Tag Archives: Basil

Bradley, Tomatoes, Vegetables

Smoked or Grilled Prawn Subs with Cajun Mayo

Ingredients:

  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp Oregano
  • ½ tsp Basil
  • 1 pound fresh Prawns, peeled and deveined
  • 2 large Tomatoes, sliced
  • bunch of leaf Lettuce
  • 1/3 cup Mayonnaise
  • 1 ½ tblsp Sweet Relish
  • 4 Buns, sliced horizontally

Directions

  1. Make the Cajun seasoning by mixing together the paprika, salt, black pepper, cayenne pepper, onion powder, thyme, oregano and basil. Set aside.
  2. Make the cajun mayo by mixing together the mayonnaise, relish and 1 teaspoon of the Cajun seasoning.
  3. Set the Bradley Smoker to 106°C (225°F) using wood bisquettes of choice (Alder, Apple, and Pacific Blend work great).
  4. Toss the Shrimps/Prawns in the remaining Cajun Seasoning and place on a smoker rack and smoke until they turn pink. This can take 30-45 minutes, depending on their size.
  5. Assemble the Subs by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
  6. Serve and enjoy!

Variation:

Note: The shrimp in this recipe can easily be grilled instead of being smoked.

Heat grill to high heat. Toss the shrimp in the Cajun seasoning. Place the shrimp on the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes or until done.

Compliments of Bradley USA

Bradley, Seafood

Smoked Herb and Garlic Prawns

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 2 Tbsp Oil
  • 1 Tbsp dried Oregano
  • 1 Tbsp dried Basil
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • Bradley Flavor Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks.
  2. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink (around 30-45 minutes).
  4. Serve right away.

Recipe by Steve Cylka, compliments of Bradley Smokers

Cheese, Cobb Cooker Recipes, Herbs

Baked Grilled Cheese Pesto Sandwich on Cobb Cooker

Serves 4

Ingredients

  • 8 slices bread of your choice
  • 3 tablespoons butter, softened
  • 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
  • 1/4 cup basil pesto

Directions

  1. Prepare the Cobb Cooker with the Griddle accessory heat for 7 minutes with the dome cover on.
  2. On a piece of bread place a slice of cheese (so that most of the bread is covered) followed by a tablespoon of pesto and a final piece of cheese.
  3. Top with another slice of bread
  4. Butter the top of the bread spreading more thickly around the edges and less in the centre. This will prevent the edges from burning before the centre is crisp
  5. Repeat with remaining ingredients
  6. Place the bread, butter-side down onto the heated griddle, and butter the top slice of bread in the same way.
  7. Replace the dome lid
  8. Bake for another 3-4 minutes and flip these sandwiches

Recipe Compliments of Cobb USA

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

Hamburger on Cobb Cooker

Ingredients

  • 1 Egg
  • 1 Tbsp Water
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Tomato Sauce
  • 1 tsp Whole Grain Mustard
  • 2 Tbsp Bread Crumbs
  • 500g Lean Mince
  • Hamburger Buns
  • 1 Large Onion, finely chopped
  • 1 Tbsp fresh Basil and Oregano (or 1 tsp dry Mixed Herbs)
  • 2 Tbsp Olive Oil
  • Salt and Ground Black Pepper

Directions:

  1. Mix egg, water, soy, Worcestershire and tomato sauces, mustard and bread crumbs in a bow.
  2. Add the rest of the ingredients, mix well, season and form into 4-6 patties.
  3. Brush with Olive Oil and let rest for 10 minutes in a fridge.
  4. Prepare Cobb Cooker with the Griddle Plate.
  5. When hot, sear both sides of the patties till light brown and cook for 8 minutes with lid on.
  6. Serve on Hamburger Buns with a sliced Tomato, Onion and Lettuce.
  7. Season with Salt and Pepper.

Recipe Compliments Cobb International

Bradley, Pork

Smoked Italian Meatballs

Ingredients

  • ½ Lb. ground pork
  • ¼ – ½  cup Breadcrumbs
  • 1 Egg
  • ½ Onion, diced
  • 2 Tbsp fresh Parsley, chopped
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp fresh Thyme, chopped
  • ½ tsp Cayenne Pepper (optional)
  • Bradley Premium Sage Bisquettes

Directions

  1. Preheat Smoker to 225°F with Premium Sage Bisquettes.
  2. Mix all ingredients together until well combined. Add more breadcrumbs if necessary.
  3. Form into balls and place on aluminum baking sheet.
  4. Smoke for approximately 1-2 hours, until an internal temperature of 165°F is reached.
  5. Remove from smoker and serve with your favourite side or as part of a pasta dish.

Recipe by: Lena Clayton

Bradley, Poultry

Beer Brined Smoked Chicken

Ingredients

  • 10 to 15 skin on, bone-in Chicken Thighs and Wings

For the brine

  • 2 Cups Amber Beer (approximately 1.5 cans)
  • 2 Cups Water
  • 3 Tbsp Kosher Salt
  • 3 Tbsp Sugar
  • 1 Tbsp Hot Sauce

For the rub

  • ¼ Cup Brown Sugar
  • 2 Tbsp Kosher Salt
  • 2 Tsp Paprika
  • 1 Tsp Cayenne Pepper
  • ½ Tsp Black Pepper
  • 1 Tsp granulated or dehydrated Garlic
  • 1 Tsp dried Oregano
  • 1 Tsp dried Basil
  • Bradley Flavour Bisquettes – Alder Flavour 

Directions

  1. Mix together ingredients for the brine. Add the beer in last as it will foam up a bit. 
  2. Cover chicken with the brine and place covered in the fridge overnight.
  3. Remove the chicken from the brine and rinse with cold water.
  4. Mix together the ingredients for the rub.
  5. Toss the chicken pieces evenly in the rub mixture.
  6. Place wings and thighs directly on the smoker rack.
  7. Set up Smoker and smoke the chicken at 107°C (225°F) with Alder Bisquettes.

Recipe by: Lena Clayton

Beef, Bradley, Herbs, Tomatoes

Smoked Bolognese

Ingredients

  • 1 Kg Ground Beef
  • 1 Tbsp Olive Oil
  • ½ Onion, chopped
  • 3 Garlic cloves, minced
  • 3-4 medium sized Tomatoes, chopped
  • 500mL Tomato Sauce
  • 2 tsp Paprika
  • 1 tsp dried Basil
  • 2 tsp dried Oregano
  • 1 Tbsp Butter
  • Package of your favourite Pasta
  • Bradley Flavour Bisquettes – Apple

Directions

  1. Preheat Smoker to 93-107°C (200-225°F) with Apple Flavour Bisquettes.
  2. Heat the olive oil in a cast iron pot, or deep cast iron pan.
  3. Add ground beef, garlic, and onions to the pan.
  4. 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.
  5. Leave to simmer for 5 minutes, stirring occasionally.
  6. Remove cast iron pot from stove, and place in preheated smoker.
  7. Smoke for 1 – 1½ hours, stirring occasionally.
  8. While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
  9. When sauce is finished smoking, remove from smoker and stir in butter.
  10. Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.

Recipe by Lena Clayton