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What
a great year it's been for all of us at Bradley Smoker. After launching
our company in May of 2000, we cranked up sales, won the big industry
award, and now are introducing our first edition newsletter. |
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| I
hope you like it, and I encourage you to contribute to it. We will
be happy to post new stories, including outdoor lifestyle stories
and reports, recipes, and articles relating to food smoking and barbequing.
It has become very clear to me that people in Canada have a different
perspective about food smoking/ barbecuing than people in the USA.
New cooking methods have become a hot item for discussion and I hope
you will take something useful from each issue of our newsletter.
If you miss an issue, or want to reference an article or story, don't
worry as we will be archiving the newsletter on our website. Settle
in your lawn chair, have a cool drink, smell the aroma from your Bradley
Smoker, and enjoy your summer. Sincerely, Wade Bradley, President
& Editor |
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Granny
Smith
Apple Pork Ribs |
| Prepare
by cutting the slabs in half or into serving size portions.
Rub with brown sugar and place in zip bag or platter. Pour in
apple cider vinegar and cover for 24 hours. Every once in a
while roll the ribs around in the bag to be sure all the portions
are equally covered with vinegar and brown sugar. |
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|
4
slabs of side pork ribs |
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1
1/2 cups apple cider vinegar |
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1/2
Cup Brown Sugar |
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Garlic
seasoning pepper |
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Barbeque
sauce |
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Preheat
the Bradley Smoker to 220 degrees F. Using Apple Flavour Bisquettes
smoke the ribs for 2 hours. Make sure there is water in the
pot and that the damper is closed. Place the ribs on the racks
and sprinkle on seasoning.
After
smoking for 2 hours, turn the smoke generator off, and continue
to cook for up to 6 hours. It generally takes 4 hours to cook
at 220 degrees, but can vary up to 6 hours. Serve with barbecue
sauce on the side. Our favourite side dishes are baked beans,
salad, and corn bread.
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This
Year's Vesta
Award Goes to...
Bradley Smoker.
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| The
Bradley Smoker was honoured with the Award for Charcoal/Wood barbecues
at this year's Vesta Awards ceremony presented by Hearth &
Home Magazine in Salt Lake City, Utah. The Vesta Awards, which
were created to recognize companies and their products that have
served to advance the industries, were open to all manufacturers
and importers. 90 products were subsequently entered. Judging
teams were made up of retailers, distributors, product designers,
test lab engineers, affiliate leaders and industry experts in
order to represent a balance of disciplines. The Bradley Smoker
is a unique smokehouse in which Flavour Bisquettes are burned
for 20 minutes each so that the temperature does not fluctuate
and thus eliminates high temperature gasses, acids and resins
that can distort food flavour. The Bradley Smoker makes clean
tasting food, without any aftertaste. The smoker is a 110-volt
electric smoker whose low-temperature cooking environment is perfect
for west coast seafood delicacies as well as traditional barbecue
meals such as beef brisket, pork shoulders or ribs.Depending on
the outdoor ambient temperature, it can be used continuous hot
or cold smoking. In this manner the Bradley Smoker is ideal for
any cooking environment. |
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