A Smokin’ Easter Celebration!!

Smoked-Duck-600-450
Posted on: April 16th, 2014 by BradleySmoker



A Smokin’ Easter Celebration!
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!

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, so 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!
Smoking food adds an extra layer of flavor 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
• 1 whole duck
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tsp salt
• ½ tsp cayenne pepper
• wood bisquettes for smoker

Smoked-Duck-600-450

Instructions
1. Start the smoker and set it for 225F using wood of choice (I used Pecan).
2. Make the glaze by mixing the honey, balsamic vinegar, salt and cayenne pepper.
3. Place the duck in the smoker and smoke for 4 hours or until the internal temperature of the duck breast reads 165F.
4. During the smoking, brush the glaze on the duck after each hour of smoking.
5. Remove the duck from the smoker and let it rest 15 minutes before carving.

Smoked Turkey with Bacon Wrap
Ingredients
• 2 turkey breasts, boneless and skinless
• 4 tsp favorite BBQ rub
• 12 slices of bacon
• wood bisquettes for smoker

Smoked Turkey with Bacon Wrap

Instructions
1. Start the smoker and set it for 250F using wood of choice (I used Whiskey Oak).
2. Rub turkey breasts generously all over with BBQ rub.
3. Wrap the bacon slices around the turkey breasts. It is ok if the bacon is just slightly overlapping each other.
4. Place the turkey breasts in the smoker and smoke for around 3 hours or until the internal temperature of the turkey breast reads 165F.
5. During the smoking, brush the glaze on the duck after each hour of smoking.
6. Remove the turkey breasts from the smoker and let them rest 5-10 minutes before slicing.

Smoked Catfish with herb marinade
Ingredients
• 4 catfish fillets
• 1 cup oil
• ½ cup red wine vinegar
• 1 lemon, juiced
• 1 garlic clove, minced
• 2 tbsp oregano
• 1 tbsp thyme
• 1 tbsp basil
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tbsp salt
• 3 tbsp sugar
• wood bisquettes for smoker

Smoked Catfish-2

Instructions
1. Mix marinade ingredients together. Place catfish in a shallow baking dish or bowl. Pour marinade on the fish and turn them to ensure the catfish are evenly coated.
2. Cover the dish with plastic wrap and place in the fridge for 1 hour.
3. Start smoker with wood of choice (I used Alder) and set it for 225F.
4. Place catfish on racks and put in the smoker.
5. Smoke the fish for 2⅓ hours.

By Steve Cylka