Category Archives: Pork

COBB’s Bacon and Cheese Stuffed Mushrooms

Serves 4


  • 4 big brown mushrooms (Portabello)
  • Salt and pepper
  • 1 Tbsp Butter
  • 2 cloves freshly crushed garlic
  • Cream cheese or cottage cheese
  • Coriander (fresh chopped)
  • 1 packet of streaky bacon, diced
  • Blue Cheese (optional)
  • Bradley Wood Bisquette (Mild flavour – Alder, Cherry, or Maple) – optional smokiness


  1. Prepare and light your COBB with 1 Cobb Cobble Stone.
  2. Place the frying dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
  3. Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
  4. Carefully remove the stems and gills of the mushrooms.
  5. Melt the butter with 1 crushed garlic clove and brush the outside of the mushrooms.
  6. Mix the 2ns crushed garlic clove, half the crispy bacon pieces, salt & peper, chopped mushroom stems and gills in with the cream cheese, mix in the coriander and spoon carefully into the mushrooms. Top with rest of the crispy bacon and some crumbled blue cheese (optional).
  7. Place a Bradley Smoker wood bisquette (if you would like a subtle smokiness) onto the Cobble Stone and cook on the COBB roast rack with the dome lid on for about 10-15 minutes.


Bradley’s Smoked Slow Cooked BBQ Ribs

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


  1. Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
  2. 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

  1. Season the ribs with salt and black pepper.
  2. Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  3. Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
  4. 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.
  5. Hot smoke for 3-4 hours at 120C
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. 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).
  11. Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.

Original recipe by adapted by Bradley Smoker NZ  – Check out our Facebook Page!

Bradley Smoked Kielbasa Sausage

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


  1. 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.
  2. 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.
  3. Take the meat mixture out of the fridge and stuff the sausage casings according to the instructions of your sausage stuffer.
  4. 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.


  1. 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).
  2. 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).
  3. 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

For more information and recipe ideas visit our Facebook Page and our Bradley Smoker website

Bradley’s Kassler Rippchen – German Style Cured Smoked Pork Chops


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.

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!  


3 Racks of Baby Ribs
Dry Rub
½ Bottle of Beer
4 medium Potatoes (scrubbed or peeled)
Olive Oil
Salt & Pepper
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 One Pot Smoky Kassler Pork and Beans

Serves 6 

• 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
• Salt
• Pepper

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.

COBB Bacon Wrapped Pork Fillet with Coleslaw

Serves 4

• 800g pork fillet (4 pork fillets)
• 2 packets streaky bacon
• 10g fresh sage
• 20ml olive oil
• Pinch of salt
• Grind of pepper

1. Chop the sage and add to the olive oil.
2. Brush the oil over the fillet and season, then wrap in bacon spiralling from top to bottom.
3. Prepare the Cobb with the roasting rack and heat for 5 minutes with the lid on.
4. Cook slowly so as not to burn the bacon before the pork is cooked.
5. Remove the wrapped fillet, let it rest for 5 minutes and then carve each fillet into about 6 slices.
6. Serve with cabbage salad.

• 2 cups shredded cabbage or 1/4 head green/red cabbage or a mixture of both.
• 1 large shredded carrot
• 2 stalks chopped spring onion / 1/4 red onion
• Handful chopped parsley
• 100ml creamy mayonnaise
• 50ml prepared salad dressing, oil based
• Salt and pepper
• 10ml sugar

1. Mix all the vegetables together.
2. Mix the parsley, mayonnaise, dressing and sugar.
3. Pour over the vegetables and season.



Bradley Maple Cured Bacon


  • 3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.)
  • 1 tsp. (5 ml) onion granules or onion powder
  • 1 tsp. (5 ml) garlic granules or garlic powder
  • 1 tsp. (5 ml) white pepper
  • maple syrup (optional) 1 to 3 Tbsp.
  • imitation maple flavour (optional) 1/2 to 1 tsp.

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 (1.25 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.


For the kind of bacon popular in the United States, use pork belly. If you wish to make the British-style back bacon, use the same cut of meat that is used for ham, or use sirloin or loin. In all cases, however, the meat should not be more than about 2 inches (5 cm) thick. The width and length are not important, but the hunks or slabs of pork need to be small enough to fit in the curing containers and smoker. If the meat is more than about 2 inches (5 cm) thick, the curing time will be excessive

Blending and applying the curing blend

  1. Weigh the pork. If more than one curing container will be used, calculate separately the total weight of the meat that will be placed in each container. Refrigerate the meat while the cure mix is being prepared. (Any plastic food container with a tight-fitting lid — or a strong plastic bag — can be used as a curing container.)
  2. Prepare, calculate, and measure the required amount of curing mixture for each container. Mix this curing blend until it is uniform.
  3. Place the meat in the curing container(s). Rub the cure mix on all surfaces evenly. Cover, and refrigerate. The refrigerator temperature should be set between 34°F and 40°F (2.2°C to 4.4°C).
  4. Overhaul the pieces of meat after about 12 hours of curing. (Overhaul means to rub the surfaces of the meat to redistribute the cure.) Be sure to wet the meat with any liquid that may have accumulated in the bottom of the curing container.
  5. Overhaul the meat about every other day until the required curing time has elapsed. (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week; if the thickest piece is two inches, cure the whole batch 2 weeks.)
  6. When the curing is finished, rinse each piece of pork very well in lukewarm water. Drain in a colander, and blot with a paper towel.
  7. Wrap each piece of pork in a paper towel, and then wrap again with newspaper. Refrigerate overnight.

Smoking the bacon

  1. The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140°F (60°C) If a smoker is used, make sure that the damper is fully open. Do not use smoke. Drying the surface will require one or two hours.
  2. When the surface is dry, cold smoke the pork for 3 hours. If your smoke chamber temperature is higher than 85°F (about 30°C), the smoking time might have to be shortened to prevent excessive drying.
  3. Raise the smoke chamber temperature to about 150°F (65°C). Smoke about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown colour. Remove the meat from the smoke chamber.
  4. Let the meat cool at room temperature for about one hour. After cooling at room temperature, place the hunks of bacon in a container – uncovered – and chill overnight. The bacon may be sliced the following morning. Bacon that will not be consumed within about a week may be frozen.

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.

Varieties of bacon

Irish bacon

Irish bacon is made from the same cut of meat used to make boneless pork chops: the boneless pork loin. Consequently, when Irish bacon is cured, smoked, and thinly sliced, it will have the same fat content and the same shape as a pork chop. Some people have been known to use a little Irish whiskey in the curing blend.

Canadian bacon

A product called Canadian bacon is very popular in the United States. In Canada, a similar product called peameal bacon is popular. Both of these back bacons are made from the well-trimmed eye of the loin. When the eye of the loin is trimmed, leave about 1/8 inch (3 mm) of fat on the top. However, peameal bacon is rolled in cornmeal (rolled in yellow peameal in the old days) and is not smoked. Canadian bacon is usually smoked. Use the Bradley Sugar Cure Mix to cure the eye of the loin.

Spicy bacon

You can put your own signature on bacon by adding your favourite spice to the curing blend. All spice flavoured bacon has a special appeal for some. A few people like the taste of cinnamon with pork. Use your imagination; you might make a great discovery!

Pepper bacon

Pepper bacon is very popular and it is easy to process. Select the cut of pork that you like for bacon and cure it with your favourite Bradley Cure. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey that has been diluted with a little water. Let the surface dry for a while until it becomes tacky, and then press on coarsely ground black pepper.

Jowl bacon

Jowl bacon is made from the cheek of the pig. It has layers of fat and lean just like belly bacon. Process it in the same way as you would process pork belly bacon.