Place the sausages in the smoker and cook until the internal temperature reaches 160°F, the time can vary based on the thickness and size of the sausages. Usually it takes 2 ½ – 4 hours.
Place oil in pan and fry the onion, peppers and garlic.
In a bowl, combine the meat, rice, egg, bread crumbs, chili, salt and pepper. Add the braised onions and pepper mix.
Shap mixture into 8 balls.
Mix the soup powder, mushrooms and water in the wok and bring to the boil, then add the meat balls and simmer for one hour with the lid on, turning the meatballs every 15 minutes.
Stir occasionally.
When serving, top with some sauce and sprinkling of fresh basil.
Heat the olive oil in a cast iron pot, or deep cast iron pan.
Add ground beef, garlic, and onions to the pan.
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.
Leave to simmer for 5 minutes, stirring occasionally.
Remove cast iron pot from stove, and place in preheated smoker.
Smoke for 1 – 1½ hours, stirring occasionally.
While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
When sauce is finished smoking, remove from smoker and stir in butter.
Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.
Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
Roll them into small meatballs.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
Remove the meatballs and set aside.
Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.
Place meat in the freezer for 1-2 hours to make slicing easier.
Combine together remaining ingredients for marinade and set aside.
Remove the meat from the freezer and trim the fat from the outside.
Slice in ¼ inch strips with the grain, as you slice remove any fat (marbled fat does not need to be trimmed out).
Slice into somewhat equal sized pieces.
Add sliced beef to the marinade.
Marinate in the fridge for a minimum of 6 hours (overnight or 24 hours is even better).
Drain excess marinade off the strips of meat and pat dry.
Lay the strips across mesh trays or hang in smoker.
Dry in Smoker at 100-130°F (38-54°C) with no smoke to dry the surface of the meat (approximately one hour, turn over half way through the drying process if jerky is on trays, and not hanging).
Start smoking and raise the temperature to 160°F (71°C) and smoke for 2-4 hours using Mesquite Flavour Bisquettes, depending on the size of the strips.
Rotate the jerky strips if necessary throughout the smoking process to ensure they dry evenly.
Jerky is ready when a few muscle fibers fray when bent. If you want your jerky to last longer then smoke until it snaps when bent.
1 cup Teriyaki Marinade (available most supermarkets)
3 Tblsp Soy Sauce
1 tsp dried Chili Flakes
1/3 cup Honey
1 tsp Wasabi Powder
2 tsp Lemon Juice
1/3 cup Mayonnaise
DIRECTIONS
Trim the beef roast of most fat and any membrane. Cut into 1/2 – 1 inch cubes
2. In a large bowl, whisk together the oil, teriyaki marinade, soy sauce, chili flakes and honey. Dump the cubed beef in the bowl and toss so that the beef is fully coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for 8 hours. If possible, stir the beef a couple times during the marinating process.
3. Place the beef on smoker racks. If the beef is falling through use the jerky racks or magic mats.
4. Set the Bradley Smoker to 225°F (105°C) using wood bisquettes of choice (mesquite, oak, hickory and pecan work great).
5. Smoke the beef for 2 – 3 hours. The outside of the beef should develop a glaze as the marinade starts to caramelize.
6. Make the wasabi mayo by mixing together the wasabi powder and the lemon juice. Whisk into the mayonnaise until combined and smooth.
7. Serve the beef with the wasabi mayo.
