Category Archives: Poultry

Cobb Cooker Recipes, Poultry, Vegetables

Chicken Strips Stir-Fried on Cobb Cooker

Serves 4

Ingredients

  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 2 cloves Garlic (crushed)
  • 1 tsp Ginger
  • 4 Chicken Breasts, cut into strips
  • 1 Chilli, chopped
  • 1 Tbsp Black Bean paste
  • 3 Celery sticks, sliced
  • 3 Carrots, sliced
  • 4 Courgettes, sliced
  • 5 Spring Onions, sliced
  • 2 Tbsp Soy Sauce
  • 2 pks Instant Noodles
  • a handful of fresh Coriander

Directions:

  1. Prepare your CobbleStone in the COBB Cooker, using the Wok Pan, and heat for about five minutes.
  2. Add oil and when it’s hot, add onion, garlic, ginger and chicken. Fry for two minutes.
  3. Add rest of ingredients, stirring for five minutes.
  4. Place noodles in boiling water for five minutes, drain and serve the stir-fry on the noodles topped with chopped coriander

Variations:

  • For a spicy kick, substitute the black bean paste with some curry paste. 
  • Use cubes of beef or pork fillet or calamari rings instead of the chicken. 
  • Use cooked rice in place of noodles. 
  • Add another chilli for extra heat.

Recipe Compliments of Cobb SA

Cobb Cooker Recipes, Poultry, Vegetables

Sticky Chicken Drumsticks

Ingredients

  • 8 Chicken Drumsticks / 16 Chicken Wings
  • Toasted Sesame Seeds
  • 1 Spring onion, chopped

Marinade

  • ½ cup Soy Sauce
  • 15ml fresh Ginger, minced
  • 15ml Garlic, chopped
  • 5ml Tom Yum Paste
  • 45ml Sunflower Oil

Glaze

  • ½ cup Honey
  • 1 ½ Tblsp Hoisin Sauce or Plum Sauce or HP Sauce
  1. Mix the marinade ingredients together, pour over the chicken and leave for 1 hour.
  2. Mix the glaze and set aside.
  3. Prepare the Cobb with the Roasting Rack.
  4. Grill chicken for 30 minutes turning constantly until golden and just cooked.
  5. Using a brush glaze the chicken while grilling until the glaze caramelises (about 5-7 minutes).
  6. Sprinkle with sesame seeds and spring onions.
  7. Serve.
Cobb Cooker Recipes, Fruit, Poultry

Chicken Skewers in a Lemon Sauce on Cobb Cooker

Serves 4

Ingredients:

  • Deboned skinless Chicken Thighs
  • 100ml Olive Oil
  • 2 Garlic Cloves, crushed
  • juice of 1 Lemon
  • zest of half a Lemon
  • 1 tsp Dijon mustard
  • 1 handful Fresh Parsley
  • Salt
  • Black Pepper

Directions:

  1. Mix the olive oil, lemon juice, garlic, lemon zest, mustard and parsley together well.
  2. Cut the thighs in half, length ways.
  3. Pour olive oil/lemon juice mixture over the chicken pieces and let them marinate whilst you light the Cobb Cooker.
  4. Light a Cobble Stone and wait a few minutes until it has turned grey.
  5. Place the Griddle on to the Cobb Cooker, close the Dome Cover and let it heat up for at least 5-10 minutes to make it is very hot.
  6. Thread the thighs onto the skewers. We use 1 per skewer but 2 would make a bigger one.
  7. Remove the lid and cook the skewers, they should take about 10-12 minutes a side. Don’t turn them too often or they won’t get a nice colour.
  8. Enjoy these as part of your bbq.

Recipe by Cobb International

Bradley, Poultry

Beer Brined Smoked Chicken

Ingredients

  • 10 to 15 skin on, bone-in Chicken Thighs and Wings

For the brine

  • 2 Cups Amber Beer (approximately 1.5 cans)
  • 2 Cups Water
  • 3 Tbsp Kosher Salt
  • 3 Tbsp Sugar
  • 1 Tbsp Hot Sauce

For the rub

  • ¼ Cup Brown Sugar
  • 2 Tbsp Kosher Salt
  • 2 Tsp Paprika
  • 1 Tsp Cayenne Pepper
  • ½ Tsp Black Pepper
  • 1 Tsp granulated or dehydrated Garlic
  • 1 Tsp dried Oregano
  • 1 Tsp dried Basil
  • Bradley Flavour Bisquettes – Alder Flavour 

Directions

  1. Mix together ingredients for the brine. Add the beer in last as it will foam up a bit. 
  2. Cover chicken with the brine and place covered in the fridge overnight.
  3. Remove the chicken from the brine and rinse with cold water.
  4. Mix together the ingredients for the rub.
  5. Toss the chicken pieces evenly in the rub mixture.
  6. Place wings and thighs directly on the smoker rack.
  7. Set up Smoker and smoke the chicken at 107°C (225°F) with Alder Bisquettes.

Recipe by: Lena Clayton

Bradley, Cheese, Poultry, Tomatoes, Vegetables

Bacon Wrapped Cheesy Sun-Dried Tomato Stuffed Chicken Breast

Ingredients

  • 4 Boneless, skinless Chicken Breasts
  • 8 Bacon slices
  • 1 cup Cream Cheese, softened
  • 1 cup grated Mozzarella Cheese
  • 4 Sun-dried Tomatoes, rehydrated and finely minced
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • ½ tsp Oregano
  • Bradley Flavour Bisquettes – Oak, Maple, or Hickory

Directions

  1. Holding your knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
  2. Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
  3. Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
  4. Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
  5. Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
  6. Smoke the chicken until they reach an internal temperature of 165°F (74°C).

Recipe compliments of Bradley Smokers

Bradley, Herbs, Poultry, Vegetables

Smoked and Stuffed Jerk Chicken Breast with Scotch Bonnet Pepper Glaze

Ingredients

  • 1 tsp Allspice
  • ½ tsp Nutmeg
  • ½ tsp Cinnamon
  • ½ tsp Garlic Powder
  • ½ tsp Ground Ginger
  • ½ tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Salt
  • 4 boneless skinless Chicken Breats
  • 1 cup Cream Cheese, softened
  • 1 cup grated Mozzarella Cheese
  • ½ cup Apricot Jam, divided
  • 1 Scotch Bonnet Pepper, seeded
  • 2 Tbsp Rum

Directions

  1. Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper and salt together in a small bowl.  Set aside.
  2. Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket.  Be careful not to pierce through the other end.
  3. In a bowl, mix together the cream cheese, mozzarella chesse and ¼ cup Apricot jam until well combined.
  4. Spoon the cheese mixture evenly into the pockets of each chicken breast.
  5. Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub spice into the meat.
  6. Make the glaze by blending the remaining ¼ cup apricot jam, scotch bonnet pepper and rum until smooth.  Set aside.
  7. Set the Smoker to 121°C (250°F) using Wood Bisquettes of choice (Oak, Maple or Hickory work great).
  8. Place the chicken breasts on smoker rack and put the rack in the Bradley Smoker.  Smoke the chicken until they reach an internal temperature of 73°C (165°F), about 4 hours.
  9. Midway through the smoking session, brush some of the glaze on the chicken.  Brush them again when the chicken comes out of the smoker.

Compliments of Bradley Australia

Bradley, Herbs, Poultry

Honey Orange Smoked Turkey Legs

Ingredients

  • 6 Turkey Legs (1 to 1 ½ pounds each)
  • 4 Quarts (1 gallon) water
  • ¾ cup Honey
  • ¾ cup coarse Salt (sea or kosher)
  • 1 Tbsp Bradley Cure (or Pink Curing Salt, Prague Powder or Insta Cure No.1)
  • The zest (remove it in strips with a vegetable peeler) and juice of 1 Orange
  • 4 Whole Cloves
  • 4 Allspice Berries, lightly crushed with the side of a cleaver
  • 2 Bay Leaves
  • 2 Cinnamon sticks (3 inches each)
  • 1 Tbsp Whole Black Peppercorns
  • Bradley Flavour Bisquettes – Cherry

Directions

  1. Make the brine: Combine 2 quarts of water, the honey, salt, curing salt, orange zest and juice, cloves, allspice, bay leaves, cinnamon sticks, and peppercorns in a large stockpot. Bring to a boil over high heat, whisking to dissolve the salt and sugar. Remove from the heat and add the remaining 2 quarts water. Let cool to room temperature, then refrigerate until thoroughly chilled. 
  2. Rinse the turkey drumsticks in a colander under cold running water. Prick the skin on all sides with a fork or needle.
  3. Add the turkey drumsticks to the brine, making sure they’re completely submerged. You can hold them down with a dinner plate or a resealable plastic bag filled with ice. Brine the drumsticks in the refrigerator for 48 hours.
  4. When you’re ready to smoke, drain the drumsticks and discard the brine. Pick off and discard any clinging spices. Blot the drumsticks dry with paper towels.
  5. Set up your Bradley Smoker and preheat to 121°C (250°F). (I like to smoke the turkey with Cherry Bisquettes)
  6. Place the drumsticks on the wire grates in the smoker. Smoke the turkey legs until darkly browned and very tender (3 to 4 hours). You’re looking for an internal temperature of 76°C (170°F) on an instant-read thermometer.
  7. Do not be alarmed (on the contrary-be proud) if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve hot or at room temperature.

Recipe by: Steven Raichlen

Photo courtesy of Richard Dallett

Bradley, Poultry

Smoked BBQ Chicken Wings

Ingredients

  • 1kg Chicken Wings
  • 1 Tbsp ground Chipotle Powder
  • 1 Tbsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 2 Tbsp Brown Sugar
  • 1 cup BBQ Sauce
  • Bradley Flavour Bisquettes

Directions

  1. If desired, cut each chicken wing into three portions: drumette, middle portion, and tip. Discard the tip of the wings and place the other portions in a large bowl.
  2. Mix together the chipotle powder, paprika, garlic powder, onion powder, black pepper, salt, and brown sugar together. Toss the wings in the seasonings so they are evenly coated.
  3. Set up the Smoker for 275°F (135°C) using Bradley Flavour Bisquettes of choice.
  4. Lay the seasoned wings on smoker racks and smoke for about 2 hours.
  5. Toss the wings in the BBQ sauce and place back on the smoker racks. Smoke for another hour, or until cooked through and the skin is crisped up.
  6. Remove wings from the smoker and serve.

Recipe by Steve Cylka

Cobb Cooker Recipes, Poultry, Vegetables

Thai Red Curry on Cobb Cooker

Serves 4

Ingredients

  • 4 Chicken Breasts
  • 1 x glug Olive Oil
  • 2 x medium white Onions, sliced
  • 1 x tbs freshly crushed Garlic
  • 4 x heaped tsp Thai Red Curry Paste
  • 1 x punnet Mushrooms, quartered (Button or Porcini Mushrooms)
  • 800ml Coconut Milk
  • The rind and juice of one Lime
  • 1 x small punnet Baby Sweet Corn, cut into thirds
  • 1 x small punnet Green Beans – cut in half lengthways
  • 1 x small punnet long stemmed Broccoli
  • 30ml Soy Sauce
  • 30ml Fish Sauce
  • 2 x Tblsp Palm Sugar

Preparing your Cobb

  1. Remove the dome lid from your Cobb cooker
  2. Remove the Grill Grid Plate
  3. Place your Cobble Stone in the Fire Basket and light
  4. Once the fuel source is ready to cook on, place the Cobb Frying Dish/Wok on the Cobb cooker
  5. Place the Dome lid over the Cobb Frying Dish/Wok and allow to heat for 5 minutes

Directions

  1. Add the olive oil, onions and garlic. Once done place the Dome Lid over the wok and allow heat to come up and the onions and garlic to cook through, open to stir every couple of minutes
  2. Add the Thai red curry paste and mix into the onion/garlic mixture. Leave this to impregnate the onions with the flavour for a few minutes
  3. Add the coconut milk, soy sauce, fish sauce, palm sugar, lime zest and lime juice. Stir until the Thai red curry paste has mixed into the coconut milk and there are no lumps of the paste left.
  4. Add the chicken, mushrooms, baby sweetcorn and green beans to the mixture. Ensure all of the ingredients are coated with the liquid mixture and cover with the Dome lid. Open to stir after 15 minutes.
  5. After 45 minutes, add the broccoli. Close the Dome lid and leave for a further 15 minutes. Once the time is up, the meal is ready to be served.
  6. Serve over basmati/jasmine rice.

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Poultry

Lemon and Garlic Stuffed Roast Chicken on Cobb Cooker

Ingredients:

  • 1 whole Chicken
  • 4 whole Lemons, quartered
  • 8 cloves Garlic, crushed
  • Fresh Parsley, chopped
  • Fresh Thyme, chopped
  • Olive Oil
  • Salt and Pepper

Directions:

  1. Prepare COBB and light a Cobblestone.
  2. Stuff chicken with lemons, garlic, parsley, thyme. Rub entire chicken with olive oil, sprinkle with salt and pepper.
  3. Place chicken on the Fenced Roast Rack, close lid and cook about 90 minutes, turning once at 45 minutes.
  4. Once cooked, remove and set aside for about five minutes before carving.
  5. Don’t forget that you can cook your hard vegies (potatoes etc) in the moat while the chicken is cooking!

Recipe compliments of Cobb Global