Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper and salt together in a small bowl. Set aside.
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.
In a bowl, mix together the cream cheese, mozzarella chesse and ¼ cup Apricot jam until well combined.
Spoon the cheese mixture evenly into the pockets of each chicken breast.
Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub spice into the meat.
Make the glaze by blending the remaining ¼ cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
Set the Smoker to 121°C (250°F) using Wood Bisquettes of choice (Oak, Maple or Hickory work great).
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 73°C (165°F), about 4 hours.
Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.
Make the brine: Combine 2 quarts of water, the honey, salt, curing salt, orange zest and juice, cloves, allspice, bay leaves, cinnamon sticks, and peppercorns in a large stockpot. Bring to a boil over high heat, whisking to dissolve the salt and sugar. Remove from the heat and add the remaining 2 quarts water. Let cool to room temperature, then refrigerate until thoroughly chilled.
Rinse the turkey drumsticks in a colander under cold running water. Prick the skin on all sides with a fork or needle.
Add the turkey drumsticks to the brine, making sure they’re completely submerged. You can hold them down with a dinner plate or a resealable plastic bag filled with ice. Brine the drumsticks in the refrigerator for 48 hours.
When you’re ready to smoke, drain the drumsticks and discard the brine. Pick off and discard any clinging spices. Blot the drumsticks dry with paper towels.
Place the drumsticks on the wire grates in the smoker. Smoke the turkey legs until darkly browned and very tender (3 to 4 hours). You’re looking for an internal temperature of 76°C (170°F) on an instant-read thermometer.
Do not be alarmed (on the contrary-be proud) if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve hot or at room temperature.
1 large packet of Baby
Spinach or fresh Spinach with veins removed
2 Garlic cloves
1 Onion
Olive oil and Butter
Salt and Pepper
Directions
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Chop the onion finely and crush the garlic.
Place the Deep Dish Pan onto the Cobb and close the lid for 5-10 minutes.
Add a good glug of oil and about a tablespoon of butter, let the butter melt and add the chopped onion. Close the lid and let it cook for 5 minutes with the lid closed and then remove the lid.
Sauté the onions until they start to soften and then add the garlic, stir and let the mixture caramelise – about 20 minutes.
When the onions are ready, add the spinach and season with salt and pepper.
Place the lid on for 2 minutes and then remove – the spinach will have wilted almost completely.
Stir it all together for a minute or 2 and it’s ready (you can add a further knob of butter for a bit of extra richness).
Lay the fish on pieces of foil (enough to totally wrap the fish). Make 3 shallow cuts in the thickest part of each side of the fish.
Place Butter, Parsley and Lemon slices in the cavities of each fish, with a little bit of butter and parsley kept aside to put on top of each fish.
Season with Salt and Pepper to taste.
Wrap the fish completely in the foil to seal.
Prepare Cobb Cooker, light a Cobblestone and place the fish parcel on Cobb Grill, cover and cook approx. 20 mins. Cooking time depends on size of the fish, you may need to check from 15mins onwards to avoid overcooking.
Serve with salad and steamed baby potatoes with parsley and lemon wedges.
I’ve got a great idea! Smoked ice cream! I know what you’re thinking, “puddles of sooty cream in the bottom of my smoker…great idea…”, but hear me out. It’s amazingly delicious!
When making ice
cream, I prefer to use the custard method, it’s smoother and creamier and best
of all, it can even be made without an ice cream maker. The custard method
lends better to freezing without the constant churning of an ice cream maker.
The basic idea is to warm a mixture of egg yolks, sugar and heavy cream to a
temperature of 170°F and then slowly cool the mixture, stirring when possible,
until frozen.
Now the trouble is:
how to get the smoke into this frozen treat? Can’t very well smoke a tub of Ben
& Jerry’s now can you? So instead we have to smoke part of the custard
base. Since we want a hint of smokiness in the ice cream we’re not going to
smoke the whole shebang. Instead let’s just smoke some of the cream.
Cold Smoke Attachment
It is important
that the cream stay cold while being smoked, so clearly cold-smoking is the
route to go and on top of that we need to keep the cream in an ice bath. Just
as you shouldn’t leave a litre of cream out on the counter, you shouldn’t leave
it in your smoker at ambient temperature.
Once you’ve got
your cream smoked and cooled then channel your inner alchemist and make the
right blend of fresh cream and smoked cream to your taste. In my
experimentations, I’ve used anywhere from 15% to 40% smoked cream. The amount
of smoked cream that I choose to use depends on the flavour I’m making. If I’m
making something more on the delicate side than I use less smoked cream than if
I were to make something with a stronger flavour like coffee or chocolate.
When adding flavours
the possibilities are endless, just keep in mind that you don’t want to add too
much liquid to the custard or else it will freeze into ice crystals. Some of my
favourite flavours to add to smoked ice cream are:
– caramel
– dark chocolate
– spices like cinnamon, nutmeg, cloves & ginger (think a smoky gingerbread
cookie)
– espresso
– maple
– whiskey or bourbon (remember that alcohol doesn’t freeze like water, so you
can be a little more generous)
Here’s one of my
biggest hits so far:
Smoked
Bourbon Ice Cream
Ingredients:
¾ cup heavy cream
1 ¼ cups heavy cream
8 egg yolks
¾ cup brown sugar
½ cup whole milk
2 Tbsp bourbon
2 tsp vanilla
1 tsp salt
Directions:
Setup Smoker and Cold smoke ¾ cup of heavy cream with Hickory Bisquettes for 1.5 hours. Smoke the cream in a disposable aluminum baking pan placed inside of a larger baking pan filled with ice to keep the cream at a cool safe temperature
Remove cream from smoker and allow to cool in a sealed container in the fridge
Combine smoked cream with fresh cream to taste until you have 2 cups of cream (I ended up using ¾ cup smoked cream and 1 ¼ cups fresh cream for this recipe)
Whisk yolks and sugar together in a saucepan then add cream and milk and combine
Heat on low-medium until the custard reaches 170°F, stirring frequently
Remove from heat, stir in bourbon, vanilla & salt
Strain custard and refrigerate covered until temperature is lower than 45°F, preferably overnight
Add custard to your ice cream maker (follow your ice cream maker’s instructions!)
If you don’t have an ice cream maker, you can simply place the cold custard into a container in the freezer and stir vigorously every 30-60 minutes to get a similar consistency
Heat the olive oil in a cast iron pot, or deep cast iron pan.
Add ground beef, garlic, and onions to the pan.
Once the beef is browning and the onions have become translucent add the tomatoes, tomato sauce, paprika, basil, oregano, salt and pepper, and stir together.
Leave to simmer for 5 minutes, stirring occasionally.
Remove cast iron pot from stove, and place in preheated smoker.
Smoke for 1 – 1½ hours, stirring occasionally.
While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
When sauce is finished smoking, remove from smoker and stir in butter.
Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.
If desired, 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.
Mix together the chipotle powder, paprika, garlic powder, onion powder, black pepper, salt, and brown sugar together. Toss the wings in the seasonings so they are evenly coated.
Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
Roll them into small meatballs.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
Remove the meatballs and set aside.
Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.
