Bradley, Seafood

Smoked Trout with Cognac

This recipe works best for thick trout fillets that weigh approx. .9kg each.

Ingredients:

  • 2.2kg of Trout fillets
  • 1.2 lt Cold Water
  • 1 cup coarse Salt
  • 1 cup Brown Sugar or Maple Syrup
  • 8 Tbsp Cognac
  • 8 Tbsp Honey
  • ¼ cup Lemon Juice, fresh
  • 1 Onion, coarsely chopped
  • 2 cloves Garlic, coarsely chopped

Directions

  1. Combine all ingredients, except fish, in a large non-reactive container.  Mix well until all the salt and sugar have dissolved.
  2. Place trout fillets in the brine, making sure that all parts of the fish are submerged.  Refrigerate for 18hrs for thick large fillets, or for thinner fillets, ½ inch thick or less for 5-7hrs.  Occasionally stir the fish around.
  3. Remove fish from brine and quickly rinse under cold water.  Pat dry with paper towels and allow to air dry for 2 hours.

Smoking/Cooking

Technique A:

  1. Place fillets in a 57° C (135°F) preheated Smoker.
  2. Apply 2 hours of smoke (preferably Apple or Cherry) and continue to cook until fillets reach the texture you like.  Total smoke/cook time should be 6-7 hours.

Technique B:

  1. Starting at 43°C (110°F) smoke for the first hour.
  2. Increase temperature to 60° C (140°F) for 1 hour.
  3. Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).

After Smoking:

  1. For best results allow fish to ‘age’ in the refrigerator for at least 24 hours.  This will allow for the smoke and other flavours to fully blend together.
  2. Fillets will keep refrigerated for 2 weeks, and at least 6 months frozen.

Compliments of Bradley Australia

Bradley, Tomatoes, Vegetables

Smoked Tomato Sauce

Ingredients

  • 4 large, ripe Tomatoes (Heirloom Tomatoes are good for this recipe)
  • 3 cloves of Garlic, halved
  • ¼ White Onion, diced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • Salt & Pepper

Directions

  1. Quarter tomatoes and place on an aluminium tray
  2. Set up Smoker and smoke tomatoes for 1.5 hours at 200°F (93°C) with Hickory Bisquettes.
  3. Heat olive oil on low-medium heat in a medium sized saucepan
  4. Add garlic and onion and sauté until translucent
  5. Add smoked tomatoes to the saucepan and simmer on low heat for 1 hour or until sufficiently reduce, stir on a regular basis to keep sauce from sticking to the base of the pan
  6. Add balsamic vinegar and salt & pepper to taste
  7. If you prefer a smoother sauce puree the sauce in a blender or with a hand blender to desired texture.

Compliments of Bradley Canada

Seafood

Sesame Ginger Salmon Tartare

This recipe works great as a canape, served on miso spoons.

Ingredients

  • ½ Lb. (.2kgs) of your favourite cold smoked salmon
  • Roughly a quarter to a third of a Cucumber, diced
  • 2-3 Green Onions, chopped
  • Juice of 1 Lime
  • 1 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sugar
  • ½ Inch of fresh Ginger, peeled and grated
  • 2 tsp Sesame Seeds

Directions

  1. Prepare your favourite cold smoked salmon recipe and slice salmon into thin strips.
  2. Combine together lime juice, soy sauce, sesame oil, sugar, and ginger. Whisk ingredients together well.
  3. Toss smoked salmon, cucumber, and green onion in dressing and allow to marinate in the fridge for an hour or two.
  4. Arrange smoked tartare on a serving plate and sprinkle with sesame seeds.
  5. Garnish with some extra green onions and enjoy!

Recipe by: Lena Clayton

Beef, Bradley, Vegetables

Pepper Crusted Smoked Sirloin Tip Roast

Ingredients

  • 1 Sirloin tip roast (about 2.5 to 3 pounds)
  • 2 Tbsp Olive Oil
  • 1½ Tbsp Sea Salt
  • 2 Tbsp fresh coarse Black Pepper
  • 1 tsp Chili Flakes
  • 1 tsp dried Thyme
  • Bradley Flavour Bisquettes – Premium Hunter’s Blend 

Directions

  1. Rub the olive oil all over the sirloin tip roast.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the roast.
  3. Set up your Smoker for 121°C (250°F) using Premium Hunter’s Blend Bisquettes.
  4. Lay the roast on a smoker rack and smoke for about 2½ – 3 hours, or until medium rare with an internal temperature of 62°C (145°F).
  5. Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

Recipe by: Steve Cylka

Cobb Cooker Recipes, Fruit, Lamb, Vegetables

Grilled Lamb Kebabs on Cobb Cooker

Serves 4

Ingredients

  • 500g lamb loin, cut into cubes (1.1lbs)
  • 2 green peppers, cut into cubes
  • Dried apricots

Marinade

  • 2 garlic cloves, minced
  • Grinding of black pepper
  • 1/4 tablespoon crushed peppercorns (0.04oz)
  • 1/2 teaspoon salt (0.08oz)
  • 3 tablespoons olive oil (0.5oz)
  • Juice of 1 lemon

Directions

  1. Combine marinade ingredients.
  2. Add the cubed lamb, mix well and marinate for 1/2 an hour.
  3. Divide the lamb into 4, thread onto a skewer alternating the meat with apricots and peppers.
  4. Prepare the Cobb with the roasting rack.
  5. Grill on the Cobb for 15 minutes turning often and brushing with the marinade as the kebabs cook.

Any meat may be used for kebabs and marinated with a marinade of your choice.

Recipe Compliments of Cobb Australia

Cobb Cooker Recipes, Fruit, Herbs

Ginger & Chili Glazed Pineapple Skewers with Fennel Sugar on Cobb Cooker

Serves 4

Ingredients:

  • 1 Pineapple
  • Skewer Sticks
  • 1 cup Sugar
  • 1 cup Water
  • 1 tsp Ginger
  • 1/2 Chilli deseeded
  • 2 Tbsp Honey
  • 1 Vanilla Pod
  • 1 cup Sugar
  • 1 cup fresh Fennel

Directions:

  1. Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
  2. To make the fennel sugar combine sugar and fennel in a blender and blend until combined. Put aside.
  3. Cut the pineapple into chunks and put 3-4 pieces on each skewer.
  4. Place the Frying Dish on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
  5. To make the ginger syrup place the sugar, water, chilli, ginger and honey into the Frying Dish and stir until the sugar has dissolved. Simmer gently until the sugar syrup thickens. Pour the syrup over the skewers leaving some aside for serving.
  6. Remove the Frying Dish and place the Griddle on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
  7.  Place the skewers onto the Griddle. Grill on each side for 2 minutes until caramelised.
  8. Serve with a generous sprinkling of fragrant fennel sugar, a simple but impressive dessert.
Bradley, Fruit, Pork

Smoked Herbed Apple Pork Loin

Ingredients

  • 1 Boneless Centre Cut Pork Loin Roast (about 2 pounds)
  • 1 Garlic Clove, minced
  • 2 Tbsp fresh Oregano, minced
  • 2 Tbsp fresh Parsley, minced
  • 2 tsp Salt
  • ½ tsp Ground White Pepper
  • 1 tsp fresh Ground Black Pepper
  • 1-2 Royal Gala Apples, cored, halved and cut into half circles
  • Bradley Flavour Bisquettes – Apple, Cherry, or Hickory

Directions

  1. Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
  2. In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
  3. Stick an apple slice into each of the slits in the pork loin.
  4. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Apple, Cherry or Hickory work great).
  5. Smoke the pork until it reaches an internal temperature of 68°C (155°F), approximately 3 hours.
  6. Carve and serve.

Recipe by: Steve Cylka

Bradley, Poultry

Smoked Duck Breast

Ingredients

  • 2 boneless Duck Breasts
  • 2 cups Apple Juice
  • 1 Tbsp coarse Kosher Dalt
  • 1 Tbsp White Sugar
  • 1 Tbsp Soy Sauce
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp dried Basil
  • 1/2 tsp fresh ground Black Pepper

Preparation: 15 minutes (plus 4 hours of marinating)

  1. Mix together the juice with all the salt, sugar and spices until the salt and sugar are dissolved.
  2. Place the duck in a dish and pour in the brine. Turn the breasts a couple of times and cover the dish with plastic wrap. Place in the fridge and let the duck marinate for 4 hours

Directions:

Recipe Compliments of Bradley Smokers Canada

Bradley, Tomatoes, Vegetables

Smoked Cream of Tomato Soup

Serves 4

Ingredients

  • 2lbs medium sized Roma Tomatoes
  • 1 cup Extra Virgin Olive Oil
  • 1 Tbsp Kosher Salt
  • 1 Tbsp freshly ground Black Pepper
  • 2 cups Unsalted Chicken Stock
  • 1 cup Heavy Cream
  • Salt and Pepper to taste

Directions

  1. Slice the Roma tomatoes in half lengthwise.
  2. Set the tomatoes cut side up on an oiled smoker rack.
  3. Sprinkle with the Extra Virgin Olive Oil, 1 Tbsp Salt and 1 Tbsp Pepper.
  4. Set up Smoker and smoke at 104° C (220°F) for 1 ½ hours with Cherry Bisquettes.
  5. Put the smoked tomatoes in a saucepan with the stock.
  6. Bring to a boil, lower to a simmer, cover, and let the mixture simmer for about 30 minutes to break down the tomatoes.
  7. When the tomatoes are soft and breaking down, use an immersion blender to liquefy the mixture.  You can also use a blender if you divide it into batches.
  8. When the mixture is almost totally liquid, add the Cream and Salt and Pepper to taste.
  9. Stir over low heat for 5 minutes and serve.  Ideal with a grilled cheese sandwich.

Compliments of Bradley Smokers

Cobb Cooker Recipes, Seafood

Hot Smoked Salmon on Cobb Cooker

Ingredients

  • 3 fillets Salmon
  • Smoking chips – Oak
  • Flaky Salt
  • Freshly ground Black Pepper

Directions

  1. Prepare Cobb Cooker and light a cobblestone and wait a few minutes until it has turned grey
  2. Season the fillets with salt and pepper.
  3. Remove the lid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.
  4. Place the grill grid and the fenced roasting rack on the Cobb and the fillets, nicely spaced out on the rack.
  5. Close the lid and smoke for about 15-20 minutes.
  6. You don’t want to overdo the fillets but it does depend on the thickness of them as to how long you will be hot smoking them for.
  7. Enjoy these beautifully hot smoked fillets for breakfast, lunch or dinner!

Recipe Compliments of Cobb Global

The Ultimate Outdoor Cooking Specialists