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SMOKED BRISKET AND SPICY PORK SAUSAGE SLIDERS
Salt and Pepper
Spicy sausage, such as Renaldi or Italian Sausage
1 Yellow Onion, cut into thin rings
3-4 Pickle Slices
2 oz. Bad Brads Spicy BBQ Sauce
1 Cheddar Cheese slice
1 Slider style bun
If smoking brisket yourself, season heavily of equal amounts of salt and black pepper. Smoke at 225 degreees 8-10 or until internal temperature reaches around 195. Slice against grain into ¼" slices. Finish your sausage and cut into bite size pieces. Toast your slider bun and start assembling with the brisket, sausage and cheddar cheese. Add your pickles and onion slices and enjoy.
GRILLED SALMON WITH CREAMY POTATO SALAD
6 oz Salmon Filet
2 lbs Red Bliss Potatoes
½ c. Celery, small dice
10 ea. Scallions, sliced thin
2 T Fresh Dill, Chopped Fine
Potato Salad Dressing
2 c. Hellmans Mayonaise
2 c. Sour Cream
2 T Dijon Mustard
2 T Grain Mustard
2 t White Distilled Vinegar
2 T Sugar
½ t White Pepper
1 T Salt
You want to make the dressing first. In a small mixing bowl, add all your ingredients and mix well and set a side.
For the potato salad, cut potatoes in a small uniform dice. Start in cold water and bring to a simmer. Placed 2 T of salt in the water. Cook potatoes until they are almost completely cooked but still have a small bite to them. They will carry over. Once drained and still warm, add half of your dressing to them. When they cool with the dressing, the potatoes will absorb the dressing.
Once the potatoes and dressing are cold, you can now add the rest of the ingredients. Add more dressing if you want it creamier. Taste for seasonings and refrigerate.
Using a very hot grill, Make sure the grill is cleaned and oiled. Make sure the salmon is dry; you can use a paper towel. Season both sides of the fish and cook to your desired temperature.
SMOKED CHOCOLATE MOUSSE
5 oz Dark Chocolate
5 oz Milk Chocolate
10 oz. Heavy Whipping Cream
22 Oz Heavy Whipping Cream
Any store bought chocolate cake, follow instructions
Any store bought brownie batter
To make the chocolate sauce, in a small sauce pot, put both chocolate and cream and slowly heat until the chocolate and cream become smooth. Set aside and let cool. To make the whipped cream, use a large bowl and whisk, whip until cream becomes thick and has stiff peaks. Once the chocolate sauce is room temperature, fold the whipped cream in small batches in to the sauce until it becomes smooth, light and delicious.
For the chocolate cake, follow the instructions, allow the cake to cool and cut into small bite size pieces. Set aside. This should be done before you make the mousse.
For the brownie brittle, follow the instructions but spread the batter very thin on a lined baking sheet. Cook until the whole brownie becomes crunchy, set aside to cool and cut into very fine pieces.
In your serving dish place the chocolate cake bites in the bottom, scoop some chocolate mousse on top and refrigerate for 2 hours or until the dessert sets up and is firm. Once cool, garnish with a pinch of salt over the top of the mousse, sprinkle the brownie brittle for crunch and put some more whipped cream on top and finish with the smoker gun if you have one.