Smoking Temperature: 240°F

Smoked Grape Tomatoes:

Set up Bradley Smoker according to the manufacturer’s instructions.

Rinse grape tomatoes under cold water.

Place grape tomatoes evenly spaced onto a jerky rack. Sprinkle with kosher salt.

Place rack in smoker and smoke grape tomatoes for 2-3 hours, until the tomatoes start to soften and the skin gets a little wrinkly.

Remove from smoker and allow to cool completely.

Use smoked grape tomatoes to make smoky BBQ sauces, garnish for salads or, in our case, for the smoked frittata.

Smoked Peameal with Beer and Tomato Clam Cocktail injection:

Rinse the peameal bacon roast under cold water to remove the cornmeal crust.

Pat dry with a paper towel.

Place roast in a self-sealing food storage bag. Add beer and tomato clam cocktail pouring off 1 cup of the mixture to reserve to inject into the peameal roast prior to it smoking. Seal the bag removing as much air as possible and gently massage to mix well, refrigerate for 24 hours, turning twice daily to ensure even marinating.

Prepare your smoker according to the manufacturer’s instructions and set the temperature to 240°F.

Remove peameal bacon roast from the marinade, discarding leftover marinade.

Season peameal bacon roast liberally Bone Dust™ BBQ Seasoning and set aside.

Suck up the beer/clamato mixture into your injection syringe and inject it into the peameal bacon roast. Repeat.

Place peameal bacon roast onto the smoker rack in the middle of the smoker. Place the thermometer probe into the center of the pork roast and set the temperature for an internal temperature of 160°F.

1 ½ hours prior to the peameal being completely cooked prepare the frittata.

Smoked Frittata with Aged Cheddar, Smoked Tomatoes and Thyme:

Wrap the Bradley Smoker rack tightly in aluminum foil making sure there are no holes in the foil. I usually wrap twice to be safe. Spray foil liberally with nonstick cooking spray. Set aside.

In a large glass bowl, crack 6 eggs, whisk until lightly beaten. Add shredded cheese, herbs, green onion and crispy fried onions.

Pour the mixture into the foil-lined tray. Sprinkle with quartered pieces of smoked grape tomatoes.

Place in smoker and smoke for approximately 1 ½ hours until the frittata is set.

Meanwhile, combine BBQ sauce and maple syrup. Microwave in a microwave-safe dish for 30-45 seconds on medium-high heat until warmed through.

Remove from smoker.

Remove peameal from the smoker.

Toast slider buns.

Slice peameal.

Slice frittata.

Assemble sliders.

Drizzle with BBQ sauce.