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Solid Oak Whiskey barrels, hand selected, are chipped and reconstructed to create our new Whiskey Oak flavour Bradley Flavour Bisquettes producing a full rich flavour. Our new, chef inspired Pacific Blend Bradley Flavour Bisquettes produce a light clean flavour perfect for fish and seafood.Remember that smoke produced by a Bradley Smoker is up to four [...]
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December can only mean one thing, Christmas! And we are ushering in the luxurious, writes Sandra Tate in the Christmas 2011 edition of the Bradley Smoker UK Newsletter.There are two recipes this month, Bradley Smoked Turkey Crown and, wait for it - Wild Alaska Hot Smoked Salmon, with an Acidulated Cream Top & Orange Dressing! [...]
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This year’s ever-so-fishy, three day Dartmouth Food Festival featured the exclusively smoked products menu; an amazing selection of starters and main course smoked delights demonstrated by Browns Hotel proprietor and chef, James Brown, all prepared on his Bradley Smoker. Read the full article in the November Newsletter .
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October heralds the arrival of game, and here in the South West of England , we have lots of it , writes Sandra Tate … Discover this month’s feature recipe , Smoked Rump of Venison, in the October Newsletter .
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