Category Archives: Uncategorized

Cobb Cooker Recipes, Uncategorized

Garlic and Lemon Butter Sauce on the Cobb Cooker

Serves 6

Ingredients

  • 300g Butter
  • 8 Garlic cloves, finely chopped
  • 1 small bunch of Parsley, chopped
  • 1 Lemon, quartered
  • Salt

Directions

  1. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. This is often made after something else has been cooked. If so, then just go from the next point. 
  3. Place the Deep pan on to the Cobb and close the lid, wait for 5 minutes for it to heat up nicely. 
  4. Chop the butter into rough blocks and place into the pan. 
  5. Let it melt whilst stirring. 
  6. Add the garlic and let it simmer for 5-10 minutes – it will infuse into the butter nicely. 
  7. Squeeze the lemon juice into the pot, making sure the pips don’t fall in. 
  8. Add the chopped parsley, a good pinch of salt and remove from the heat. 
  9. This goes beautifully with seafood or just on your baked potato. Enjoy!

Compliments of Cobb Global

Cobb Cooker Recipes, Pork, Uncategorized

Crispy Pork Belly on Cobb Cooker

Serves 2-4

Ingredients

  • 600-800 grams Boneless Pork Belly (Avg 200g Uncooked Per Person)
  • 2 Teaspoons Course Salt
  • A few grinds of Black Pepper

Directions

  1. Score the rind of the pork belly or ask your butcher to do it for you.
  2. Pat the pork dry with a paper towel.
  3. Season with salt and a few grinds of black pepper then cover.
  4. Prepare the Cobb with the roasting rack and heat for 10-15 minutes with the lid on.
  5. Roast pork belly for 40 minutes on the Fenced Roasting Rack, fat side up.
  6. Turn over for the last 10-15 minutes, fat side down, to crisp up.
  7. Remove from Cobb and let it rest before slicing.  Serve.

Recipe compliments of Cobb Global

Bradley, Seafood, Uncategorized

Cajun Smoked Prawns with Spicy Ranch Dip

Ingredients

  • 500gms fresh Prawns, peeled and deveined
  • 2 Tbsp Oil
  • 1 ½ tsp Paprika
  • 1 ½ tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Oregano
  • ½ tsp Thyme
  • ½ tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper

Spicy Ranch Dip

  • 1/3 cup Ranch Salad Dressing
  • 3 Tbsp Hot Sauce

Directions

  1. In a large bowl, toss the prawns with oil, paprika, salt, garlic powder, onion powder, oregano, thyme, black pepper and cayenne pepper.  Place the prawns on smoker racks.
  2. Set the Smoker to 225°F (107°C) using wood bisquettes of choice (Alder, Apple and Pacific Blend Bisquettes work great).
  3. Smoke the prawns until they turn pink and are cooked through.  This can take 30-45mins.
  4. Make the spicy ranch dip by whisking together the ranch salad dressing with the hot sauce.
  5. Serve the prawns with the spicy ranch dip.
Beef, Bradley, Uncategorized

Smoked Drunken Ribs

Ingredients

  • 2 Racks Pork Spare Ribs
  • 1 Can/bottle of your favourite Beer
  • 1 Cup packed Brown Sugar
  • 2 Tsp Oregano
  • ½ Tsp Thyme
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Paprika
  • 2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1 ½ Cups of your favourite BBQ Sauce
  • Bradley Smoker Flavour Bisquettes – Premium Beer Bisquettes

Directions

  1. Peel the membrane off the back of each rack of ribs.
  2. Make the marinade by mixing together the beer, brown sugar, oregano, thyme, garlic powder, paprika, salt, and black pepper.
  3. Place ribs in a large dish. Pour marinade over the ribs and flip a couple times to ensure they are coated in the marinade. Cover with plastic wrap and place in the fridge. Let the ribs marinate for about 8 hours. Flip the ribs a few times during the marinating time.
  5. Set the Smoker to 107°C (225°F) using Bradley Premium Beer Bisquettes.
  6. Lift the ribs out of the marinade and place on a smoker rack. Place the ribs in the smoker and smoke for 3-4 hours, or until the ribs reach an internal temperature of 71°C (160°F).
  7. Generously coat the ribs with BBQ sauce. Place the ribs back in the smoker and smoke for one final hour.
  8. Let them rest for 10 minutes before cutting and serving.

Recipe by: Steve Cylka

Beef, Bradley, Uncategorized

Smoked Ribeye Steak

Ingredients

Directions

  1. Season Steaks with Salt and Pepper prior to smoking.  Let sit for a day or two.
  2. Set Smoker to 93°C (200°F).  Place 2 steaks per rack and use middle rack locations in smoker.
  3. Place thermometer in smallest steak and place on top rack.
  4. Using Pecan Bisquettes start cooking and smoking whilst the smoker heats up.
  5. Cook until internal temp hits desired temp 48°C (120°F for a Medium Rare Steak).
  6. Loosely tent steak with foil for 10 minutes then place on a hot grill (200°C) for 1 minute each side.
  7. Dress steaks with knobs of butter and enjoy the best steak ever!!

Recipe Compliments of Bradley Smoker Canada

Bradley, Pork, Uncategorized

Smoked Pork Belly Burnt Ends

Ingredients

  • 1 Pork Belly
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Dry Mustard
  • ½ tsp Thyme
  • ½ cup Butter, cubed
  • 1 cup Brown Sugar
  • ½ cup BBQ sauce
  • 2 Tbsp Hot sauce
  • 1 Tbsp Worcestershire sauce
  • Bradley Flavour Bisquettes – wood bisquettes of choice

Directions

  1. Set the Smoker to 250°F, using Bradley Flavour Bisquettes of choice.
  2. Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
  3. 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.
  4. 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.
  5. Remove the pork belly from the smoker and let cool s lightly so you can handle it.
  6. Slice the pork belly into 1 inch square chunks.
  7. Spread the cubed pork belly evenly in a disposable aluminium tray with high sides.
  8. 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.
  9. Cover with foil and place back in the smoker.
  10. Smoke for an additional hour. Remove foil and stir the pork belly cubes in the sauce.
  11. 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.
  12. Serve.
Cobb Cooker Recipes, Others, Uncategorized, Vegetables

Fresh Summer Pizza on COBB Cooker

Serves 4-5

Ingredients:

  • 15ml Dried Yeast
  • Pinch of Sugar
  • 450ml Warm Water
  • 750g strong White/Bread Flour
  • 2 tsp Salt
  • 75ml Olive Oil

Directions

  1. Dissolve the yeast and sugar in half the warm water.
  2. Leave for 10 minutes.
  3. Mix the flour and salt and pour in the yeast and olive oil.
  4. Add the rest of the water and knead, then allow to rise to double in size, in a covered bowl rubbed with olive oil.

TOPPINGS

  • Fresh Basil, chopped
  • Sundried Tomatoes
  • Tomato Paste
  • Green Olives
  • Mozzarella
  • Parmesan
  • Oregano
  • Chili Flakes
  • Olive Oil

Directions

  • Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 cm thick.
  • Spread the tomato paste onto the dough and add the toppings
  • Prepare your Cobblestone in your COBB
  • Once your Cobblestones is ready, place grill grid and fenced rack on the inner sleeve
  • Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  • Close the cover dome and heat up your pizza stone for a minimum of 15mins
  • You are now ready to bake delicious, crispy-base pizza
  • Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza should be ready within 15mins

Recipe compliments of Cobb South Africa

Bradley, Uncategorized

Smoked Guacamole

Ingredients

  • 3 Avocados, halved and pitted
  • 4 Tbsp Lime juice
  • ½ Tsp Salt
  • 3 Tbsp fresh Cilantro, minced (optional)
  • Bradley Flavour Bisquettes – Alder, Apple, Cherry

Directions:

  1. Place the avocado halves on a smoker rack.
  2. Set the Bradley Smoker to 93°C (200°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Cherry work great).
  3. Smoke the avocado for 20 minutes. Depending on the level of smoke you may want to increase or decrease the time the avocados are in the smoker.
  4. Scoop the smoked avocado flesh out of the skin into a large bowl and mash with a fork or potato masher. If you want a creamier guacamole, you can blend it in a food processor.
  5. Add the rest of the ingredients and stir until combined.
  6. Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!

Recipe by Steve Cylka