Bradley Smoker UK Newsletter - July 2007

We know that in the UK, Bradley Smoker owners are as often as not specialist users who have bought their smoker with a specific purpose in mind. From gourmet chefs to home sausage makers we have listed some of the specialist applications on our latest website update at www.bradleysmoker.co.uk . However even our specialist users have been known to brave the British summer and tackle a full on barbecue.

There is, of course, a great tradition of barbecuing with smoke. Below we feature a recipe from the Bradley Collector Recipe Collection - these are the recipe cards included free with Bradley Flavour bisquettes. Should you be the owner of one of the new Bradley 6 rack digital smokers (see below) you will have room for this recipe plus a whole lot more. However even the four rack smokers have plenty of capacity so be bold and fill your smoker with the ribs, plus barbecue stalwarts such as chicken wings, sausages and sirloins. Make yours a Bradley barbecue to be remembered! 

Pork Side Spare Ribs	Smoking Method Preheat the Bradley Smoker to approximately 90°C (220°F). Remove spareribs from oven and place on an oiled smoker rack. Brush both sides of spareribs liberally with Sweet and Sour Sauce. Using Hickory flavor bisquettes smoke/cook for 21/2 to 3 hours or until done. Remove occasionally to rebaste with Sweet and Sour Sauce. Cooking time will vary depending upon weather and wind conditions. Meat should be tender and pull easily away from bones when ready to serve. To Serve Heat remaining sauce and serve as a dip with ribs and French bread and salad. Be sure to remember finger bowls and lots of napkins!
Ingredients   1.5 kg (3 lb) pork side spareribs Sweet and Sour Sauce for ribs 250 ml (1c) ketchup 125 ml (1/2 c) brown sugar 75 ml (1/3 c) vinegar 30 ml (2 tbsp) Worcestershire sauce 1 medium onion, finely chopped 1 clove garlic, finely chopped 2 ml (1/2 tsp) hot chilli powder (optional)
Preparation Precook spareribs on rack over a baking sheet at 180°C (350°F) for one hour. Prepare sauce by combining all Sweet and Sour ingredients in a saucepan. Bring to a boil, then reduce heat and simmer to desired consistency.

Did You Know that the complete collection of Bradley Collector Recipes is available in a handy fan tailed format - 56 recipes. Also available as accessories for your smoker are a weather proof cover, DVD, digital thermometer plus additional racks. Visit the Product Showroom for full details.

	The Bradley Smoker's next TV appearance will be on, Eating With the Enemy, James Martin's quest for Britain's best home chef on daytime - to be screened Autumn 2007 on BBC2. We don't want to give the game away but we believe the Bradley Smoker will be used for smoking haddock. Woops we just have!  Find a Bradley Smoker Stockist  Bradley Smoker Course Events

You asked us for a Bradley Smoker with even greater capacity. Well we listened and now present the Bradley 6 Rack Digital Smoker, at the European 240V voltage now available from stockists throughout the UK. With digital programming to control cabinet temperature, cooking time plus a separate control for the smoking time, the 6 Rack Digital is the big brother to the recently launched 4 rack digital smoker. Its the answer for those who want to smoke longer sides of salmon, as a single piece; for those who smoke serious quantities of sausages or for gourmet smoking and barbecuing on a maxi scale. We will also be using this machine for our upcoming smoked eel feature recipe later this year !