Ingredients:
24 Mini tart
shells, frozen 200g Smoked Bacon ¾ Cup Swiss cheese,
shredded 2 Green onions,
finely chopped 4 Eggs 1¼ Cups milk 1 Tsp Dijon mustard ½-2 Tsp of chili
flakes (optional) 1-2 Tsp smoked
paprika ¼ Tsp salt ¼ Tsp ground black
pepper Directions
Cook the bacon in
strips on a large pan, until crisp. Drain bacon on a
paper towel and crumble once cool enough to handle. Remove tart shells
from freezer to thaw slightly while you prepare the batter. Preheat oven to 190°C
(375°F). Mix together bacon,
Swiss cheese and green onion in a bowl. Divide mixture
amongst the tart shells. Whisk together eggs,
milk, mustard, chili flakes, smoked paprika, salt, and pepper. Pour or ladle egg
mixture into each tart shell. Bake in oven for
approximately 30 minutes, or until the egg is set in the middle and the shells
have browned slightly. Enjoy! Recipe
Compliments of Lena Clayton and Bradley Smoker
Ingredients:
500g or about 1 pound dry Pasta (rotini, fusili, penne, etc.) ¼ cup Butter ¼ cup Flour 2 cups Milk 1 tsp Salt ½ tsp ground Black Pepper 1½ cups grated Smoked Cheddar Cheese 1 cup grated Smoked Gouda Cheese 3 cups chopped Broccoli, cooked 2 cups cooked Ham, cubed Directions
Cook the pasta
according to packaged instructions. Drain, rinse, and set aside. In a saucepan, on
medium heat, melt the ¼ cup of butter. Whisk in the flour until smooth.
This creates a roux. Continue to whisk it for a minute. While whisking,
slowly pour in the milk. Once smooth add 1 cup of the smoked cheddar cheese,
and 1 cup of the smoked Gouda cheese. Stir until smooth. In a large bowl, mix
the pasta, cheese sauce, cooked broccoli, and cubed ham until all the noodles
are covered in some sauce and the ham and broccoli are evenly distributed.
Spread the mixture in a casserole dish. Sprinkle the
remaining ½ cup of smoked cheddar cheese on top. Bake in oven set at 176°C
(350°F) for 30 minutes. Recipe
Compliments Steve Cylka and Bradley Smoker
Ingredients
Directions
Set your Bradley Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Hickory , Pecan , and Whiskey Oak all work great for ribs). Peel the membrane off the back of each rack of ribs. Mix together the honey, Sriracha, salt, black pepper, and garlic powder. Brush about half the honey Sriracha mixture on both sides of the ribs. Place the ribs in the smoker and smoke for 3-4 hours. Brush the ribs with the remaining sauce. Let them rest for 10 minutes before cutting and serving. Recipe by Steve Cylka, compliments of
Bradley Smokers
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
Place the fresh sausages side by side on smoker racks, making sure they are not touching. Set your Bradley Smoker to 250°F using Bisquettes of choice (Hickory works really well). 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. Enjoy. Recipe
Compliments of Bradley Smoker Australia
Ingredients:
1 Pork Roast (Butt,
Shoulder or Blade) 3 Tbsp Sugar 2 Tbsp Salt 2 tsp Ground Black
Pepper 2 tsp Garlic Powder 2 tsp dry Oregano 2 tsp ground
Chipotle Powder 2 tsp ground Cumin 2 tsp ground Coriander 3 Avocados 1 Lime, juiced 1 medium Tomato,
diced ½ Pineapple, peeled
and cored 2 Jalapeno Peppers,
cored and minced 12 or more soft
Tortilla shells, flour or corn Directions
Make the rub by mixing together the sugar and all the spices. Generously rub the spice mixture all over the pork roast. Set your Bradley Smoker to 225°F using Bisquettes of choice. Smoke the pork roast until it reaches an internal temperature of 195°F. This can take 14-18 hours, depending on the outside temperature. When smoking is complete, pull the pork into thin strips, discarding fat and bone. Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl. Mash with a fort or potato masher. Squeeze the lime juice and stir it into the mashed avocado. Stir in the diced tomato, pineapple and minced jalapeno pepper. Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
Ingredients:
1 whole Pork Loin
Roast Bradley Maple or
Sugar Cure (amount dependant on the weight of the loin roast) Directions
Trim the Pork Loin Roast by removing most of the fat on the outside. Once trimmed, weight the pork loin. Then measure out the required Maple/Sugar Cure. 3 Tbsp are needed for every 5 pounds of meat. Rub the measured cure all over the pork loin. Make sure to rub it in all sides of the meat. Place pork loin in a large freezer bag or food safe vacuum seal bag. Leave pork loin in the fridge for 7-10 days. Flipping it twice a day. After curing in the fridge, rinse the pork loin thoroughly under cold water. Place the meat on a plate and put back in the fridge for 8 hours. This dries the outside of the meat enhancing the smoking process. Set the Bradley Smoker to 250°F using Maple Bisquettes . Place the pork loin on a smoker rack and smoke the pork loin until it reaches an internal temperature of 155°F. Remove the back bacon from the smoker and let it rest for one hour. Slice the back bacon and fry in a frying pan. Serve on a sandwich with eggs or just on its own. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
The St Louis Smoked Pork Ribs are perfect with our Bacon Wrapped Smoked Corn Recipe
Ingredients:
2 racks Pork, St
Louis cut side ribs 1 cup packed Brown
Sugar 2 Tbsp Paprika 1 Tbsp Salt 2 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Ground Black
Pepper 1 tsp Dry Mustard 1 tsp Cayenne
Pepper 1 tsp Thyme 1 tsp Dry Oregano 2 cups BBQ Sauce Directions
Set your Bradley Smoker to 275°F (135°C) using Bisquettes of choice (Hickory , Pecan or Whiskey Oak work great for Ribs). Peel the membrane off the back of each rack of ribs. Mix together the brown sugar with all the spices. Generously rub the racks of ribs on both sides with the brown sugar spice mixture. Place the ribs in the smoker and smoke for 3-4 hours. Generously coat the ribs with BBQ Sauce. Let them rest for 10 minutes before cutting and serving. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
Ingredients:
1/3 cup Sriracha
Sauce 3 Tblsp Brown Sugar Juice of 2 Limes 12 Chicken
Drumsticks, skinless 12 Bacon Slices Directions
Mix together the sriracha, brown sugar and lime juice in a bowl. Toss chicken drumsticks in the sriracha and lime mixture. Wrap each drumstick with a slice of bacon and place on a smoker rack. Prepare your Bradley Smoker using Bisquettes of choice (Hickory or Oak work very well). Bring the smoker up ot a temperature of 275°F. Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165°F for about 3 hours. Enjoy. Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
Ingredient:
10oz Scallops 12 pieces of Bacon Cayenne Pepper Salt Directions:
Prepare your Cobb Cooker , light a Cobblestone and put on the Grill attachment. Leave to warm up whilst preparing scallops. Wrap the bacon around each scallop nicely and secure tightly with a metal skewer. You may thread two of them on each skewer. Season both the surfaces of the scallop with some salt and cayenne pepper. Place the bacon wrapped scallops on to the grill plate. Keep turning the scallops until the bacon becomes charred, brown and slightly crispy, approx. 6-10 minutes. Serve immediately and enjoy. Recipe compliments of Rasa
Ingredients
2-3lbs Pork Shoulder (cut into long 3inch strips) 2 Tblps Honey 1-2 cubes Red Fermented Tofu 2 Tblsp Hoisin Sauce 2 Tblsp Soy Sauce 2 cloves Garlic – roughly chopped 4 slices of Ginger – roughly chopped, approx. 2-3
Tblsp 2 tsp Chinese Five Spice Powder 2 Tblsp Chinese Rice Cooking Wine/ or dry Sherry ½ tsp Salt 1 Tblsp Korean Pepper Flakes – optional Glaze
2 Tblps Honey Leftover Marinade Directions
Cut the pork shoulder into thin 3inch thick strips. Combine marinade ingredients into a ziplock bag or large bowl and combine it with the pork. Marinate in the fridge for 24 hours. Remove the meat from the marinade and let it sit for an hour at room temperature. Add the marinade to a small pot and remove the chunks of garlic and ginger. Add 2 Tblsp Honey into the marinade and mix well. Cook it on low heat on a stove for 5 minutes or when the sauce starts to thicken. Set it aside for later. Prepare the Cobb Cooker , light a Cobblestone and wait a few minutes until it has turned grey. Insert the Grill plate. Cook the Pork for 20minutes on one side then flip it over for 10 minutes on the other side. Check for an internal temperature of 145°F (62°C) Glaze the pork 4-5 times, turning every minute to prevent burning. Keep basting and flipping the meat until it looks red and sticky. Remove from the Cobb and let it rest for 20minutes before cutting. Once the meat has rested, cut it up and enjoy. Recipe compliments of Pups with
Chopsticks, adapted to suit Cobb Cooker
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The Ultimate Outdoor Cooking Specialists