Serves 6
Ingredients
- 2 pounds of Fresh Prawns, cleaned
- 2 Lemons, cut into wedges
Sauce
- 1 cup Oil
- 1tsp Curry Powder
- ½ tsp Cayenne Powder
- 4 Garlic Cloves, crushed
- 1 Lemon, juiced
- Salt
- 1tsp Seafood Spice
- Optional Tabasco and/or Cayenne Pepper
Directions
- Combine sauce ingredients and marinate the prawns for 1 hour.
- Prepare your Cobb Cooker with Cobb Grill Plate and light a Cobblestone.
- Cook prawns and marinade until prawns are pink, 2-3 minutes each side, depending on size.
- Serve with fresh lemon wedges.
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
- Preheat Smoker to 225°F with Premium Sage Bisquettes.
- Mix all ingredients together until well combined. Add more breadcrumbs if necessary.
- Form into balls and place on aluminum baking sheet.
- Smoke for approximately 1-2 hours, until an internal temperature of 165°F is reached.
- Remove from smoker and serve with your favourite side or as part of a pasta dish.
Recipe by: Lena Clayton
Ingredients
- 1 Beef Brisket
- 2 Tbsp Salt
- 3 Tbsp freshly cracked Black Pepper
- 1 Tbsp Chili Powder
- 1 Tbsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Cayenne Pepper
- 2 tsp White Sugar
- Bradley Flavour Bisquettes – Mesquite
Directions
- Rub salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes.
- Make the rub by mixing together the sugar and all the remaining spices. Generously rub the spice mixture all over the brisket.
- Set the Smoker to 107°C (225°F) using Mesquite Flavour Bisquettes.
- Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
- Slice and serve.
Recipe
Compliments of Bradley Smoker Canada
The Ultimate Outdoor Cooking Specialists
