Tag Archives: bacon

Bradley, Vegetables

Bacon Wrapped Smoked Corn on the Cob

Great Summertime Recipe

Ingredients:

  • 6 ears of Corn, cleaned of husks and silk
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Chili Powder
  • ½ tsp Cayenne Pepper
  • 12 Bacon Slices

Directions

  1. Cut the ears of corn in half.
  2. In a small bowl mix the spices together.  Sprinkle the spice mixture all over the corn.
  3. Wrap each half ear of corn with one slice of bacon.
  4. Place wrapped corn on smoker rack.
  5. Ser your Bradley Smoker to 275°F (135°C) using Bisquettes of choice.
  6. Smoke until the corn is tender and the bacon is crisp, about 1 ½ hours.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Pork, Poultry

Spicy Smoked Caveman Clubs

Ingredients:

  • 1/3 cup Sriracha Sauce
  • 3 Tblsp Brown Sugar
  • Juice of 2 Limes
  • 12 Chicken Drumsticks, skinless
  • 12 Bacon Slices

Directions

  1. Mix together the sriracha, brown sugar and lime juice in a bowl.
  2. Toss chicken drumsticks in the sriracha and lime mixture.
  3. Wrap each drumstick with a slice of bacon and place on a smoker rack.
  4. Prepare your Bradley Smoker using Bisquettes of choice (Hickory or Oak work very well).  Bring the smoker up ot a temperature of 275°F.
  5. Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165°F for about 3 hours.
  6. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Cobb Cooker Recipes, Pork, Seafood

Bacon Wrapped Scallops on Cobb Cooker

Ingredient:

  • 10oz Scallops
  • 12 pieces of Bacon
  • Cayenne Pepper
  • Salt

Directions:

  1. Prepare your Cobb Cooker, light a Cobblestone and put on the Grill attachment.  Leave to warm up whilst preparing scallops.
  2. Wrap the bacon around each scallop nicely and secure tightly with a metal skewer.  You may thread two of them on each skewer.  Season both the surfaces of the scallop with some salt and cayenne pepper.
  3. Place the bacon wrapped scallops on to the grill plate.  Keep turning the scallops until the bacon becomes charred, brown and slightly crispy, approx. 6-10 minutes.
  4. Serve immediately and enjoy.

Recipe compliments of Rasa

Bradley, Cheese, Poultry, Tomatoes, Vegetables

Bacon Wrapped Cheesy Sun-Dried Tomato Stuffed Chicken Breast

Ingredients

  • 4 Boneless, skinless Chicken Breasts
  • 8 Bacon slices
  • 1 cup Cream Cheese, softened
  • 1 cup grated Mozzarella Cheese
  • 4 Sun-dried Tomatoes, rehydrated and finely minced
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • ½ tsp Oregano
  • Bradley Flavour Bisquettes – Oak, Maple, or Hickory

Directions

  1. Holding your 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.
  2. Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
  3. Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
  4. Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
  5. Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
  6. Smoke the chicken until they reach an internal temperature of 165°F (74°C).

Recipe compliments of Bradley Smokers

Cheese, Cobb Cooker Recipes, Herbs, Mushrooms, Pork

Bacon & Cream Cheese stuffed Mushrooms on Cobb Cooker

Serves 4

Ingredients:

  • 4 big Brown Mushrooms
  • Salt and Pepper
  • 4 Tbsp Salted Butter
  • 2 cloves freshly crushed Garlic
  • Full-cream Cream Cheese or Cottage Cheese
  • Fresh chopped Coriander
  • 1 packet of Streaky Bacon, diced

Directions:

  1. Prepare your COBB and light your Cobblestone.
  2. Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
  3. Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
  4. Trim the mushroom stems to the same height as the brown fins.
  5. Mix the crushed garlic into the softened butter and brush the outside of the mushrooms and spread generously on top of the mushrooms. Add black pepper to taste.
  6. Mix together the cream cheese, coriander and half the bacon.
  7. Spread a generous dollop of cream cheese mixture carefully over the whole mushroom to cover it.
  8. Top with rest of the crispy bacon and some crumbled blue cheese (optional).
  9. Cook on the COBB Roast Rack with the dome lid on for about 10-15 minutes.

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Pork

BBQ Bacon Sticks on Cobb Cooker

Makes 10-12

Ingredients:

  • Wooden skewers, soaked in water
  • 1 pack streaky Bacon
  • Your favourite BBQ Sauce

Directions:

  1. Prepare and light your COBB Cooker with 1 cobble stone.
  2. Place the Griddle and the dome lid on your COBB and let it heat up for at least 5 minutes.
  3. Tightly wrap a strip of bacon around a skewer – as you would a new grip on a tennis racket, overlapping just a little bit as you wind it on.
  4. Leave about an inch of the skewer bacon free for people to hold it.
  5. Make as many as you will need on the day.
  6. Cook for around 5 minutes a side and serve as is, or with your favourite fresh dip.

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Pork, Vegetables

Bacon & Sweetcorn Fritters with Honey on Cobb Cooker

Makes 12 Fritters

Ingredients

  • 1 can Creamed Sweetcorn
  • ½ cup Self-raising Flour
  • Salt
  • 1 packet Streaky Bacon
  • Honey or Maple Syrup
  • Oil for cooking

Directions

  1. Prepare your Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
  2. Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
  3. Combine the sweetcorn and flour in a bowl and season with a pinch of salt.
  4. Drizzle a little oil into the Frying Pan and cook the bacon until crispy – about 20 minutes. Cover with foil and set aside.
  5. Spoon the batter onto the Frying Pan with the lovely bacon fat in it. Each fritter should be a heaped tablespoon and make sure to spread them a little to cook evenly.
  6. Let them brown on one side before you turn them. Bubbles should come up through the fritter and then you know it is time to turn (about 8-10 minutes a side).
  7. On turning, press them down in the centre for even cooking.
  8. When they are done, plate them with the crispy bacon, drizzle with honey or maple syrup and enjoy.

Recipe Compliments of Cobb Global

Beef, Cobb Cooker Recipes, Mushrooms

Cobb Cheese Caramelised Onion and Portobello Mushroom Fatty

Gallery

Ingredients 

  • 3 Tbsp Butter
  • 2 Onions, diced
  • 2 Portobello mushrooms, diced very finely
  • 500g Beef mince
  • 250g Pork mince
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Balsamic Vinegar
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp dried Thyme
  • ½ tsp ground Black Pepper
  • 1 tsp Salt
  • 1 ½ Cups grated Mozzarella Cheese (or you can use Tasty or Cheddar Cheese if you prefer)
  • 16 strips of streaky bacon (for the optional bacon weave)
  • Bradley Smoker Flavour Wood Bisquettes (Pecan or the New Premium Hunter’s Blend work great)

Instructions

  1. Melt butter in a saucepan on medium heat. Add onions and Portobello mushrooms. Sauté until they are caramelized. Set aside to come to room temperature.

 

  1. To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture below). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.

 

  1. Mix the Beef and Pork mince, Worcestershire sauce, Balsamic Vinegar, Garlic Powder, Oregano, Thyme, Salt and Pepper until well combined. Shape and press the meat mixture into the size of the bacon weave.
  2. Spread the onions and mushroom mixture along the middle of the meat mixture, staying away from the outer length edges. Sprinkle the grated cheese on top of the veggies.

 

  1. Roll up the ground meat into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.

 

  1. Light your Cobb and allow charcoal to turn grey in colour. Add a Bradley wood bisquette on top of the charcoal to create fragrant smoke.  Place the Fatty on the roast rack,  insert the probe into the centre of the fatty.  Cover with the dome lid and remove from the COBB when the fatty’s internal temperature reaches 74C degrees.

 

Check out our COBB New Zealand Facebook Page  for more inspiration!

Original recipe by Steve Cylka adapted by COBB NZ

 

 

 

Bradley, Pork

Bradley Maple Cured Bacon

Gallery

CURE MIX FOR 5 LBS. (2.25 KG) OF BACON

  • 3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.)
  • 1 tsp. (5 ml) onion granules or onion powder
  • 1 tsp. (5 ml) garlic granules or garlic powder
  • 1 tsp. (5 ml) white pepper
  • maple syrup (optional) 1 to 3 Tbsp.
  • imitation maple flavour (optional) 1/2 to 1 tsp.

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.25 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation

For the kind of bacon popular in the United States, use pork belly. If you wish to make the British-style back bacon, use the same cut of meat that is used for ham, or use sirloin or loin. In all cases, however, the meat should not be more than about 2 inches (5 cm) thick. The width and length are not important, but the hunks or slabs of pork need to be small enough to fit in the curing containers and smoker. If the meat is more than about 2 inches (5 cm) thick, the curing time will be excessive

Blending and applying the curing blend

  1. Weigh the pork. If more than one curing container will be used, calculate separately the total weight of the meat that will be placed in each container. Refrigerate the meat while the cure mix is being prepared. (Any plastic food container with a tight-fitting lid — or a strong plastic bag — can be used as a curing container.)
  2. Prepare, calculate, and measure the required amount of curing mixture for each container. Mix this curing blend until it is uniform.
  3. Place the meat in the curing container(s). Rub the cure mix on all surfaces evenly. Cover, and refrigerate. The refrigerator temperature should be set between 34°F and 40°F (2.2°C to 4.4°C).
  4. Overhaul the pieces of meat after about 12 hours of curing. (Overhaul means to rub the surfaces of the meat to redistribute the cure.) Be sure to wet the meat with any liquid that may have accumulated in the bottom of the curing container.
  5. Overhaul the meat about every other day until the required curing time has elapsed. (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week; if the thickest piece is two inches, cure the whole batch 2 weeks.)
  6. When the curing is finished, rinse each piece of pork very well in lukewarm water. Drain in a colander, and blot with a paper towel.
  7. Wrap each piece of pork in a paper towel, and then wrap again with newspaper. Refrigerate overnight.

Smoking the bacon

  1. The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140°F (60°C) If a smoker is used, make sure that the damper is fully open. Do not use smoke. Drying the surface will require one or two hours.
  2. When the surface is dry, cold smoke the pork for 3 hours. If your smoke chamber temperature is higher than 85°F (about 30°C), the smoking time might have to be shortened to prevent excessive drying.
  3. Raise the smoke chamber temperature to about 150°F (65°C). Smoke about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown colour. Remove the meat from the smoke chamber.
  4. Let the meat cool at room temperature for about one hour. After cooling at room temperature, place the hunks of bacon in a container – uncovered – and chill overnight. The bacon may be sliced the following morning. Bacon that will not be consumed within about a week may be frozen.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Varieties of bacon

Irish bacon

Irish bacon is made from the same cut of meat used to make boneless pork chops: the boneless pork loin. Consequently, when Irish bacon is cured, smoked, and thinly sliced, it will have the same fat content and the same shape as a pork chop. Some people have been known to use a little Irish whiskey in the curing blend.

Canadian bacon

A product called Canadian bacon is very popular in the United States. In Canada, a similar product called peameal bacon is popular. Both of these back bacons are made from the well-trimmed eye of the loin. When the eye of the loin is trimmed, leave about 1/8 inch (3 mm) of fat on the top. However, peameal bacon is rolled in cornmeal (rolled in yellow peameal in the old days) and is not smoked. Canadian bacon is usually smoked. Use the Bradley Sugar Cure Mix to cure the eye of the loin.

Spicy bacon

You can put your own signature on bacon by adding your favourite spice to the curing blend. All spice flavoured bacon has a special appeal for some. A few people like the taste of cinnamon with pork. Use your imagination; you might make a great discovery!

Pepper bacon

Pepper bacon is very popular and it is easy to process. Select the cut of pork that you like for bacon and cure it with your favourite Bradley Cure. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey that has been diluted with a little water. Let the surface dry for a while until it becomes tacky, and then press on coarsely ground black pepper.

Jowl bacon

Jowl bacon is made from the cheek of the pig. It has layers of fat and lean just like belly bacon. Process it in the same way as you would process pork belly bacon.