Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.
Directions
Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
Continue with the rest of the pizzas.
Chefs tip: These are such an easy way
to make a lovely thin-base pizza. Place on any toppings, the world is your
pizza! They are a great snack starter or you can let your guests build
their own.
Using a long sharp knife, remove the rind by slicing it away from the rest of the pork belly.
Mix paprika, salt, black pepper, garlic powder, dry mustard, and thyme to make the seasoning. Rub the seasoning all over all sides of the pork belly.
Place pork belly on a smoker rack and put it in the smoker. Smoke until the pork belly reaches an internal temperature of 175°F (79°C). This will take a few hours.
Remove the pork belly from the smoker and let cool s lightly so you can handle it.
Slice the pork belly into 1 inch square chunks.
Spread the cubed pork belly evenly in a disposable aluminium tray with high sides.
Place the cubes of butter on top of the pork. Sprinkle with brown sugar and drizzle BBQ sauce, hot sauce and Worcestershire sauce all over.
Cover with foil and place back in the smoker.
Smoke for an additional hour. Remove foil and stir the pork belly cubes in the sauce.
Continue to smoke until the cubes caramelize and reach an internal temperature of 195-205°F (91-99°C). Stir a couple more times during this final smoke.
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 flesh 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!
Peel back many layers of husk, leaving one or two layers covering all sides of the corn. This will keep the corn from drying out while allowing the smoke to penetrate.
Trim off about 1 inch from end to end of the cob (the end that the silk is showing).
Cut each chicken wing into three portions: drumette, middle portion and tip. Discard the tip of the wings and place the other portions in a large bowl.
Make the Moroccan rub by mixing together the ground cumin, ground coriander, paprika, ground cardamom, ground cinnamon, ground cloves, ground nutmeg, cayenne pepper, salt and sugar. Toss the wings in the seasoning so they are evenly coated.
Set up Smoker for 121°C (250°F) using wood bisquettes of choice.
Lay wings on smoker racks and smoke for 2 – 2 ½ hours or until cooked through.
Whether you’re celebrating a special occasion, cooking for a group or have a frozen bird that needs to be cooked, you can’t go wrong with a smoked turkey.
These noble birds deserve justice – food smoking justice. Smoking creates a more tender and flavourful dish than one that is fried or oven roasted.
This recipe calls for a 14lb Turkey.
Ingredients
Brine:
3 cups Kosher Salt
1 cup Brown Sugar
2 Lemons, cut and squeezed
2 Oranges, cut and squeezed
1 cup Apple Cider Vinegar
1 bottle Apple Juice
5 Bay Leaves, crumbled
Palm full of Thyme
Palm full of Pepper
4 Tbsp Honey
Dry Rub:
½ cup Brown Sugar
2 Tbsp fresh cracked Pepper
2 Tbsp Garlic Powder
2 Tbsp Ground Thyme
1 Tbsp Ground Sage
1 Tbsp Ground Chili Powder
Directions
Mix Brine ingredients together with cold water until salt and sugar have dissolved. Submerge whole turkey in brine and refrigerate for 24hrs.
Remove turkey from brine and rinse off with cold water. Pat dry with paper towels and let air dry for a moment.
Rub olive oil on outside of turkey. Then apply dry rub generously in-between the skin and the meat, inside the cavity and outside the turkey skin.
Open a can of your favourite beer and pour yourself a tall, cold glass and enjoy! Now take the empty can and cut off the top portion with heavy duty scissors. Fill can half-way up with chicken broth. Include a few bay leaves, fresh sage, 1 cut and squeezed lemon and fresh cracked pepper.
Smoking Method:
Place can inside smoker and carefully lower the turkey on top of the can so that the can is completely inside the cavity of the turkey. This is one way to keep the turkey moist by putting steam inside the cavity while it cooks. The turkey needs to be stable. Make sure it is able to stand on its own. You can use metal rib racks to help stabilize it.
Cooking will take 6-8hrs or until the inside temperature reaches 73°C (165°F). Be sure to check the thighs.
The night before you are planning to serve the ham, score the fatty side of the ham with wide criss-cross cuts 0.6cm to 1.2cm deep. Combine paste ingredients in a small bowl. Apply the paste evenly over the entire ham. Cover with plastic wrap and refrigerate overnight. Remove ham from refrigerator and let stand at room temperature for about 45 minutes.
Smoking Method:
To Serve:
Bring your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
Using Maple flavour bisquettes, smoke/cook the ham for approx. 5-6 hours depending on the amount of smoke flavour you would like the ham to have.
Mix glaze ingredients together in a small saucepan and cook over low heat for 15mins. Brush the ham with glaze a couple of times during the last hour of cooking.
