Sprigs of fresh Oregano and Thyme (or Dill if you
prefer)
Salt & freshly ground Black Pepper
Directions
Lay the fish on a piece of foil (enough to totally wrap the fish).
Place Oregano, Thyme (or Dill) and Lemon slices in the cavity.
Splash some White Wine over the fish and season with Salt and Pepper to taste.
Wrap the fish completely in the foil.
Prepare Cobb Cooker and place the fish parcel on Cobb Grill, cover and cook approx. 30mins. Cooking time depends on size of the fish, you may need to check to avoid overcooking.
Serve with salad and crispy beer battered chips cooked on the Cobb.
Prepare your Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
Combine the sweetcorn and flour in a bowl and season with a pinch of salt.
Drizzle a little oil into the Frying Pan and cook the bacon until crispy – about 20 minutes. Cover with foil and set aside.
Spoon the batter onto the Frying Pan with the lovely bacon fat in it. Each fritter should be a heaped tablespoon and make sure to spread them a little to cook evenly.
Let them brown on one side before you turn them. Bubbles should come up through the fritter and then you know it is time to turn (about 8-10 minutes a side).
On turning, press them down in the centre for even cooking.
When they are done, plate them with the crispy bacon, drizzle with honey or maple syrup and enjoy.
Making Jerky is a lot simpler than
one may think! As good as store bought jerky may be, homemade jerky is
phenomenal! Here are a few tricks and tips to help you get started.
1. Pick out the leanest cut you can find.
When smoking other food, we usually
seek out fatty and well marbled meats. When making jerky we want to keep the
fat content as low as possible, as we will be dehydrating the meat. If there is
too much fat, the meat will not dry out properly, and it will turn rancid in a
short period of time. Jerky can of course be made with beef as we all know well
and good. Excellent jerky can be made with over lean meats such as venison. Eye
of round, bottom round, or flank steak are all good lean cuts and excellent
choices for making jerky.
2. Prepare your meat.
Remove meat from the fridge and begin
preparation immediately as very cold meat is easiest to slice thinly (consider
popping it in the freezer for a bit before cutting). Cut meat along the grain
into ¼ inch thick strips and remove any fat as you slice. Marinate your
meat overnight. The following day remove meat from the marinade, but do not
rinse. Get creative with your marinade. Use Asian inspired ingredients like
ginger and mirin or go the Southwest route and try adding Cajun spice and lime.
The main method of preservation with jerky is the drying, not necessarily the
brining or curing stages as with other projects. So you can go a little wild
with flavour here!
3. Dry the meat.
Hang the jerky on meat Hooks in your Smoker and dry the jerky at 140°F (60°C) without any smoke to dry the surface.
4. Start smoking!
Add some Bisquettes to the smoker (try Apple, Cherry, Hickory, or Mesquite) and turn the heat up to 165°F (73°C), smoking for 2-3 hours. Raise the temperature another couple of degrees and smoke until finished. You’ll know the jerky is ready if, when you bend it, it starts to fray. Smoking it longer, to the stage where it snaps when bent will give the jerky a longer shelf life, but it will be less tasty.
5. Safe storage.
Since this meat isn’t entirely
dehydrated (couldn’t chew it at that point!) and since cures and cultures
aren’t being used, remember to store the jerky in the fridge. It will last for
a long time, and keeping it in a cool and regulated environment will ensure it
lasts even longer!
Smoking is a technique that is well used in a
variety of savoury dishes, but why not add a little smoke to dessert or a sweet
snack? Smoked chocolate is one of my favourite ways to add that little extra
something to an otherwise standard cookie or cake. Think about a classic
chocolate chip cookie made with smoked chocolate chips instead. Or even rich
smoked chocolate ganache between the layers of your favourite chocolate cake
recipe. Smoky brownies? Smoked chocolate sauce over ice cream. How about smoked
chocolate lava cake? Okay I’ll stop, you get the idea. The possibilities are
endless, so let’s get smokin’!
To smoke chocolate you will need to maintain a low temperature (below 60°F). The easiest way to sustain a low temperature in your Bradley Smoker is to use a Cold Smoker Attachment. This separates the heat source from the cabinet while still filling the cabinet with smoke. Alternatively, you can use your smoker as is with it set to the lowest heat level possible and with a tray of ice on the lowermost shelf. Using a regular hot smoker you will have to stand vigilantly by to open the door frequently and replenish the ice to maintain a low temperature. In my experience, you may still have your chocolate soften or melt using a hot smoker and it is definitely much less convenient than a cold smoker (but possible nonetheless!).
If you are going for the hot smoker method, I would
only suggest using dark chocolate (melts at a higher temperature), but in a
cold smoker you can smoke whatever type of chocolate you like. For chocolate, I
find the milder woods to work best such as alder or apple. Woods such as
hickory end up tasting too bitter. But try out for yourself, you may just find
a great combination!
In order to smoke your chocolate you need to cut it
down to size. Either use chocolate chips or chop chunks of chocolate into
approximately 1” pieces. Avoid over-handling the chocolate as it will melt
slightly. Place your chocolate chips/chunks into an aluminium baking tray. I
pierce small holes in my tray as I am using a cold smoker and am certain I
won’t have melted chocolate dripping through. Place tray of chocolate into your
pre-smoking (not preheated!) cold smoker and wait.
The smoke time will vary on how much smoke you are
producing, how much chocolate you have in your smoker and your personal
preference for flavour. After 2 hours, give your chocolate a little taste test
to see if it has the amount of smoke flavour you’re looking for. Then “taste
test” a little more just to be certain. If you want more smoke, then give it
more smoke. If you like it after 2 hours of smoking, then pull it out of the
smoker and jazz up your baking!
We’ve made it easy to access great-tasting smoked
recipes for popular veggies all in one place. Bookmark now so you can make
quick reference to it whenever you need.
Because smoking is a low and slow process, make sure vegetable portions are of similar thickness. This helps them cook evenly throughout. We’ll specify how to cut each vegetable in the sections below.
Scroll down to find the vegetable you’re looking for.
Artichokes
Preparation: Trim spikes and cut stalks level
with the base. Scrape out fuzzy choke. Steam for 20 minutes, rinse off with
water and let dry.
Smoking Method: Smoke whole for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: For stuffed smoked artichokes, fill
with your favourite dressing and top with parsley.
Asparagus
Preparation: Snip ends, brush with olive oil and
sprinkle with kosher salt.
Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Drizzle with butter and roasted
garlic and place over sautéed onions for a nice presentation.
Bell
Peppers
Preparation: Smoking the peppers whole allows
them to retain more liquid. Simply wash them and snip the stems.
Smoking Method: Smoke for 90 minutes with Mesquite flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Smoked bell peppers create better
tasting omelettes’, salads, sandwiches and more. Stuff with
Andouille sausage for the complete experience.
Cabbage
Preparation: Core out the cabbage and rinse well
with water. Place a stick of butter down through the centre and stick two
chicken bouillon cubes into the butter. Wrap partially in tinfoil, leaving the
top open.
Smoking Method: Smoke for 4 hours with Hickory flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Sprinkle with about 1 1/2 teaspoons
of steak seasoning for greater flavour.
Chili
Peppers
Preparation: Using food grade gloves and
protective eye wear, rinse off the peppers and put them directly onto the
smoker rack. For hot peppers, remove stems and cut out seeds for less kick.
Smoking Method: Smoke for 3 hours with Pecan flavour Bisquettes at 95°C (200°F) or until tender.
Tip: You can finish off your chili
peppers by dehydrating them so that they can be stored in a Ziploc bag.
Re-hydrate them with either water or olive oil.
Corn
on the Cob
Preparation: Gently pull back husks to remove
silk. Soak in water for several hours. Brush corn with olive oil, sprinkle with
a teaspoon of green onions and fold husks back how they were tying them off or
twisting the ends.
Smoking Method: Smoke for 90 minutes with Alder flavour Bisquettes at 100°C (225°F), turning once halfway through.
Tip: Soak corn in water for several hours before putting them in the smoker for more moistness.
Eggplant
Preparation: Cut into 1/4-inch-thick round slices
and marinate with garlic, basil, balsamic vinegar, salt and pepper. Let set for
15 minutes.
Smoking Method: Smoke for 60 minutes with Apple flavour Bisquettes at 95°C (200°F) or until tender. When done, transfer to a large bowl and coat lightly with olive oil.
Tip: When you serve eggplant off the
grill, it seems to toughen up when it cools making it difficult to eat in
sandwiches. Smoking the eggplant takes care of this!
Garlic
Preparation: Peel bulb and remove the root end.
Brush with olive oil and place in smoker with at least 1/2-inch distance
between each bulb.
Smoking Method: Smoke for 2 hours with Pecan flavour Bisquettes at 100°C (225°F).
Tip: After the smoke has been applied,
you can finish roasting the bulbs in the oven at a higher temperature to accentuate
its flavour.
Mushrooms
Preparation: Clean well and brush with olive oil.
Sprinkle on some freshly ground black pepper, garlic salt and chopped herbs.
Place in smoker basket.
Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Use large Portobello caps for
greater flavour and slice thick to serve. For a nice presentation, serve topped
with chopped tomato and green onion.
Onions
Preparation: Remove skin and slice off top and
bottom portions of onions. Sprinkle with freshly ground black pepper, garlic
salt and a slab of butter for each onion. Partially wrap in tinfoil, leaving
the tops open.
Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Add a slice of
bacon and plash with Marsala wine prior to putting it in the smoker for greater
flavour.
Potatoes
Preparation: Leave whole or cut in half depending
on size, brush with olive oil and sprinkle with kosher salt and fresh ground
black pepper (rub with bacon grease?).
Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Sprinkle with a mixture of garlic
powder, onion powder, paprika, dried rosemary and dried thyme for excellent
seasoned taste.
Tomatoes
Preparation: Cut in half top to bottom. Brush with olive oil, sprinkle with kosher salt and place in smoker cut side facing down.Smoking Method: Smoke about 45 minutes with Mesquite flavour Bisquettes at 95°C (200°F) or until skin becomes easy to peel.
Tip: Can leftover tomatoes to be used in
sauces and salsas following the same directions you normally would for regular
tomatoes.
Zucchini
& Squash
Preparation: Slice lengthwise into 1/2″ halves.
Brush with olive oil, sprinkle with kosher salt and freshly ground black
pepper.
Smoking Method: Smoke for 60 minutes with Hickory flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Lightly drizzle balsamic vinegar
over zucchini to serve.
In
Summary
Smoked vegetables are tasty whether you serve them
up by themselves or alongside a delicious smoked meat.
Remember to brush vegetables with olive oil to
keep them from sticking to smoking racks. A light sprinkle of kosher salt is
always a good idea too. For greater flavour, add fresh spices and herbs of your
liking.
Place brine ingredients in a large deep bowl and stir until the honey and salt are dissolved. Add lemon zest, stir, then add the fish. Cover with plastic wrap, and place in the refrigerator for 12 hours, turning several times
Drain the fish and discard the brine and lime zest. Rinse the snapper well under cold running water, drain, and blot dry with paper towels. Place on an oiled wire rack and let the snapper air-dry in the refrigerator approx 2 hours.
Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
Smoke the fish on the wire rack until bronzed with smoke and cooked through, approx. 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes. Alternatively, using a thermometer, until the internal temperature reaches 60°C (140°F).
Transfer the snapper to a rimmed baking sheet to allow to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Combine lime juice and honey win a small bowl. Pour ½ cup into a large resealable bag, add the fish. Seal and turn to coat. Refrigerate for up to 1 hour.
Place the remaining mixture in a small saucepan, set aside.
Prepare the Cobb with grill and heat for 5-10 minutes with the lid on.
Drain the fish and discard marinade.
Sprinkle fillets with Chili Powder and place on greased grill.
Cook for approx. 10minutes, until fish is opaque in colour and firm to touch.
Bring reserved lime juice mixture to a boil, reduce heat and simmer uncovered, until reduced by half.
Place cooked fillets on serving plate and spoon lime juice mixture over the fish, serve.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Taste of Home
Strip rosemary leaves from the stems and coarsely chop. Mix rosemary and other marinade ingredients in a bowl until well combined.
Cut pork into 2×6 inch pieces, for better flavour you can remove skin.
Place the pork in a large sealable plastic bag and pour marinade over top of pork. Expel as much air as possible, seal bag and toss to coat evenly. Place bag in fridge to marinade overnight.
Take pork out of bag and place on a baking sheet. Pat the pork dry with a clean paper towel, do not remove the seasonings that are clinging to the pork. Discard the marinade.
Let pork sit at room temperature for about 2hrs before putting in the smoker.
When pork reaches an internal temperature of 68-71°C (155-160°F) remove from smoker, loosely cover with foil and let rest for 15 minutes.
If you smoked with the skin on, remove skin and thinly slice or cut into bite size pieces. Serve plain or with dipping sauce below on the side or drizzled over pork.
JD Dipping Sauce
Ingredients:
1 cup Tomato Sauce
6 Tbsp Brown Sugar, Honey or Maple Syrup
1.5 ounces Jack Daniels (one shot)
2 Tbsp Malt Vinegar
1 Tbsp grainy Mustard
2-4 tsp Chipotle Tabasco Sauce or 1 Chipotle Pepper
Refrigerate and allow
salsa to sit for at least an hour or preferably over night for flavours to
marinate.
Lime Infused Smoked Snapper
Ingredients
4 Snapper Filets, approx 6 oz. each
¼ cup of Coarse Salt
¼ cup Brown Sugar
Juice of 1 Lime
2 Litres of water
Place Salt, Brown Sugar, Lime and Water in a deep bowl and stir until salt and sugar have dissolved. Add the fish, cover and place in the refrigerator for 12 hours, turning several times
Remove fish from brine and discard the brine. Rinse the snapper well under cold running water, drain, and blot dry with paper towels. Place on an oiled wire rack and let the snapper air-dry in the refrigerator approx 2 hours.
Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
Smoke the fish on the wire rack until cooked through, approx. 30 to 45 minutes. Alternatively, using a thermometer, cook until the internal temperature reaches 60°C (140°F).
Allow Snapper to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Original Recipe and Photo from The
Fruit Company, adapted by Bradley Smokers
