Tag Archives: Cayenne Pepper

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, Vegetables

Bacon Wrapped Smoked Corn on the Cob

Great Summertime Recipe

Ingredients:

  • 6 ears of Corn, cleaned of husks and silk
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • 1 tsp Chili Powder
  • ½ tsp Cayenne Pepper
  • 12 Bacon Slices

Directions

  1. Cut the ears of corn in half.
  2. In a small bowl mix the spices together.  Sprinkle the spice mixture all over the corn.
  3. Wrap each half ear of corn with one slice of bacon.
  4. Place wrapped corn on smoker rack.
  5. Ser your Bradley Smoker to 275°F (135°C) using Bisquettes of choice.
  6. Smoke until the corn is tender and the bacon is crisp, about 1 ½ hours.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Cobb Cooker Recipes, Pork, Seafood

Bacon Wrapped Scallops on Cobb Cooker

Ingredient:

  • 10oz Scallops
  • 12 pieces of Bacon
  • Cayenne Pepper
  • Salt

Directions:

  1. Prepare your Cobb Cooker, light a Cobblestone and put on the Grill attachment.  Leave to warm up whilst preparing scallops.
  2. Wrap the bacon around each scallop nicely and secure tightly with a metal skewer.  You may thread two of them on each skewer.  Season both the surfaces of the scallop with some salt and cayenne pepper.
  3. Place the bacon wrapped scallops on to the grill plate.  Keep turning the scallops until the bacon becomes charred, brown and slightly crispy, approx. 6-10 minutes.
  4. Serve immediately and enjoy.

Recipe compliments of Rasa

Bradley, Herbs, Poultry, Vegetables

Smoked and Stuffed Jerk Chicken Breast with Scotch Bonnet Pepper Glaze

Ingredients

  • 1 tsp Allspice
  • ½ tsp Nutmeg
  • ½ tsp Cinnamon
  • ½ tsp Garlic Powder
  • ½ tsp Ground Ginger
  • ½ tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Salt
  • 4 boneless skinless Chicken Breats
  • 1 cup Cream Cheese, softened
  • 1 cup grated Mozzarella Cheese
  • ½ cup Apricot Jam, divided
  • 1 Scotch Bonnet Pepper, seeded
  • 2 Tbsp Rum

Directions

  1. Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper and salt together in a small bowl.  Set aside.
  2. Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket.  Be careful not to pierce through the other end.
  3. In a bowl, mix together the cream cheese, mozzarella chesse and ¼ cup Apricot jam until well combined.
  4. Spoon the cheese mixture evenly into the pockets of each chicken breast.
  5. Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub spice into the meat.
  6. Make the glaze by blending the remaining ¼ cup apricot jam, scotch bonnet pepper and rum until smooth.  Set aside.
  7. Set the Smoker to 121°C (250°F) using Wood Bisquettes of choice (Oak, Maple or Hickory work great).
  8. Place the chicken breasts on smoker rack and put the rack in the Bradley Smoker.  Smoke the chicken until they reach an internal temperature of 73°C (165°F), about 4 hours.
  9. Midway through the smoking session, brush some of the glaze on the chicken.  Brush them again when the chicken comes out of the smoker.

Compliments of Bradley Australia