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Fishing Show Host Gets Cooking With Bradley
Here are
excerpts of a letter we received from Shelley Todd, host of TV’s
“Fishing with Shelley & Courtney”. |
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One of the
pleasures of fishing in general is eating some of what you or others
catch. This is where the Bradley Smoker has really made a
difference. The Bradley Smoker is very portable and easy to use so
we are inclined to take it along on trips whenever we can and…the
consistent way that the Bradley Smoker operates has made for some
extraordinary meals. The Bradley Smoker has made it easy for us to
consistently and evenly smoke seafood or anything while we are on
the road or just outdoors. Of course we use the Bradley Smoker at
home, in the backyard.
The Bradley
Smoker has made a difference for our outdoors experience in great
ways. We really appreciate the convenience and reliability of the
Smoker. The ability to leave it relatively unattended is a real
bonus.
The ability to
prepare smoked food at the same level as you would at home allows us
to enjoy the whole experience so much more.
The advantage of the
Bradley Smoker is that even if you do not have a chance to brine or
completely smoke your food you can impart a rich smokey flavour in a
short time.
Sincerely
Wade Bradley, President &
Editor
To learn about
brining, see the article on this
page. |
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Smoked corn
on the cob |
| 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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6 to 12
ears of corn
with husks on |
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1/2 cup
olive oil |
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1 bunch
green onions,
finely
chopped | |
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Gently
pull back the husks of each ear. Remove the silk, but not the
husks. Place the ears in a large pot and cover with water. Let
sit for several hours. Remove and brush corn with olive oil
and add about 2 teaspoons of chopped green onions. Cover corn
with husks.
Prepare smoker. The ears of corn will need to
smoke at 225 degrees F for about 1-1/2 hours. When done
smoking, remove husks and
eat. | |
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The
following article is referenced from Great Sausages Recipes and Meat
Curing, by Rytek Kutas. Published by: The Sausage Maker Inc.,Buffalo
NY.
Brining was
developed to preserve foods when the temperature was too high to dry
cure. It is the process of immersing meat in a vat of water, mixed
with salt & sugar. The salt is added to the water while it is
heated almost to boiling. When the water will not dissolve any more
salt, it is considered 100% saline content.
Sugar is added
to the brine depending on taste; however this will create a sweet
flavor. Normally a ratio of 2 parts sugar: 5 parts salt is used.
This would make a very good ham. |
| NOTE: A problem with sugar is
fermentation. The first sign of this is mold growth and will cause a
sour taste to your meat, so be careful not to allow this to happen.
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Some recipes
call for meats to be cured this way for up to a month. One exception
is ham (around 25 pounds) which requires curing for 5 days. The
temperature is critical - it must remain constant at around 38¾F.
A Dry Meat Cure
is similar, minus the water. Mix the salt & sugar and rub into
the meat. This should only be done with smaller cuts of meat. Next,
hang the meat or store it on a shelf in a very cool (less than 38¾F)
place. |
| NOTE: You do not want any humidity
during this process. Traditional smoked salmon, fish and game meats
are cured and smoked this way in the fall and early winter months.
After the meat has dried, and is well cured, it can then be smoked,
cooked and
consumed. | |
