Category Archives: Beef

Beef, Bradley, Cheese, Herbs, Tomatoes, Vegetables

Smoked Pizza Bombs

Ingredients

  • 2 pounds (.9 kgs) Ground Beef
  • 1 tsp Oregano
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1½ cups grated Mozzarella Cheese
  • ¾ cup Pepperoni, diced
  • ½ cup Green Olives, diced
  • 1 cup Pizza Sauce
  • Bradley Flavour Bisquettes

 

Directions

  1. Set the Smoker to 275°F (135°C) using Bradley Flavour Bisquettes of choice.
  2. In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
  3. In a bowl, mix together the grated mozzarella, pepperoni and green olives.
  4. Grab a small handful of the meat mixture and form a meatball that is about 1½ inches in size. Make a small indentation in the middle with your thumb. Put some of the cheese, pepperoni, and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered.
  5. Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoker racks. Do this with the remaining meat and cheese.
  6. Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F (74°C), about 2½ hours.
  7. Drizzle some of the pizza sauce on top of the meatballs and serve hot!

Recipe by: Steve Cylka

Beef, Bradley, Vegetables

Pepper Crusted Smoked Sirloin Tip Roast

Ingredients

  • 1 Sirloin tip roast (about 2.5 to 3 pounds)
  • 2 Tbsp Olive Oil
  • 1½ Tbsp Sea Salt
  • 2 Tbsp fresh coarse Black Pepper
  • 1 tsp Chili Flakes
  • 1 tsp dried Thyme
  • Bradley Flavour Bisquettes – Premium Hunter’s Blend 

Directions

  1. Rub the olive oil all over the sirloin tip roast.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the roast.
  3. Set up your Smoker for 121°C (250°F) using Premium Hunter’s Blend Bisquettes.
  4. Lay the roast on a smoker rack and smoke for about 2½ – 3 hours, or until medium rare with an internal temperature of 62°C (145°F).
  5. Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

Recipe by: Steve Cylka

Beef, Bradley

Tips and Tricks for Making Jerky

Making Jerky is a lot simpler than one may think! As good as store bought jerky may be, homemade jerky is phenomenal! Here are a few tricks and tips to help you get started.

1. Pick out the leanest cut you can find. 

When smoking other food, we usually seek out fatty and well marbled meats. When making jerky we want to keep the fat content as low as possible, as we will be dehydrating the meat. If there is too much fat, the meat will not dry out properly, and it will turn rancid in a short period of time. Jerky can of course be made with beef as we all know well and good. Excellent jerky can be made with over lean meats such as venison. Eye of round, bottom round, or flank steak are all good lean cuts and excellent choices for making jerky.

2. Prepare your meat. 

Remove meat from the fridge and begin preparation immediately as very cold meat is easiest to slice thinly (consider popping it in the freezer for a bit before cutting). Cut meat along the grain into ¼ inch thick strips and remove any fat as you slice. Marinate your meat overnight. The following day remove meat from the marinade, but do not rinse. Get creative with your marinade. Use Asian inspired ingredients like ginger and mirin or go the Southwest route and try adding Cajun spice and lime. The main method of preservation with jerky is the drying, not necessarily the brining or curing stages as with other projects. So you can go a little wild with flavour here!

3. Dry the meat. 

Hang the jerky on meat Hooks in your Smoker and dry the jerky at 140°F (60°C) without any smoke to dry the surface.

4. Start smoking! 

Add some Bisquettes to the smoker (try Apple, Cherry, Hickory, or Mesquite) and turn the heat up to 165°F (73°C), smoking for 2-3 hours. Raise the temperature another couple of degrees and smoke until finished. You’ll know the jerky is ready if, when you bend it, it starts to fray. Smoking it longer, to the stage where it snaps when bent will give the jerky a longer shelf life, but it will be less tasty.

5. Safe storage. 

Since this meat isn’t entirely dehydrated (couldn’t chew it at that point!) and since cures and cultures aren’t being used, remember to store the jerky in the fridge. It will last for a long time, and keeping it in a cool and regulated environment will ensure it lasts even longer!

Compliments of Bradley Canada

Beef, Bradley, Uncategorized

Smoked Drunken Ribs

Ingredients

  • 2 Racks Pork Spare Ribs
  • 1 Can/bottle of your favourite Beer
  • 1 Cup packed Brown Sugar
  • 2 Tsp Oregano
  • ½ Tsp Thyme
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Paprika
  • 2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1 ½ Cups of your favourite BBQ Sauce
  • Bradley Smoker Flavour Bisquettes – Premium Beer Bisquettes

Directions

  1. Peel the membrane off the back of each rack of ribs.
  2. Make the marinade by mixing together the beer, brown sugar, oregano, thyme, garlic powder, paprika, salt, and black pepper.
  3. Place ribs in a large dish. Pour marinade over the ribs and flip a couple times to ensure they are coated in the marinade. Cover with plastic wrap and place in the fridge. Let the ribs marinate for about 8 hours. Flip the ribs a few times during the marinating time.
  5. Set the Smoker to 107°C (225°F) using Bradley Premium Beer Bisquettes.
  6. Lift the ribs out of the marinade and place on a smoker rack. Place the ribs in the smoker and smoke for 3-4 hours, or until the ribs reach an internal temperature of 71°C (160°F).
  7. Generously coat the ribs with BBQ sauce. Place the ribs back in the smoker and smoke for one final hour.
  8. Let them rest for 10 minutes before cutting and serving.

Recipe by: Steve Cylka

Beef, Bradley, Uncategorized

Smoked Ribeye Steak

Ingredients

Directions

  1. Season Steaks with Salt and Pepper prior to smoking.  Let sit for a day or two.
  2. Set Smoker to 93°C (200°F).  Place 2 steaks per rack and use middle rack locations in smoker.
  3. Place thermometer in smallest steak and place on top rack.
  4. Using Pecan Bisquettes start cooking and smoking whilst the smoker heats up.
  5. Cook until internal temp hits desired temp 48°C (120°F for a Medium Rare Steak).
  6. Loosely tent steak with foil for 10 minutes then place on a hot grill (200°C) for 1 minute each side.
  7. Dress steaks with knobs of butter and enjoy the best steak ever!!

Recipe Compliments of Bradley Smoker Canada

Beef, Cobb Cooker Recipes, Herbs, Vegetables

Seared Rump on Cobb Cooker with Herb Butter and Seasonal Vegetables

Serves 2

Ingredients:

  • 2 good pieces of aged Rump
  • 4 baby Marrows, halved
  • 1 Red Pepper, sliced
  • 1 Yellow Pepper, sliced
  • Herb Butter (Recipe)
  • Salt and Black Pepper
  • Fresh Thyme

Directions:

  1. Slice baby marrows and peppers and brush lightly with olive oil. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey.
  3. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 10 minutes so it can get really hot.
  4. Season your rump steaks with salt and black pepper just before you put them on the Griddle. Place your vegetables around the rumps and grill. For medium rare, cook the steak for 10 minutes a side for a steak that is 4cm thick. It will vary depending on the thickness of your steak.
  5. Only turn once to get those lovely grill lines on both the steak and the vegetables.
  6. Rest the rump for 5 minutes before serving with a big heap of herby butter and grilled seasonal vegetables.

Recipe compliments of Cobb Global

 

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

Grilled Sirloin Steak with Roasted Tomatoes on Cobb BBQ

Serves 2

Ingredients:

  • 2 thick cut, well-aged Sirloin Steaks
  • 1 punnet Cherry Tomatoes (on the vine if you can get them)
  • 1 bunch of Thyme
  • Salt
  • Pepper
  • Olive oil

Directions:

 

  1. Light a cobblestone and wait a few minutes until it has turned grey.
  2. Place the grill attachment onto the Cobb and close the lid to let it heat up for at least 5 minutes – you want it nice and hot to get those lovely grill lines.
  3. Season the steaks well with salt and pepper and rub with a little olive oil – do the same for the tomatoes.
  4. Place the steaks on the hot grill, leaving a little space between them, but also room to place the tomatoes around the sides.
  5. Place the sprigs of thyme around the steaks and the tomatoes over these and close the lid.
  6. Let them cook for 3-5 minutes and then turn both the steaks and the tomatoes. This timing will depend on the thickness of your steak.
  7. Place the steaks onto a board and let them rest for 5 minutes before slicing.
  8. Slice and serve alongside the tomatoes with a good crack of black pepper, extra salt on the side and garnish with fresh thyme.
  9. This can be a snack for a larger crowd, starters for 4 or a main for 2.

Recipe compliments of Cobb Global

Beef, Cobb Cooker Recipes, Mushrooms

Hearty & Meaty Winter Pizza

FOCACCIA PIZZA DOUGH RECIPE

  • 15ml dried Yeast
  • Pinch of Sugar
  • 450ml warm Water
  • 750g strong white Bread Flour
  • 2 teaspoons 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

  • Premade Meatballs
  • Salami
  • Black Olives
  • Mushrooms
  • Green Peppers
  • Tomato Paste
  • Mozzarella
  • Oregano

Directions

  1. Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 centimeter thick.
  2. Spread the tomato paste onto the dough and add the toppings
  3. Prepare your Cobblestone in your COBB as per usual
  4. Once your fuel (CobbleStone) is ready, place grill grid and fenced rack on the inner sleeve
  5. Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  6. Close the cover dome and heat up your pizza stone for a minimum of 15mins
  7. You are now ready to bake delicious, crispy-base pizza
  8. 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 Global

Beef

Smoked Mini Meatloaves

Ingredients

 

  • 2 pounds (.9 kgs) Fresh Lean Ground Beef
  • ½ cup Roasted Red Pepper, minced
  • 1 Egg, slightly beaten
  • ½ cup Bread Crumbs
  • ¼ cup Cream
  • 1½ tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Dried Oregano
  • ½ tsp Cayenne Pepper
  • ¾ cup BBQ Sauce
  • Bradley Flavour Bisquettes – Hickory

Directions

  1. In a large bowl combine all ingredients, except the BBQ sauce.
  2. Use your hands to knead the mixture until everything is fully combined and thoroughly mixed.
  3. Mold the meat mixture into 3 or 4 mini loaves.
  4. Place the mini meatloaves onto your Smoker racks and brush them with some of the BBQ sauce.
  5. Start up the Smoker, using wood bisquettes of choice (hickory works very well). Bring the smoker up to a temperature of 250°F (121°C).
  6. Place the meatloaves in the smoker and cook until the internal temperature reaches 160°F (71°C).
  7. Brush loaves with the remaining BBQ sauce after the first 2 hours of smoking.
Beef

SMOKED CAJUN BEEF JERKY

SMOKED CAJUN BEEF JERKY

 

Ingredients

1 lb Beef Brisket

½ cup Cold Water

¼ cup White Vinegar

1 tsp Kosher Salt

1 tsp Black Pepper

2 tsp Cayenne Pepper

½ tsp Red Pepper Flakes

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Dried Oregano

1 tsp Dried Thyme

1 tsp Horseradish

Bradley Flavour Bisquettes – Mesquite 

Directions

  1. Place meat in the freezer for 1-2 hours to make slicing easier.
  2. Combine together remaining ingredients for marinade and set aside.
  3. Remove the meat from the freezer and trim the fat from the outside.
  4. Slice in ¼ inch strips with the grain, as you slice remove any fat (marbled fat does not need to be trimmed out).
  5. Slice into somewhat equal sized pieces.
  6. Add sliced beef to the marinade.
  7. Marinate in the fridge for a minimum of 6 hours (overnight or 24 hours is even better).
  8. Drain excess marinade off the strips of meat and pat dry.
  9. Lay the strips across mesh trays or hang in smoker.
  10. Dry in Smoker at 100-130°F (38-54°C) with no smoke to dry the surface of the meat (approximately one hour, turn over half way through the drying process if jerky is on trays, and not hanging).
  11. Start smoking and raise the temperature to 160°F (71°C) and smoke for 2-4 hours using Mesquite Flavour Bisquettes, depending on the size of the strips.
  12. Rotate the jerky strips if necessary throughout the smoking process to ensure they dry evenly.
  13. Jerky is ready when a few muscle fibers fray when bent. If you want your jerky to last longer then smoke until it snaps when bent.

 

Recipe by: Lena Clayton