Slice baby marrows and peppers and brush lightly with olive oil. Season with salt and pepper.
Light a CobbleStone and wait a few minutes until it has turned grey.
Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 10 minutes so it can get really hot.
Season your rump steaks with salt and black pepper just before you put them on the Griddle. Place your vegetables around the rumps and grill. For medium rare, cook the steak for 10 minutes a side for a steak that is 4cm thick. It will vary depending on the thickness of your steak.
Only turn once to get those lovely grill lines on both the steak and the vegetables.
Rest the rump for 5 minutes before serving with a big heap of herby butter and grilled seasonal vegetables.
1 punnet Cherry Tomatoes (on the vine if you can get them)
1 bunch of Thyme
Salt
Pepper
Olive oil
Directions:
Light a cobblestone and wait a few minutes until it has turned grey.
Place the grill attachment onto the Cobb and close the lid to let it heat up for at least 5 minutes – you want it nice and hot to get those lovely grill lines.
Season the steaks well with salt and pepper and rub with a little olive oil – do the same for the tomatoes.
Place the steaks on the hot grill, leaving a little space between them, but also room to place the tomatoes around the sides.
Place the sprigs of thyme around the steaks and the tomatoes over these and close the lid.
Let them cook for 3-5 minutes and then turn both the steaks and the tomatoes. This timing will depend on the thickness of your steak.
Place the steaks onto a board and let them rest for 5 minutes before slicing.
Slice and serve alongside the tomatoes with a good crack of black pepper, extra salt on the side and garnish with fresh thyme.
This can be a snack for a larger crowd, starters for 4 or a main for 2.
Give your recipes that extra yum factor with Smoked Garlic, it goes well in dressings, mashed potatoes, soups etc.
Ingredients
1 bulb Garlic
½ tsp Olive Oil
Pinch of Salt
DIRECTIONS
Cut off the very top of the bulb of Garlic to expose the top of each clove
Rub bulb in Olive Oil and sprinkle the top with Salt
Place the Garlic in preheated Smoker at 150-165°F (65-73°C) and smoke for approximately 1 hour
Take garlic out of the smoker and wrap bulb in aluminium foil
Place the garlic, wrapped in foil, back into the smoker for approximately 1 more hour until cloves are soft (can be smoked whilst smoking other things as most bisquettes work well)
Remove garlic from smoker and add cloves to your favourite recipes, store remaining garlic in the fridge for up to 1 week
In a large dutch oven or pot, add the water, smoked chicken carcass, bay leaf and garlic cloves. Bring to a boil and then lower heat to a simmer. Let it simmer for about 1 1/2 – 2 hours to develop a nice broth. Strain the broth and discard the carcass, bay leaf and garlic.
Pour 6-7 cups of broth back into the pot along with the onion, red pepper, potatoes and corn.
Bring the soup back to a boil and then lower the heat to a simmer. Let the soup simmer for about 20 or until the cubed potatoes are soft.
Stir in the cubed smoked chicken, spices and cream. Let the soup simmer for about 15 more minutes.
Enjoy Smoked Guacamole with your favourite Nachos dish, or in Tacos, Fajitas, Burgers, and more!
Ingredients:
3 Avocados, halved and pitted
4 Tbsp lime juice
½ Tsp salt
3 Tbsp fresh coriander, minced (optional)
Bradley Bisquettes – Alder, Apple or Cherry
Instructions:
Place the avocado halves on a smoker rack.
Set the smoker to 94°C (200°F) using Bradley Bisquettes of choice. 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.
Scoop the smoked avocado 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.
Add the rest of the ingredients and stir until combined.
Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!
