Category Archives: Beef

COBB Loaded Shepherd’s Pie

INGREDIENTS 

Meaty Crust:

  • 250g minced lean Beef
  • 250g minced Pork
  • 1 medium onion, finely diced
  • ¼ Cup breadcrumbs
  • 1 tsp garlic powder
  • 2 Tbsp tomato paste
  • 1 large egg, beaten

Sour Cream Mashed Potatoes:

  • 1kg starchy potatoes (e.g. Agria), scrubbed and diced
  • 1 Cup milk
  • 3 Tbsp butter
  • 2/3 Cup sour cream
  • ½ Cup Cheddar or Tasty Cheese, grated
  • Kosher salt, to taste

Toppings:

  • 5 strips bacon, chopped and cooked
  • Diced tomato
  • Thinly sliced spring onion
  • Thinly sliced chives

 

INSTRUCTIONS

  1. Prepare your COBB and allow Cobblestone to turn grey. Put the grill plate and roast rack in place and cover with the dome lid.
  2. In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Place pie dish on the roast rack and replace dome lid.  Cook for 25-30 mins (or until cooked).
  3. Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
  4. Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
  5. Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
  6. Remove the Meaty Crust from your COBB and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the COBB and cover with the dome lid for another 15 to 20 minutes, until the cheese is melted and begins to crisp.
  7. Top with diced tomatoes, bacon, scallions and chives to serve.

Bradley Loaded Shepherds Pie

 INGREDIENTS

Meaty Crust:

  • 250g minced lean Beef
  • 250g minced Pork
  • 1 medium onion, finely diced
  • ¼ Cup breadcrumbs
  • 1 tsp garlic powder
  • 2 Tbsp tomato paste
  • 1 large egg, beaten

Sour Cream Mashed Potatoes:

  • 1kg starchy potatoes (e.g. Agria), scrubbed and diced
  • 1 Cup milk
  • 3 Tbsp butter
  • 2/3 Cup sour cream
  • ½ Cup Cheddar or Tasty Cheese, grated
  • Kosher salt, to taste

Toppings:

  • 5 strips bacon, chopped and cooked
  • Diced tomato
  • Thinly sliced spring onion
  • Thinly sliced chives

 

INSTRUCTIONS

  1. Preheat Bradley Smoker to 120C, load with Mesquite, Hunter’s Blend or Ginger Sesame Premium Bisquettes
  2. In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Hot Smoke in your Bradley Smoker for about 1 to 1 ½ hours (or until cooked).
  3. Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
  4. Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
  5. Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
  6. Remove the Meaty Crust from the smoker and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the smoker for another 15 to 20 minutes, until the cheese is melted and begins to crisp (you can finish in the oven at 180C for a more crispy top).
  7. Top with diced tomatoes, bacon, scallions and chives to serve.

Cobb’s Bacon Wrapped Smoky Cheesesteak Meatloaf

INGREDIENTS:    

  • 2 green capsicum, chopped into strips
  • 1 onion, thinly sliced
  • 1 tsp salt
  • 1kg beef mince
  • 1 Egg
  • 2-3 Tablespoons BBQ or tomato sauce
  • 1 Onion finely diced
  • ½ Cup breadcrumbs
  • 2 Tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 15 slices provolone (or mix of mozzarella and tasty) cheese
  • 20 rashers of streaky bacon

Bradley Smoker Wood Bisquettes – your favourite or Mesquite and Hickory work great with Beef

METHOD:

  1. Light your Cobb with a Cobblestone in the fire grid and allow to turn grey in colour. Half fill the moat with water and place fry pan or frying dish on the base.
    2. Sauté the capsicum and sliced onions with the salt until the peppers have softened and the onions have turned a dark golden colour. Leave to cool in a bowl.  Remove fry pan with the lifting fork and place grill plate with roast rack on the Cobb.  Cover with dome lid.

    3. Mix the beef mince with the egg, sauce, bread crumbs, diced onion, dried oregano, cayenne, salt and pepper. On a sheet of tin foil press the beef into an even rectangle.

    4. Lay slices of cheese across the middle and top with the capsicum and onion mixture.

    5. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape.

    6. Lay the strips of bacon across another sheet of tin foil and repeat, making sure the meat roll is tightly wrapped up in a lovely bacon jacket.

    7. Lift the grill plate and add a Bradley Smoker wood bisquette on top of the Cobblestone. Replace the grill plate and place the uncovered meatloaf roll on top of the roast rack.  Cover with the dome lid.  Cook until it reaches the internal temperature of 70C (155F).  Baste the meatloaf with BBQ Sauce during the later stages of cooking if you like.

Original recipe by Twisted, adapted by Cobb NZ

COBB Delicious BBQ Back Ribs

The COBB creates that famous pink smoke ring that is only achieved with Charcoal BBQ! Try out this Ribs recipe!  

DELICIOUS COBB BBQ BABY BACK RIBS

3 Racks of Baby Ribs
Mustard
Dry Rub
½ Bottle of Beer
4 medium Potatoes (scrubbed or peeled)
Olive Oil
Salt & Pepper
Garlic
Fresh Rosemary
Aluminium Foil
½ Cup Apple Juice
½ Cup BBQ Sauce

Cut the ribs in half, and remove the membrane off the ribs. Coat the ribs with mustard and liberally apply dry rub. Set aside while getting your COBB ready.

In your fire grid light the Cobblestone or 8 Charcoal Beads. Add a handful of soaked Hickory Wood chips on top of the charcoal and pour the beer into the moat.

Stack the slabs on top of each other and let cook.

Brush the potatoes with Olive oil, and salt & pepper. Wrap the potatoes in individual pieces of foil with garlic and some fresh rosemary, creating foil packs.

After an hour of cooking, place the foil packs into the moat. Wrap the ribs in tinfoil with ½ Cup Apple juice and cook for another hour. Add a couple more charcoal briquettes if needed.

Remove the ribs from the aluminium parcel and brush them with BBQ sauce and cook on the roast rack or grill plate for 10 minutes.

The ribs will have that pink smoke ring, just like the BBQ Pit restaurants and the meat should fall off the bone.

Don’t lift the lid too often, as it will slow the cooking and take longer.

COBB’s Fillet Steak with Creamy Peppercorn Sauce

Serves 4
INGREDIENTS:
• 4 fat slices of beef fillet
• 250ml cream
• 3 T green peppercorns in brine
• 1 splash brandy (optional)
• Fresh tomatoes
• Long stemmed broccoli
• Salt & black pepper

DIRECTIONS:
1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.

2. Place the Frying Dish onto the Cobb Cooker and let it heat up for at least 5 minutes. It must be very hot.

3. Salt and pepper the fillets on both sides and add a good splash of oil to the Frying Dish.
4. Pan-fry the fillets making sure to let them colour nicely, about 8 minutes each side. They should be medium rare but it does depend on the size and thickness of your steaks.

5. Set them aside to rest.

6. Pour a good splash of brandy into the Frying Dish and then add the peppercorns and the cream. Let this simmer for about 15 minutes, season to taste. Cover and set aside.

7. Place the Griddle onto the Cobb Cooker and cook the tomatoes and broccoli for a few minutes, turning every now and again (about 8-10 minutes).

8. Place the Frying Dish back onto the Cobb Cooker while you plate your dish and then pour over the hot, creamy sauce just before serving.

Bradley Smoked Prime Rib

Smoking meat is low and slow.  A slow cooking  process at a low heat. 

You can easily put the roast in an oven and it will be amazing but smoking will add an incredible flavour dimension that oven roasting won’t. Rib roasts don’t take long to cook either, so you can easily do this without blowing an entire day with a cut like brisket.

Whether you use a pellet, electric, or a wood and coal based smoker, the technique for the meat is the same.

INGREDIENTS

For the Prime Rib:

  • 2.25kg (5 lbs) Prime Rib or Rib Roast
  • ¼ Cup extra virgin Olive Oil
  • 2 tablespoons coarse ground Black Pepper
  • 2 tablespoons kosher salt

For the Herb Paste:

  • 3 cloves of Garlic
  • 1 tablespoon fresh Rosemary
  • 1 tablespoon fresh Thyme
  • 1 tablespoon fresh Sage
  • ¼ Cup extra virgin Olive Oil

 INSTRUCTIONS

For the Herb Paste

  1. Place everything into a food processor and pulse a few times until combined into a chunky paste.

COOKING

The key is to keep the temperature consistent and to impart the fragrant woodiness to the meat. Use apple or other fruit wood for a brighter flavour, or a mesquite or hickory for a flavour closer to that of a campfire. Also, plan ahead. When looking at times for cooking length look for smoking recipes, not roasting, it can be up to 45 minutes or more per pound. You are NOT cooking at 220 degrees Celcius.

* Remember you always cook to internal temp and not time.

For the Smoked Prime Rib:

  1. Preheat your Bradley Smoker to 225F (107C) degrees and load with your bisquettes (Apple, Hickory or Mesquite).
  2. Trim excess fat off of meat, rinse with cold water and pat dry.
  3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
  4. Place the rib roast in the smoker on a middle rack bone side down (acts as heat shield).
  5. Check temperature in the center of the meat to desired doneness. I like 125F (51.7C) degrees for Medium Rare, or 135C for Medium. (This should take roughly 3-4 hours for a 5 lb (2.25kg) prime rib). Always use a good thermometer to check the meat for doneness.
  6. Remove from smoker and let sit for 20 – 30 minutes.
  7. Slice and serve.

CARVING

Remove the foil and then the strings. Next, remove the bones from the roast. As much as I love the bone, I find a much more elegant presentation without the bone. Place the roast on a cutting board and slice into desired thickness. Plate and serve with your favourite sides.

Original recipe by vindulge.com

Bradley Wild West Jerky

Seasonings and other ingredients for 5 lbs. (2.25 kg)

  • 3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount)
  • 4 tsp. (20 ml) pepper, black
  • 2 tsp. (10 ml) garlic powder
  • 1 tsp. (5 ml) MSG (optional)
  • 1 tsp. (5 ml) liquid smoke (optional)
  • 1 tsp. (5 ml) cayenne
  • 1 tsp. (5 ml)) coriander
  • 1 tsp. (5 ml) chili powder
  • 6 Tbsp. (90 ml) soy sauce
  • 4 tsp. (20 ml) Worcestershire sauce
  • 1 1/2 cup (360 ml) apple juice
  • 4 cups (960 ml) cold water

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation and seasoning

  1. Begin with hunks of meat, rather than with meat that has been cut into steaks or chops. (Steaks and chops are cut across the grain of the meat.  This makes them unsuitable for jerky.)
  2. Chill the meat thoroughly. Cold meat is easier to cut, and bacterial growth is retarded.
  3. Trim the fat from the meat. It is impossible to remove the streaks of fat that are marbled into the meat, but you should remove all fat that can be removed easily.
  4. Use a long slicing knife or an electric meat slicer to slice 1/4 inch (7 mm) thick strips. The strips should be 1 to 2 inches (2.5 to 5 cm) wide.  The meat must be cut with the grain, not across the grain. If the meat is cut across the grain, it will be too fragile after it dries. You can determine if the strip has been correctly cut with the grain by pulling on the ends of the strip. If it has been properly cut with the grain, the strip will stretch; if not, the muscle fibres will separate, and the strip will tear.
  5. Chill the meat again while preparing the seasoning mixture.
  6. Combine and stir the seasoning blend well until all ingredients are dissolved. Chill the mixture well.
  7. Add the meat strips and stir them from time to time, especially during the first few hours of curing. Refrigerate overnight.
  8. During the morning of the second day, use a colander to drain the curing liquid from the meat. Do not rinse!

Drying and smoking the jerky

  1. Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets. (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.) A thermometer is not required for beef, pork, or any other kind of meat if the suggested high temperatures and long processing times are followed. You may use a common smoker with a heat source inside. To facilitate drying, the smoker chimney damper should be fully open.
  2. Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour. If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking.
  3. Raise temperature to 160°F (71°C), and smoke for 2 or 3 hours.
  4. Raise temperature to 175°F (80°C) – for poultry, raise the temperature to 185°F (85°C) – and continue to dry with no smoke until done. This final drying and cooking step will require about three hours. When the jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight. The jerky will not snap when it is bent, but a few of the muscle fibres will fray. If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty.
  5. Let the jerky cool to room temperature, and either freeze or refrigerate it.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Bradley Slow Smoked Pot Roast

Ingredients 

  • 1.5 kg (3 lb) boneless cross rib roast
  • 3 to 4 garlic cloves slivered

Rub:

  • 60 ml (1/4 c) paprika
  • 30 ml (1/8 c) ground black pepper
  • 125 ml (1/2 c) salt
  • 125 ml (1/2 c) sugar
  • 30 ml (2 tbsp) chili powder
  • 30 ml (2 tbsp) garlic powder
  • 30 ml (2 tbsp) onion powder
  • 30 ml (2 tbsp) dried ground thyme
  • 30 ml (2 tbsp) dried ground sage
  • 10 ml (2 tsp) cayenne pepper

Preparation The night before serving the roast, combine dry rub ingredients in a small bowl. Insert garlic slivers into the meat. Rub meat all over with the dry rub. Place in a plastic bag and refrigerate overnight. Remove meat from the refrigerator and let stand for around 45 minutes.

Smoking Method Preheat the Bradley Smoker to between 95°C and 105°C (200°F and 220°F). Transfer the meat to a smoker rack and place in the smoker. Using Mesquite flavour bisquettes smoke/cook the meat for approximately 4 to 6 hours.

To Serve

Serve as a pot roast dinner with vegetables, potatoes and pickles.