Cut each chicken wing into three portions: drumette, middle portion and tip. Discard the tip of the wings and place the other portions in a large bowl.
Make the Moroccan rub by mixing together the ground cumin, ground coriander, paprika, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, cayenne pepper, salt and sugar. Toss the wings in the seasoning so they are evenly coated.
Set up Smoker for 121°C (250°F) using wood bisquettes of choice.
Lay wings on smoker racks and smoke for 2 – 2 ½ hours or until cooked through.
Whether you’re celebrating a special occasion, cooking for a group or have a frozen bird that needs to be cooked, you can’t go wrong with a smoked turkey.
These noble birds deserve justice – food smoking justice. Smoking creates a more tender and flavourful dish than one that is fried or oven roasted.
This recipe calls for a 14lb Turkey.
Ingredients
Brine:
3 cups Kosher Salt
1 cup Brown Sugar
2 Lemons, cut and squeezed
2 Oranges, cut and squeezed
1 cup Apple Cider Vinegar
1 bottle Apple Juice
5 Bay Leaves, crumbled
Palm full of Thyme
Palm full of Pepper
4 Tbsp Honey
Dry Rub:
½ cup Brown Sugar
2 Tbsp fresh cracked Pepper
2 Tbsp Garlic Powder
2 Tbsp Ground Thyme
1 Tbsp Ground Sage
1 Tbsp Ground Chili Powder
Directions
Mix Brine ingredients together with cold water until salt and sugar have dissolved. Submerge whole turkey in brine and refrigerate for 24hrs.
Remove turkey from brine and rinse off with cold water. Pat dry with paper towels and let air dry for a moment.
Rub olive oil on outside of turkey. Then apply dry rub generously in-between the skin and the meat, inside the cavity and outside the turkey skin.
Open a can of your favourite beer and pour yourself a tall, cold glass and enjoy! Now take the empty can and cut off the top portion with heavy duty scissors. Fill can half-way up with chicken broth. Include a few bay leaves, fresh sage, 1 cut and squeezed lemon and fresh cracked pepper.
Smoking Method:
Place can inside smoker and carefully lower the turkey on top of the can so that the can is completely inside the cavity of the turkey. This is one way to keep the turkey moist by putting steam inside the cavity while it cooks. The turkey needs to be stable. Make sure it is able to stand on its own. You can use metal rib racks to help stabilize it.
Cooking will take 6-8hrs or until the inside temperature reaches 73°C (165°F). Be sure to check the thighs.
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.
Blend together all ingredients for the Harissa paste in a blender or food processor until smooth. Add more oil if necessary to reach the right consistency.
Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).
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.
