orange Smoked Turkey Legs
Ingredients 6 Turkey Legs (1 to 1 ½ pounds each) 4 Quarts (1 gallon) water ¾ cup Honey ¾ cup coarse Salt (sea or kosher) 1 Tbsp Bradley Cure (or Pink Curing Salt, Prague Powder or Insta Cure No.1) The zest (remove …
Bradley Smoked Lamb Shoulder with Bourbon Barbecue Sauce
1 lamb shoulder (2.7 kg) Coarse salt (kosher or sea), freshly ground black pepper, and hot pepper flakes For the Bourbon Honey Barbecue Sauce: 1 cup Worcestershire sauce 1 cup tomato sauce 2/3 cup water 1/3 cup bourbon 1 …