• 2 fillets fresh white fish
• 1 Bradley Smoker Bisquette or a handful damp smoking chips
• 100g butter, room temperature
• 3 cloves garlic, peeled and crushed
• 1 lemon
• 1 tablespoon chopped parsley
• Salt and black 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 bisquette or damp smoking chips on the CobbleStone and then place the Grill Grid and the Fenced Roast Rack.
3. Place the fish fillets onto the Grill Grid and close the Dome Lid.
4. To make the butter: Mix the garlic and parsley into the butter along with a pinch of salt and black pepper. Mix it well, roll it into a sausage in clingfilm tying up both sides and put into the fridge.
5. After about 20-30 minutes the fish should be cooked. This will depend on the thickness of your fillets.
6. Remove the butter from the fridge and slice up the butter and place on top of the warm fish.
7. Serve with lemon wedges to squeeze as you like and a crisp green salad and your favourite side dish.
3 Trout, about 400 g (13 oz) each
750 ml (3 cups) water
30 ml (2 tbl) salt
2 bay leaves, broken up
60 ml (1/4 cup) honey
1 lemon, sliced
A few sprigs fresh dill
80 ml (3 tbl) smoking chips
3 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) black peppercorns
7 ml (1 ½ tsp) coriander seeds
15 ml (1 tbl) brown sugar
10 ml (2 tsp) rooibos tea (bush tea)
To serve: wedges of lemon and Sour Cream Sauce
Rinse trout well and place in a suitable dish. Add water (the water should cover the trout), then add the salt, bay leaves and honey. Stand for 1 hour.
Rinse trout and dry well. In fact, if time allows, stand on a rack and dry for 20 minutes. Arrange lemon slices and dill in the gut area and season with a little pepper.
Cover smoking chips with water and stand for 15 minutes. Drain off water, add remaining ingredients and stir to combine.
Prepare your Cobb, throw the smoking mixture into the fire and then fir the grill. Arrange fish on the grill and cover. Smoke for 7 minutes per side. Stand for at least 10 minutes before serving.
Smoked trout may be served hot or cold. Serve with wedges of lemon and sour cream sauce.
COBB’s CREAMY MUSSELS IN WHITE WINE SAUCE
- 1 tbsp oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- fresh ginger, finely chopped
- 2 cups white wine
- 2 cups cream
- 48 mussels
- fresh coriander, roughly chopped
- salt & pepper
- Prepare your Cobb with the Frying Dish. Cover and heat for 5 – 10min prior to use
- Place oil in pan and add onion, garlic and ginger.
- Pour white wine in pan and cook until liquid is reduced by half, then add cream. (Cover with Dome to keep the heat – reducing will occur due to the ventilation holes in the Dome Cover)
- Toss in mussels, close lid and allow to steam.
- Once mussels have all opened, add coriander, salt and pepper to taste.
- Serve immediately
For more information on COBB visit our Facebook Page COBB New Zealand
Filled with crab, shrimp, scallops, cheese, green onions and
more, these Portobello mushrooms are smoked to perfection then drizzled with melted butter afterwards.
- 6 Portobello mushrooms
- ¾ Cup small shrimp (salad shrimp size or a little bigger), peeled
- ¾ Cup scallops
- ¾ Cup crab meat, in small pieces
- ¼ Cup roasted red peppers , diced
- 4 Spring onions, finely sliced
- 1 Cup grated cheese
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 75g melted butter
- 2 Tbsp fresh parsley, finely chopped
- Set up smoker for 250F (125C) using wood of choice (I used Apple)
- Snap the stems off the Portobello mushrooms and, using a spoon, scrape the gills off the underside of the mushrooms.
- In a bowl, mix together the shrimp, scallops, crab, roasted red peppers, green onions, gouda, salt, garlic powder, paprika and cayenne together.
- Place the Portobello mushrooms on the smoker racks, top side facing down.
- Spoon the seafood mixture evenly on to
- p of the Portobello mushrooms.
- Place in the smoker and smoke until all the seafood is cooked, about 3 hours.
- In a small bowl, mix together the melted butter and parsley. Spoon onto the smoked stuffed mushrooms.
These can also be made in your Cobb
Original recipe by theblackpeppercorn.com
- 45 ml (3 tbsp) olive oil
- 45 ml (3 tbsp) lemon juice
- 3 ml (1/2 tsp) salt
- 5 ml (1 tsp) dry mustard
- 3 ml (1/2 tsp) curry powder
- Combine marinade ingredients together in a medium size non-metallic bowl and mix well.
- Remove oysters from their shells. Keep at least one half shell for each oyster.
- Place oysters in marinade for approximately 30 minutes, turning once.
- Replace oysters in their half shell and add a little of the marinade to each one.
- Preheat the Bradley Smoker to 100°C (220°F).
- Place the oysters in their half shells on smoker racks and using Apple flavour bisquettes smoke/cook for 40 to 60 minutes or until cooked.
Serve hot with Tabasco sauce or Wasabi on the side.
- 4 pieces tuna fillet – 2 kg (4 lb)
- cooking oil
- 15 ml (1 tbsp) dried dill weed
- 15 ml (1 tbsp) mustard seed
- 45 ml (3 tbsp) salt
- 5 ml (1 tsp) ground black pepper
- 125 ml (1/2 c) brown sugar
- 2 bay leaves
- 1000 ml (4 c) water
- The night before you are planning on serving the fish, mix together marinade ingredients, in a medium size bowl, making certain salt and sugar are completely dissolved.
- Put marinade in a large heavy plastic bag, add fish, seal and refrigerate overnight.
- Remove fish from bag and pat dry.
- Preheat the Bradley Smoker to between 75°C and 85°C.
- Place fish on oiled racks and using Maple flavour bisquettes smoke/cook for 2 to 3 hours.
Smoked tuna fillets are delicious served with vegetable stir fry and rice pilaf.
- Steam Mussels until just opened, do not cook fully
- Shell Mussels and relay back into half shells
- Using Canola Spray Oil, lightly spray surface of mussels, and spread half a teaspoon of Sweet Chilli Sauce covering the top of the Mussel
- Lightly Sprinkle Garlic Powder, Black Pepper and Parsley Flakes over the top.
Another Favourite: Instead of Sweet Chilli Sauce use Wattie’s Smoked Hickory Sauce
- Preheat your Bradley to 120C
- Using Alder flavour bisquettes smoke/cook for approximately 1-1/2 hours, checking to make certain you do not overcook.
Our Bradley Digital Thermometers are a great tool for cooking meat to perfection!
- 1.8 kg (4 lb) fresh salmon (approximate)
- 60 g (2 oz) coarse ground black pepper
- Fresh leaves from 2 sprigs of oregano
- 120 ml (4 oz) molasses
- 120 ml (4 oz) gin
- 5 ml (1 tsp) Worcestershire sauce
- 1 medium onion sliced/shaved thinly
- 30 ml (1 oz) freshly crushed ginger juice
- 30 ml (1 oz) coarse salt
- Fillet the salmon so you have four fillets. Cut into sizes to fit on Bradley Smoker racks.
- Leaving the skin on, sprinkle a coat of meat cure on the flesh side of salmon. The cure should be heavier on the thicker portion of the salmon, thinner as you get closer to the tail.
- Save your extra meat cure for another day.
- Stack the salmon in a deep tray flesh to flesh and store in a cool covered place for 24 hours.
- Remove and rinse with cold water any access meat cure.
- Pat dry and allow the salmon to dry further in a cold, well-ventilated place. You may need a fan to blow cool air over the fish and the fish should be dry and tacky to the touch. This process may take another 24 hours to accomplish.
Using Alder flavour bisquettes, place salmon in the Bradley Smoker with the damper wide open and start the smoking process, watching that temperature does not rise much over 50°C (100°F). The smoking time may vary from 4 to 8 hours depending on taste. This recipe and all other cold smoking recipes are best done in winter when the temperature is cold and the air is dry.
Serve your cold smoked salmon as an appetizer on a small pancake with cream cheese and capers, or blend with sour cream for a dip.
Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat.
- Cure (white sugar & salt – approx. ratio of 500 g (1lb) salt to 60 g (2oz) sugar)
- Vegetable oil
- Garlic and onion salt or powder. Substitute dill or ginger or dry mustard for the garlic and onion.
- Coarse black pepper
- Dried parsley or chive flakes
- Leave skin on salmon. If the fillet is over 1″ thick, slash the flesh every 2″ to 3″ about 1/2″ to 3/8″ deep, parallel and running in the direction of the rib.
- Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that it is completely covered. Sprinkle a moderate amount of desired spices over fillet.
- Rub the spices and cure lightly into the fillet including any cut surfaces.
- Sprinkle a moderate amount of coarse black pepper onto the fillet.
- Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag then place in a cooler.
- Cover fish to ensure air has no access and refrigerate 14 to 20 hours.
- Remove fish from cure and place skin side down on oiled racks.
- Rub fillet to even out the residual cure and sprinkle parsley or chive flakes.
- Place the racks in the Bradley Smoker.
- Using Alder flavour bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours.
- After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.