Toss the Shrimps/Prawns in the remaining Cajun Seasoning and place on a smoker rack and smoke until they turn pink. This can take 30-45 minutes, depending on their size.
Assemble the Subs by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
Serve and enjoy!
Variation:
Note:
The shrimp in this recipe can easily be grilled instead of being smoked.
Heat
grill to high heat. Toss the shrimp in the Cajun seasoning. Place the shrimp on
the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes
or until done.
Smoke the pork roast until it reaches an internal temperature of 195°F. This can take 14-18 hours, depending on the outside temperature.
When smoking is complete, pull the pork into thin strips, discarding fat and bone.
Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl. Mash with a fort or potato masher. Squeeze the lime juice and stir it into the mashed avocado. Stir in the diced tomato, pineapple and minced jalapeno pepper.
Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
Enjoy.
Recipe
Compliments of Steve Cylka and Bradley Smoker Australia
Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.
PS
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
Holding your 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.
Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
Smoke the chicken until they reach an internal temperature of 165°F (74°C).
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.
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.
Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
Roll them into small meatballs.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
Remove the meatballs and set aside.
Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.
In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
In a bowl, mix together the grated mozzarella, pepperoni and green olives.
Grab a small handful of the meat mixture and form a meatball that is about 1½ inches in size. Make a small indentation in the middle with your thumb. Put some of the cheese, pepperoni, and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered.
Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoker racks. Do this with the remaining meat and cheese.
Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F (74°C), about 2½ hours.
Drizzle some of the pizza sauce on top of the meatballs and serve hot!
