Category Archives: Pork

Smoked Italian Meatballs

Ingredients

  • ½ Lb. ground pork
  • ¼ – ½  cup Breadcrumbs
  • 1 Egg
  • ½ Onion, diced
  • 2 Tbsp fresh Parsley, chopped
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp fresh Thyme, chopped
  • ½ tsp Cayenne Pepper (optional)
  • Bradley Premium Sage Bisquettes

Directions

  1. Preheat Smoker to 225°F with Premium Sage Bisquettes.
  2. Mix all ingredients together until well combined. Add more breadcrumbs if necessary.
  3. Form into balls and place on aluminum baking sheet.
  4. Smoke for approximately 1-2 hours, until an internal temperature of 165°F is reached.
  5. Remove from smoker and serve with your favourite side or as part of a pasta dish.

Recipe by: Lena Clayton

Herbed Turkey Sausages

Digital Thermometer

Ingredients

  • 3 Lbs ground Turkey meat
  • ½ Onion, finely diced
  • 3 Tbsp fresh Sage, finely chopped
  • 3 Tbsp fresh Parsley, finely chopped
  • 1 Tbsp fresh Rosemary, finely chopped
  • 2 Tsp fresh Thyme, finely chopped
  • 3 Tsp Salt
  • 1 Tsp Black Pepper
  • Hog Casing
  • Bradley Flavour Bisquettes – Premium Sage Bisquettes or Alder 

Directions

  1. Combine ground turkey, onions, and all spices together.
  2. Soak hog casing in cold fresh water for 30 minutes.
  3. Flush casing with water.
  4. Stuff casing and twist off links.
  5. Preheat Smoker to 107-121°C (225-250°F).
  6. Hang sausages and smoke with Premium Sage Bisquettes or Alder Bisquettes until an internal temperature of  73°C (165°F) is reached.

Recipe by: Bradley Smokers Canada

Spring Onion, Mushroom, Cheese, Tomato & Ham Frittata on Cobb Cooker

Serves 6

Ingredients

  • 10 small Cherry Tomatoes
  • 1 punnet Mushrooms
  • 100g Smoked Ham
  • 2 tbsp Mozzarella Cheese
  • 2 tbsp Sweetmilk Cheese
  • 5 Spring Onions
  • 2 tbsp Olive Oil
  • 5 Eggs
  • Salt & Pepper to taste
  • 2 tsp fresh Basil

Directions

  1. Cut the cherry tomatoes in half, slice the mushrooms, shred the ham and grate the mozzarella and sweet-milk cheese.
  2. Chop the spring onions.
  3. Light a Cobblestone on your Cobb Cooker with the Frying Pan.
  4. Add 1 tbsp of the olive oil and braise the mushrooms.
  5. Beat the eggs until blended and add all the uncooked ingredients.
  6. Season with salt and pepper, and mix.
  7. Once the mushrooms are soft, add the egg mixture and cook for 5 – 6 minutes until firm.

Recipe Compliments of Cobb Global

Bacon & Cream Cheese stuffed Mushrooms on Cobb Cooker

Serves 4

Ingredients:

  • 4 big Brown Mushrooms
  • Salt and Pepper
  • 4 Tbsp Salted Butter
  • 2 cloves freshly crushed Garlic
  • Full-cream Cream Cheese or Cottage Cheese
  • Fresh chopped Coriander
  • 1 packet of Streaky Bacon, diced

Directions:

  1. Prepare your COBB and light your Cobblestone.
  2. Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
  3. Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
  4. Trim the mushroom stems to the same height as the brown fins.
  5. Mix the crushed garlic into the softened butter and brush the outside of the mushrooms and spread generously on top of the mushrooms. Add black pepper to taste.
  6. Mix together the cream cheese, coriander and half the bacon.
  7. Spread a generous dollop of cream cheese mixture carefully over the whole mushroom to cover it.
  8. Top with rest of the crispy bacon and some crumbled blue cheese (optional).
  9. Cook on the COBB Roast Rack with the dome lid on for about 10-15 minutes.

Recipe Compliments of Cobb Global

Mesquite Smoked Pork Chops

Ingredients

  • 6 Centre cut Pork Chops
  • ¼ cup Kosher Salt
  • ⅓ cup Brown Sugar
  • 2 Tbsp Black Pepper
  • 1 Tbsp Thyme
  • 1 Tbsp Sage
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Cayenne
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Preheat Smoker to 107 – 121°C (225 – 250°F) with Mesquite Flavour Bisquettes.
  2. Mix together ingredients for rub.
  3. Cover all sides of the pork chops with the rub.
  4. Smoke pork chops for 1½ to 2 hours.
  5. Serve warm.

Recipe by: Lena Clayton

Recipe Compliments of Bradley Smoker Canada

Smoked Pulled Pork Butt/Shoulder

Serves 8

Ingredients

  • 1 Pork Butt or Pork Shoulder roast (typically 7-9 pounds)
  • ¼ cup Brown Sugar
  • 3 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp ground Black Pepper
  • 1 tbsp dry Mustard
  • 1 tbsp Garlic powder
  • 2 tsp Cayenne Pepper
  • 2 tsp ground Cumin
  • 1 tsp ground Sage
  • Bradley Flavour Bisquettes – Hickory, Maple or Whiskey Oak

Directions

  1. Make the rub by mixing together the sugar and all the spices. Generously rub the spice mixture all over the pork roast.
  2. Set the Smoker to 107°C (225°F) using wood Bisquettes of choice (hickorymaple and whiskey oak) work great.
  3. Smoke the pork roast until it reaches an internal temperature of 96°C (205°F). This can take up to 12 or more hours, depending on the outside temperature and if other food is in the smoker.
  4. Pull the pork into clumps or strings.
  5. Serve.

Recipe Compliments of Bradley US

Smoked Maple Garlic Pork Chops

Ingredients

  • 4 Pork Chops
  • ½ tsp Salt
  • ½ tsp ground Black Pepper
  • 1 tsp Garlic Powder
  • 4 Tbsp Maple Syrup

Directions

  1. Sprinkle both sides of pork chops with salt, pepper and garlic powder. Brush half of the Maple Syrup on the chops.
  2. Set the Smoker to 135°C (275°F) using wood bisquettes of choice (HickoryApple or Cherry work great).
  3. Smoke the pork until they reach an internal temperature of 68°C (155°F), approximately 2 hours.
  4. Once the chops are finished smoking, brush them with the remaining maple syrup.
  5. Serve immediately.

Recipe Compliments of Bradley Smoker Canada

Hot Smoked Pork Fillets on Cobb Cooker

Serves 4

Ingredients:

  • 4 Pork Fillets
  • 100ml Soy Sauce
  • 50ml Balsamic Vinegar
  • 3 cloves Garlic, peeled and crushed
  • 1 thumb Ginger, peeled and grated finely
  • 2 tbsp Honey
  • Oil for cooking
  • 1 handful of Damp Smoking Chips

Directions

  1. To make the marinade: mix the soy sauce, balsamic, honey, ginger and garlic together well. Lay the fillets in the mixture for a few hours.
  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 5 minutes so it can heat up.
  4. Lift the griddle off and place the damp smoking chips onto the Cobblestone.
  5. Place the griddle back onto the Cobb Cooker.
  6. Oil your griddle a little and cook the fillets for about 10-15 minutes a side with the Dome Cover on so they are smoked and cooked at the same time.
  7. These are great any time of the day!

Recipe compliments of Cobb South Africa

Smoked Herbed Apple Pork Loin

Ingredients

  • 1 Boneless Centre Cut Pork Loin Roast (about 2 pounds)
  • 1 Garlic Clove, minced
  • 2 Tbsp fresh Oregano, minced
  • 2 Tbsp fresh Parsley, minced
  • 2 tsp Salt
  • ½ tsp Ground White Pepper
  • 1 tsp fresh Ground Black Pepper
  • 1-2 Royal Gala Apples, cored, halved and cut into half circles
  • Bradley Flavour Bisquettes – AppleCherry, or Hickory

Directions

  1. Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
  2. In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
  3. Stick an apple slice into each of the slits in the pork loin.
  4. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Apple, Cherry or Hickory work great).
  5. Smoke the pork until it reaches an internal temperature of 68°C (155°F), approximately 3 hours.
  6. Carve and serve.

Recipe by: Steve Cylka

BBQ Bacon Sticks on Cobb Cooker

Makes 10-12

Ingredients:

  • Wooden skewers, soaked in water
  • 1 pack streaky Bacon
  • Your favourite BBQ Sauce

Directions:

  1. Prepare and light your COBB Cooker with 1 cobble stone.
  2. Place the Griddle and the dome lid on your COBB and let it heat up for at least 5 minutes.
  3. Tightly wrap a strip of bacon around a skewer – as you would a new grip on a tennis racket, overlapping just a little bit as you wind it on.
  4. Leave about an inch of the skewer bacon free for people to hold it.
  5. Make as many as you will need on the day.
  6. Cook for around 5 minutes a side and serve as is, or with your favourite fresh dip.

Recipe Compliments of Cobb Global