Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
Lay the chicken skin side up on a smoker rack and spread it out so that it is flat on the rack. Smoke the chicken for about 3 hours, or until the internal temperature is 74° (165°F).
Remove the chicken from the smoker and let rest for 10 minutes before serving.
Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
Stir in the pesto and Parmesan and remove from heat.
Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
Serve.
Recipe by Steve Cylka, compliments of
Bradley Smokers
8 thin slices Swiss, Muenster, Colby or Cheddar
cheese
1/4 cup basil pesto
Directions
Prepare the Cobb Cooker with the Griddle accessory heat for 7 minutes with the dome cover on.
On a piece of bread place a slice of cheese (so that most of the bread is covered) followed by a tablespoon of pesto and a final piece of cheese.
Top with another slice of bread
Butter the top of the bread spreading more thickly around the edges and less in the centre. This will prevent the edges from burning before the centre is crisp
Repeat with remaining ingredients
Place the bread, butter-side down onto the heated griddle, and butter the top slice of bread in the same way.
Replace the dome lid
Bake for another 3-4 minutes and flip these sandwiches
At last we have sunshine and warmth, and what
better way to kick off the BBQ than some delicious dips? For vibrant colour and
flavour this one is difficult to beat…
For a more intense flavour, grill the peppers and
chilli prior to smoking – this means grilling to black, if you don’t grill as
harshly as this the skins will not come off. Also, if you fail to cover
completely in plastic, the skins, again, will not come off. This much I know
from bitter experience and I have explained the method at length below.
Whilst the vegetables are smoking, you can also smoke some sea salt to season this and for later use – keep in a separate, labelled, jar.
Meanwhile, preheat the grill to hot. Place the peppers and chilli on a roasting tray and grill until the skin blackens, turning occasionally until the entire surface is blackened and the peppers are collapsing. Transfer immediately to a plastic bag, loosely fasten and leave until cool enough to handle. Now remove the skin (it will come away easily) and then split the soft flesh to remove seeds and core, discard. After similarly removing the skin from the chilli you may wish to leave the seeds, or at least some of them, for a good heat to the dish. Place the flesh of the chilli and peppers in a shallow bowl.
Make a small incision through the skin of the tomatoes at the top, and bottom. Place in a bowl and scald with boiling water. After 3 minutes, drain the tomatoes and peel away the skin, which will by now be loosened. Cut each in half and push out the seeds with your thumbs, discard. Add the tomato halves to the red peppers and chilli, drizzle with some of the olive oil and transfer to a shelf in the Bradley Smoker. Smoke for up to an hour (I smoked mine for 30 minutes, but then I like a subtle smokiness to mine).
Place the smoked pepper, tomatoes and chilli into a small food processor and add the garlic, together with the lemon juice, salt, pepper and the remaining olive oil. Process to a thick paste then add chopped parsley and check the seasoning, adjust if necessary. The dip should be allowed to mellow for a few hours before serving with hot pitta breads and other mezze dishes.
Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
Let the steaks rest for at least 5 minutes.
Sauce:
As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
Let it simmer for 10 minutes.
By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.
Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper and salt together in a small bowl. Set aside.
Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
In a bowl, mix together the cream cheese, mozzarella chesse and ¼ cup Apricot jam until well combined.
Spoon the cheese mixture evenly into the pockets of each chicken breast.
Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub spice into the meat.
Make the glaze by blending the remaining ¼ cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
Set the Smoker to 121°C (250°F) using Wood Bisquettes of choice (Oak, Maple or Hickory work great).
Place the chicken breasts on smoker rack and put the rack in the Bradley Smoker. Smoke the chicken until they reach an internal temperature of 73°C (165°F), about 4 hours.
Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.
Make the brine: Combine 2 quarts of water, the honey, salt, curing salt, orange zest and juice, cloves, allspice, bay leaves, cinnamon sticks, and peppercorns in a large stockpot. Bring to a boil over high heat, whisking to dissolve the salt and sugar. Remove from the heat and add the remaining 2 quarts water. Let cool to room temperature, then refrigerate until thoroughly chilled.
Rinse the turkey drumsticks in a colander under cold running water. Prick the skin on all sides with a fork or needle.
Add the turkey drumsticks to the brine, making sure they’re completely submerged. You can hold them down with a dinner plate or a resealable plastic bag filled with ice. Brine the drumsticks in the refrigerator for 48 hours.
When you’re ready to smoke, drain the drumsticks and discard the brine. Pick off and discard any clinging spices. Blot the drumsticks dry with paper towels.
Place the drumsticks on the wire grates in the smoker. Smoke the turkey legs until darkly browned and very tender (3 to 4 hours). You’re looking for an internal temperature of 76°C (170°F) on an instant-read thermometer.
Do not be alarmed (on the contrary-be proud) if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve hot or at room temperature.
Lay the fish on pieces of foil (enough to totally wrap the fish). Make 3 shallow cuts in the thickest part of each side of the fish.
Place Butter, Parsley and Lemon slices in the cavities of each fish, with a little bit of butter and parsley kept aside to put on top of each fish.
Season with Salt and Pepper to taste.
Wrap the fish completely in the foil to seal.
Prepare Cobb Cooker, light a Cobblestone and place the fish parcel on Cobb Grill, cover and cook approx. 20 mins. Cooking time depends on size of the fish, you may need to check from 15mins onwards to avoid overcooking.
Serve with salad and steamed baby potatoes with parsley and lemon wedges.
Heat the olive oil in a cast iron pot, or deep cast iron pan.
Add ground beef, garlic, and onions to the pan.
Once the beef is browning and the onions have become translucent add the tomatoes, tomato sauce, paprika, basil, oregano, salt and pepper, and stir together.
Leave to simmer for 5 minutes, stirring occasionally.
Remove cast iron pot from stove, and place in preheated smoker.
Smoke for 1 – 1½ hours, stirring occasionally.
While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
When sauce is finished smoking, remove from smoker and stir in butter.
Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.
