Seafood

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables

Hot smoked salmon, with the minimum of cure time, is a thing of great succulence and beauty, and the smoky flavours of fish and spices is one that you will want to return to again and again.

Curing and Smoking the Salmon

  • 30g Salt
  • 20g Unrefined Sugar
  • 400ml Water

Mix above together in a snug container, immerse 4 salmon fillets for 20-30 minutes, then rinse and pat completely dry. Set the Bradley Smoker to a cabinet temperature of 75°C/150°F and add Oak Bisquettes to the stack. Allow the cabinet to reach the required temperature and fill with smoke. Coat the upper surface of the fillets with Cajun Spice mix (available in most supermarkets) to cover, patting down to form a dry crust, transfer to a Bradley wire rack and smoke for 1 hour. Set aside in a warm place.

Hot Smoked Cajun Salmon with Pasta, Rocket Pesto & Vegetables – serves 4

Pesto:

  • 1 Clove Garlic, crushed
  • 40g Fresh Wild Rocket Leaves
  • 20g grated Parmesan Cheese
  • 20g Almond Flakes
  • 1 tsp Salt
  • Squeeze of Lemon Juice
  • Ground Black Pepper to taste
  • Olive Oil

First make a batch of fresh rocket pesto by placing above ingredients in a small processor with enough olive oil to make a thick paste. Process briefly and store in a screw top jar, with more olive oil to cover the surface, until required. You should have enough for another day – keep in the fridge.

Now heat a large pan of salted water to boiling and add 500g of the pasta of your choice. Follow the packet instructions for cooking time and add a generous cup of defrosted, frozen peas and some tender stem broccoli tops to the pan 2 minutes before the end of cooking time. Drain through a colander, return to the pan and toss with 2-3 tbsp. rocket pesto to dress before dividing between warmed pasta bowls.

Top each with a fillet of hot smoked Cajun salmon and dress with a few strands of fine julienne of courgette. Serve immediately.

(Recipe compliments of Bradley Smoker UK)

Poultry

Soba Noodle Salad with Asian Smoked Duck

Sesame and ginger marinated Duck Breast over cold soba noodle salad.

INGREDIENTS

  • 2 Duck Breasts

Marinade

  • ¼ cup Vegetable Oil
  • 2 Tbsp Sesame Oil
  • 1 Tbsp Rice Wine Vinegar
  • ¼ cup Soy Sauce
  • 1 tsp grated Ginger

Soba Noodle Salad

  • 250 g (½ lb or 6 ½ cups) Soba or Buckwheat Noodles
  • 1 Tbsp Vegetable Oil
  • ½ cup Shitake Mushrooms, sliced
  • ½ cup Zucchini, sliced
  • ¼ of a small Red Cabbage
  • 3 cloves Garlic
  • ¼ cup White Wine
  • 1 Red Bell Pepper, finely diced
  • 1 medium-sized Carrot, grated
  • 2 Green Onions, thinly sliced
  • ½ cup Soy Sauce
  • 2 Tbsp Balsamic
  • 2 Tbsp Tahini
  • 1 tsp Sesame Oil
  • 1-3 tsp Sriracha Sauce (depending on spice level preference)
  • 1 Tbsp Honey
  • 3 Tbsp Sesame Seeds

Directions

  1. Whisk together ingredi

    ents for the marinade.

  2. Marinate Duck Breasts overnight.
  3. Score the skin of the Duck Breasts, being careful not to pierce the skin and only cut the fat cap.
  4. Smoke Breasts for 1-2 hours with Oak Bisquettes at 212-239°F (100-115°C) or until an internal temperature of 158°F (70°C) is reached.
  5. Remove from smoker and let cool.
  6. Bring a saucepan filled with 6 cups water to a rolling boil.
  7. Add Soba Noodles and simmer for 6-7 minutes, stirring occasionally.
  8. Drain noodles and run under cold water, then transfer to a large bowl.
  9. Heat Vegetable Oil in a large skillet.
  10. Sauté Mushrooms, Zucchini, Cabbage and Garlic in skillet. Deglaze with White Wine and cook until vegetables are tender.
  11. Add to bowl of Soba Noodles.
  12. Mix in diced Bell Pepper, Grated Carrot and sliced Green Onion.
  13. Whisk together Soy Sauce, Balsamic Vinegar, Tahini, Sesame Oil, Sriracha Sauce and Honey.
  14. Dress Soba Noodle Salad with dressing.
  15. Slice cool Duck and arrange over Soba Noodle Salad.
  16. Garnish with Sesame Seeds.

 

 

This delicious recipe, along with many others, can be found in The Bradley Smoker Cookbook.  Original recipe by Lena Clayton.

Lamb

Bradley Smoked Lamb Shoulder with Bourbon Barbecue Sauce

1 lamb shoulder (2.7 kg)

Coarse salt (kosher or sea), freshly ground black pepper, and hot pepper flakes

 

For the Bourbon Honey Barbecue Sauce:

1 cup Worcestershire sauce

1 cup tomato sauce

2/3 cup water

1/3 cup bourbon

1 teaspoon freshly grated lemon zest

3 tablespoons fresh lemon juice

1/3 cup honey, or to taste

3 tablespoons butter

1/2 teaspoon ground allspice

1/2 teaspoon hot pepper flakes (optional)

 

10 to 12 buttered and grilled hamburger buns (optional)

  1. Generously season the lamb on all sides with salt, pepper, and hot pepper flakes.
  2. Prepare the Bourbon Honey Barbecue Sauce: Combine the ingredients in a large saucepan, bring to a boil, and cook until richly flavored and slightly reduced, 5 to 10 minutes, whisking often. Transfer 2/3 of this sauce to a serving bowl and set aside to cool.   Reserve the remaining sauce for basting.
  3. Set up your Bradley Smokerfollowing the manufacturer’s instructions, add Hickory Bisquettes to the feed tube, and preheat to 120C. Place the lamb, fat side up, on one of the smoker shelves.
  4. Smoke the lamb until fall-off-the-bone tender and the internal temperature reaches 90C, 6 to 8 hours. (The cooking time will depend on the size of the shoulder.) Replenish the bisquettes as needed.  Start basting the lamb with the sauce the last hour of cooking and baste every 20 minutes.   Transfer the smoked lamb to a cutting board and loosely tent with foil.   Let rest for 10 minutes.
  5. Meanwhile, grill or toast the buns if serving.
  6. Thinly slice the lamb across the grain or finely chop it with a cleaver. Pile it on buns (or serve on a platter) with Bourbon Honey Barbecue Sauce spooned over it or served on the side.   Makes 10 to 12 sandwiches.
Cobb Cooker Recipes, Poultry

COBB Sweet and Spicy Bacon Wrapped Chicken 

 INGREDIENTS 

  • 6 boneless, skinless Chicken Thighs
  • ½ Cup Brown Sugar
  • 2 tsp Cayenne Pepper
  • 1 tsp Salt
  • 6 slices streaky Bacon
  • 1 Tbsp fresh parsley, chopped

INSTRUCTIONS

  1. Set up your Cobb Cooker and light the Cobblestone and allow to turn grey in colour, cover with hood lid.
  2. In a medium bowl, add brown sugar and cayenne and stir to combine. Season chicken with salt, and roll chicken in brown sugar mixture, making sure it is fully coated.
  3. Wrap chicken with a slice of bacon, and tuck the end under the bottom of the chicken. Arrange on the Cobb Frying Pan. Repeat with remaining chicken. Sprinkle about 1 teaspoon of the sugar mixture over each piece of chicken. Bake 25 to 30 minutes until the internal temperature of the chicken reaches 74C degrees Celsius and bacon is golden.
  4. Remove from oven and garnish with parsley before serving.

Original recipe by Tastemade – adapted slightly by Cobb New Zealand

Follow our Cobb New Zealand Facebook Page for more delicious and creative ideas

Beef, Bradley, Pork

Bradley Smoked Salsa Fatty Meatloaf

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Smoked pork meatloaf stuffed with salsa and cheddar cheese.

Ingredients

  • 1.5kg Pork mince
  • 1 tsp Chili powder
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp Salt
  • 1 Cup Salsa
  • 1 ½  Cups grated Cheese
  • Bradley Smoker Bisquettes (our suggestions for Pork: Apple, Maple, Hickory)

Instructions

  1. Mix the ground pork, chili powder, garlic powder, oregano, and salt until well combined. Roll the meat mixture into a 10×10 inch square. Roll in a large freezer bag or on parchment paper so the meat will roll into the fatty easily.
  2. Spoon the salsa in a line in the middle of the sausage meat. Sprinkle the grated cheddar on top of the salsa.
  3. Roll up the fatty so that the cheese and salsa are completely surrounded by the meat mixture. Place the fatty on a smoker rack.
  4. Set your Bradley Smoker to 120C and smoke the fatty for about 2 ½ hours using your favourite bisquettes.
  5. Remove when the internal temperature is at 74C.

 

Bradley, Poultry

Bradley Smoked Chicken Pot Pie

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Ingredients:
2 Chicken Breasts (boneless and skinless)
1 Cup diced Potatoes
1 Cup diced Carrots
1 Cup diced Onion
1 Cup frozen Peas
2 Sheets of ready-made Puff Pastry
2-3 Garlic cloves (minced)
1 Cup grated Cheese
1 tsp Salt
1 tsp Black Pepper
½ tsp Cayenne
4 Tbsp Butter
4 Tbsp Flour
2 Cups Chicken Stock
3 Tbsp Cream
1 Egg (large)

Directions:

Turn on your Bradley Smoker, set it to 87C and load with bisquettes.

Arrange the chicken breasts on a smoker rack and place into the smoker for about 40 minutes (or less if you want slightly less smokiness).  Remove from the smoker and cut the chicken into small pieces.

In medium saucepan, melt the butter, whisk in the flour and chicken stock and stir continuously for about 8 minutes as it thickens, on medium heat.

Add in the salt, black pepper, and cayenne pepper, cream and stir through.
Next, add the chicken, potatoes, carrots, onion, garlic, and simmer for about 5-10 minutes.

Transfer the filling into a bowl and place it in the fridge to cool for 30 minutes.

Using flour to prevent sticking, roll out the puff pastry.

Cut pie lids out of pastry, using one of your pie dishes as a guide cut the lid slightly larger.

Ladle the chilled filling into the dish and sprinkle some cheese on top.  Brush the rim with egg wash (egg, heavy cream)

Lay the pastry piece over the dish and seal the edges with a fork.  Brush the top with more egg wash.
Place the pies on an oven tray and bake for 30 minutes at 175C degrees until the pastry is golden brown.

Enjoy with a Fresh Salad or Kumara Mash.

Bradley, Poultry

Smoked Chicken with Alabama White BBQ Sauce

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A finishing baste of white barbecue sauce embeds a deep tangy character into the meat that makes this chicken something special. 

 

INGREDIENTS


For the Sauce

  • 2 Cups Mayonnaise
  • 1 Cup Apple Cider Vinegar
  • ½ Cup Apple Juice
  • 2 tsp grated Horseradish
  • 2 tsp freshly ground Black Pepper
  • 2 tsp fresh lemon juice
  • 1 tsp Kosher salt
  • ½ tsp Mustard Powder
  • ½ tsp Cayenne Pepper


For the Brine

  • 1 Litre Apple Juice
  • 1 Litre Water
  • ½ Cup Kosher Salt
  • ¼ Cup Brown Sugar
  • 2 Tbsp Molasses
  • 1 whole chicken, butterflied or halved
  • ¼ Cup of your favourite BBQ Rub
  • Bradley Smoker Bisquettes – Apple or Cherry

 

PROCEDURE

To make the sauce: Place mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, mustard powder, and cayenne pepper in a medium bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use.

 To make the brine: Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Submerge chicken in brine, breast side down, and place in refrigerator for 1½ hours.

 Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with BBQ Rub.

 Set up your Bradley Smoker and set to 120C (248F). Load with bisquettes of your choice. Place chicken, skin side up, on smoker rack and place in the smoker. Cook until breast meat registers 75C (167F) degrees on a Bradley Digital Thermometer inserted in thickest part of meat.

 Brush chicken liberally with white barbecue sauce. Transfer to cutting board and let rest for 10 minutes.

Cut chicken into quarters, and serve.

Bradley, Vegetables

Smoked Guacamole

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Smoked Guacamole

 

Enjoy Smoked Guacamole with your favourite Nachos dish, or in Tacos, Fajitas, Burgers, and more!

 

Ingredients:

3 Avocados, halved and pitted

4 Tbsp lime juice

½ Tsp salt

3 Tbsp fresh coriander, minced (optional)

Bradley Bisquettes – Alder, Apple or Cherry

Instructions:

  1. Place the avocado halves on a smoker rack.
  2. Set the smoker to 94°C (200°F) using Bradley Bisquettes of choice.   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.
  3. Scoop the smoked avocado 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.
  4. Add the rest of the ingredients and stir until combined.
  5. Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!

Recipe by: Steve Cylka

 

Bradley, Poultry

Bradley Stuffed Jerk Chicken

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INGREDIENTS:  

1 tsp Allspice
½ tsp Nutmeg
½ tsp Cinnamon
½ tsp Garlic Powder
½ tsp ground Ginger
½ tsp ground Black Pepper
½ tsp Cayenne Pepper
1 tsp Salt
4 Boneless Skinless Chicken Breasts
1 Cup Cream Cheese, softened
1 Cup grated Mozzarella cheese
½ Cup Apricot jam, divided
1 Scotch Bonnet or Habanero Pepper, seeded
2 Tbsp Rum

Bradley Smoker Bisquettes – Premium Caribbean Blend, Maple, Hickory, Oak or Whiskey Oak

DIRECTIONS:

  1. Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper, cayenne pepper and salt together in a small bowl. Set aside.
  2. Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
  3. In a bowl, mix together the cream cheese, mozzarella cheese and ¼ Cup apricot jam until well combined.
  4. Spoon the cheese mixture evenly into the pockets of each chicken breast.
  5. Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub the spice into the meat.
  6. Make the glaze, by blending the remaining ¼ Cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
  7. Set the smoker to 120C (250F) using wood bisquettes.
  8. Place the chicken breasts on smoker rack and put the rack in the Bradley smoker. Smoke the chicken until they reach an internal temperature of 74C (165F), about 3 hours.
  9. Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.

Beef, Cobb Cooker Recipes, Mushrooms

Cobb Cheese Caramelised Onion and Portobello Mushroom Fatty

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Ingredients 

  • 3 Tbsp Butter
  • 2 Onions, diced
  • 2 Portobello mushrooms, diced very finely
  • 500g Beef mince
  • 250g Pork mince
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Balsamic Vinegar
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp dried Thyme
  • ½ tsp ground Black Pepper
  • 1 tsp Salt
  • 1 ½ Cups grated Mozzarella Cheese (or you can use Tasty or Cheddar Cheese if you prefer)
  • 16 strips of streaky bacon (for the optional bacon weave)
  • Bradley Smoker Flavour Wood Bisquettes (Pecan or the New Premium Hunter’s Blend work great)

Instructions

  1. Melt butter in a saucepan on medium heat. Add onions and Portobello mushrooms. Sauté until they are caramelized. Set aside to come to room temperature.

 

  1. To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture below). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.

 

  1. Mix the Beef and Pork mince, Worcestershire sauce, Balsamic Vinegar, Garlic Powder, Oregano, Thyme, Salt and Pepper until well combined. Shape and press the meat mixture into the size of the bacon weave.
  2. Spread the onions and mushroom mixture along the middle of the meat mixture, staying away from the outer length edges. Sprinkle the grated cheese on top of the veggies.

 

  1. Roll up the ground meat into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.

 

  1. Light your Cobb and allow charcoal to turn grey in colour. Add a Bradley wood bisquette on top of the charcoal to create fragrant smoke.  Place the Fatty on the roast rack,  insert the probe into the centre of the fatty.  Cover with the dome lid and remove from the COBB when the fatty’s internal temperature reaches 74C degrees.

 

Check out our COBB New Zealand Facebook Page  for more inspiration!

Original recipe by Steve Cylka adapted by COBB NZ

 

 

 

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