Bradley, Poultry

Smoked Turkey

Ingredients

For the brine

  • 1 Cup Kosher Salt
  • 1 ¼ Cups Brown Sugar
  • 3 Tbsp Whole Black Peppercorns
  • 4-6 Bay Leaves
  • 2 Cinnamon Sticks
  • Zest and juice of 1 Orange
  • 2 Gallons Cold Water

For the bird

  • 1 Fresh Turkey, thawed if frozen (12-15 pounds)
  • 1 Medium Onion, quartered
  • 1 Apple, quartered
  • 2 Carrots, chopped into approximately 4″ pieces
  • 3 Stalks Celery, chopped in half
  • 1 Head of Garlic, top sliced off and loose peel removed
  • 6 Tbsp unsalted Butter (3/4 stick), softened
  • Bradley Premium Bisquettes –Sage

Directions

  1. The night before cooking, combine the ingredients for the brine in a large pot over medium heat until salt and sugar are dissolved.
  2. Set aside brine and allow to cool.
  3. Remove giblets and neck from the turkey. Reserve and refrigerate for gravy.
  4. Rinse the turkey inside and out with cold water.
  5. Submerge the turkey into the cooled brine.
  6. Cover and refrigerate overnight.
  7. The next day, remove the turkey from the brine, rinse with cold water and pat dry with paper towels.
  8. Refrigerate, uncovered for at least 2 hours to allow to dry.
  9. Preheat Smoker to 107°C (225°F) with Bradley Premium Sage Bisquettes.
  10. Place the turkey in an aluminium roasting pan.
  11. Rub the cavity of the turkey with 2 Tbsp of butter and stuff with chopped apple and vegetables.
  12. Rub 2 Tbsp of butter on the outside of the bird.
  13. Place in smoker and smoke for approximately 8 hours or until the internal temperature of the thickest part of the thigh reaches 82°C (180°F).
  14. Halfway through the cooking process baste turkey with remaining butter.

 

Recipe by: Lena Clayton

Bradley, Lamb

Smoked Spring Rack of Lamb

Ingredients

  • 2 Racks of Lamb

 

For the marinade

  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic, crushed
  • 2 Tbsp Lemon juice
  • 3 Tbsp Honey
  • 1 Tsp dried Rosemary
  • 1 Tbsp fresh Parsley, minced
  • 2 Tbsp fresh Mint, minced
  • 2 Tbsp Kosher Salt
  • 1 Cup of Water
  • Bradley Flavour Bisquettes – Apple

Directions

  1. Combine ingredients together for marinade.
  2. Trim any meat from the beans if the racks weren’t already “frenched” and remove the membrane.
  3. Place lamb in a container and cover with marinade, place in fridge and allow to marinate overnight.
  4. The next day, preheat your smoker to 93-107°C (200-225°F) with Bradley Apple Flavour Bisquettes.
  5. Remove lamb from marinade and rinse under cold water.
  6. Pat dry and spray or brush with a light coating of oil.
  7. Smoke for about an hour or until an internal temperature of 57°C (135°F) is reached for medium rare (less time for rare, and more if you prefer well done).
  8. Remove from smoker and let rest.
  9. Slice the rack and serve with your favourite spring time side dish!

Recipe by: Lena Clayton

Bradley, Seafood

Smoked Scallops over Fennel Slaw

Ingredients

  • 8-12 large Scallops, abductor muscle removed
  • Salt & Pepper

 

  • 1 bulb Fennel, thinly sliced
  • 1 stalk Celery, thinly sliced
  • 1 Apple, julienned

Mint Vinaigrette

  • 1 ½ tsp Sugar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Olive Oil
  • ½ tsp Salt
  • 1 Tbsp fresh Mint, chopped

DIRECTIONS

  1. Toss Scallops in Salt & Pepper
  2. Preheat Bradley Smoker and smoke Scallops for 30 minutes at 250°F (121°C) with Bradley Pacific Blend Bisquettes
  3. Whisk together ingredients for vinaigrette
  4. Combine Fennel, Celery and Apple in a bowl and toss with vinaigrette
  5. Serve with Smoked Scallops.

 

Recipe by Lena Clayton

Cobb Cooker Recipes, Mushrooms

Mushrooms in Port on Cobb Cooker

Ingredients:

  • 1 punnet Mushrooms, sliced
  • Cooking oil spray
  • A few sprigs of fresh Parsley, chopped
  • Pinch of Thyme
  • 1 clove Garlic, crushed
  • Port (or Sherry) to taste
  • 1 tbsp Butter
  • Salt & Pepper to taste

Directions:

  1. Slice mushrooms and place in oiled tin foil.
  2. Sprinkle with parsley, thyme, garlic, salt and pepper, and add a dash or six of Port or sherry and butter.
  3. Wrap in foil and cook in moat for 30 minutes.

Recipe compliments of Cobb Global

Poultry

Smoked Hot Buffalo Chicken Wings

Ingredients

  • 900gms Chicken wings
  • 1 cup Louisiana Hot Sauce
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper (or more for a hotter wing)

Directions

  1. Toss chicken wings in a bowl with hot sauce. Cover with plastic wrap and marinate in the fridge for 1-3hrs.
  2. Mix the spices together in a bowl. Toss the wings in the spice mixture until evenly coated.
  3. Smoke the wings, using Bisquettes of choice, in Smoker set for 121°C (250°F) for 2 ½ hrs.
  4. If desired, toss with more hot sauce before serving.

 

Compliments of Bradley Australia

Bradley, Fruit

Peaches smoked with Brown Sugar and Bourbon

Serves 3-4

Ingredients

  • 6 Large Peaches cut in half and pitted
  • 1 cup Turbinado Sugar (Sugar in the Raw)
  • 1 cup good Bourbon

Directions

  1. Put the peach halves on an oiled smoker rack.
  2. Into the pit hole, put some of the brown sugar and some of the bourbon.
  3. Continue until all the peach halves are filled with sugar and bourbon.
  4. Some at 93°C (200°F) for 2 hours with Apple Bisquettes.

 

Recipe compliments of Bradley Smokers

Cobb Cooker Recipes, Poultry, Vegetables

Old-Fashioned Chicken Fricassee on Cobb Cooker

Ingredients

  • 3 tablespoons all-purpose Flour
  • 1 tsp Paprika
  • 1 tsp Poultry Seasoning
  • 1/2 tsp Salt
  • ½ tsp freshly ground Black Pepper
  • 4 (6-ounce) skinned Chicken Breast halves
  • 2 tsp Butter
  • 1 ½ cups chopped Onion
  • ½ cup chopped Celery
  • 3 garlic cloves, minced
  • 1 cup fat-free, lower-sodium Chicken Broth
  • ¼ cup Dry White Wine
  • 2 cups (3-inch) julienne-cut Carrot
  • ¼ cup chopped fresh Parsley

Directions

  1. Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat.
  2. Remove chicken from bag; reserve flour mixture.
  3. Melt butter in the Cobb Frying Dish
  4. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned.
  5. Remove chicken from pan; keep warm.
  6. Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally.
  7. Stir in reserved flour mixture; cook 1 minute.
  8. Add broth and wine; bring to a boil.
  9. Add carrot. Return chicken to pan, breast sides up.
  10. Cover, and simmer 25 minutes or until chicken is done.
  11. Sprinkle with the chopped parsley.

 

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Fruit

Decadent Strawberry Sauce on Cobb Cooker

Decadent Strawberry Sauce on Cobb Cooker

Serves 6

Ingredients:

  • 400g Strawberries, whole
  • 1/2 cup Sugar
  • 1/2 Cup Water
  • 1/4 cup Rum (optional)
  • Black Pepper

Directions:

  1. Light a Cobble Stone in the Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Frying Dish accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes to heat up.
  3. Combine sugar and water in the Frying Dish and stir gently until the sugar has dissolved. Add strawberries, black pepper to taste and rum (optional).
  4. Cover with the Dome Cover and allow to simmer gently for 20-30 minutes, until the strawberries are soft and coated in a delicious red syrup. Stir every now and again.
  5. Serve this strawberry sauce with your S’mores or pour over ice cream for a gorgeous, easy dessert.
Bradley, Fruit

Smoked Apple Chutney

INGREDIENTS

0.5kg apples; peeled, cored and cut into small cubes
½ medium sized Onion, cut into small cubes
100g Raisins
250g Brown Sugar
1 tsp Mustard Seeds
1 tsp freshly minced Ginger
½ tsp Salt
225ml Apple Cider Vinegar

DIRECTIONS

  1. Prepare Smoker
  2. Smoke apple pieces for 30-45 minutes with Maple bisquettes at 150-165°F (66-73°C)
  3. Combine apples and all other ingredients in a medium sized sauce pan and simmer for 30-40 minutes
  4. Bottle and keep in the fridge.
Beef, Cobb Cooker Recipes, Herbs, Vegetables

Seared Rump on Cobb Cooker with Herb Butter and Seasonal Vegetables

Serves 2

Ingredients:

  • 2 good pieces of aged Rump
  • 4 baby Marrows, halved
  • 1 Red Pepper, sliced
  • 1 Yellow Pepper, sliced
  • Herb Butter (Recipe)
  • Salt and Black Pepper
  • Fresh Thyme

Directions:

  1. Slice baby marrows and peppers and brush lightly with olive oil. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey.
  3. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 10 minutes so it can get really hot.
  4. Season your rump steaks with salt and black pepper just before you put them on the Griddle. Place your vegetables around the rumps and grill. For medium rare, cook the steak for 10 minutes a side for a steak that is 4cm thick. It will vary depending on the thickness of your steak.
  5. Only turn once to get those lovely grill lines on both the steak and the vegetables.
  6. Rest the rump for 5 minutes before serving with a big heap of herby butter and grilled seasonal vegetables.

Recipe compliments of Cobb Global

 

The Ultimate Outdoor Cooking Specialists