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
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.
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.
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.
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.
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.
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.
1½ Kg Beef Brisket (alternatively you can use Chuck or Blade Steak)
2 tsp Coarse Salt
2 tsp Cracked Black Pepper
2 tsp Garlic Powder
500g Bacon
1 Onion – chopped
4 Cloves Garlic – minced
1 Can Diced Tomatoes
2 Cups Beef Stock
1 ½ Cup Ketchup
¾ Cup Brown Sugar
1 Tbsp Molasses
1 bottle Dark Beer
¼ Cup Apple Cider Vinegar
Instructions
Set your Bradley Smoker to 87C for 3 ½ hours and load with wood bisquettes (Mesquite works great with Beef).
Season the meat on all sides with the salt/pepper/garlic mixture (reserve ½ Tbsp of the seasoning for later use). Place meat into the smoker rack and smoke for 3 hours.
After 3 hours, remove from smoker and wrap with plastic wrap. Refrigerate overnight to infuse the smoke flavour. If you are cooking the same day, skip the wrapping.
Preheat a cast iron grill pan or heavy frying pan to high heat. Place the brisket fat side up and grill for 8-10 minutes per side, or until the meat has developed a nice colour on both sides.
Heat a large heavy pot and cook the bacon until golden brown and crisp. Add the chopped onions to the pan and cook until tender (about 5 mins), add the garlic and cook for several more minutes. Lower heat and add the tomatoes, ketchup, brown sugar, molasses, beef stock and the remaining seasoning (reserved from earlier). Bring to a simmer and nettle the meat into the BBQ Sauce, cover with lid or tin foil.
Preheat oven to 170C and place pot into oven – Cook for 1 ½ hours. The liquid will have decreased by about half. Pour in the beer to bring the liquid back above the meat. Replace lid and return to oven for an additional 1 ½ hours.
Remove the meat from the pot and allow it to rest on a chopping board for at least 15 minutes. To the pot, add the cider vinegar and cook over medium heat. Bring the sauce to a boil and stir frequently until it is reduced to a thick BBQ Sauce consistency. You may need to separate any excess bacon fat from the top with a spoon.
Slice the meat into approximately 6mm slices and drizzle with the warm BBQ sauce.
Serve immediately and enjoy!
Original recipe by Hey Grill, Hey – adapted by Bradley Smoker New Zealand
1 ½ kg beef short ribs , cut in 2cm slices across the bones
2/3 cup soy sauce
2/3 cup brown sugar
1/3 cup rice wine
1/3 cup water
2 garlic cloves , minced
1 tsp sriracha sauce
2 tsp sesame oil
sliced spring onions , for garnish
toasted sesame seeds , for garnish
INSTRUCTIONS
Make the marinade by mixing together the soy sauce, brown sugar, rice wine, water, garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs, in a large bowl and toss so the meat is coated all over. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours.
Set up your COBB and light the Cobblestone, allow to turn grey before placing the grill plate or griddle for cooking.
Using tongs lift the ribs out of the marinade and let it drip off. Place the ribs on the grill and cook to desired doneness, flipping after 3-5 minutes or so.
Remove from the grill and sprinkle the sesame seeds and sliced green onions on the ribs. Serve with kimchi.
Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
Soak skewers for at least 15 minutes before adding the meat.
Light your COBB and allow CobbleStone to turn grey before putting the grill plate in place.
When ready to grill, place the meat on the skewers.
Grill either on the grill plate or on the roast rack for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
Place on a serving platter. Sprinkle with sesame seeds and green onions.
1kg starchy potatoes (e.g. Agria), scrubbed and diced
1 Cup milk
3 Tbsp butter
2/3 Cup sour cream
½ Cup Cheddar or Tasty Cheese, grated
Kosher salt, to taste
Toppings:
5 strips bacon, chopped and cooked
Diced tomato
Thinly sliced spring onion
Thinly sliced chives
INSTRUCTIONS
Prepare your COBB and allow Cobblestone to turn grey. Put the grill plate and roast rack in place and cover with the dome lid.
In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Place pie dish on the roast rack and replace dome lid. Cook for 25-30 mins (or until cooked).
Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
Remove the Meaty Crust from your COBB and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the COBB and cover with the dome lid for another 15 to 20 minutes, until the cheese is melted and begins to crisp.
Top with diced tomatoes, bacon, scallions and chives to serve.
In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Hot Smoke in your Bradley Smoker for about 1 to 1 ½ hours (or until cooked).
Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
Remove the Meaty Crust from the smoker and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the smoker for another 15 to 20 minutes, until the cheese is melted and begins to crisp (you can finish in the oven at 180C for a more crispy top).
Top with diced tomatoes, bacon, scallions and chives to serve.
Light your Cobb with a Cobblestone in the fire grid and allow to turn grey in colour. Half fill the moat with water and place fry pan or frying dish on the base.
2. Sauté the capsicum and sliced onions with the salt until the peppers have softened and the onions have turned a dark golden colour. Leave to cool in a bowl. Remove fry pan with the lifting fork and place grill plate with roast rack on the Cobb. Cover with dome lid.
3. Mix the beef mince with the egg, sauce, bread crumbs, diced onion, dried oregano, cayenne, salt and pepper. On a sheet of tin foil press the beef into an even rectangle.
4. Lay slices of cheese across the middle and top with the capsicum and onion mixture.
5. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape.
6. Lay the strips of bacon across another sheet of tin foil and repeat, making sure the meat roll is tightly wrapped up in a lovely bacon jacket.
7. Lift the grill plate and add a Bradley Smoker wood bisquette on top of the Cobblestone. Replace the grill plate and place the uncovered meatloaf roll on top of the roast rack. Cover with the dome lid. Cook until it reaches the internal temperature of 70C (155F). Baste the meatloaf with BBQ Sauce during the later stages of cooking if you like.
Seasonings and other ingredients for 5 lbs. (2.25 kg)
3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount)
4 tsp. (20 ml) pepper, black
2 tsp. (10 ml) garlic powder
1 tsp. (5 ml) MSG (optional)
1 tsp. (5 ml) liquid smoke (optional)
1 tsp. (5 ml) cayenne
1 tsp. (5 ml)) coriander
1 tsp. (5 ml) chili powder
6 Tbsp. (90 ml) soy sauce
4 tsp. (20 ml) Worcestershire sauce
1 1/2 cup (360 ml) apple juice
4 cups (960 ml) cold water
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 (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.
Preparation and seasoning
Begin with hunks of meat, rather than with meat that has been cut into steaks or chops. (Steaks and chops are cut across the grain of the meat. This makes them unsuitable for jerky.)
Chill the meat thoroughly. Cold meat is easier to cut, and bacterial growth is retarded.
Trim the fat from the meat. It is impossible to remove the streaks of fat that are marbled into the meat, but you should remove all fat that can be removed easily.
Use a long slicing knife or an electric meat slicer to slice 1/4 inch (7 mm) thick strips. The strips should be 1 to 2 inches (2.5 to 5 cm) wide. The meat must be cut with the grain, not across the grain. If the meat is cut across the grain, it will be too fragile after it dries. You can determine if the strip has been correctly cut with the grain by pulling on the ends of the strip. If it has been properly cut with the grain, the strip will stretch; if not, the muscle fibres will separate, and the strip will tear.
Chill the meat again while preparing the seasoning mixture.
Combine and stir the seasoning blend well until all ingredients are dissolved. Chill the mixture well.
Add the meat strips and stir them from time to time, especially during the first few hours of curing. Refrigerate overnight.
During the morning of the second day, use a colander to drain the curing liquid from the meat. Do not rinse!
Drying and smoking the jerky
Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets. (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.) A thermometer is not required for beef, pork, or any other kind of meat if the suggested high temperatures and long processing times are followed. You may use a common smoker with a heat source inside. To facilitate drying, the smoker chimney damper should be fully open.
Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour. If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking.
Raise temperature to 160°F (71°C), and smoke for 2 or 3 hours.
Raise temperature to 175°F (80°C) – for poultry, raise the temperature to 185°F (85°C) – and continue to dry with no smoke until done. This final drying and cooking step will require about three hours. When the jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight. The jerky will not snap when it is bent, but a few of the muscle fibres will fray. If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty.
Let the jerky cool to room temperature, and either freeze or refrigerate it.
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.
Preparation The night before serving the roast, combine dry rub ingredients in a small bowl. Insert garlic slivers into the meat. Rub meat all over with the dry rub. Place in a plastic bag and refrigerate overnight. Remove meat from the refrigerator and let stand for around 45 minutes.
Smoking Method Preheat the Bradley Smoker to between 95°C and 105°C (200°F and 220°F). Transfer the meat to a smoker rack and place in the smoker. Using Mesquite flavour bisquettes smoke/cook the meat for approximately 4 to 6 hours.
To Serve
Serve as a pot roast dinner with vegetables, potatoes and pickles.
