Category Archives: Poultry

Cobb Cooker Recipes, Poultry, Vegetables

COBB’s Avocado Smoked Chicken Salad

This Avocado Chicken Salad recipe is a keeper!

SALAD INGREDIENTS

  • 2 large chicken breasts
  • 3 medium or 2 large avocados
  • 1 cup corn (from 1 cooked cob)
  • 200g Bacon, cooked and chopped
  • ¼ cup Chives or spring onion, chopped
  • 2 Tbsp chopped Dill
  • 2 hard boiled eggs, cut in halves or quarters
  • 3-4 slices mango or seeds of ½ pomegranate (optional)

LEMON DRESSING

  • 3 Tbsp fresh lemon juice
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt, or to taste
  • ⅛ tsp black pepper

INSTRUCTIONS:

  1. Start your COBB Cooker by lighting a Cobblestone and allow to turn grey before placing a Bradley Smoker Maple bisquette on the hot cobblestone. Put the hotplate and roasting rack in place.  Season the chicken breasts with salt and pepper.  Hot Smoke in your COBB Premier with the Dome Lid on, for 1 ½ – 2 hours or when the internal temperature of the chicken reaches 74C degrees.  Cool, then dice or shred the cooked chicken breasts and place into a large mixing bowl.
  2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
  3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped spring onion, chopped bacon, and 2 Tbsp fresh Dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg, and sliced Mango or Pomegranate (if desired)

Original recipe by Natashaskitchen.com adapted by Cobb New Zealand

 

 

Cobb Cooker Recipes, Poultry

COBB Chicken Marinara Rolls

Serves 8

INGREDIENTS:

  • 4 chicken breasts
  • Marinara Sauce (or your favourite pasta sauce)
  • Fresh rocket
  • 8 floury Bap Rolls
  • Butter
  • 1 lemon

DIRECTIONS:

  1. Place the chicken breasts into marinara sauce – you can use any bought sauce that you like – and allow it to marinate for half an hour. You can marinate for longer if you have time (up to overnight if you wish).
  2. 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 charcoal briquettes in the Cobb.
  3. Place the fenced roast rack on the Cobb and close the lid to heat up for 5 minutes.
  4. Place the breasts onto the grid and close the lid again.
  5. Cook for 10 minutes and then turn, closing the lid. Cook for another 10 minutes and open the lid.
  6. Cook for a further 5-10 minutes with the lid off and turn once.
  7. In the meantime, butter the rolls.
  8. Slice the hot chicken breast and arrange onto the open rolls, top with rocket, a nice squeeze of lemon and serve.
  9. Serve with a green salad.

For more information on COBB and more recipe ideas head over to our Facebook page or visit our website www.thecobb.co.nz

Cobb Cooker Recipes, Poultry

COBB Stuffed Roast Chicken

Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats.

Stuffing ingredients may simply be combined and used, or you may prefer to fry the onion first.

INGREDIENTS
1 x 1.5kg (size 14-16) Chicken
Olive Oil
Salt and freshly ground Black pepper

1 Cup Water, Wine or Chicken stock (optional)

STUFFING
1 Tbsp Olive Oil
1 medium Onion, chopped
100 g Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 Cup fresh white Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper

First make the stuffing. Heat oil, add the onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.

Combine the remaining ingredients in a bowl and add in the onion mixture. Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings.

Prepare your COBB by lighting the charcoal, and when it’s ready (grey in colour and no longer smoking), pour the liquid into the moat, fit the grill plate and roast rack, allow to heat covered with the dome lid for 2 minutes. Place chicken breast side down, replace the lid and cook for 1 ½ hours, turning after 50-60 minutes. Add some potatoes brushed with oil and seasoned with salt and pepper, and a sprig of fresh Rosemary beside the chicken.

Serve with your favourite sides

Serves 4-6

VARIATION
• Simply rub the chicken with a mixture of 4 teaspoons of Italian Olive Oil and 1 Tablespoon of Lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.

 
Cobb Cooker Recipes, Poultry

COBB Butterflied Chicken with Sweet Potato Crisps

Serves 4

INGREDIENTS
• 1 spatchcock chicken
• 2 T Cajun spice
• Olive oil
• 2 sweet potatoes
• Herb yoghurt dip
• Salt and black pepper
DIRECTIONS
1. To prepare your butterflied/spatchcock chicken turn it breast side down. Remove the spine by cutting along each side of the spine from the neck downward. Turn the chicken over and press down so it lays flat.
2. Pour over a good lug of olive oil and season with Cajun spice.
3. For the sweet potato crisps slice each potato thinly with a mandolin slicer or a knife.
4. 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.
5. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
6. Place your Chicken skin side down onto the Fenced Roast Rack and cover with the Dome Lid. Let the chicken cook like this for about 30 minutes until the skin is golden and crispy then turn over and cook for a further 20-30 minutes.
7. Remove the chicken and set aside to keep warm. Replace the Fenced Roast Rack with the Griddle.
8. Brush your sweet potato crisps with a little olive oil and place onto the Griddle. Cook for about 5-6 minutes on each side until cooked through and golden.
9. Serve your spicy spatchcock chicken with the sweet potato crisps and herb yoghurt dipping sauce.
HERB YOGHURT DIPPING SAUCE

Serves 4
INGREDIENTS
• 1 cup Greek yoghurt
• 1 T parsley, chopped
• 1 T coriander, chopped
• 1 T dill, chopped
• Zest of 1/2 lemon
• Squeeze of lemon juice
• Salt and black pepper

DIRECTIONS
1. Combine all ingredients and mix together. Season with a good pinch of salt and black pepper.
2. Serve as a deliciously light and herby sauce for meat, chicken or fish as well as over potatoes.

Cobb Cooker Recipes, Poultry

COBB Chicken Super Sub

Makes 6

INGREDIENTS
• 6 chicken breasts
• 1 punnet baby tomatoes
• 1 packet lettuce greens
• 1 jar bought Harissa paste
• 2 long French loaves
• Olive oil
• Freshly chopped red chillis (optional)
• Butter
• Salt & pepper

DIRECTIONS

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 Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
3. Cut the chicken breasts in half, length ways (to make thinner fillets) and toss them in the whole jar of Harissa so they are all coated well.
4. Cut the loaves into 6 even pieces, cut them length ways almost all the way through and butter them.
5. Place the breasts onto the Frying Pan and cook for about 8-10 minutes a side, turning once. You will need to do 2 batches to make 6 subs.
6. When you have flipped them the first time, add the tomatoes to the Frying Pan to cook alongside the breasts. Add the chillis here too if you want to heat things up.
7. Line the loaves with the greens and when the chicken is ready, load them up with the chicken and tomatoes. Each sub gets 2 pieces of chicken (1 breast each cut into 2).
8. Enjoy!

Poultry

Bradley Smoked Christmas Turkey

Gallery

Ingredients 

  • 4 to 5 kg (8 to 10 lb) turkey (small turkeys work best)
  • 65 ml (1/4 c) brown sugar
  • 65 ml (1/4 c) non-iodized salt
  • 65 ml (1/4 c) cream sherry
  • 5 ml (1 tsp) of garlic powder, onion powder, paprika, thyme, sage, rosemary, lemon zest and/or pepper to individual taste

Preparation

  1. Mix together brown sugar, salt, and rosemary and add cream sherry to make a thin paste.
  2. Brush paste in between meat and skin and on top of the skin.
  3. Season with other herbs to taste.

Smoking Method

  1. Preheat the Bradley Smoker to approximately 100°C (220°F).
  2. Using Pecan flavour bisquettes smoke/cook turkey for 2 to 4 hours depending on how strong a smoke flavour you want.
  3. Baste the turkey using juices from inside the cavity and continue cooking the bird, basting every hour for another 2 to 4 hours, until a meat thermometer reads 75°C (165°F).

To Serve

Carve up turkey and serve as part of a traditional Thanksgiving feast with stuffing, gravy, cranberry chutney, potatoes, brussel sprouts and yams. And do not forget the apple and pumpkin pies!

Poultry

Bradley Stuffed Turkey Roll

Gallery

Ingredients 

• 1 kg (2 lb) boneless turkey breast

• 500 ml (2 c) sliced fresh mushrooms

• 3 green onions, finely chopped

• 1 medium carrot, finely chopped

• 1 stalk celery, finely chopped

• 30 ml (2 tbsp) butter

• salt, pepper and poultry seasoning to taste

• 15 ml (1 tbsp) fresh lemon juice

• 2 slices bread, cubed

• 1 medium tomato, seeded and diced

Preparation

Butterfly the turkey breast and pound with a mallet. Sauté mushrooms, onions, carrot and celery in the butter. Add the seasonings and lemon juice. In a small bowl, mix together bread, tomatoes and sautéed vegetables. Spread over the ‘butterflied’ meat. Rub skin with additional lemon juice.

Smoking Method

Preheat the Bradley Smoker to 90°C to 100°C (190°F to 220°F). Place turkey roll on an oiled rack in the upper half of the Bradley Smoker. Smoke cook using Special Blend flavour bisquettes for 5 to 6 hours or until an instant thermometer reads 70°C (160°F). Cooking times will vary depending on wind and weather conditions.

To Serve

Stuffed Turkey Roll makes a great buffet or picnic item since guests can help themselves to slices!

Poultry

Smoked Turkey Breast

Gallery

Ingredients

  • Turkey Breast, skin on, no wings – 4lbs to 5lbs

Brine Ingredients Per Gallon Of Water

1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best)

  • 1 Tbsp. Pepper
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Old Bay
  • 1 Sprig of fresh rosemary (or 1 Tbsp. of powdered)
  • 1 Bay leaf
  • 1 cup of salt

Bassman’s Turkey Rub

  • 1 Tbsp. Pepper
  • 1 Tbsp. Onion powder
  • 1 Tbsp. Salt Oregano
  • 1 Tbsp. Emeril’s Essence (The Original Essence)

Brining

  1. Soak 2 fresh turkey breasts overnight.
  2. The next day rinse well and pat dry.
  3. Apply olive oil & your favourite rub, on and under skin–leave skin on.

Smoking

  1. Let sit for 30-45 minutes at room temperature.
  2. Pre-heat smoker to 200-220°F. Alternate bisquettes, between cherry & hickory, every other one.
  3. Smoke/cook until internal temp of meat is 175°F. Approximately 4-5 hrs.
  4. After smoke/cooking, let turkey rest for 10 minutes.
  5. Remove breast from bone, and slice against the grain.
Bradley, Poultry

Bradley Smoked Duck

Gallery

The following instructions are for whole ducks, but the curing and

seasoning mixture may be used on wild or domesticated duck breasts as well. Simply weigh all of the breasts at one time, and apply the appropriate amount of cure to the meat.

Smoked duck breasts are considered a delicacy in numerous European countries. The cure mixture used here contains many flavourful seasonings. The duck, or the duck breasts, will be very tender, and the meat will be perfectly seasoned. The naturally dark meat of the duck will become an unbelievable maroon colour in the finished product. The meat will titillate the eyes as well as the taste buds.

NOTE: If a domesticated duck is purchased at a grocery store, be sure to buy a duck that has not been pumped with brine. If a pumped duck is used, the smoked duck will be too salty.

The Cure and Seasoning for 5 LBS. (2.25 KG) of Duck

  • 3 Tbsp. (45 ml) Bradley Sugar Cure (do not use more than this amount.)
  • 2 tsp. (10 ml) poultry seasoning — packed in the spoon
  • 2 tsp. (10 ml) onion granules (or powder)
  • 1 tsp. (5 ml) paprika
  • 1 tsp. (5 ml) sage, rubbed — packed in the spoon
  • 1 tsp. (5 ml) marjoram
  • 1 tsp. (5 ml) thyme
  • 1 tsp. (5 ml) white pepper
  • 1 tsp. (5 ml) garlic granules (or powder)
  • 2 bay leaves, cut into thin strips with scissors (Do not add to the ingredients above.)

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

Day 1

  1. Wash the ducks.
  2. Remove excess fat from around the necks and inside the body cavities.
  3. Leave sufficient skin in the front and back to prevent the flesh from being exposed.
  4. Pierce the ducks well, especially the breasts and legs; use a fork with sharp tines.
  5. Place the ducks in a curing container (a large food container).
  6. Mix the cure thoroughly, and rub it on the birds — inside and outside.
  7. Sprinkle on the bay leaf, and rub the ducks again.
  8. Place the lid on the curing container.
  9. Cure in the refrigerator for 6 days. The refrigerator temperature should be set between 34° and 40° F (2.2° to 4.4° C).
  10. Overhaul (rub all surfaces) several times during this period.

Day 6

  1. Rinse the ducks very well with cool water.
  2. Blot them with paper towels.
  3. Stuff the body cavities with crumpled newspaper that has been wrapped in paper towels.
  4. Wrap the whole birds with paper towels, and wrap them again with newspaper.
  5. Put a paper towel and newspaper under the ducks to absorb the water.
  6. Store them in the refrigerator overnight.

Day 7, morning – Smoking the ducks

  1. Lock the wing tips in place by twisting them behind the shoulder joints. On the backside, use butcher’s twine to secure the upper part of the wings together.
  2. Tie the legs together securely with butcher’s twine. Use a sturdy metal S hook to hang this string on a hanging rod, or pass a hanging rod under this string; this will allow the birds to be hung vertically – with the tail pointed up. If the whole birds are hung vertically in the smoke chamber, the smoke can easily flow through the body cavities. Hanging vertically also allows melted fat to fall freely from the body cavities into a drip tray. (If you must place the ducks horizontally on a smoking rack, use great care when the ducks are moved; spilling of the hot grease that has accumulated in the body cavities could cause a fire or an injury.)
  3. Dry the birds in the smoker for about 1 hour at 140°F (60°C). Drying should continue until the skin no longer feels clammy. However, there may be a little melted fat on the skin. Do not use smoke during this drying time.
  4. Smoke at the lowest possible temperature for about 3 hours
  5. Smoke at about 150°F (65°C) for an additional 3 hours. Smoking is complete when the birds have taken on an attractive brownish coloration.  Decrease or increase these smoking times to suit your taste.

Day 7, afternoon or evening – Cooking the ducks

  1. Preheat the kitchen oven to 350°F (175°C).
  2. Place the ducks on an elevated wire rack in a pan that is at least 1 inch (2.5 cm) deep. Placement on an elevated wire rack within a pan is important. The high oven temperature will cause a large amount of grease to collect in the bottom of the pan; if the ducks are not on an elevated rack, the backs of the ducks will be submerged in melted fat.
  3. Cover each bird with a loose aluminium-foil tent, and roast them until the internal temperature is between 160°F (71°C) and 180°F (82°C). This will require about 1 1/2 to 2 hours. Experts on the preparation of duck usually cook the bird until the internal temperature is 160°F (71°C). Some food safety experts say that the internal temperature should be 180°F (82°C). You might wish to compromise at 170°F (77°C).

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. Also, a teaspoon of sugar may be added to the list if you like your smoked duck a little sweeter.

Instructions prepared by Warren R. Anderson, author of Mastering the Craft of Smoking Food.

Poultry

Smoked Buffalo Wings

Gallery

INGREDIENTS:

  • 1 Bag (5 Pounds) Chicken Wings (Fills 2 racks)

 

Marinade:

  • 2 cups Italian Style Salad Dressing
  • 1/4 – 1/2 cups Hot Sauce

 

Wing Sauce: (reserve some for dipping, or increase amounts)

  • 2 cups BBQ sauce, use your favourite
  • 1/4 – 1/2 cups Hot Sauce

Blue Cheese Dipping Sauce:

  • 16 oz. Bottle of Ranch Dressing; your favourite (Jimmy prefers Bob’s Big Boy Blue Cheese Dressing)
  • 2-5 oz. blue cheese

DIRECTIONS:

  1. Mix the hot sauce and salad dressing in a non-reactive bowl. Adjust the hot sauce to your particular taste.
  1. Make sure wings are completely thawed, and pat dry with paper towels. Place wings in plastic bag(s), and pour in enough marinade to coat all wings evenly. Important, just add enough marinade to coat the wings, do not ‘drown’ the wings in the marinade. Add marinade in small amounts, and shake bag until all wings are lightly coated. Place in refrigerator and marinate for 1 to 2 hours.
  2. Remove wings from the refrigerator, and place wings on racks that have been oiled. Allow to sit at room temperature for one hour. In the mean time preheat your Bradley to 220°F. Load the wings when your Bradley has reached the proper temperature. Smoke wings, applying smoke for the first 1 hour and 40 minutes to 2 hours using your favourite bisquettes. When the wings are fully smoked (takes about 2 1/2 hours – juices will run clear when pierced), transfer them to a hot grill, and grill for an additional 4-6 minutes, turning once. This makes them crispy and the grill marks always look appetizing.
  3. While the wings are smoking mix the hot sauce and your favourite BBQ sauce in a non-reactive bowl. Adjust the hot sauce to your particular taste. After grilling wings, place wings in a large non-reactive bowl. Add as much or as little sauce as you like, and stir wings until all are evenly coated.
  4. For the Blue Cheese dipping sauce, mix the ranch style dressing with the crumbled blue cheese. Adjust the amount of blue cheese to your particular taste.
  5. Eat – Repeat every weekend