Bradley, Pork

Bradley’s Smoked Slow Cooked BBQ Ribs

Makes 6 – 8 servings 
Ingredients

  • 2kg of pork baby back ribs
  • kosher salt, to taste
  • ground black pepper, to taste

SPICE RUB

  • ½ cup brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoon paprika, sweet or smoked
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • 1 teaspoon garlic powder

BBQ SAUCE

  • ¾ cup ketchup
  • 2 Tablespoons tomato paste
  • 3 Tablespoons brown sugar
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons mustard or 1 teaspoon dry mustard powder
  • 3 Tablespoons vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt, or to taste

Directions

  1. Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
  2. If you wish to remove the membrane from the back of the ribs use your fingers to get underneath the membrane and loosen it along one side, then pull it off. (It may come off in more than one piece.) Otherwise leave it on, it’s not noticeable after the long cooking time.  Personal preference on this one.

At the advice from a Chef friend I left the membrane on recently when I cooked ribs and as he suggested with the long cooking time it isn’t even noticeable, the ribs were perfection

  1. Season the ribs with salt and black pepper.
  2. Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  3. Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
  4. For the best flavour refrigerate covered in plastic wrap overnight, if you’re cooking for today then place ribs straight into the smoker on smoker racks.
  5. Hot smoke for 3-4 hours at 120C
  6. Make a pouch for the ribs: place two layers of aluminium foil down, and place the ribs (meat side up) on the foil, then pull the edges of the foil up around the ribs to wrap them. The pouch needs to be sealed well so that it will keep in the moisture.
  7. Return the wrapped ribs to your smoker and cook for 2 – 3 hours, or more depending on the size of your racks of ribs. Take out of the smoker and allow the foil wrapped ribs to rest until they’re cool enough to handle without oven mitts.
  8. Open one corner of the foil pouch and pour the accumulated juices from the ribs into a large measuring cup or a bowl, and set aside. Keep the ribs wrapped while you make the BBQ sauce.
  9. Make the BBQ sauce: Add the reserved rib juices and all of the sauce ingredients to a medium-sized sauce pot over medium low heat. Simmer the sauce, stirring frequently, until it’s thick (about 20 minutes).
  10. Remove the ribs from the foil pouch. Brush the ribs with a good layer of sauce and return them to the hot smoker (approx. 20 minutes) or place in your oven using the grill function until the top is caramelized and the sauce is set (about 5 – 10 minutes).
  11. Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.

Original recipe by tiphero.com adapted by Bradley Smoker NZ  – Check out our Facebook Page!

Bradley, Pork

Bradley Smoked Kielbasa Sausage

This is a detailed recipe for how to create and smoke Kielbasa.  This recipe was smoked in a Bradley Digital Smoker

Kielbasa is traditional Ukrainian smoked sausage

INGREDIENTS

  • 2kg pork shoulder or fresh ham (you can also use pork mince)
  • 2 Tbsp garlic powder
  • 3 tsp salt
  • 3 tsp ground black pepper
  • 2 tsp dried marjoram
  • 1 cup cold water
  • 1/2 cup skim milk powder
  • 1 tsp Bradley Sugar Cure
  • sausage casings
  • Bradley Wood Bisquettes

INSTRUCTIONS

  1. Cut the pork meat and pork fat into 1-2 inch (2.5-5cm) cubes. Pass them through a meat grinder. Consider reserving about 1/3 of the pork meat and dice into small chunks so that there are chunks of ham in the sausage. While you can purchase and use ground pork, I prefer to grind my own. That way I can ensure the freshness of the meat and the ratio of fat. I try to aim for a meat to fat ratio of 70:30.
  2. In a large bowl, stir the meat with the remaining ingredients (spices, cure, water, milk powder). Knead it together well so that everything is combined thoroughly. Place in the fridge and let marinate for 3 hours or so.
  3. Take the meat mixture out of the fridge and stuff the sausage casings according to the instructions of your sausage stuffer.
  4. Preheat the Bradley smoker for 130F (54.4C) with your choice of wood bisquettes loaded. Place the Kielbasa in the smoker by either laying them on the racks or hanging them on hooks, ensuring they don’t touch each other. Insert a digital thermometer probe into the top of one Kielbasa and slide the probe into its centre.

 

  1. The Kielbasa needs to smoke in the smoker for four hours. Each hour increase the temperature by 20F (approx. 10C). So hour one is 130F (54.5C), hour 2 is 150F (65.5C), hour 3 is 170F (76.6C) and hour 4 is 190F (87.7C).
  2. After they have been in the smoker for 4 hours take them out and put them in a hot water bath that has the water preheated at 165F (73.8C) just under boiling point. Keep them in the hot water bath for 45 minutes – don’t boil, just a gentle simmer until they get to an internal temperature of 165F (73.8C).
  3. Remove the Kielbasa from the hot water bath and dump them into an ice water bath to quickly cool them down. Hang them for 1-2 hours at room temperature so that they can bloom. (this enhances their flavour)

The best way to store the Kielbasa is to vacuum seal them in bags, and freeze them. They are good stored this way for months!

Recipe by Steve Cylka

For more information and recipe ideas visit our Facebook Page and our Bradley Smoker website

Cobb Cooker Recipes, Poultry

COBB Chicken Marinara Rolls

Serves 8

INGREDIENTS:

  • 4 chicken breasts
  • Marinara Sauce (or your favourite pasta sauce)
  • Fresh rocket
  • 8 floury Bap Rolls
  • Butter
  • 1 lemon

DIRECTIONS:

  1. Place the chicken breasts into marinara sauce – you can use any bought sauce that you like – and allow it to marinate for half an hour. You can marinate for longer if you have time (up to overnight if you wish).
  2. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your charcoal briquettes in the Cobb.
  3. Place the fenced roast rack on the Cobb and close the lid to heat up for 5 minutes.
  4. Place the breasts onto the grid and close the lid again.
  5. Cook for 10 minutes and then turn, closing the lid. Cook for another 10 minutes and open the lid.
  6. Cook for a further 5-10 minutes with the lid off and turn once.
  7. In the meantime, butter the rolls.
  8. Slice the hot chicken breast and arrange onto the open rolls, top with rocket, a nice squeeze of lemon and serve.
  9. Serve with a green salad.

For more information on COBB and more recipe ideas head over to our Facebook page or visit our website www.thecobb.co.nz

Bradley, Pork

Bradley’s Kassler Rippchen – German Style Cured Smoked Pork Chops

INGREDIENTS:

1 Bone in Pork Roast (picture is a 6 bone about 3 lb. roast)

CURING BRINE 
4 Cups Water
3 Tbsp Kosher Salt
2 Tbsp Sugar
2 Tbsp Bradley Cure (Sugar)
1 Tbsp Juniper Berries
1 Tbsp Coriander seeds
8 Bay leaves crushed (you may like to add some Sage or Thyme)
12 Garlic cloves crushed
½ Onion (sliced)
(NOTE: for meat weighing approx 5lbs (2.25kg) use 3 Tbsp of Bradley Cure, for a smaller piece of approx 2lb (900g) use only 1 ½ Tbsp of Cure and halve the other Curing Brine ingredients also including the amount of water)

DIRECTIONS:
Trim the excess fat off the Pork Roast if you desire.
Place the Water, Bay leaf, Juniper berries and Coriander seeds in a pot and heat to a simmer. Turn off the heat and add the salt, sugar and cure, stir till dissolved. Let it cool.

Place the pork in a heavy-duty plastic bag, or a large Vacuum Seal bag, and place in a glass dish. Add the cooled brine along with the onions and garlic. Close the bag and refrigerate for at least 7 days. We let this one sit 2 weeks. (A good rule to follow is 1 week per inch of the thickest part of meat – if the thickest part is 2 inches thick, cure for 2 weeks)

Turn the bag frequently, every day if you remember.
When the curing is finished, rinse the pork in lukewarm water and blot with a paper towel. Place in the fridge uncovered and let it dry overnight.

Smoke the cured loin, The German’s choice is Beechwood. Cherry, Oak or Alder are a great alternative. Put some of the Coriander and Juniper berries on the meat before placing in the smoker.

Cold smoke this for about 3 hours at 120°F (49°C), then raise the temperature to 150°F (65°C). Smoke for a further 3-4 hours.

Alternatively you can hot smoke the meat at 225°F (107°C) degrees for 6-8 hours.

Remove from smoker and allow to cool at room temperature for approximately an hour before slicing into chops. Store Kassler in a resealable plastic bag or vacuum seal and store in the fridge or freeze.

Bradley, Others, Vegetables

Bradley’s Chorizo & Smoked Potato Croquette Balls

INGREDIENTS

  •  1kg floury potatoes such as Ilam Hardy
  •  1/2 lb fresh chorizo sausage
  •  3/4 cup mild Feta cheese, crumbled
  •  3 eggs
  •  2 cups fine bread crumbs
  •  salt and pepper
  •  vegetable oil, for frying

INSTRUCTIONS

  1. Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a Bradley Magic Mat on a smoker rack.
  2. Set up your Bradley Smoker with Alder or Maple bisquettes at 87C (188F) degrees and place the smoker rack in the middle of the smoker. Smoke for about 20 mins, remove and place on a solid baking tray.
  3. Mash them well with a fork.
  4. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through.
  5. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and feta. Taste and season with salt and pepper. Stir in 1 egg.
  6. Use a full tablespoon to portion out balls, and shape them with your hand. Set them out on a baking tray and refrigerate for at least 2 hours (and up to overnight), so they don’t fall apart when you fry them.
  7. Set up crumbing station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Dip each ball in the egg, let the excess drip off, and roll it in the bread crumbs.
  8. Heat up a deep fryer or deep frying pan with oil to 190C. Fry the croquettes for exactly 3 minutes until golden brown, then let them drain on a paper towel. Enjoy!

Serve with your favourite dipping sauces!

Cobb Cooker Recipes, Poultry

COBB Stuffed Roast Chicken

Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats.

Stuffing ingredients may simply be combined and used, or you may prefer to fry the onion first.

INGREDIENTS
1 x 1.5kg (size 14-16) Chicken
Olive Oil
Salt and freshly ground Black pepper

1 Cup Water, Wine or Chicken stock (optional)

STUFFING
1 Tbsp Olive Oil
1 medium Onion, chopped
100 g Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 Cup fresh white Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper

First make the stuffing. Heat oil, add the onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.

Combine the remaining ingredients in a bowl and add in the onion mixture. Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings.

Prepare your COBB by lighting the charcoal, and when it’s ready (grey in colour and no longer smoking), pour the liquid into the moat, fit the grill plate and roast rack, allow to heat covered with the dome lid for 2 minutes. Place chicken breast side down, replace the lid and cook for 1 ½ hours, turning after 50-60 minutes. Add some potatoes brushed with oil and seasoned with salt and pepper, and a sprig of fresh Rosemary beside the chicken.

Serve with your favourite sides

Serves 4-6

VARIATION
• Simply rub the chicken with a mixture of 4 teaspoons of Italian Olive Oil and 1 Tablespoon of Lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.

 
Beef, Cobb Cooker Recipes, Pork

COBB Delicious BBQ Back Ribs

The COBB creates that famous pink smoke ring that is only achieved with Charcoal BBQ! Try out this Ribs recipe!  

DELICIOUS COBB BBQ BABY BACK RIBS

3 Racks of Baby Ribs
Mustard
Dry Rub
½ Bottle of Beer
4 medium Potatoes (scrubbed or peeled)
Olive Oil
Salt & Pepper
Garlic
Fresh Rosemary
Aluminium Foil
½ Cup Apple Juice
½ Cup BBQ Sauce

Cut the ribs in half, and remove the membrane off the ribs. Coat the ribs with mustard and liberally apply dry rub. Set aside while getting your COBB ready.

In your fire grid light the Cobblestone or 8 Charcoal Beads. Add a handful of soaked Hickory Wood chips on top of the charcoal and pour the beer into the moat.

Stack the slabs on top of each other and let cook.

Brush the potatoes with Olive oil, and salt & pepper. Wrap the potatoes in individual pieces of foil with garlic and some fresh rosemary, creating foil packs.

After an hour of cooking, place the foil packs into the moat. Wrap the ribs in tinfoil with ½ Cup Apple juice and cook for another hour. Add a couple more charcoal briquettes if needed.

Remove the ribs from the aluminium parcel and brush them with BBQ sauce and cook on the roast rack or grill plate for 10 minutes.

The ribs will have that pink smoke ring, just like the BBQ Pit restaurants and the meat should fall off the bone.

Don’t lift the lid too often, as it will slow the cooking and take longer.

Bradley, Cobb Cooker Recipes, Pork

COBB One Pot Smoky Kassler Pork and Beans

Serves 6 

INGREDIENTS
• 6 Kassler pork chops, cut into small pieces
(see our Bradley Kassler Recipe)
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 red chilli (or more if desired)
• 2 t ground coriander
• 2 t ground cumin
• 2 t garam masala
• 1 t paprika
• 2 t chopped rosemary
• 2 tins chopped tomatoes
• 1 tin butter beans
• 1 tin mixed beans
• 250ml red wine
• Olive oil
• Salt
• Pepper


DIRECTIONS:
1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
2. Place the Frying Dish accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
3. Place the onion into the Frying Dish with some oil and cover with the Dome Cover. Let them cook for about 3-5 minutes and then add the garlic, chilli and dry spices except the garam masala.
4. Stir the spices, onions and garlic continuously until fragrant, for about 5-10 minutes.
5. Add the Kassler and toss in the spices for a few minutes.
6. Add the tomatoes and the wine and return the Dome Cover. Let this simmer away for 30 minutes.
7. After about 30 minutes, add the beans, rosemary and the garam masala and let it simmer uncovered for another 10 minutes.
8. Season well with salt and pepper and enjoy on its own or with crusty bread for a hearty one-pot wonder.

Cobb Cooker Recipes, Pork

COBB Bacon Wrapped Pork Fillet with Coleslaw

Serves 4

INGREDIENTS:
• 800g pork fillet (4 pork fillets)
• 2 packets streaky bacon
• 10g fresh sage
• 20ml olive oil
• Pinch of salt
• Grind of pepper

INSTRUCTIONS:
1. Chop the sage and add to the olive oil.
2. Brush the oil over the fillet and season, then wrap in bacon spiralling from top to bottom.
3. Prepare the Cobb with the roasting rack and heat for 5 minutes with the lid on.
4. Cook slowly so as not to burn the bacon before the pork is cooked.
5. Remove the wrapped fillet, let it rest for 5 minutes and then carve each fillet into about 6 slices.
6. Serve with cabbage salad.

COLESLAW:
• 2 cups shredded cabbage or 1/4 head green/red cabbage or a mixture of both.
• 1 large shredded carrot
• 2 stalks chopped spring onion / 1/4 red onion
• Handful chopped parsley
• 100ml creamy mayonnaise
• 50ml prepared salad dressing, oil based
• Salt and pepper
• 10ml sugar

1. Mix all the vegetables together.
2. Mix the parsley, mayonnaise, dressing and sugar.
3. Pour over the vegetables and season.

 

 

Cobb Cooker Recipes, Poultry

COBB Butterflied Chicken with Sweet Potato Crisps

Serves 4

INGREDIENTS
• 1 spatchcock chicken
• 2 T Cajun spice
• Olive oil
• 2 sweet potatoes
• Herb yoghurt dip
• Salt and black pepper
DIRECTIONS
1. To prepare your butterflied/spatchcock chicken turn it breast side down. Remove the spine by cutting along each side of the spine from the neck downward. Turn the chicken over and press down so it lays flat.
2. Pour over a good lug of olive oil and season with Cajun spice.
3. For the sweet potato crisps slice each potato thinly with a mandolin slicer or a knife.
4. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
5. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
6. Place your Chicken skin side down onto the Fenced Roast Rack and cover with the Dome Lid. Let the chicken cook like this for about 30 minutes until the skin is golden and crispy then turn over and cook for a further 20-30 minutes.
7. Remove the chicken and set aside to keep warm. Replace the Fenced Roast Rack with the Griddle.
8. Brush your sweet potato crisps with a little olive oil and place onto the Griddle. Cook for about 5-6 minutes on each side until cooked through and golden.
9. Serve your spicy spatchcock chicken with the sweet potato crisps and herb yoghurt dipping sauce.
HERB YOGHURT DIPPING SAUCE

Serves 4
INGREDIENTS
• 1 cup Greek yoghurt
• 1 T parsley, chopped
• 1 T coriander, chopped
• 1 T dill, chopped
• Zest of 1/2 lemon
• Squeeze of lemon juice
• Salt and black pepper

DIRECTIONS
1. Combine all ingredients and mix together. Season with a good pinch of salt and black pepper.
2. Serve as a deliciously light and herby sauce for meat, chicken or fish as well as over potatoes.

The Ultimate Outdoor Cooking Specialists