Make the brine by dissolving the sea salt and brown sugar in the boiling water. Add in the cold water and immerse the chicken breasts. Leave for 30 minutes, but not more than an hour. Remove chicken breasts form the brine, rinse thoroughly and dry with a paper towel.
Set the Bradley Smoker to 140°C (280°F) and smoke the Chicken Breasts using Bisquettes of choice, skin side up for 1 hour, or until internal temperature reaches 70°C when probed at their thickest part.
Remove from smoker and allow to cool. Store in the fridge until needed.
Make a dressing by mixing Dijon Mustard, Balsamic Vinegar, Sugar and Sunflower oil. The dressing should be thick and creamy. Set aside.
Place Walnut Halves in a heavy based frying pan over medium heat, cook for a few minutes to roast them then add butter and sugar. Toss to melt and as soon as the sugar browns, remove from heat, salt lightly and scatter onto a paper towel to cool.
Boil a couple of handfuls of small salad potatoes to tender, drain.
Slice the smoked chicken breasts thinly.
To assemble the salad, divide the potatoes between 4 warmed plates, scatter with slices of avocado, apple, salad leaves and walnuts. Top it all with the thinly sliced smoked chicken and a few drops of salad dressing.
Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
Once the apples are cooked sprinkle them with the brown sugar, lemon juice and cinnamon. Stir to make sure evenly combined and remove from heat and drain half the liquid from the apples. Try to ensure even distribution in the Deep Frying Pan of the apples.
Place the Deep Frying Dish back over the Cobble Stone.
Pour the batter prepared earlier over the warm apples.
Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
Serve with a dusting of castor sugar and a dollop of double thick cream.
Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
Stick an apple slice into each of the slits in the pork loin.
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.
Scoop the smoked avocado flesh 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.
Add the rest of the ingredients and stir until combined.
Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!
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
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
Season the ribs with salt and black pepper.
Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
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.
Hot smoke for 3-4 hours at 120C
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.
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.
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.
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).
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).
Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.
