Tag Archives: Avocado

Bradley, Pork, Tomatoes, Vegetables

Smoked Pork Carnitas with Tropical Guacamole

Ingredients:

  • 1 Pork Roast (Butt, Shoulder or Blade)
  • 3 Tbsp Sugar
  • 2 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp dry Oregano
  • 2 tsp ground Chipotle Powder
  • 2 tsp ground Cumin
  • 2 tsp ground Coriander
  • 3 Avocados
  • 1 Lime, juiced
  • 1 medium Tomato, diced
  • ½ Pineapple, peeled and cored
  • 2 Jalapeno Peppers, cored and minced
  • 12 or more soft Tortilla shells, flour or corn

Directions

  1. Make the rub by mixing together the sugar and all the spices.  Generously rub the spice mixture all over the pork roast.
  2. Set your Bradley Smoker to 225°F using Bisquettes of choice.
  3. Smoke the pork roast until it reaches an internal temperature of 195°F.  This can take 14-18 hours, depending on the outside temperature.
  4. When smoking is complete, pull the pork into thin strips, discarding fat and bone.
  5. Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl.  Mash with a fort or potato masher.  Squeeze the lime juice and stir it into the mashed avocado.  Stir in the diced tomato, pineapple and minced jalapeno pepper.
  6. Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Poultry, Vegetables

Warm Sweet, Salty & Smokey Chicken Salad

Ingredients – Brine

  • 75g Sea Salt
  • 25g Soft Brown Sugar
  • 100ml of Boiling Water & 400ml of Cold Water
  • 2 x Chicken Breasts

Ingredients – Dressing

  • 1 tsp Dijon Mustard
  • 1 Tblsp White Balsamic Vinegar
  • Pinch of Salt
  • 2-3 Tblsp Sunflower Oil

Ingredients – Salad

  • 150g Walnut Halves
  • 30g Butter
  • 30g Sugar
  • Small Salad Potatoes
  • 1 large Apple – cored and sliced
  • 1 medium Avocado – stoned, peeled and sliced
  • Salad leaves

Directions

  1. 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.
  2. 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.
  3. Remove from smoker and allow to cool.  Store in the fridge until needed.
  4. Make a dressing by mixing Dijon Mustard, Balsamic Vinegar, Sugar and Sunflower oil. The dressing should be thick and creamy.  Set aside.
  5. 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.
  6. Boil a couple of handfuls of small salad potatoes to tender, drain.
  7. Slice the smoked chicken breasts thinly.
  8. 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.
  9. Serve.

Recipe Compliments of Bradley Smoker UK

Cheese, Cobb Cooker Recipes, Vegetables

Quesadillas on the Cobb Cooker

These make an excellent “starter” to a meal. Serves 8 as a starter and 4 as a snack meal.

Ingredients

  • 6 tortillas, 20 cm (8 inches) diameter
  • 1 ½ cups grated Cheddar or any other sharp cheese
  • ½ cup Sour Cream
  • 1 medium-sized Avocado, mashed
  • 2 Spring Onions, chopped, including some of the green portion
  • 1 large Tomato, chopped
  • ¼ cup fresh Coriander
  • 1 – 3 pickled Jalapeno Chillies, thinly sliced (optional)
  • Salt and freshly ground Black Pepper
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼  tsp Paprika
  • Optional Extras: Cooked Chicken, Chorizo, Corn

Directions:

  1. Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface.
  2. Combine remaining ingredients & divide between the tortillas, spreading evenly.
  3. Top each one with another tortilla and sprinkle lightly with water. Press together firmly.
  4.  Prepare your Cobb, and when it’s ready, fit the Grill.
  5. Grease or spray the grill and heat tortillas one at a time, covered.
  6. Allow to grill lightly for about 3 minutes each side.
  7. Cut into wedges and serve.


Variations:

  1. Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly.
  2. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese.
  3. Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes. Add plenty of shredded lettuce and roll up & eat.

Recipe Compliments of Cobb UK

Photo Compliments of Olive

Cobb Cooker Recipes, Herbs, Tomatoes, Vegetables

Tomato Salsa

Ingredients

  • 1 Red Onion finely diced
  • 1 punnet Cherry Tomatoes
  • 1 Chilli, seeded and chopped
  • 1 Avocado, diced
  • 1 small handful fresh Coriander
  • Squeeze of Lemon juice
  • Splash of Olive Oil
  • 1 tsp Sugar
  • Salt and Black Pepper

Directions

  1. Chop all ingredients into small blocks and combine in a bowl.
  2. Pick the coriander leaves off the stalks and add to the bowl.
  3. Add a good squeeze of lemon juice, a generous splash of olive oil and season with the sugar, salt and black pepper to taste.
  4. Serve with your favourite meat/fish cooked on your Cobb Cooker.

Recipe compliments of Cobb Global

Bradley, Uncategorized

Smoked Guacamole

Ingredients

  • 3 Avocados, halved and pitted
  • 4 Tbsp Lime juice
  • ½ Tsp Salt
  • 3 Tbsp fresh Cilantro, minced (optional)
  • Bradley Flavour Bisquettes – Alder, Apple, Cherry

Directions:

  1. Place the avocado halves on a smoker rack.
  2. Set the Bradley Smoker to 93°C (200°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Cherry work great).
  3. 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.
  4. 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.
  5. Add the rest of the ingredients and stir until combined.
  6. Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!

Recipe by Steve Cylka