Holding your 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.
Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
Smoke the chicken until they reach an internal temperature of 165°F (74°C).
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.
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.
In a bowl, mix together the cream cheese, mozzarella chesse and ¼ cup Apricot jam until well combined.
Spoon the cheese mixture evenly into the pockets of each chicken breast.
Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub spice into the meat.
Make the glaze by blending the remaining ¼ cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
Set the Smoker to 121°C (250°F) using Wood Bisquettes of choice (Oak, Maple or Hickory work great).
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.
Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.
If desired, cut each chicken wing into three portions: drumette, middle portion, and tip. Discard the tip of the wings and place the other portions in a large bowl.
Mix together the chipotle powder, paprika, garlic powder, onion powder, black pepper, salt, and brown sugar together. Toss the wings in the seasonings so they are evenly coated.
Place your Cobble Stone in the Fire Basket and light
Once the fuel source is ready to cook on, place the Cobb Frying Dish/Wok on the Cobb cooker
Place the Dome lid over the Cobb Frying Dish/Wok and allow to heat for 5 minutes
Directions
Add the olive oil, onions
and garlic. Once done place the Dome Lid over the wok and allow heat to come up
and the onions and garlic to cook through, open to stir every couple of minutes
Add the Thai red
curry paste and mix into the onion/garlic mixture. Leave this to impregnate the
onions with the flavour for a few minutes
Add the coconut
milk, soy sauce, fish sauce, palm sugar, lime zest and lime juice. Stir until
the Thai red curry paste has mixed into the coconut milk and there are no lumps
of the paste left.
Add the chicken,
mushrooms, baby sweetcorn and green beans to the mixture. Ensure all of the
ingredients are coated with the liquid mixture and cover with the Dome lid.
Open to stir after 15 minutes.
After 45 minutes,
add the broccoli. Close the Dome lid and leave for a further 15 minutes. Once
the time is up, the meal is ready to be served.
In a large dutch oven or pot, add the water, smoked chicken carcass, bay leaf and garlic cloves. Bring to a boil and then lower heat to a simmer. Let it simmer for about 1 1/2 – 2 hours to develop a nice broth. Strain the broth and discard the carcass, bay leaf and garlic.
Pour 6-7 cups of broth back into the pot along with the onion, red pepper, potatoes and corn.
Bring the soup back to a boil and then lower the heat to a simmer. Let the soup simmer for about 20 or until the cubed potatoes are soft.
Stir in the cubed smoked chicken, spices and cream. Let the soup simmer for about 15 more minutes.
Set up your Cobb Cooker and light the Cobblestone and allow to turn grey in colour, cover with hood lid.
In a medium bowl, add brown sugar and cayenne and stir to combine. Season chicken with salt, and roll chicken in brown sugar mixture, making sure it is fully coated.
Wrap chicken with a slice of bacon, and tuck the end under the bottom of the chicken. Arrange on the Cobb Frying Pan. Repeat with remaining chicken. Sprinkle about 1 teaspoon of the sugar mixture over each piece of chicken. Bake 25 to 30 minutes until the internal temperature of the chicken reaches 74C degrees Celsius and bacon is golden.
Remove from oven and garnish with parsley before serving.
Original recipe by Tastemade – adapted slightly by Cobb New Zealand
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)
INSTRUCTIONS
Set up your COBB and light a CobbleStone. Wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your BBQ briquettes in the COBB’s fire grid.
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.
Dredge the chicken cutlets in panko bread crumbs.
Heat oil in the COBB Frying Dish/Wok over medium heat (place on top of Roast Rack to cook at a lower temperature). Place the breaded chicken cutlets in the frying dish 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.
Remove the chicken cutlets from the frying dish, for now, and place on a plate. Add the vegetables to the frying dish and pour in the water. Cover with the hood 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 frying dish. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
Remove the vegetables, for now, from the frying dish and place in a large bowl. Melt the butter in the frying dish and whisk in the flour to create a roux. Remove from the COBB and slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Return frying dish to the roast rack and let simmer for 3-4 minutes, stirring slowly.
Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
