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Smoked Filet Mignon

This is an Edwards’ household classic. This is the steak I make when we have something to celebrate, when one of us has had a hard week or if one of us is trying to comfort the other. No joke, the first time I made this steak my wife and I stood at our kitchen counter and at an entire filet standing up, THAT’S how good this thing is. We have since ordered steaks at restaurants and had steaks at get togethers. It never fails my wife gives me those eyes telling me “It’s not your special steak”. And it’s not. I don’t generally try to brag on here. But this steak is damn good. Make it. Do it. Like tomorrow. Happy Holidays, everyone!

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Smoked Brussel Sprouts

Who says smoking has to just be for meats? In our household we have many seasons where we go in and out of eating meat. My wife is always a huge fan of these Brussel sprouts. Anything healthy that tastes good is always a hit in her book. So try these as a killer side to your favorite entrée or enjoy these as an appetizer like we do! (They rarely make it to the dinner table before they’re gone). This recipe is great if you’re short on ingredients and is super customizable to fit your family’s taste. My family always wants Balsamic glaze and fresh grated cheese to top most of our apps. Enjoy!

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Smoked Salmon Log

This Smoked Salmon Log is perfect for a party appetizer. You can whip this recipe together fairly quickly and the fresh salmon takes the flavor to a whole other level. I used honey coated pecans that I got from my local grocery store and they bring a hint of sweetness to the appetizer.

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Enchilada Skillet

This “Enchilada Skillet” is made with Smoked Chicken breast covered in the dirty bird seasoning. The flavors in this dish are not your typical Enchilada flavor since I used BBQ seasonings.

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Bacon Wrapped Shrimp

This tasty recipe was designed to be cooked on the P10 Bradley Smoker. Some of the Bradley Smokers do not get up to 320 degrees F, however the P10 series does. I used my Thermoworks instant read thermometer to make sure these shrimp don’t get over cooked. This is a quick and easy recipe you can use for family gatherings or tailgating events. The Lime/Honey mixture compliments each other perfectly for some savory flavor.

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High Roller

My wife sometimes says my “too much” gene is flaring up. Sometimes, she’s right. Less is more. But sometimes, on rare occasions, “too much” is never enough. And baby, this is it. This stuffed chicken has just about anything and everything one could imagine. This chicken has the perfect blend of sweet honey barbeque, cream cheese and the tangy flavors of the peppers and spinach. Sure, this recipe seems like a lot; and it is. But in the best way possible. If you’re looking for way too much, give this a whirl.

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The Perfect Brisket

The results you get from using a Sous Vide cooker plus a Smoker are truly top notch. The Sous Vide cooker uses a water bath cooking method allowing the brisket to be cooked at low temperatures. When cooking this low of temperature the Sous Vide keeps the temperature controlled to exactly 135F for 44hrs. The Bradley Smoker compliments this cooking method nicely by allowing perfectly controlled smoke for 3 hours. The brisket is literally melted in your mouth with a nice smoke flavor.

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Smoked Vegetarian Chili

It’s that time of year again. Except this time doesn’t it mean a bit more? As we close out 2021 isn’t it time to bring back some things that bring us all joy? Well, here’s some incredible chili. So grab your PSL and scroll on down to see your new Target shopping list. Yes, it’s vegetarian. We choose not to put meat in ours for different reasons (mine being medical, my wife’s being taste). I honestly advise you to give it a shot. This chili has less cholesterol than any other you’ll find out there. (Hello no heartburn). So treat yourself, make this chili, bake up some corn bread and let’s all enjoy something that even ol ‘rona can’t take from us.

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