- 1 boneless leg of Lamb (about 1 to 1 ½ kg in weight)
- 4 Garlic cloves, minced
- 2 Tbsp Salt
- 1 Tbsp fresh ground Black Pepper
- 2 Tbsp Oregano
- 1 tsp Thyme
- 2 Tbsp Olive Oil
Bradley Smoker Wood Bisquette suggestions: Apple, Oak, Hickory, Premium Sage, Premium Caribbean Blend and Premium Hunters Blend
- Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast.
- Mix together the garlic, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate.
- Place the lamb on a smoker rack.
- Set the Bradley Smoker to 120C using your favourite wood bisquettes – Apple, Oak and Hickory are great choices or try the New Premium Sage, Caribbean Blend or Hunters Blend Bisquettes.
- Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 63C (145F), which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.
Original recipe by Steve Cylka
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- ½ Red Onion – finely diced
- 1 Clove Garlic – crushed
- ½ tsp Smoked Paprika
- 2tsp Thyme – finely chopped
- 50g Olives – pitted and finely chopped
- 50g Panko Breadcrumbs
- 50g Feta Cheese
- 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
- Salt & Pepper
- 70g Rocket
- 10 White or 6 Portabello Mushrooms
- 1 Tbsp Olive Oil
Set up your COBB Cooker and light the Cobblestone.
Into a bowl add finely chopped stalks and gills, removed from each mushroom. Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese. Mix until well combined.
Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.
Using the Lifting Fork, place the Fry pan on the hot COBB. For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone. Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden. Remove Fry pan using the Lifting Fork.
Arrange Rocket on a platter and serve with the mushrooms on top.
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- 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
- 5 strips bacon, chopped and cooked
- Diced tomato
- Thinly sliced spring onion
- Thinly sliced chives
- Preheat Bradley Smoker to 120C, load with Mesquite, Hunter’s Blend or Ginger Sesame Premium Bisquettes
- 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).
- 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.
- Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
- 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.
- 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).
- Top with diced tomatoes, bacon, scallions and chives to serve.
Makes 6 – 8 servings
- 2kg of pork baby back ribs
- kosher salt, to taste
- ground black pepper, to taste
- ½ cup brown sugar
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 2 teaspoon paprika, sweet or smoked
- ½ teaspoon cayenne pepper, or to taste (optional)
- 1 teaspoon garlic powder
- ¾ cup ketchup
- 2 Tablespoons tomato paste
- 3 Tablespoons brown sugar
- 2 teaspoons chili powder
- ¼ teaspoon cayenne pepper, or to taste (optional)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons mustard or 1 teaspoon dry mustard powder
- 3 Tablespoons vinegar
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt, or to taste
- Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
- If you wish to remove the membrane from the back of the ribs use your fingers to get underneath the membrane and loosen it along one side, then pull it off. (It may come off in more than one piece.) Otherwise leave it on, it’s not noticeable after the long cooking time. Personal preference on this one.
At the advice from a Chef friend I left the membrane on recently when I cooked ribs and as he suggested with the long cooking time it isn’t even noticeable, the ribs were perfection
- Season the ribs with salt and black pepper.
- Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
- Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
- For the best flavour refrigerate covered in plastic wrap overnight, if you’re cooking for today then place ribs straight into the smoker on smoker racks.
- Hot smoke for 3-4 hours at 120C
- Make a pouch for the ribs: place two layers of aluminium foil down, and place the ribs (meat side up) on the foil, then pull the edges of the foil up around the ribs to wrap them. The pouch needs to be sealed well so that it will keep in the moisture.
- Return the wrapped ribs to your smoker and cook for 2 – 3 hours, or more depending on the size of your racks of ribs. Take out of the smoker and allow the foil wrapped ribs to rest until they’re cool enough to handle without oven mitts.
- Open one corner of the foil pouch and pour the accumulated juices from the ribs into a large measuring cup or a bowl, and set aside. Keep the ribs wrapped while you make the BBQ sauce.
- Make the BBQ sauce: Add the reserved rib juices and all of the sauce ingredients to a medium-sized sauce pot over medium low heat. Simmer the sauce, stirring frequently, until it’s thick (about 20 minutes).
- Remove the ribs from the foil pouch. Brush the ribs with a good layer of sauce and return them to the hot smoker (approx. 20 minutes) or place in your oven using the grill function until the top is caramelized and the sauce is set (about 5 – 10 minutes).
- Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.
Original recipe by tiphero.com adapted by Bradley Smoker NZ – Check out our Facebook Page!
This is a detailed recipe for how to create and smoke Kielbasa. This recipe was smoked in a Bradley Digital Smoker
Kielbasa is traditional Ukrainian smoked sausage
- 2kg pork shoulder or fresh ham (you can also use pork mince)
- 2 Tbsp garlic powder
- 3 tsp salt
- 3 tsp ground black pepper
- 2 tsp dried marjoram
- 1 cup cold water
- 1/2 cup skim milk powder
- 1 tsp Bradley Sugar Cure
- sausage casings
- Bradley Wood Bisquettes
- Cut the pork meat and pork fat into 1-2 inch (2.5-5cm) cubes. Pass them through a meat grinder. Consider reserving about 1/3 of the pork meat and dice into small chunks so that there are chunks of ham in the sausage. While you can purchase and use ground pork, I prefer to grind my own. That way I can ensure the freshness of the meat and the ratio of fat. I try to aim for a meat to fat ratio of 70:30.
- In a large bowl, stir the meat with the remaining ingredients (spices, cure, water, milk powder). Knead it together well so that everything is combined thoroughly. Place in the fridge and let marinate for 3 hours or so.
- Take the meat mixture out of the fridge and stuff the sausage casings according to the instructions of your sausage stuffer.
- Preheat the Bradley smoker for 130F (54.4C) with your choice of wood bisquettes loaded. Place the Kielbasa in the smoker by either laying them on the racks or hanging them on hooks, ensuring they don’t touch each other. Insert a digital thermometer probe into the top of one Kielbasa and slide the probe into its centre.
- The Kielbasa needs to smoke in the smoker for four hours. Each hour increase the temperature by 20F (approx. 10C). So hour one is 130F (54.5C), hour 2 is 150F (65.5C), hour 3 is 170F (76.6C) and hour 4 is 190F (87.7C).
- After they have been in the smoker for 4 hours take them out and put them in a hot water bath that has the water preheated at 165F (73.8C) just under boiling point. Keep them in the hot water bath for 45 minutes – don’t boil, just a gentle simmer until they get to an internal temperature of 165F (73.8C).
- Remove the Kielbasa from the hot water bath and dump them into an ice water bath to quickly cool them down. Hang them for 1-2 hours at room temperature so that they can bloom. (this enhances their flavour)
The best way to store the Kielbasa is to vacuum seal them in bags, and freeze them. They are good stored this way for months!
Recipe by Steve Cylka
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1 Bone in Pork Roast (picture is a 6 bone about 3 lb. roast)
4 Cups Water
3 Tbsp Kosher Salt
2 Tbsp Sugar
2 Tbsp Bradley Cure (Sugar)
1 Tbsp Juniper Berries
1 Tbsp Coriander seeds
8 Bay leaves crushed (you may like to add some Sage or Thyme)
12 Garlic cloves crushed
½ Onion (sliced)
(NOTE: for meat weighing approx 5lbs (2.25kg) use 3 Tbsp of Bradley Cure, for a smaller piece of approx 2lb (900g) use only 1 ½ Tbsp of Cure and halve the other Curing Brine ingredients also including the amount of water)
Trim the excess fat off the Pork Roast if you desire.
Place the Water, Bay leaf, Juniper berries and Coriander seeds in a pot and heat to a simmer. Turn off the heat and add the salt, sugar and cure, stir till dissolved. Let it cool.
Place the pork in a heavy-duty plastic bag, or a large Vacuum Seal bag, and place in a glass dish. Add the cooled brine along with the onions and garlic. Close the bag and refrigerate for at least 7 days. We let this one sit 2 weeks. (A good rule to follow is 1 week per inch of the thickest part of meat – if the thickest part is 2 inches thick, cure for 2 weeks)
Turn the bag frequently, every day if you remember.
When the curing is finished, rinse the pork in lukewarm water and blot with a paper towel. Place in the fridge uncovered and let it dry overnight.
Smoke the cured loin, The German’s choice is Beechwood. Cherry, Oak or Alder are a great alternative. Put some of the Coriander and Juniper berries on the meat before placing in the smoker.
Cold smoke this for about 3 hours at 120°F (49°C), then raise the temperature to 150°F (65°C). Smoke for a further 3-4 hours.
Alternatively you can hot smoke the meat at 225°F (107°C) degrees for 6-8 hours.
Remove from smoker and allow to cool at room temperature for approximately an hour before slicing into chops. Store Kassler in a resealable plastic bag or vacuum seal and store in the fridge or freeze.
- 1kg floury potatoes such as Ilam Hardy
- 1/2 lb fresh chorizo sausage
- 3/4 cup mild Feta cheese, crumbled
- 3 eggs
- 2 cups fine bread crumbs
- salt and pepper
- vegetable oil, for frying
- Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a Bradley Magic Mat on a smoker rack.
- Set up your Bradley Smoker with Alder or Maple bisquettes at 87C (188F) degrees and place the smoker rack in the middle of the smoker. Smoke for about 20 mins, remove and place on a solid baking tray.
- Mash them well with a fork.
- Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through.
- In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and feta. Taste and season with salt and pepper. Stir in 1 egg.
- Use a full tablespoon to portion out balls, and shape them with your hand. Set them out on a baking tray and refrigerate for at least 2 hours (and up to overnight), so they don’t fall apart when you fry them.
- Set up crumbing station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Dip each ball in the egg, let the excess drip off, and roll it in the bread crumbs.
- Heat up a deep fryer or deep frying pan with oil to 190C. Fry the croquettes for exactly 3 minutes until golden brown, then let them drain on a paper towel. Enjoy!
Serve with your favourite dipping sauces!
• 6 Kassler pork chops, cut into small pieces
(see our Bradley Kassler Recipe)
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 red chilli (or more if desired)
• 2 t ground coriander
• 2 t ground cumin
• 2 t garam masala
• 1 t paprika
• 2 t chopped rosemary
• 2 tins chopped tomatoes
• 1 tin butter beans
• 1 tin mixed beans
• 250ml red wine
• Olive oil
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 accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
3. Place the onion into the Frying Dish with some oil and cover with the Dome Cover. Let them cook for about 3-5 minutes and then add the garlic, chilli and dry spices except the garam masala.
4. Stir the spices, onions and garlic continuously until fragrant, for about 5-10 minutes.
5. Add the Kassler and toss in the spices for a few minutes.
6. Add the tomatoes and the wine and return the Dome Cover. Let this simmer away for 30 minutes.
7. After about 30 minutes, add the beans, rosemary and the garam masala and let it simmer uncovered for another 10 minutes.
8. Season well with salt and pepper and enjoy on its own or with crusty bread for a hearty one-pot wonder.
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.
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
For the Herb Paste
- Place everything into a food processor and pulse a few times until combined into a chunky paste.
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:
- Preheat your Bradley Smoker to 225F (107C) degrees and load with your bisquettes (Apple, Hickory or Mesquite).
- Trim excess fat off of meat, rinse with cold water and pat dry.
- Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
- Place the rib roast in the smoker on a middle rack bone side down (acts as heat shield).
- 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.
- Remove from smoker and let sit for 20 – 30 minutes.
- Slice and serve.
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