Category Archives: Others

Smoked Prawn and Pesto Linguine

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 3 Tbsp Oil, divided
  • 1 Tbsp dried Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Red Pepper, cored and diced
  • 1 Bunch of Asparagus, chopped into 4 smaller pieces
  • ½ cup Pesto
  • ⅓ cup Parmesan Cheese, grated
  • 500 g Linguine Pasta, cooked according to directions
  • Bradley Flavour BisquettesAlder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with 2 tbsp oil, oregano, garlic powder, and salt. Place the Prawns on smoker racks.
  2. Set your Bradley Smoker to 107°C (225°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
  4. Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
  5. Stir in the pesto and Parmesan and remove from heat.
  6. Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
  7. Serve.

Recipe by Steve Cylka, compliments of Bradley Smokers

Smoked Strawberry and Rhubarb Crumble

Serves 8

Ingredients:

Directions

  1. Place the strawberries and rhubarb in a disposable foil lasagna pan. Place pan on a smoker rack.
  2. Set your Bradley Smoker to 94°C (200°F) using wood bisquettes of choice (apple or cherry work well with this recipe).
  3. Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
  4. Dump the strawberries and rhubarb into a 13 x 9 baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
  5. Preheat the oven to 175°C (350°F).
  6. In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
  7. Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides.
  8. Cool before serving.

Compliments of Bradley USA

Chocolate Fondant on Cobb Cooker

Makes 6 little cups

Ingredients:

  • 140g Dark Chocolate
  • 110g Butter
  • 200g Caster Sugar
  • 3 Eggs, beaten
  • 100g Flour

Directions:

  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Frying Dish on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
  3. Melt the chocolate and butter gently in the Frying Dish. Remove from the heat and stir in the sugar.
  4. Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
  5. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
  6. Pour the chocolate mixture into the little cups/ramekins leaving about 2 cm below the top as the mixture will rise on cooking.
  7. Place them onto the Cobb Cooker and cover with the Dome Cover. Leave them for about 25 minutes, they should still be a little soft in the centres.
  8. You can add some liqueur if you like, we added some delicious Amarula Cream.

Recipe Compliments of Cobb Global

Smoked Bourbon Ice Cream

I’ve got a great idea! Smoked ice cream! I know what you’re thinking, “puddles of sooty cream in the bottom of my smoker…great idea…”, but hear me out. It’s amazingly delicious!

When making ice cream, I prefer to use the custard method, it’s smoother and creamier and best of all, it can even be made without an ice cream maker. The custard method lends better to freezing without the constant churning of an ice cream maker. The basic idea is to warm a mixture of egg yolks, sugar and heavy cream to a temperature of 170°F and then slowly cool the mixture, stirring when possible, until frozen.

Now the trouble is: how to get the smoke into this frozen treat? Can’t very well smoke a tub of Ben & Jerry’s now can you? So instead we have to smoke part of the custard base. Since we want a hint of smokiness in the ice cream we’re not going to smoke the whole shebang. Instead let’s just smoke some of the cream.

Cold Smoke Attachment

It is important that the cream stay cold while being smoked, so clearly cold-smoking is the route to go and on top of that we need to keep the cream in an ice bath. Just as you shouldn’t leave a litre of cream out on the counter, you shouldn’t leave it in your smoker at ambient temperature.

Once you’ve got your cream smoked and cooled then channel your inner alchemist and make the right blend of fresh cream and smoked cream to your taste. In my experimentations, I’ve used anywhere from 15% to 40% smoked cream. The amount of smoked cream that I choose to use depends on the flavour I’m making. If I’m making something more on the delicate side than I use less smoked cream than if I were to make something with a stronger flavour like coffee or chocolate.

When adding flavours the possibilities are endless, just keep in mind that you don’t want to add too much liquid to the custard or else it will freeze into ice crystals. Some of my favourite flavours to add to smoked ice cream are:
– caramel
– dark chocolate
– spices like cinnamon, nutmeg, cloves & ginger (think a smoky gingerbread cookie)
– espresso
– maple
– whiskey or bourbon (remember that alcohol doesn’t freeze like water, so you can be a little more generous)

Here’s one of my biggest hits so far:

Smoked Bourbon Ice Cream

Ingredients:

  • ¾ cup heavy cream
  • 1 ¼ cups heavy cream
  • 8 egg yolks
  • ¾ cup brown sugar
  • ½ cup whole milk
  • 2 Tbsp bourbon
  • 2 tsp vanilla
  • 1 tsp salt

Directions:

  1. Setup Smoker and Cold smoke ¾ cup of heavy cream with Hickory Bisquettes for 1.5 hours. Smoke the cream in a disposable aluminum baking pan placed inside of a larger baking pan filled with ice to keep the cream at a cool safe temperature
  2. Remove cream from smoker and allow to cool in a sealed container in the fridge
  3. Combine smoked cream with fresh cream to taste until you have 2 cups of cream (I ended up using ¾ cup smoked cream and 1 ¼ cups fresh cream for this recipe)
  4. Whisk yolks and sugar together in a saucepan then add cream and milk and combine
  5. Heat on low-medium until the custard reaches 170°F, stirring frequently
  1. Remove from heat, stir in bourbon, vanilla & salt
  2. Strain custard and refrigerate covered until temperature is lower than 45°F, preferably overnight
  3. Add custard to your ice cream maker (follow your ice cream maker’s instructions!)
  4. If you don’t have an ice cream maker, you can simply place the cold custard into a container in the freezer and stir vigorously every 30-60 minutes to get a similar consistency

Compliments of Bradley Smoker North America

Marinated Smoked Black Olives

Ingredients:

  • 2 x 6oz or 8oz cans Ripe Black Olives, Pitted and packed in water
  • ¼ cup Balsamic Vinegar
  • 1 to 2 Tbsp Cider Vinegar (adjust to how tangy you like it)
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ large Yellow Onion, cut root to stem and sliced very thin
  • 2 medium cloves Garlic, sliced very thin
  • 1 tsp Worcestershire Sauce
  • Pinch Dry Crushed Red Pepper Flakes
  • Salt and Pepper to taste

(Recipe can be easily doubled if you have more olives)

Directions

  1. Drain olives and spread them out on a few layers of paper towels and allow to air dry for 30 minutes.  Lightly coat the olives with olive oil (very thin film).  Using the Cold Smoke Adaptor on the Smoker, cold smoke for 2hrs.  Pecan, Apple or Maple bisquettes work well.
  2. While olives are in the smoker: in a small bowl mix all ingredients except onion and garlic.  When ingredients are well blended, taste and adjust seasonings.  Add the onions and garlic (adjust quantity of these to taste), finally blend in the smoked olives.  Place all ingredients into an air tight, non-reactive container, eg mason jar. If olives are not fully submerged, add more balsamic vinegar and olive oil (2 parts balsamic/1 part oil) and adjust the cider vinegar if necessary.
  3. Let sit in a cool area of the room for 24 hours, stirring/shaking occasionally.  Then transfer to refrigerator and for best results let them marinade for 2 more days, the flavour increased the longer you leave.  Remove from fridge and allow to sit at room temperature for 20mins before serving.
  4. Olives can be stored in fridge about 2 weeks.

Variations:

  1. If you like you can mix black and kalamata olives, or any combination of mixed olives.  If you use green brined olives, be careful about adding extra salt.
  2. Stuff the olives with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
  3. Use sliced fresh ginger in place of garlic.

Compliments of Bradley Australia

Smoked Sea Salt

Smoked Sea Salt is a great addition to your pantry.  It can be used to bring a smoky grilled flavour to any meat dish, roasts or on vegetables.  A few grains sprinkled onto fresh tomatoes is very tasty or in a Bloody Mary, have fun experimenting.

Ingredients

  • 1 cup Sea Salt

DIRECTIONS

  1. Set up Smoker for 250°F (121°C)
  2. Take sheet of aluminium foil and fold up the edges.  Place the foil on a smoker rack and spread the Sea Salt evenly across the bottom of the foil
  3. Smoke for about 3 hours using Bisquettes of choice.
  4. Let the Salt come to room temperature.  Store in an airtight container and salt shaker.

Recipe by Steve Cylka

French Toast on Cobb Cooker

Serves 2-4

Ingredients

  • 4 slices of White Bread
  • 3 Eggs
  • 50ml Milk
  • Butter
  • Honey

Directions

  1. Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
  2. Place the Frying Pan accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
  3. Whisk the eggs and milk together and place the bread into the mixture so it can lie flat. After a minute, turn it around. You want the bread to really absorb the egg mixture well.
  4. Place a small knob of butter on the Frying Pan and let it melt, then place the bread onto it.
  5. Close the Dome Cover and let it cook for about 5-8 minutes. Do check that it is not browning too much, but you do want a nice caramelisation on it.
  6. Flip the bread and repeat. The bread puffs up beautifully with the Dome Cover on.
  7. Serve drizzled with honey, cinnamon sugar and lemon or your favourite topping.

Recipe compliments of Cobb Global

Smoking Chocolate

Smoking is a technique that is well used in a variety of savoury dishes, but why not add a little smoke to dessert or a sweet snack? Smoked chocolate is one of my favourite ways to add that little extra something to an otherwise standard cookie or cake. Think about a classic chocolate chip cookie made with smoked chocolate chips instead. Or even rich smoked chocolate ganache between the layers of your favourite chocolate cake recipe. Smoky brownies? Smoked chocolate sauce over ice cream. How about smoked chocolate lava cake? Okay I’ll stop, you get the idea. The possibilities are endless, so let’s get smokin’!

To smoke chocolate you will need to maintain a low temperature (below 60°F). The easiest way to sustain a low temperature in your Bradley Smoker is to use a Cold Smoker Attachment. This separates the heat source from the cabinet while still filling the cabinet with smoke. Alternatively, you can use your smoker as is with it set to the lowest heat level possible and with a tray of ice on the lowermost shelf. Using a regular hot smoker you will have to stand vigilantly by to open the door frequently and replenish the ice to maintain a low temperature. In my experience, you may still have your chocolate soften or melt using a hot smoker and it is definitely much less convenient than a cold smoker (but possible nonetheless!).

If you are going for the hot smoker method, I would only suggest using dark chocolate (melts at a higher temperature), but in a cold smoker you can smoke whatever type of chocolate you like. For chocolate, I find the milder woods to work best such as alder or apple. Woods such as hickory end up tasting too bitter. But try out for yourself, you may just find a great combination!

In order to smoke your chocolate you need to cut it down to size. Either use chocolate chips or chop chunks of chocolate into approximately 1” pieces. Avoid over-handling the chocolate as it will melt slightly. Place your chocolate chips/chunks into an aluminium baking tray. I pierce small holes in my tray as I am using a cold smoker and am certain I won’t have melted chocolate dripping through. Place tray of chocolate into your pre-smoking (not preheated!) cold smoker and wait.

The smoke time will vary on how much smoke you are producing, how much chocolate you have in your smoker and your personal preference for flavour. After 2 hours, give your chocolate a little taste test to see if it has the amount of smoke flavour you’re looking for. Then “taste test” a little more just to be certain. If you want more smoke, then give it more smoke. If you like it after 2 hours of smoking, then pull it out of the smoker and jazz up your baking!

Compliments of Bradley Smoker North America

Tortilla Pizza with Honeyed Pecans on COBB Cooker

Ingredients

  • 4 Tortillas
  • 8 Tblsp Tomato Pasta Sauce
  • 1 small wedge of Creamy Blue Cheese
  • 20 small slices Gypsy Ham
  • 1 packet Pecan Nuts
  • 2 Tbsp Honey

Honeyed pecans:

Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.

Directions

  1. Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
  2. Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
  3. Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
  4. Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
  5. Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
  6. Continue with the rest of the pizzas.

Chefs tip: These are such an easy way to make a lovely thin-base pizza. Place on any toppings, the world is your pizza! They are a great snack starter or you can let your guests build their own.

Fresh Summer Pizza on COBB Cooker

Serves 4-5

Ingredients:

  • 15ml Dried Yeast
  • Pinch of Sugar
  • 450ml Warm Water
  • 750g strong White/Bread Flour
  • 2 tsp Salt
  • 75ml Olive Oil

Directions

  1. Dissolve the yeast and sugar in half the warm water.
  2. Leave for 10 minutes.
  3. Mix the flour and salt and pour in the yeast and olive oil.
  4. Add the rest of the water and knead, then allow to rise to double in size, in a covered bowl rubbed with olive oil.

TOPPINGS

  • Fresh Basil, chopped
  • Sundried Tomatoes
  • Tomato Paste
  • Green Olives
  • Mozzarella
  • Parmesan
  • Oregano
  • Chili Flakes
  • Olive Oil

Directions

  • Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 cm thick.
  • Spread the tomato paste onto the dough and add the toppings
  • Prepare your Cobblestone in your COBB
  • Once your Cobblestones is ready, place grill grid and fenced rack on the inner sleeve
  • Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  • Close the cover dome and heat up your pizza stone for a minimum of 15mins
  • You are now ready to bake delicious, crispy-base pizza
  • Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza should be ready within 15mins

Recipe compliments of Cobb South Africa