I would like to thank Laura and Sara from Skyhorse Publishing for sending me a copy of the awesome book to review! ~DRR
So first off, I understand there might be a bit of hypocrisy associated with publishing a review on a cookbook, when I haven’t actually made anything yet. Let me explain! I’ve had this book in hand for a couple of weeks and have read it cover to cover. I just haven’t had the smoker fired up since I received it, and I don’t want to wait another week or two to post my first impressions. I will definitely post follow-ups, as I try the various recipes. The cookbook does include a recipe for Dragon Jalapeno Poppers, and I have made a recipe that is very similar – ABT’s Unveiled
From Skyhorse: New ESSENTIAL Cookbook for Hunters – With recipes including hickory smoked turkey bacon, and mesquite smoked cracked pepper and garlic venison snack sticks, and ground moose jerky, it promises to be an essential recipe book for hunting aficionados who want to turn their catch into a delicious meal.
The book even includes a “Bradley Bisquette Food Smoking Guide” that helps readers pair different foods with Bisquette cooking flavors. (For example, did you know poultry goes best with apple, cherry, and hickory flavors, while water fowl pairs nicely with pecan and whiskey oak?)
With original photographs and recipes for soups, vegetable dishes, salads, wild game, fruit, clams, and numerous other dishes, THE BRADLEY SMOKER COOKBOOK demonstrates how accessible the art of smoking truly is.
The folks from Bradley put this cookbook together with help from their ProStaff, and it’s cool that each person has a Bio and their own section. You can see these are normal folks with a passion for cooking and a passion for the outdoors.
The book is well laid out. The photography is superb and no photo is wasted – it either serves as a part of the instructions, or is a visual hint to what lies ahead, at the end of the process! The recipes are concise and the instructions are spot-on. Many of the recipes even include recommendations in regards to smoke/wood (i.e. alder, pecan, hickory). These aren’t “run of the mill” recipes. The recipes are easy enough for someone with basic skills to prepare, but elegant enough to put on the table as gourmet fare. I can see this book being my “go-to book” when I want to knock someone’s socks off! Also – this book is not a “How To” on smoking. If that’s what you’re needing, it’s not for you. It assumes you have basic working knowledge of how to use your smoker, although it does have a pretty good “Tips N Tricks” section at the end of the book.
Imagine some of these:
Smoked Salmon Puff Pastries
Smoked Corn Salsa
Smoked Chocolate Bacon Truffles
Cajun Smoked Catfish
Smoked Apple Slaw and Pork Shoulder Sliders
Smoked Scotch Eggs
Smoked Sea Salt Caramel
Lots of Wild Game recipes too:
Smoked Cracked Pepper and Garlic Venison Snack Sticks
Ground Moose Jerky
Smoked Bison Burgers
Wild Boar Hot Sausage
Jalapeno and Cheese Bear Bratwurst
Hickory Smoked Turkey Bacon
Trust me – I’ll be posting up recipe reviews soon but don’t wait for me. If you love smoking, and you love wild game – I’d highly recommend this awesome cookbook if you’re ready to move up to the next level. I can’t wait to get smoking!
Available at book retailers for about 20 bucks. ISBN: 978-1-63220-715-9; $19.99