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Gourmet Συνταγές Καπνιστού Φαγητού χρησιμοποιώντας bisquettes με γεύση Special Μίγμα.

Κατά την παρούσα περίοδο,οι συνταγές αυτές είναι διαθέσιμες μόνο στην Αγγλική γλώσσα.

Stuffed Turkey Roll
Boneless Cross Rib Roast
Smoked Leg of Lamb
Roast Salmon Dinner
Ground Teryaki Venison Jerky
Chicken Italiano
Spicy Ol Jerky

 

Stuffed Turkey Roll

Ingredients
1 kg (2 lb) boneless turkey breast
500 ml (2 c) sliced fresh mushrooms
3 green onions, finely chopped
1 medium carrot, finely chopped
1 stalk celery, finely chopped
30 ml (2 tbsp) butter
salt, pepper and poultry seasoning to taste
15 ml (1 tbsp) fresh lemon juice
2 slices bread, cubed
1 medium tomato, seeded and diced

Preparation
Butterfly the turkey breast and pound with a mallet. Saut mushrooms, onions, carrot and celery in the butter. Add the seasonings and lemon juice. In a small bowl, mix together bread, tomatoes and sauted vegetables. Spread over the 'butterflied' meat. Rub skin with additional lemon juice.

Smoking Method
Preheat the Bradley Smoker to 90C to 100C (190F to 220F). Place turkey roll on an oiled rack in the upper half of the Bradley Smoker. Smoke cook using Special Blend flavor bisquettes for 5 to 6 hours or until an instant thermometer reads 70C (160F). Cooking times will vary depending on wind and weather conditions.

To Serve
Stuffed Turkey Roll makes a great buffet or picnic item since guests can help themselves to slices!

 

Boneless Cross Rib Roast

Ingredients
1.5 kg (3 lb) boneless cross rib roast
1 medium onion, diced
1 bay leaf
Sprig each of fresh thyme, marjoram and oregano
30 ml (2tbsp) oil
2 cloves garlic, chopped
500 ml (2 c) red wine

Preparation
Trim any excess fat from the meat. Place meat in an airtight container. Mix together remaining ingredients and pour over the meat in the container. Seal the container and refrigerate overnight, turning occasionally.

Smoking Method
Remove from marinade and pat dry. Reserve marinade for possible later use as gravy. Preheat the Bradley Smoker to approximately 100C (220F). Place roast on an oiled smoker rack in the upper half of the Bradley Smoker. Using Special Blend flavor bisquettes, smoke/cook for 7 8 hours or until an instant thermometer reads 65C (150F).

To Serve
Let stand 10 minutes before carving. Enjoy with traditional roast beef dinner fixings, such as roast potatoes, gravy, horse radish and Yorkshire pudding. Wonderful thickly sliced for sandwiches the next day!

 

Smoked Leg of Lamb

Ingredients
2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied
Paste:
1 small onion peeled and halved
1 head of garlic peeled
45 ml (3 tbsp) fresh lemon juice
10 ml (2 tsp) lemon zest
30 ml (2 tbsp) paprika
5 ml (1 tsp) rosemary
10 ml (2 tsp) coarse salt
10 ml (2 tsp) coarse ground pepper
90 ml (6 tbsp) olive oil
To Serve
lemon wedges
extra virgin olive oil
minced fresh mint

Preparation
Prepare the paste by combining all the paste ingredients except the oil in a food processor and process. With the processor running, pour in the oil and continue processing until a paste forms. Spread the paste generously on the lamb. Place the lamb in a plastic bag/wrap and refrigerate overnight. Remove the lamb the next day and let stand for 45 minutes.

Smoking Method
Preheat your Bradley Smoker to between 105C and 120C (220F and 250F). Place the lamb in the Bradley Smoker and using Special Blend flavor bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check.

To Serve
Remove lamb when done and let stand 10 minutes. Slice and serve with a squeeze of lemon, a drizzle of olive oil and fresh mint.

 

Roast Salmon Dinner

Ingredients
1 kg (2 lb) spring salmon fillets or salmon steaks
6 cloves crushed garlic
125 ml (4 oz) finely shaved fresh ginger root.
175 ml (6 oz) melted butter
Seasoning (or lemon) pepper
Salt

Preparation
In a small glass bowl, mix the butter, garlic and ginger together. Place the salmon (fillets skin side down) on greased Bradley Smoker racks. Brush the melted butter and ingredients evenly on the top of the salmon. Sprinkle salmon with salt and pepper to taste.

Smoking Method
Place racks of salmon in the Bradley Smoker with the damper slightly open. Using Special Blend flavor bisquettes in the smoke generator and with the heat on medium to high 90C to 105C (200F to 220 F), this dinner should be ready in about 1 to 1-1/2 hours.

To Serve
Serve with a salad and homemade mango salsa. Mix together 2 peeled and chopped mangos, 1 seeded and finely chopped sweet red and jalapeo pepper, 2 thinly sliced green onions, juice and finely shredded peel of 2 limes, a little olive oil and salt and pepper to taste. This is a wonderful west coast summertime dinner.

 

Ground Teriyaki Venison Jerky

Ingredients
1 kg (2 lb) of ground venison.
30 ml (2 tbsp) table salt
30 ml (2 tbsp) brown sugar
60 ml (4 tbsp) teriyaki sauce
Optional seasoning pepper

Preparation
Using your hands, mix all ingredients into the ground meat evenly and thoroughly. Place in refrigerator over night. Next morning, using a jerky gun or rolling the meat into strips no more than 3/16 thick and lay onto greased smoker trays.

Smoking Method
Place in the Bradley Smoker, using Special Blend flavor bisquettes and with the temperature no higher than 55C to 65C (140F to 150F), smoke for about 4 hours. Do not place water in the drip pot and ensure the damper on the top of the Bradley Smoker is wide open.

To Serve
This could be considered light jerky, as it imparts the flavor of jerky without all the salt. Serve as an appetizer or snack. It will be chewy like traditional jerky.

Substitute any ground red meat, such as beef or buffalo for the venison.

Historically, jerking meat was the primary means of preservation before refrigeration. True jerking is dried meat, that was previously brined in a heavy salt solution. In fact the word jerk comes from the old Spanish word charqui which means dried meat.

 

Chicken Italiano

Ingredients
1.5 kg (3 lb) frying chicken cut in half
750 ml (3 c) Italian dressing
Rub:
125 ml (1/2 c) paprika
45 ml (3 tbsp) coarse salt
30 ml (2 tbsp) coarse ground black pepper
30 ml (2 tbsp) dried basil
15 ml (1 tbsp) dried thyme
15 ml (1 tbsp) dried oregano
30 ml (2 tbsp) garlic powder
15 ml (1 tbsp) dry mustard
15 ml (1 tbsp) onion powder
10 ml (2 tsp) cayenne pepper

Preparation
Rinse chicken halves and pat dry. Season with rub both sides and let stand for at least one hour. Place chicken halves in a plastic bag with 500 ml (2 c) Italian dressing and refrigerate overnight. Remove from refrigerator and let stand at room temperature for 20 minutes. Discard the remaining marinade.

Smoking Method
Preheat your Bradley Smoker to between 105C and 120C (220F and 250F). Using Special Blend flavor bisquettes smoke/cook the chicken for 3 hours approximately. Baste the chicken with the remaining 250 ml (1 c) Italian dressing for the last hour. Use a meat thermometer to make certain the chicken is cooked.

To Serve
Serve with a tomato sauce pasta dish and tossed greens.

 

Spicy Ol Jerky

Ingredients
1.5 kg (3 lb) lean meat (beef, venison)
60 ml (4 tbsp) water
60 ml (4 tbsp) Worcestershire sauce
10 ml (2 tsp) salt
10 ml (2 tsp) sugar
4 garlic cloves, pressed
3 ml (1/2 tsp) hot sauce
10 ml (2 tsp) ground cumin
10 ml (2 tsp) ground coriander
15 ml (1 tbsp) chili powder

Preparation
Slice the meat with the grain into 3 mm (1/8) thick strips. Combine the remaining ingredients and rub the mixture into the strips of meat. Place in a glass or plastic (non-metallic) container, cover and refrigerate overnight. Remove meat strips from refrigerator, place on oiled smoker racks and allow to dry and set.

Smoking Method
Preheat the Bradley Smoker to around 65C (150F). Using Special Blend flavor bisquettes smoke/cook with the vent open and no water in the drip bowl for approximately 6 to 8 hours.

To Serve
Jerky is a great snack for hiking, hunting and fishing because it needs no refrigeration.