1 cup Teriyaki Marinade (available most supermarkets)
3 Tblsp Soy Sauce
1 tsp dried Chili Flakes
1/3 cup Honey
1 tsp Wasabi Powder
2 tsp Lemon Juice
1/3 cup Mayonnaise
DIRECTIONS
Trim the beef roast of most fat and any membrane. Cut into 1/2 – 1 inch cubes
2. In a large bowl, whisk together the oil, teriyaki marinade, soy sauce, chili flakes and honey. Dump the cubed beef in the bowl and toss so that the beef is fully coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for 8 hours. If possible, stir the beef a couple times during the marinating process.
3. Place the beef on smoker racks. If the beef is falling through use the jerky racks or magic mats.
4. Set the Bradley Smoker to 225°F (105°C) using wood bisquettes of choice (mesquite, oak, hickory and pecan work great).
5. Smoke the beef for 2 – 3 hours. The outside of the beef should develop a glaze as the marinade starts to caramelize.
6. Make the wasabi mayo by mixing together the wasabi powder and the lemon juice. Whisk into the mayonnaise until combined and smooth.
7. Serve the beef with the wasabi mayo.
Place the fresh sausage, side by side on smoker racks, making sure they are not touching each other.
Start up the smoker, using wood bisquettes of choice (hickory works very well!). Bring the smoker up to a temperature of 250F.
Place the sausages in the smoker and cook until the internal temperature reaches 160F, the time can vary based on the thickness and size of the sausages. Usually, it can take from 2 1/2 to 4 hours.
Smoked pork meatloaf stuffed with salsa and cheddar cheese.
Ingredients
1.5kg Pork mince
1 tsp Chili powder
½ tsp Garlic powder
½ tsp dried Oregano
½ tsp Salt
1 Cup Salsa
1 ½ Cups grated Cheese
Bradley Smoker Bisquettes (our suggestions for Pork: Apple, Maple, Hickory)
Instructions
Mix the ground pork, chili powder, garlic powder, oregano, and salt until well combined. Roll the meat mixture into a 10×10 inch square. Roll in a large freezer bag or on parchment paper so the meat will roll into the fatty easily.
Spoon the salsa in a line in the middle of the sausage meat. Sprinkle the grated cheddar on top of the salsa.
Roll up the fatty so that the cheese and salsa are completely surrounded by the meat mixture. Place the fatty on a smoker rack.
Set your Bradley Smoker to 120C and smoke the fatty for about 2 ½ hours using your favourite bisquettes.
1 ½ Cups grated Mozzarella Cheese (or you can use Tasty or Cheddar Cheese if you prefer)
16 strips of streaky bacon (for the optional bacon weave)
Bradley Smoker Flavour Wood Bisquettes (Pecan or the New Premium Hunter’s Blend work great)
Instructions
Melt butter in a saucepan on medium heat. Add onions and Portobello mushrooms. Sauté until they are caramelized. Set aside to come to room temperature.
To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture below). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.
Mix the Beef and Pork mince, Worcestershire sauce, Balsamic Vinegar, Garlic Powder, Oregano, Thyme, Salt and Pepper until well combined. Shape and press the meat mixture into the size of the bacon weave.
Spread the onions and mushroom mixture along the middle of the meat mixture, staying away from the outer length edges. Sprinkle the grated cheese on top of the veggies.
Roll up the ground meat into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.
Light your Cobb and allow charcoal to turn grey in colour. Add a Bradley wood bisquette on top of the charcoal to create fragrant smoke. Place the Fatty on the roast rack, insert the probe into the centre of the fatty. Cover with the dome lid and remove from the COBB when the fatty’s internal temperature reaches 74C degrees.
Pizza Dough(Recipe enough for 2 x 20cm pizza below)
1 Tbspoil
2Tbsp Flour
¾ CupBBQ sauce
1Sirloin steak, cooked and sliced into 1/4 inch slices
1small Red Onion , thinly sliced
1Red Capsicum, thinly sliced
1cup Tasty cheese , grated
1cup Mozzarella cheese , grated
Instructions
Setup your COBB Cooker and light a Cobblestone, allow to turn grey in colour before putting the frypan in place.
Add 1 tbsp of oil to the Cobb frypan and cook the sliced onion and pepper until they soften and caramelize and remove from pan. Cook steak to medium rare. Rest for 5 minutes and slice.
Place the COBB Pizza Stone on top of the Roast Rack and allow to heat for several minutes while you prepare your pizza. Cover with the dome lid.
Flour your hands and work the pizza dough until it is a circle large enough to fit on the pizza stone.
Spread the BBQ sauce on the pizza dough. Sprinkle half the tasty and half the mozzarella cheese evenly on top of the pizza. Spread the sliced steak, onions and peppers evenly on top of the cheese mixture. Top with remaining cheese.
Gently place on the hot Pizza Stone and replace dome lid. Cook for approximately 20-25 minutes. The crust should be golden and the cheese bubbly. Remove from the COBB and let the pizza rest for 5-10 minutes before slicing.
Pizza Dough
Ingredients: ½ Cup lukewarm water
½ tsp sugar
1 ½ tsp active dry yeast
1 Cup flour
½ tsp salt
1 Tbsp vegetable oil
Directions:
Combine water and sugar, then sprinkle yeast on top and leave for 15 minutes until frothy.
Sift flour into a mixing bowl with salt. Make a well in the middle, add oil and yeast mixture. Mix and combine.
Turn out dough onto a floured surface and knead dough until smooth and elastic (if sticky add a little extra flour). Shape into a ball and place in a greased bowl. Leave covered in bowl until ball doubles in size (time depends on temp of room but about 40 minutes). Finally punch down dough, divide into 2 and knead lightly and shape into rounds.
1½ Kg Beef Brisket (alternatively you can use Chuck or Blade Steak)
2 tsp Coarse Salt
2 tsp Cracked Black Pepper
2 tsp Garlic Powder
500g Bacon
1 Onion – chopped
4 Cloves Garlic – minced
1 Can Diced Tomatoes
2 Cups Beef Stock
1 ½ Cup Ketchup
¾ Cup Brown Sugar
1 Tbsp Molasses
1 bottle Dark Beer
¼ Cup Apple Cider Vinegar
Instructions
Set your Bradley Smoker to 87C for 3 ½ hours and load with wood bisquettes (Mesquite works great with Beef).
Season the meat on all sides with the salt/pepper/garlic mixture (reserve ½ Tbsp of the seasoning for later use). Place meat into the smoker rack and smoke for 3 hours.
After 3 hours, remove from smoker and wrap with plastic wrap. Refrigerate overnight to infuse the smoke flavour. If you are cooking the same day, skip the wrapping.
Preheat a cast iron grill pan or heavy frying pan to high heat. Place the brisket fat side up and grill for 8-10 minutes per side, or until the meat has developed a nice colour on both sides.
Heat a large heavy pot and cook the bacon until golden brown and crisp. Add the chopped onions to the pan and cook until tender (about 5 mins), add the garlic and cook for several more minutes. Lower heat and add the tomatoes, ketchup, brown sugar, molasses, beef stock and the remaining seasoning (reserved from earlier). Bring to a simmer and nettle the meat into the BBQ Sauce, cover with lid or tin foil.
Preheat oven to 170C and place pot into oven – Cook for 1 ½ hours. The liquid will have decreased by about half. Pour in the beer to bring the liquid back above the meat. Replace lid and return to oven for an additional 1 ½ hours.
Remove the meat from the pot and allow it to rest on a chopping board for at least 15 minutes. To the pot, add the cider vinegar and cook over medium heat. Bring the sauce to a boil and stir frequently until it is reduced to a thick BBQ Sauce consistency. You may need to separate any excess bacon fat from the top with a spoon.
Slice the meat into approximately 6mm slices and drizzle with the warm BBQ sauce.
Serve immediately and enjoy!
Original recipe by Hey Grill, Hey – adapted by Bradley Smoker New Zealand
1 ½ kg beef short ribs , cut in 2cm slices across the bones
2/3 cup soy sauce
2/3 cup brown sugar
1/3 cup rice wine
1/3 cup water
2 garlic cloves , minced
1 tsp sriracha sauce
2 tsp sesame oil
sliced spring onions , for garnish
toasted sesame seeds , for garnish
INSTRUCTIONS
Make the marinade by mixing together the soy sauce, brown sugar, rice wine, water, garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs, in a large bowl and toss so the meat is coated all over. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours.
Set up your COBB and light the Cobblestone, allow to turn grey before placing the grill plate or griddle for cooking.
Using tongs lift the ribs out of the marinade and let it drip off. Place the ribs on the grill and cook to desired doneness, flipping after 3-5 minutes or so.
Remove from the grill and sprinkle the sesame seeds and sliced green onions on the ribs. Serve with kimchi.
Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
Soak skewers for at least 15 minutes before adding the meat.
Light your COBB and allow CobbleStone to turn grey before putting the grill plate in place.
When ready to grill, place the meat on the skewers.
Grill either on the grill plate or on the roast rack for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
Place on a serving platter. Sprinkle with sesame seeds and green onions.
1kg starchy potatoes (e.g. Agria), scrubbed and diced
1 Cup milk
3 Tbsp butter
2/3 Cup sour cream
½ Cup Cheddar or Tasty Cheese, grated
Kosher salt, to taste
Toppings:
5 strips bacon, chopped and cooked
Diced tomato
Thinly sliced spring onion
Thinly sliced chives
INSTRUCTIONS
Prepare your COBB and allow Cobblestone to turn grey. Put the grill plate and roast rack in place and cover with the dome lid.
In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Place pie dish on the roast rack and replace dome lid. Cook for 25-30 mins (or until cooked).
Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
Remove the Meaty Crust from your COBB and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the COBB and cover with the dome lid for another 15 to 20 minutes, until the cheese is melted and begins to crisp.
Top with diced tomatoes, bacon, scallions and chives to serve.
In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Hot Smoke in your Bradley Smoker for about 1 to 1 ½ hours (or until cooked).
Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
Remove the Meaty Crust from the smoker and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the smoker for another 15 to 20 minutes, until the cheese is melted and begins to crisp (you can finish in the oven at 180C for a more crispy top).
Top with diced tomatoes, bacon, scallions and chives to serve.
