Prepare your Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
Combine the sweetcorn and flour in a bowl and season with a pinch of salt.
Drizzle a little oil into the Frying Pan and cook the bacon until crispy – about 20 minutes. Cover with foil and set aside.
Spoon the batter onto the Frying Pan with the lovely bacon fat in it. Each fritter should be a heaped tablespoon and make sure to spread them a little to cook evenly.
Let them brown on one side before you turn them. Bubbles should come up through the fritter and then you know it is time to turn (about 8-10 minutes a side).
On turning, press them down in the centre for even cooking.
When they are done, plate them with the crispy bacon, drizzle with honey or maple syrup and enjoy.
Strip rosemary leaves from the stems and coarsely chop. Mix rosemary and other marinade ingredients in a bowl until well combined.
Cut pork into 2×6 inch pieces, for better flavour you can remove skin.
Place the pork in a large sealable plastic bag and pour marinade over top of pork. Expel as much air as possible, seal bag and toss to coat evenly. Place bag in fridge to marinade overnight.
Take pork out of bag and place on a baking sheet. Pat the pork dry with a clean paper towel, do not remove the seasonings that are clinging to the pork. Discard the marinade.
Let pork sit at room temperature for about 2hrs before putting in the smoker.
When pork reaches an internal temperature of 68-71°C (155-160°F) remove from smoker, loosely cover with foil and let rest for 15 minutes.
If you smoked with the skin on, remove skin and thinly slice or cut into bite size pieces. Serve plain or with dipping sauce below on the side or drizzled over pork.
JD Dipping Sauce
Ingredients:
1 cup Tomato Sauce
6 Tbsp Brown Sugar, Honey or Maple Syrup
1.5 ounces Jack Daniels (one shot)
2 Tbsp Malt Vinegar
1 Tbsp grainy Mustard
2-4 tsp Chipotle Tabasco Sauce or 1 Chipotle Pepper
Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
Mix paprika, salt, black pepper, garlic powder, dry mustard, and thyme to make the seasoning. Rub the seasoning all over all sides of the pork belly.
Place pork belly on a smoker rack and put it in the smoker. Smoke until the pork belly reaches an internal temperature of 175°F (79°C). This will take a few hours.
Remove the pork belly from the smoker and let cool s lightly so you can handle it.
Slice the pork belly into 1 inch square chunks.
Spread the cubed pork belly evenly in a disposable aluminium tray with high sides.
Place the cubes of butter on top of the pork. Sprinkle with brown sugar and drizzle BBQ sauce, hot sauce and Worcestershire sauce all over.
Cover with foil and place back in the smoker.
Smoke for an additional hour. Remove foil and stir the pork belly cubes in the sauce.
Continue to smoke until the cubes caramelize and reach an internal temperature of 195-205°F (91-99°C). Stir a couple more times during this final smoke.
The night before you are planning to serve the ham, score the fatty side of the ham with wide criss-cross cuts 0.6cm to 1.2cm deep. Combine paste ingredients in a small bowl. Apply the paste evenly over the entire ham. Cover with plastic wrap and refrigerate overnight. Remove ham from refrigerator and let stand at room temperature for about 45 minutes.
Smoking Method:
To Serve:
Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Using Maple flavour bisquettes, smoke/cook the ham for approx. 5-6 hours depending on the amount of smoke flavour you would like the ham to have.
Mix glaze ingredients together in a small saucepan and cook over low heat for 15mins. Brush the ham with glaze a couple of times during the last hour of cooking.
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.
Prepare and light your COBB with 1 Cobb Cobble Stone.
Place the frying dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
Carefully remove the stems and gills of the mushrooms.
Melt the butter with 1 crushed garlic clove and brush the outside of the mushrooms.
Mix the 2ns crushed garlic clove, half the crispy bacon pieces, salt & peper, chopped mushroom stems and gills in with the cream cheese, mix in the coriander and spoon carefully into the mushrooms. Top with rest of the crispy bacon and some crumbled blue cheese (optional).
Place a Bradley Smoker wood bisquette (if you would like a subtle smokiness) onto the Cobble Stone and cook on the COBB roast rack with the dome lid on for about 10-15 minutes.
