Tag Archives: bisquettes

Beef, Bradley

Tips and Tricks for Making Jerky

Making Jerky is a lot simpler than one may think! As good as store bought jerky may be, homemade jerky is phenomenal! Here are a few tricks and tips to help you get started.

1. Pick out the leanest cut you can find. 

When smoking other food, we usually seek out fatty and well marbled meats. When making jerky we want to keep the fat content as low as possible, as we will be dehydrating the meat. If there is too much fat, the meat will not dry out properly, and it will turn rancid in a short period of time. Jerky can of course be made with beef as we all know well and good. Excellent jerky can be made with over lean meats such as venison. Eye of round, bottom round, or flank steak are all good lean cuts and excellent choices for making jerky.

2. Prepare your meat. 

Remove meat from the fridge and begin preparation immediately as very cold meat is easiest to slice thinly (consider popping it in the freezer for a bit before cutting). Cut meat along the grain into ¼ inch thick strips and remove any fat as you slice. Marinate your meat overnight. The following day remove meat from the marinade, but do not rinse. Get creative with your marinade. Use Asian inspired ingredients like ginger and mirin or go the Southwest route and try adding Cajun spice and lime. The main method of preservation with jerky is the drying, not necessarily the brining or curing stages as with other projects. So you can go a little wild with flavour here!

3. Dry the meat. 

Hang the jerky on meat Hooks in your Smoker and dry the jerky at 140°F (60°C) without any smoke to dry the surface.

4. Start smoking! 

Add some Bisquettes to the smoker (try Apple, Cherry, Hickory, or Mesquite) and turn the heat up to 165°F (73°C), smoking for 2-3 hours. Raise the temperature another couple of degrees and smoke until finished. You’ll know the jerky is ready if, when you bend it, it starts to fray. Smoking it longer, to the stage where it snaps when bent will give the jerky a longer shelf life, but it will be less tasty.

5. Safe storage. 

Since this meat isn’t entirely dehydrated (couldn’t chew it at that point!) and since cures and cultures aren’t being used, remember to store the jerky in the fridge. It will last for a long time, and keeping it in a cool and regulated environment will ensure it lasts even longer!

Compliments of Bradley Canada

Beef, Bradley, Vegetables

Bradley Loaded Shepherds Pie

 INGREDIENTS

Meaty Crust:

  • 250g minced lean Beef
  • 250g minced Pork
  • 1 medium onion, finely diced
  • ¼ Cup breadcrumbs
  • 1 tsp garlic powder
  • 2 Tbsp tomato paste
  • 1 large egg, beaten

Sour Cream Mashed Potatoes:

  • 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

  1. Preheat Bradley Smoker to 120C, load with Mesquite, Hunter’s Blend or Ginger Sesame Premium Bisquettes
  2. 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).
  3. 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.
  4. Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
  5. 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.
  6. 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).
  7. Top with diced tomatoes, bacon, scallions and chives to serve.

Bradley, Poultry

Bradley Smoky Chicken Cutlets with Vegetables in Dill Cream Sauce

Ingredients 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets0
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)
  • Maple or New Premium Beer Bisquettes  

Instructions

  1. Turn on your Bradley Smoker to smoke only, and load Maple or the NEW Premium Beer Bisquettes (keep oven side turned off as we only want to infuse smoky flavour, not cook the chicken)
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Place the cutlets on smoker racks and cold smoke (smoke only with no heat) for 20-40 minutes (20 minutes for slightly smoky and 40 minutes for more distinct smoky flavour).
  4. Remove from smoker and brush with a little oil to moisten the surfaces, dredge chicken cutlets in panko bread crumbs.
  5. Heat oil in a skillet over medium heat. Place the breaded chicken cutlets in the skillet and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  6. Remove the chicken cutlets from the skillet, for now, and place on a plate. Add the vegetables to the skillet and pour in the water. Cover with a lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the skillet. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  7. Remove the vegetables, for now, from the skillet and place in a large bowl. Melt the butter in the skillet and whisk in the flour to create a roux. Slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Lower heat and let simmer for 3-4 minutes.
  8. Add the vegetables and chicken back to the skillet and gently stir to coat in the sauce.
  9. Serve over your favourite cooked pasta

 

Beef, Cobb Cooker Recipes

Cobb’s Bacon Wrapped Smoky Cheesesteak Meatloaf

INGREDIENTS:    

  • 2 green capsicum, chopped into strips
  • 1 onion, thinly sliced
  • 1 tsp salt
  • 1kg beef mince
  • 1 Egg
  • 2-3 Tablespoons BBQ or tomato sauce
  • 1 Onion finely diced
  • ½ Cup breadcrumbs
  • 2 Tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 15 slices provolone (or mix of mozzarella and tasty) cheese
  • 20 rashers of streaky bacon

Bradley Smoker Wood Bisquettes – your favourite or Mesquite and Hickory work great with Beef

METHOD:

  1. 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.

Original recipe by Twisted, adapted by Cobb NZ

Bradley, Pork

Bradley’s Smoked Slow Cooked BBQ Ribs

Makes 6 – 8 servings 
Ingredients

  • 2kg of pork baby back ribs
  • kosher salt, to taste
  • ground black pepper, to taste

SPICE RUB

  • ½ cup brown sugar
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 2 teaspoon paprika, sweet or smoked
  • ½ teaspoon cayenne pepper, or to taste (optional)
  • 1 teaspoon garlic powder

BBQ SAUCE

  • ¾ cup ketchup
  • 2 Tablespoons tomato paste
  • 3 Tablespoons brown sugar
  • 2 teaspoons chili powder
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons mustard or 1 teaspoon dry mustard powder
  • 3 Tablespoons vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt, or to taste

Directions

  1. Setup your Bradley Smoker to 120°C (248F) and load with your favourite bisquettes (Hickory, Pecan, Cherry and Maple work very well with Pork)
  2. If you wish to remove the membrane from the back of the ribs use your fingers to get underneath the membrane and loosen it along one side, then pull it off. (It may come off in more than one piece.) Otherwise leave it on, it’s not noticeable after the long cooking time.  Personal preference on this one.

At the advice from a Chef friend I left the membrane on recently when I cooked ribs and as he suggested with the long cooking time it isn’t even noticeable, the ribs were perfection

  1. Season the ribs with salt and black pepper.
  2. Make the spice rub: in a small bowl, mix all of the spice rub ingredients together until they’re well combined.
  3. Gently rub the spice mix all over the ribs, making sure to completely cover the ribs in the spices.
  4. For the best flavour refrigerate covered in plastic wrap overnight, if you’re cooking for today then place ribs straight into the smoker on smoker racks.
  5. Hot smoke for 3-4 hours at 120C
  6. Make a pouch for the ribs: place two layers of aluminium foil down, and place the ribs (meat side up) on the foil, then pull the edges of the foil up around the ribs to wrap them. The pouch needs to be sealed well so that it will keep in the moisture.
  7. Return the wrapped ribs to your smoker and cook for 2 – 3 hours, or more depending on the size of your racks of ribs. Take out of the smoker and allow the foil wrapped ribs to rest until they’re cool enough to handle without oven mitts.
  8. Open one corner of the foil pouch and pour the accumulated juices from the ribs into a large measuring cup or a bowl, and set aside. Keep the ribs wrapped while you make the BBQ sauce.
  9. Make the BBQ sauce: Add the reserved rib juices and all of the sauce ingredients to a medium-sized sauce pot over medium low heat. Simmer the sauce, stirring frequently, until it’s thick (about 20 minutes).
  10. Remove the ribs from the foil pouch. Brush the ribs with a good layer of sauce and return them to the hot smoker (approx. 20 minutes) or place in your oven using the grill function until the top is caramelized and the sauce is set (about 5 – 10 minutes).
  11. Allow the ribs to cool slightly before cutting them into individual ribs or sections. Serve with extra sauce.

Original recipe by tiphero.com adapted by Bradley Smoker NZ  – Check out our Facebook Page!