A great recipe for a newby to food smoking and to spice up your store brought sausages. Ingredients: 2 (or more) pounds fresh store-bought Sausages (Honey, Garlic, Hot Italian etc) Directions Place the fresh sausages side by side on …
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Moroccan Smoked Lamb Shank
Ingredients 4 Lamb Shanks For Harissa Paste: 6-8 Bird’s Eye Chilies (or another spicy chili pepper), stems removed 1 clove Garlic, skinned 1 Tbsp Coriander 1 Tbsp Cumin 1½ Tbsp Kosher Salt 3 Tbsp chopped fresh Mint ½ cup chopped …
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 …
Bradley Greek Style Smoked Leg of Lamb
Ingredients 1 boneless leg of Lamb (about 1 to 1 ½ kg in weight) 4 Garlic cloves, minced 2 Tbsp Salt 1 Tbsp fresh ground Black Pepper 2 Tbsp Oregano 1 tsp Thyme 2 Tbsp Olive Oil Bradley Smoker Wood Bisquette suggestions: Apple, Oak, Hickory, Premium Sage, Premium Caribbean Blend and Premium …
Bradley Smoked Lamb Ham
CURE MIX FOR 5 LBS. (2.25 KG) OF LEG OF LAMB 3 Tbsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.) 1 Tbsp. (15 ml) garlic powder 2 tsp. (10 ml) onion powder 1 tsp. (5 …