Bradley, Pork

Smoked Italian Meatballs

Ingredients

  • ½ Lb. ground pork
  • ¼ – ½  cup Breadcrumbs
  • 1 Egg
  • ½ Onion, diced
  • 2 Tbsp fresh Parsley, chopped
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp fresh Thyme, chopped
  • ½ tsp Cayenne Pepper (optional)
  • Bradley Premium Sage Bisquettes

Directions

  1. Preheat Smoker to 225°F with Premium Sage Bisquettes.
  2. Mix all ingredients together until well combined. Add more breadcrumbs if necessary.
  3. Form into balls and place on aluminum baking sheet.
  4. Smoke for approximately 1-2 hours, until an internal temperature of 165°F is reached.
  5. Remove from smoker and serve with your favourite side or as part of a pasta dish.

Recipe by: Lena Clayton

Bradley, Seafood

Demerara Cured Smoked Kahawai

Ingredients

  • Kahawai Fillets with skin on
  • Bradley Demerara Cure
  • Brown Sugar or Maple Syrup
  • Garlic powder

Preparation

  1. Lightly Sprinkle Bradley Demerara cure over fish fillets
  2. Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
  3. Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
  2. Dry at 60°C (140°F) with no smoke until the surface is dry. This will require at least one hour.
  3. Raise temperature to 71°C (160°F), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
  4. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.

Recipe compliments of Bradley Canada

Beef, Bradley

Smoked Brisket

Ingredients

  • 1 Beef Brisket
  • 2 Tbsp Salt
  • 3 Tbsp freshly cracked Black Pepper
  • 1 Tbsp Chili Powder
  • 1 Tbsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Cayenne Pepper
  • 2 tsp White Sugar
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Rub salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes.
  2. Make the rub by mixing together the sugar and all the remaining spices. Generously rub the spice mixture all over the brisket.
  3. Set the Smoker to 107°C (225°F) using Mesquite Flavour Bisquettes.
  4. Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
  5. Slice and serve.

Recipe Compliments of Bradley Smoker Canada

Bradley, Cheese

Smoked Brie Wheel

Cold Smoke Adaptor

Ingredients

  • Wheel of Brie Cheese
  • Desired toppings such as:
    • Caramelized Onions
    • Cranberries
    • Honey
    • Pistachios/Almonds etc

Directions

  1. Cold Smoke Brie Wheel, using Cold Smoke Adaptor, for 1.5hrs with Hickory Bisquettes.
  2. Wrap in cheesecloth and place in an airtight container, store in fridge overnight to absorb flavour.
  3. Place Brie in a baking dish and top with desired topping (I used a drizzle of Maple Syrup, Caramelized Onions and Almonds).
  4. Bake at 175°C for 5-10 minutes, depending on size of wheel.  Bake until oozing, but not entirely melted.
  5. Serve with apple slices, crackers, crostini etc.

Compliments of Bradley Australia

Bradley, Seafood

Favourite Smoked Fish

Ingredients

Brine:

  • 4 cups (32 ounces) Apple Juice
  • ½ cup (4 ounces) Pickling Salt
  • ½ cup (4 ounces) Maple Syrup
  • ½ cup (4 ounces) Brown Sugar
  1. Add Salt to Apple Juice and stir to dissolve.
  2. Add Maple Syrup and stir.
  3. Add Brown Sugar and stir to dissolve.

Directions:

  • Place 3 inch pieces of Salmon or your favourite fish, skin side up, in a glass or plastic container or zip-lock bag.        
  • Add brine to fish and place in refrigerator 8 hours.
  • Remove fish from brine; pat dry with a clean cloth or paper towel.
  • Place fish skin side down on rack; place in Smoker.
  • Hickory smoke at 130°F (55°C) for 7 hours. Enjoy.

Compliments of Greg Kropf and Bradley North America

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

Chilli Con Carne on Cobb Cooker

Serves 8

Ingredients:

  • 500 g Beef Mince
  • 2 cans of Kidney Beans, drained
  • 2 cans of chopped Tomatoes
  • A 50 g sachet of Tomato Paste
  • Olive Oil, for frying
  • 2 Onions, finely chopped
  • 4 cloves of Garlic, finely chopped
  • 2 Red Peppers, diced, with seeds and stalks removed
  • 1 Carrot, grated
  • A pinch of Paprika
  • A pinch of Ground Cumin
  • A big pinch of Chilli powder, or chopped fresh chillies
  • A pinch of ground Coriander
  • 30ml Vinegar
  • Juice of 1 Lemon
  • A pinch of Sugar, to taste
  • Salt and Black Pepper, to taste
  • Sour Cream or Full Fat Plain Yogurt, to serve
  • Fresh Coriander, to serve
  • Corn Chips, to serve

Directions:

  1. Prepare and light your COBB with 1 Cobble Stone.
  2. Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
  3. Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
  4. Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
  5. Fry for about 10 minutes, stirring occasionally.
  6. Keep the lid on to maintain a high temperature.
  7. Add the carrot and red pepper and fry for another 5 minutes (lid off).
  8. Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
  9. Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.

PS – The dish does not need them, but serving it with nachos chips adds great texture and a slightly more hands on approach to eating this fabulous dish!

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Poultry, Vegetables

Chicken Strips Stir-Fried on Cobb Cooker

Serves 4

Ingredients

  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 2 cloves Garlic (crushed)
  • 1 tsp Ginger
  • 4 Chicken Breasts, cut into strips
  • 1 Chilli, chopped
  • 1 Tbsp Black Bean paste
  • 3 Celery sticks, sliced
  • 3 Carrots, sliced
  • 4 Courgettes, sliced
  • 5 Spring Onions, sliced
  • 2 Tbsp Soy Sauce
  • 2 pks Instant Noodles
  • a handful of fresh Coriander

Directions:

  1. Prepare your CobbleStone in the COBB Cooker, using the Wok Pan, and heat for about five minutes.
  2. Add oil and when it’s hot, add onion, garlic, ginger and chicken. Fry for two minutes.
  3. Add rest of ingredients, stirring for five minutes.
  4. Place noodles in boiling water for five minutes, drain and serve the stir-fry on the noodles topped with chopped coriander

Variations:

  • For a spicy kick, substitute the black bean paste with some curry paste. 
  • Use cubes of beef or pork fillet or calamari rings instead of the chicken. 
  • Use cooked rice in place of noodles. 
  • Add another chilli for extra heat.

Recipe Compliments of Cobb SA

Cobb Cooker Recipes, Poultry, Vegetables

Sticky Chicken Drumsticks

Ingredients

  • 8 Chicken Drumsticks / 16 Chicken Wings
  • Toasted Sesame Seeds
  • 1 Spring onion, chopped

Marinade

  • ½ cup Soy Sauce
  • 15ml fresh Ginger, minced
  • 15ml Garlic, chopped
  • 5ml Tom Yum Paste
  • 45ml Sunflower Oil

Glaze

  • ½ cup Honey
  • 1 ½ Tblsp Hoisin Sauce or Plum Sauce or HP Sauce
  1. Mix the marinade ingredients together, pour over the chicken and leave for 1 hour.
  2. Mix the glaze and set aside.
  3. Prepare the Cobb with the Roasting Rack.
  4. Grill chicken for 30 minutes turning constantly until golden and just cooked.
  5. Using a brush glaze the chicken while grilling until the glaze caramelises (about 5-7 minutes).
  6. Sprinkle with sesame seeds and spring onions.
  7. Serve.
Cobb Cooker Recipes, Fruit, Poultry

Chicken Skewers in a Lemon Sauce on Cobb Cooker

Serves 4

Ingredients:

  • Deboned skinless Chicken Thighs
  • 100ml Olive Oil
  • 2 Garlic Cloves, crushed
  • juice of 1 Lemon
  • zest of half a Lemon
  • 1 tsp Dijon mustard
  • 1 handful Fresh Parsley
  • Salt
  • Black Pepper

Directions:

  1. Mix the olive oil, lemon juice, garlic, lemon zest, mustard and parsley together well.
  2. Cut the thighs in half, length ways.
  3. Pour olive oil/lemon juice mixture over the chicken pieces and let them marinate whilst you light the Cobb Cooker.
  4. Light a Cobble Stone and wait a few minutes until it has turned grey.
  5. Place the Griddle on to the Cobb Cooker, close the Dome Cover and let it heat up for at least 5-10 minutes to make it is very hot.
  6. Thread the thighs onto the skewers. We use 1 per skewer but 2 would make a bigger one.
  7. Remove the lid and cook the skewers, they should take about 10-12 minutes a side. Don’t turn them too often or they won’t get a nice colour.
  8. Enjoy these as part of your bbq.

Recipe by Cobb International

Cheese, Cobb Cooker Recipes, Vegetables

Cheese & Mushroom Omelette on Cobb Cooker

Serves 4

Ingredients

  • 10 Eggs (4 per person)
  • 200g Button Mushrooms (sliced thinly)
  • 1 cup of shredded Cheese
  • A sprinkle of chopped Chives
  • 100g Baby Tomatoes
  • Pinch of Salt (optional) and Pepper
  • Oil based spray for the pan

Directions

  1. Set up your Cobb Cooker and light a Cobblestone, once it is grey place the Frying Pan in place. (Don’t forget to use an oil-based spray on the frying pan to prevent sticking)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. Crack 4 eggs into a bowl and begin to whisk.  Add half of the chives and add a pinch of salt (optional) and pepper.  Whisk ingredients together until combined.
  4. Pour egg mixture into the hot frying pan. Make sure that the entire bottom of the pan is covered with the egg. Put the dome lid on and check up every couple of minutes to make sure it does not cook all the way through.
  5. When the sides start to cook through and the middle is still slightly runny, add half of the sliced mushrooms, tomatoes and cheese to one half of the mixture then close the Dome Lid again
  6. Cook the omelette for another 10-20 seconds or so making sure to check that it’s not burnt on the bottom, and then carefully, with your spatula, lift the other side of the omelette and fold it to cover the mushrooms tomatoes and cheese.
  7. Slide the omelette onto a nice, clean plate.
  8. Repeat above steps for the remaining eggs and the rest of the ingredients.

Recipe compliments of Cobb Global

The Ultimate Outdoor Cooking Specialists