Clayton - The Bradley Smoker Cookbook: Tips, Tricks, and Recipes from Bradley Smoker’s Pro Staff

For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Brian Peterson Cover photo credit Bradley Smoker, Inc. Print ISBN: 978-1-63220-715-9 Ebook ISBN: 978-1-63220-793-7 Printed in China CONTENTS INTRODUCTION Another cookbook, eh? First and foremost, I want to thank everyone who contributed to this books creation.

The collaboration and willingness to bring it all together is greatly appreciated. At Bradley, we have a very simple philosophy behind smoked food and what it takes to make smoked food taste great. By using as little heat as possible to make wood smoke, never allowing the wood to burn completely down to ash, and controlling your heat, your food will have that rich, clean smoke flavor. Thats itsimple, eh? If you have not guessed it, I am Canadian, and yes, we do know a thing or two about smoking and preserving food. Since we got into this business, we have enjoyed learning how to make bacon, pulled pork, jerkies, game sausages, and many more smoked food specialties. Back in the 70s, my dad used to make smoked salmon with an exceptional recipe.

We still make it during the holiday season every year. Back then, he used a large bread oven and a frying pan full of sawdust that he tended to about every half hour. He used nothing but alder wood sawdust and would dump the spent sawdust into a waste bin, replacing it with fresh sawdust in the frying pan. He would smoke about twenty large fillets of salmon at a time, and the process usually took about twenty turns and lasted ten to twelve hours. During these long periods of watching his fish smoke, he came up with the idea that is a Bradley Smoker today: an automatic smoke generating system built around a simple philosophy about food smoking. There were hundreds of people who enjoyed that smoked salmon and thousands more who will enjoy what you create with the Bradley Smoker today.

Thanks Dad! Personally, I sincerely hope you enjoy this book and the recipes from these fine chefs and gourmet professionals. The only advice I can add is to give yourself lots of time to prepare and smoke your fine foods. There is nothing rushed about food smoking. I find this to be a good thing, as I am usually enjoying the company of friends and family while I am smoking the next meal. Yours truly, Wade Bradley THE WRITERS LENA CLAYTON (VANCOUVER, BC, CANADA) Lena Clayton began cooking from a young age and was hooked from the start. She has worked in kitchens of various restaurants, and all that experience has culminated to where she is today, one of the co-owners of a full-service restaurant and catering business in Vancouver, BC.

Lena was introduced to smoked foods early on through traditional Danish cooking at home. Throughout Scandinavia, smoking is a common culinary preparation method rooted in traditional food preservation, which is used mainly on fish and pork. Lenas interest in smoking developed as she wished to see how to take this technique further to use it outside of and beyond its traditional form. Drawing from flavors from around the world, Lena cooks to make smoked food accessible to all. BRAD LOCKWOOD (BROOKVILLE, PENNSYLVANIA, USA) Brad has been a commercial meat processor for the past twenty-five years and is a previous President of the Pennsylvania Association of Meat Processors. He is the current host of Love of the Hunt TV, which airs nationally, as well as in Canada.

He is also the producer of Outdoor Edges complete series of Wild Game Processing DVDs. Brad is the host of multiple game processing blogs and forum sites and is a renowned seminar speaker. STEVE CYLKA (TORONTO, ONTARIO, CANADA) Steve is a recipe developer, food photographer, and brand ambassador. He is the author of The Black Peppercorn, a website featuring original recipes he has created and photographed. Along with his website, he is also a freelance blogger and competes in various culinary competitions. In 2012, he won the Courvoisier Collective Culinary Masterpiece Competition.

Having lived in both rural Ontario and Toronto, Steve has an understanding of cooking down home country food, as well as upscale fine dining cuisine. While versatile in the kitchen, Steve specializes in grilling, modernist cuisine, and especially smoking. As the proud owner of a Bradley Smoker for many years, Steve has used it to produce some incredible BBQ dishes. Steve is known for curing and smoking his own bacon, kielbasa, and andouille sausage and gifting them to friends and family. Some of his favorite things to make in the smoker are BBQ ribs, atomic buffalo turds, smoked meatloaf, and pulled pork. KATHLEEN DONEGAN (PHILADELPHIA, PENNSYLVANIA, USA) Kathleen Donegan has had a long obsession with the impact food can have on our health, behavior, and general well-being.

The problems of hunger and fair distribution of good food in America are driving forces for her. Kathleen is lucky to be surrounded by lots of fabulous farmers and producers in Philadelphia, but even with all of this bounty, she still sees folks eating processed, factory-produced food and fast food as the basis of their diets. She wants to share with people that it is not hard to eat locally and seasonally and to eat food that is humanely raised and chemical free. When someone tells her that they are going to the farmers markets and are shopping for humanely-raised meats and poultry or, even better, that they are scratch cooking and avoiding take out, she feels totally validated and that is exactly what she wants her blog, The Philly Foodist, to accomplish. JENNIFER L. S.

PEARSALL Jennifer L. S. Pearsall has been a freelance writer, editor, and photographer in the outdoor industry for more than twenty years. Her byline has appeared in dozens of outdoor and sporting magazines since the late 1990s, and she is the author of the Big Book of Bacon , as well as a second cookbook to be released with Skyhorse Publishing in late 2015. She currently works as the Director of Public Relations with a nonprofit trade organization in Connecticut, where she resides with her two Great Pyrenees dogs, Lucy and Hayden, who eat bacon every chance they get. BRADLEY BISQUETTE FLAVOR GUIDE