Tag Archives: Balsamic Vinegar

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

Cobb Cooker Recipes, Pork

Hot Smoked Pork Fillets on Cobb Cooker

Serves 4

Ingredients:

  • 4 Pork Fillets
  • 100ml Soy Sauce
  • 50ml Balsamic Vinegar
  • 3 cloves Garlic, peeled and crushed
  • 1 thumb Ginger, peeled and grated finely
  • 2 tbsp Honey
  • Oil for cooking
  • 1 handful of Damp Smoking Chips

Directions

  1. To make the marinade: mix the soy sauce, balsamic, honey, ginger and garlic together well. Lay the fillets in the mixture for a few hours.
  2. Light a Cobblestone and wait a few minutes until it has turned grey.
  3. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
  4. Lift the griddle off and place the damp smoking chips onto the Cobblestone.
  5. Place the griddle back onto the Cobb Cooker.
  6. Oil your griddle a little and cook the fillets for about 10-15 minutes a side with the Dome Cover on so they are smoked and cooked at the same time.
  7. These are great any time of the day!

Recipe compliments of Cobb South Africa

Bradley, Tomatoes, Vegetables

Smoked Tomato Sauce

Ingredients

  • 4 large, ripe Tomatoes (Heirloom Tomatoes are good for this recipe)
  • 3 cloves of Garlic, halved
  • ¼ White Onion, diced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • Salt & Pepper

Directions

  1. Quarter tomatoes and place on an aluminium tray
  2. Set up Smoker and smoke tomatoes for 1.5 hours at 200°F (93°C) with Hickory Bisquettes.
  3. Heat olive oil on low-medium heat in a medium sized saucepan
  4. Add garlic and onion and sauté until translucent
  5. Add smoked tomatoes to the saucepan and simmer on low heat for 1 hour or until sufficiently reduce, stir on a regular basis to keep sauce from sticking to the base of the pan
  6. Add balsamic vinegar and salt & pepper to taste
  7. If you prefer a smoother sauce puree the sauce in a blender or with a hand blender to desired texture.

Compliments of Bradley Canada