Smoked Salmon Candy is a smoky, sweet snack perfect anytime!
For cure:
1 cup kosher Salt 1 cup Brown Sugar Bradley Flavour Bisquettes – Maple Directions
Mix together salt and brown sugar. Cut salmon into thick 2 inch slices. Lay down a layer of salt-sugar mixture in a container. Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture. Cure for 2-3 hours. Remove from cure, rinse and pat dry. Allow to dry in a cool place for two hours. Place salmon inside Smoker (so temperature will raise gradually) and heat the smoker, with Maple Bisquettes , to approximately 200F or 93C. Every hour brush salmon with maple syrup. Smoke for 4-5 hours. Remove from smoker and brush with remaining maple syrup and cool.
Ingredients
2 Rainbow Trout fillets, boned ⅓ cup Brown Sugar 1 tsp Salt 1 tsp Garlic powder 1 tsp Onion powder ½ tsp Ground Black Pepper ½ tsp Ground Cayenne Pepper Directions
Place the rainbow trout, side by side on smoker racks, making sure they are not touching each other. Make the rub by mixing together the brown sugar with all the spices. Rub the brown sugar mixture on both trout fillets. Start up the Smoker , using wood bisquettes of choice (Alder or Pacific Blend work very well!). Bring the smoker up to a temperature of 250°F (121°C). Place the trout fillet in the smoker and cook until the internal temperature reaches 140°F (60°C), about 2-3 hours Recipe by: Steve Cylka
Serves 8
Ingredients
1 Pork Butt or Pork Shoulder roast (typically 7-9 pounds) ¼ cup Brown Sugar 3 tbsp Paprika 2 tbsp Salt 2 tbsp ground Black Pepper 1 tbsp dry Mustard 1 tbsp Garlic powder 2 tsp Cayenne Pepper 2 tsp ground Cumin 1 tsp ground Sage Bradley Flavour Bisquettes – Hickory , Maple or Whiskey Oak Directions
Make the rub by mixing together the sugar and all the spices. Generously rub the spice mixture all over the pork roast. Set the Smoker to 107°C (225°F) using wood Bisquettes of choice (hickory , maple and whiskey oak ) work great. Smoke the pork roast until it reaches an internal temperature of 96°C (205°F). This can take up to 12 or more hours, depending on the outside temperature and if other food is in the smoker. Pull the pork into clumps or strings. Serve. Recipe
Compliments of Bradley US
Serves 4–5
Ingredients
1 tbsp Olive Oil 1 tbsp Lemon juice 2 tbsp Soy Sauce 2 tbsp HP Sauce 2 cloves Garlic, crushed 1 tsp Oregano 1 tsp Rosemary Salt & ground Black Pepper ½ cup Red Wine 1 deboned Butterflied Leg of Lamb (about 1.3kg) For the moat: 1 cup lamb or beef Stock Directions
For the marinade, mix all the ingredients except the last two. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour. Prepare the COBB . Pour the stock into the moat. Place the grill over the heat, lightly rubbed with oil. Seal both sides of the leg of lamb in frying pan and place on roasting rack. Cook for 1½ hours with the lid on, turning the meat every 30 minutes. Once the meat is ready, let it stand for five minutes before carving it. The
Sauce:
Scoop
the stock out of the moat, add the remaining marinade and bring it to the boil,
adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.
Recipe Compliments of Cobb Global
Ingredients
4 Pork Chops ½ tsp Salt ½ tsp ground Black Pepper 1 tsp Garlic Powder 4 Tbsp Maple Syrup Directions
Sprinkle both sides of pork chops with salt, pepper and garlic powder. Brush half of the Maple Syrup on the chops. Set the Smoker to 135°C (275°F) using wood bisquettes of choice (Hickory , Apple or Cherry work great). Smoke the pork until they reach an internal temperature of 68°C (155°F), approximately 2 hours. Once the chops are finished smoking, brush them with the remaining maple syrup. Serve immediately. Recipe
Compliments of Bradley Smoker Canada
Ingredients
Sauce:
1 Tbsp Butter 2 Tbsp grated or finely minced Onions ½ cup Bourbon Whiskey ¾ cup Maple Syrup 2 Tbsp Tomato Paste 2 Sprigs fresh Rosemary ¼ tsp Salt ¼ tsp Black Pepper Directions
Melt butter in a medium saucepan on medium heat. Add the onions and cook until translucent. Add remaining ingredients for sauce. Simmer until thickened, 5-10 minutes, and remove from heat. Preheat Smoker to 121°C (250°F) with Maple Flavour Bisquettes . Toss wings with half of the glaze and place on an aluminium baking sheet. Smoke until an internal temperature of 73°C (165°F) is reached, about 2 hours. Remove from smoker and toss in remaining glaze. Recipe
by: Lena Clayton
Ingredients
4 Lamb Chops +- 800 grams 8 slices Prosciutto 300g Mushrooms 1 medium Brown Onion 1 crushed clove Garlic Directions
Rub one side of
each chop with one teaspoon of sun-dried tomato pesto and wrap each chop with
two slices of prosciutto. Cook lamb on heated
Cobb Grill Grid uncovered until cooked as desired. Cover lamb and let stand for
5 minutes. Cook mushrooms,
garlic and onion on heated Cobb Pan. Serve Lamb with
Risotto Rice and mushroom mixture. Recipe compliments of Cobb Global
Serves 4
Ingredients:
4 Pork Fillets 100ml Soy Sauce 50ml Balsamic
Vinegar 3 cloves Garlic,
peeled and crushed 1 thumb Ginger,
peeled and grated finely 2 tbsp Honey Oil for cooking 1 handful of Damp
Smoking Chips Directions
To make the marinade: mix the soy sauce, balsamic, honey, ginger and garlic together well. Lay the fillets in the mixture for a few hours. 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 5 minutes so it can heat up. Lift the griddle off and place the damp smoking chips onto the Cobblestone. Place the griddle back onto the Cobb Cooker. Oil your griddle a little and cook the fillets for about 10-15 minutes a side with the Dome Cover on so they are smoked and cooked at the same time. These are great any time of the day! Recipe compliments of Cobb South Africa
Serves 6
Ingredients
300g Butter 8 Garlic cloves,
finely chopped 1 small bunch of
Parsley, chopped 1 Lemon, quartered Salt Directions
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey. This is often made after something else has been cooked. If so, then just go from the next point. Place the Deep pan on to the Cobb and close the lid, wait for 5 minutes for it to heat up nicely. Chop the butter into rough blocks and place into the pan. Let it melt whilst stirring. Add the garlic and let it simmer for 5-10 minutes – it will infuse into the butter nicely. Squeeze the lemon juice into the pot, making sure the pips don’t fall in. Add the chopped parsley, a good pinch of salt and remove from the heat. This goes beautifully with seafood or just on your baked potato. Enjoy! Compliments
of Cobb Global
Serves
2-4
Ingredients
4 slices of White Bread 3 Eggs 50ml Milk Butter Honey Directions
Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey. Place the Frying Pan accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up. Whisk the eggs and milk together and place the bread into the mixture so it can lie flat. After a minute, turn it around. You want the bread to really absorb the egg mixture well. Place a small knob of butter on the Frying Pan and let it melt, then place the bread onto it. Close the Dome Cover and let it cook for about 5-8 minutes. Do check that it is not browning too much, but you do want a nice caramelisation on it. Flip the bread and repeat. The bread puffs up beautifully with the Dome Cover on. Serve drizzled with honey, cinnamon sugar and lemon or your favourite topping. Recipe compliments of Cobb Global
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The Ultimate Outdoor Cooking Specialists
