5 Delicious Types Of Smoked Meat & Cocktail Pairing - Quit smoking and reclaim your life
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5 Delicious Types Of Smoked Meat & Cocktail Pairing


Whether it’s just a usual weekend family bonding or an official party, smoked meat paired with some good drinks is always enjoyable. We often forget that pairing these two is actually an intricate art that requires time and great choices. We at Bradley Smokers know the best combinations of smoked meats and classic cocktails.

Red Meats and Whiskey

Smoking, whether through traditional methods or modern ones, works best when working with red meat. Your mouth may water when you think of spare ribs, beef steaks, briskets, and any other delectable recipe that includes red meat. These match perfectly well with whiskey (especially American whiskey) because both of these have a great smoky flavor.

Most steakhouses offer whiskey with their meat recipes, so you may have already tasted this combination yourself. Those who have tried smoking baby back ribs in one of our Bradley Smokers can also agree that whiskey and red meat are great combinations. A lot of meat lovers have tried our smoked baby back ribs recipe, which you can check out below!

Ribs and a Manhattan

  1. When smoking baby back ribs, the Bradley Smoker must be set at 275 degrees F. or 135 degrees C.
  2. For seasoning, you’ll need a cup of turbinado sugar, one tablespoon of smoked paprika, and two tablespoons of coarse salt.
  3. You’ll also need to prepare 1 tablespoon of black pepper and 1 teaspoon of ground turmeric to add a flavorful kick to the meat.
  4. For cooking two slabs of baby back ribs, you should have apple bisquettes, mustard, and seasoning mix.
  5. When all is ready, start removing the membrane from the back of the baby back ribs.
  6. Then, coat the front and back of the back ribs using some mustard before sprinkling it with the seasoning mix. Use apple bisquettes.
  7. Brush the ribs with some BBQ sauce once the right temperature is set on the Bradley Smoker.

This recipe will take a total of three hours for you to achieve a tasty and flavorful result. Don’t forget the whiskey, of course, so you can feel like you’re dining at a high-end restaurant. A Manhattan can also go very well with your smoked baby back ribs, another drink very popular in restaurants.

Pulled Pork and Rosé or Beer

Smoked pulled pork and rosé wine is another perfect pairing, especially for BBQ lovers. Rosé is one of the most flexible wines as it complements all sorts of flavors. The rich taste of smoked pulled pork cooked in a Bradley Smoker will match well with the versatility of a rosé.

Approximately 3 pounds of roast pork will be perfect to serve two to three people.

  1. Divide the roast into 2 pieces.
  2. For rubbing, prepare two teaspoons each of salt, paprika, and black pepper, and a teaspoon of garlic powder.
  3. Use a shaker to baste the cure into one of the pork roasts before putting it on the Bradley Smoker rack.
  4. Add mustard to the other pork roast before patting the cure on it, then put both pork roasts into the smoker.
  5. The temperature must be set at 240 degrees F. or 115.6 degrees Celsius. Smoking will take 8-9 hours.

Pulled pork and ribs also go well with beer, which is a very common drink when barbecuing with family and friends. For instance, try an American pale ale, and you’ll notice its strong taste goes well with the rich tastes of both pork and ribs. Pork and beef steaks are also known to taste better with almost any kind of beer you choose.

Smoked Scallops and Pilsner

Pilsner, or Pilsen, on the other hand, is excellent when paired with smoked seafood like lobster and shrimp. Bradley Smoker’s recipe on smoked scallops over fennel slaw will make you want to grab a pilsner.

Smoking scallops requires 30 minutes of cooking at a heat of 250 degrees F. or 121.1 degrees C. A vinaigrette may be added to smoked scallops to increase the flavor.

T-Bone Steak and Sangria

Finally, you could try a glass of sangria paired with a smoked T-bone with goat cheese butter.

Two 1.8 pounds of T-bones will need to be smoked at a temperature of 226 degrees F or 107.2 degrees C. Salt, pepper, and four ounces of goat cheese butter will give the smoked T-bone the perfect taste to go with the sangria.

For more great ideas on how to get the most of your Bradley Smoker, check out the awesome articles on our Bradley Smoker Food Smoking Blog for more tips & tricks.

The post 5 Delicious Types Of Smoked Meat & Cocktail Pairing appeared first on Bradley Smokers North America.



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