Easter is coming and if you are hosting a family dinner over the holiday weekend, there is likely plenty of menu planning going on. This year, let your Bradley Smoker help you out, and turn this year’s feast into a smokin’ Easter dinner!
The Bradley Smoker Can Help Relieve the Oven
On top of creating some delicious smoked meat, using the Bradley Smoker will also take some of the work away from the oven. I know for myself, holiday dinners can turn into a game of musical chairs, as I shuffle roasting pans and pots back and forth from the stove.
It can be a challenge to make sure everything is ready at the same time. Therefore, smoking the meat in the Bradley can relieve some of that stress. But, making things easier is just a by-product, because the main purpose of smoking meat is to smoke meat!
A Welcome Addition to Any Holiday Dinner
Smoking food adds an extra layer of flavour and complexity that would be a welcome addition to any holiday dinner. The big decision is choosing what meat to smoke, since there are so many cuts of meat that would be perfect for an Easter dinner.
Here are a few choices and any of these would be sure to give you a smokin’ Easter celebration!
Smoked Duck with a Honey Balsamic Glaze
Ingredients you’ll need are: One whole duck, two tbsp of honey, two tbsp of balsamic vinegar, one tbsp of salt and ½ tsp cayenne pepper.
Now, choose the wood bisquettes for the smoker.
Instructions
To begin with, start the smoker and set it for 225 F using wood of choice. I used Pecan. By mixing the honey, balsamic vinegar, salt and cayenne pepper, you get the glaze.
For a perfect result, the duck should be smoked for 4 hours, or until the internal temperature of the breast reads 165 F. Then, brush the glaze on the duck after each hour of smoking.
We recommend to let rest 15 minutes before carving.
Smoked Turkey with Bacon Wrap
Ingredients are: Two turkey breasts, boneless and skinless, 4 tsp of your favorite BBQ rub and 12 slices of bacon.
Choose wood bisquettes for smoker.
Instructions
Using your wood of choice, start the smoker and set it for 250 F (I used Whiskey Oak).
After that, rub turkey breasts generously all over with BBQ rub.
Wrap the bacon slices around the turkey breasts. It is OK if the bacon is just slightly overlapping each other.
Smoking time will be around 3 hours, or until the internal temperature of the turkey breast reads 165 F.
Furthermore, don’t forget to brush the glaze on the duck after each hour of smoking.
Remove the turkey breasts from the smoker and let them rest 5-10 minutes before slicing.
Smoked Catfish with herb marinade
Ingredients are: Four catfish fillets, one cup of oil, ½ cup red wine vinegar, juice of one lemon.
You’ll also need one tbsp of the following herbs and spices: oregano, thyme, basil and salt, one tsp of black pepper and one of cayenne pepper, 3 tbsp of sugar and one garlic glove, minced.
Use your favorite wood bisquettes for the smoker.
Instructions
1. Mix marinade ingredients together and then place catfish in a shallow baking dish or bowl. To ensure the fillets are evenly coated, you should pour marinade and then turn them over.
2. After covering the dish with plastic wrap, place in the fridge for one hour.
3. Using your favorite wood, start the smoker and set it for 225 F (I used Alder).
Now, all you have to do is to place them on racks and smoke for 2⅓ hours.
By Steve Cylka
