Category Archives: Beef

Texas Style Brisket

Ingredients:

  • 10-12 lb Beef Brisket, fat trimmed to ¼” thickness
  • ⅓ cup Kosher Salt
  • ⅓ cup Black Pepper
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Season the brisket with salt and pepper before preheating your Bradley Smoker with Mesquite flavour bisquettes.
  2. Let the brisket sit at room temperature for an hour.
  3. Bring the temperature of your Smoker to 107-121°C (225-250°F).
  4. Place brisket, fatty side up in the smoker.
  5. Rotate every 3 hours, if either the top or bottom is colouring much faster than the other, flip over in smoker.
  6. Smoke until meat is very tender, but not falling apart and a temperature of 90°C (195°F) is reached.
  7. Let the brisket rest at least 30 minutes before slicing against the grain.

Recipe Compliments Lena Clayton and Bradley Smokers

Café Mocha Smoked Brisket

Ingredients:

  • 1 Beef brisket
  • 3 Tbsp fresh ground Coffee
  • 2 Tbsp Cocoa Powder
  • 3 Tbsp Brown Sugar
  • 1½ tsp Salt
  • 1 tsp Paprika
  • ½ tsp Cinnamon
  • ½ tsp Cayenne Pepper
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Make the rub by mixing together the ground coffee, cocoa powder, brown sugar and spices.
  2. If desired, cut diagonal slits along the fat cap of the brisket.
  3. Generously rub the spice mixture all over the brisket.
  4. Set the Smoker to 107°C (225°F) using Bradley Mesquite Flavor Bisquettes.
  5. Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
  6. Slice and serve.

Recipe Compliments Steve Cylka and Bradley Smoker

Smoking Store-bought Sausages

A great recipe for a newby to food smoking and to spice up your store brought sausages.

Ingredients:

  • 2 (or more) pounds fresh store-bought Sausages (Honey, Garlic, Hot Italian etc)

Directions

  1. Place the fresh sausages side by side on smoker racks, making sure they are not touching.
  2. Set your Bradley Smoker to 250°F using Bisquettes of choice (Hickory works really well).
  3. Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages.  Usually it takes 2 ½ – 4 hours.
  4. Enjoy.

Recipe Compliments of Bradley Smoker Australia

Spicy Meatballs with Mushroom Sauce on Cobb Cooker

Ingredients

  • 1 Tbsp Oil
  • 1 small Onion, chopped
  • 1 Green Pepper, chopped
  • 1 Clove Garlic, chopped
  • 500g Lean Minced Beef
  • 1/3 cup uncooked Rice
  • 1 Egg Yolk
  • ½ cup Bread Crumbs
  • ½ tsp Chili Powder
  • Salt & Pepper

Sauce:

  • 1 pkt Mushroom Soup
  • 1 punnet Mushrooms, sliced
  • 1 cup Water
  • Fresh Basil

Directions:

  1. Prepare your Cobb Cooker with the Wok Pan.
  2. Place oil in pan and fry the onion, peppers and garlic.
  3. In a bowl, combine the meat, rice, egg, bread crumbs, chili, salt and pepper.  Add the braised onions and pepper mix.
  4. Shap mixture into 8 balls.
  5. Mix the soup powder, mushrooms and water in the wok and bring to the boil, then add the meat balls and simmer for one hour with the lid on, turning the meatballs every 15 minutes.
  6. Stir occasionally.
  7. When serving, top with some sauce and sprinkling of fresh basil.

Recipe Compliments Cobb International

Hamburger on Cobb Cooker

Ingredients

  • 1 Egg
  • 1 Tbsp Water
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Tomato Sauce
  • 1 tsp Whole Grain Mustard
  • 2 Tbsp Bread Crumbs
  • 500g Lean Mince
  • Hamburger Buns
  • 1 Large Onion, finely chopped
  • 1 Tbsp fresh Basil and Oregano (or 1 tsp dry Mixed Herbs)
  • 2 Tbsp Olive Oil
  • Salt and Ground Black Pepper

Directions:

  1. Mix egg, water, soy, Worcestershire and tomato sauces, mustard and bread crumbs in a bow.
  2. Add the rest of the ingredients, mix well, season and form into 4-6 patties.
  3. Brush with Olive Oil and let rest for 10 minutes in a fridge.
  4. Prepare Cobb Cooker with the Griddle Plate.
  5. When hot, sear both sides of the patties till light brown and cook for 8 minutes with lid on.
  6. Serve on Hamburger Buns with a sliced Tomato, Onion and Lettuce.
  7. Season with Salt and Pepper.

Recipe Compliments Cobb International

Smoked Brisket

Ingredients

  • 1 Beef Brisket
  • 2 Tbsp Salt
  • 3 Tbsp freshly cracked Black Pepper
  • 1 Tbsp Chili Powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Cayenne Pepper
  • 2 tsp White Sugar
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Rub salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes.
  2. Make the rub by mixing together the sugar and all the remaining spices. Generously rub the spice mixture all over the brisket.
  3. Set the Smoker to 107°C (225°F) using Mesquite Flavour Bisquettes.
  4. Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
  5. Slice and serve.

Recipe Compliments of Bradley Smoker Canada

Chilli Con Carne on Cobb Cooker

Serves 8

Ingredients:

  • 500 g Beef Mince
  • 2 cans of Kidney Beans, drained
  • 2 cans of chopped Tomatoes
  • A 50 g sachet of Tomato Paste
  • Olive Oil, for frying
  • 2 Onions, finely chopped
  • 4 cloves of Garlic, finely chopped
  • 2 Red Peppers, diced, with seeds and stalks removed
  • 1 Carrot, grated
  • A pinch of Paprika
  • A pinch of Ground Cumin
  • A big pinch of Chilli powder, or chopped fresh chillies
  • A pinch of ground Coriander
  • 30ml Vinegar
  • Juice of 1 Lemon
  • A pinch of Sugar, to taste
  • Salt and Black Pepper, to taste
  • Sour Cream or Full Fat Plain Yogurt, to serve
  • Fresh Coriander, to serve
  • Corn Chips, to serve

Directions:

  1. Prepare and light your COBB with 1 Cobble Stone.
  2. Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
  3. Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
  4. Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
  5. Fry for about 10 minutes, stirring occasionally.
  6. Keep the lid on to maintain a high temperature.
  7. Add the carrot and red pepper and fry for another 5 minutes (lid off).
  8. Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
  9. Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.

PS – The dish does not need them, but serving it with nachos chips adds great texture and a slightly more hands on approach to eating this fabulous dish!

Recipe Compliments of Cobb Global

Sirloin with Wild Mushroom and Cream Sauce on Cobb Cooker

Serves 2

Ingredients:

  • 2 Sirloin Steaks, on the bone
  • Flaky Salt
  • Freshly Ground Pepper
  • Olive Oil

Sauce:

  • 1 punnet Wild Mushrooms
  • 250ml Cream
  • 2 Garlic cloves, crushed
  • Fresh Thyme
  • Salt and Pepper
  • Butter and Olive Oil

 Directions:

  1. Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
  2. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  3. Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
  4. Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
  5. Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
  6. Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
  7. Let the steaks rest for at least 5 minutes.

Sauce:

  • As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
  • Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
  • Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
  • Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
  • Let it simmer for 10 minutes.
  • By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.

Recipe Compliments of Cobb SA

Smoked Bolognese

Ingredients

  • 1 Kg Ground Beef
  • 1 Tbsp Olive Oil
  • ½ Onion, chopped
  • 3 Garlic cloves, minced
  • 3-4 medium sized Tomatoes, chopped
  • 500mL Tomato Sauce
  • 2 tsp Paprika
  • 1 tsp dried Basil
  • 2 tsp dried Oregano
  • 1 Tbsp Butter
  • Package of your favourite Pasta
  • Bradley Flavour Bisquettes – Apple

Directions

  1. Preheat Smoker to 93-107°C (200-225°F) with Apple Flavour Bisquettes.
  2. Heat the olive oil in a cast iron pot, or deep cast iron pan.
  3. Add ground beef, garlic, and onions to the pan.
  4. Once the beef is browning and the onions have become translucent add the tomatoes, tomato sauce, paprika, basil, oregano, salt and pepper, and stir together.
  5. Leave to simmer for 5 minutes, stirring occasionally.
  6. Remove cast iron pot from stove, and place in preheated smoker.
  7. Smoke for 1 – 1½ hours, stirring occasionally.
  8. While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
  9. When sauce is finished smoking, remove from smoker and stir in butter.
  10. Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.

Recipe by Lena Clayton

Beef Meatballs in a rich Tomato Sauce on Cobb Cooker

Serves 4-6

Ingredients:

  • 1kg Beef Mince
  • 1 Onion, chopped finely
  • 2 cloves Garlic, grated
  • 2 tsp dried Mixed Herbs
  • 1 Tbsp Worcester Sauce
  • 2 tins Chopped tomatoes
  • Splash of White/Red wine (optional)
  • 1 Chilli, finely chopped (optional)
  • Salt
  • Freshly ground Black Pepper
  • 2 tsp Brown Sugar
  • Olive Oil

Directions:

  1. Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
  2. Roll them into small meatballs.
  3. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  4. Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
  5. Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
  6. Remove the meatballs and set aside.
  7. Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
  8. Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
  9. Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.

Recipe compliments of Cobb Global