Tag Archives: chili

Smoked Sweet Potato Stew

This recipe is hearty, healthy and super delicious, a nice change from meats.

Serves 2

Ingredients:

  • 3 Sweet Potatoes, peeled and cubed
  • 1 Tbsp Oil
  • 1 large Onion, diced
  • 4 Garlic cloves, minced
  • 1 tsp Turmeric
  • ½ tsp Curry Powder
  • ½ tsp Cumin
  • ¼ tsp Chili Flakes
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ¾ tsp Cinnamon
  • ¼ tsp Nutmeg
  • 1 cup Vegetable Stock
  • 1 (14oz) can Chickpeas
  • 1 (14oz) can diced Tomatoes
  • Cilantro (Fresh Coriander)

Directions

  1. Smoke sweet potato cubes for 1 hour in your Bradley Smoker with Alder Bisquettes at 250°F.
  2. Sautè onions and garlic in oil for 2-3 minutes on low heat.
  3. Add seasoning, stock and smoked sweet potatoes and bring to a boil.
  4. Reduce heat and simmer until sweet potatoes are soft.
  5. Add chickpeas and canned tomatoes.
  6. Cook for another 5 minutes.
  7. Serve with cilantro.
  8. Enjoy.

Recipe Compliments of Lena Clayton and Bradley Smoker Australia

Smoked Brisket

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

  1. Rub salt all over the brisket. Cover with plastic wrap and place in the fridge for 30 minutes.
  2. Make the rub by mixing together the sugar and all the remaining spices. Generously rub the spice mixture all over the brisket.
  3. Set the Smoker to 107°C (225°F) using Mesquite Flavour Bisquettes.
  4. Smoke the brisket until it reaches an internal temperature of 90°C (195°F).
  5. Slice and serve.

Recipe Compliments of Bradley Smoker Canada

Chilli Con Carne on Cobb Cooker

Serves 8

Ingredients:

  • 500 g Beef Mince
  • 2 cans of Kidney Beans, drained
  • 2 cans of chopped Tomatoes
  • A 50 g sachet of Tomato Paste
  • Olive Oil, for frying
  • 2 Onions, finely chopped
  • 4 cloves of Garlic, finely chopped
  • 2 Red Peppers, diced, with seeds and stalks removed
  • 1 Carrot, grated
  • A pinch of Paprika
  • A pinch of Ground Cumin
  • A big pinch of Chilli powder, or chopped fresh chillies
  • A pinch of ground Coriander
  • 30ml Vinegar
  • Juice of 1 Lemon
  • A pinch of Sugar, to taste
  • Salt and Black Pepper, to taste
  • Sour Cream or Full Fat Plain Yogurt, to serve
  • Fresh Coriander, to serve
  • Corn Chips, to serve

Directions:

  1. Prepare and light your COBB with 1 Cobble Stone.
  2. Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
  3. Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
  4. Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
  5. Fry for about 10 minutes, stirring occasionally.
  6. Keep the lid on to maintain a high temperature.
  7. Add the carrot and red pepper and fry for another 5 minutes (lid off).
  8. Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
  9. Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.

PS – The dish does not need them, but serving it with nachos chips adds great texture and a slightly more hands on approach to eating this fabulous dish!

Recipe Compliments of Cobb Global

Chicken Strips Stir-Fried on Cobb Cooker

Serves 4

Ingredients

  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 2 cloves Garlic (crushed)
  • 1 tsp Ginger
  • 4 Chicken Breasts, cut into strips
  • 1 Chilli, chopped
  • 1 Tbsp Black Bean paste
  • 3 Celery sticks, sliced
  • 3 Carrots, sliced
  • 4 Courgettes, sliced
  • 5 Spring Onions, sliced
  • 2 Tbsp Soy Sauce
  • 2 pks Instant Noodles
  • a handful of fresh Coriander

Directions:

  1. Prepare your CobbleStone in the COBB Cooker, using the Wok Pan, and heat for about five minutes.
  2. Add oil and when it’s hot, add onion, garlic, ginger and chicken. Fry for two minutes.
  3. Add rest of ingredients, stirring for five minutes.
  4. Place noodles in boiling water for five minutes, drain and serve the stir-fry on the noodles topped with chopped coriander

Variations:

  • For a spicy kick, substitute the black bean paste with some curry paste. 
  • Use cubes of beef or pork fillet or calamari rings instead of the chicken. 
  • Use cooked rice in place of noodles. 
  • Add another chilli for extra heat.

Recipe Compliments of Cobb SA

Pepper Crusted Smoked Sirloin Tip Roast

Ingredients

  • 1 Sirloin tip roast (about 2.5 to 3 pounds)
  • 2 Tbsp Olive Oil
  • 1½ Tbsp Sea Salt
  • 2 Tbsp fresh coarse Black Pepper
  • 1 tsp Chili Flakes
  • 1 tsp dried Thyme
  • Bradley Flavour Bisquettes – Premium Hunter’s Blend 

Directions

  1. Rub the olive oil all over the sirloin tip roast.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the roast.
  3. Set up your Smoker for 121°C (250°F) using Premium Hunter’s Blend Bisquettes.
  4. Lay the roast on a smoker rack and smoke for about 2½ – 3 hours, or until medium rare with an internal temperature of 62°C (145°F).
  5. Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

Recipe by: Steve Cylka

Ginger & Chili Glazed Pineapple Skewers with Fennel Sugar on Cobb Cooker

Serves 4

Ingredients:

  • 1 Pineapple
  • Skewer Sticks
  • 1 cup Sugar
  • 1 cup Water
  • 1 tsp Ginger
  • 1/2 Chilli deseeded
  • 2 Tbsp Honey
  • 1 Vanilla Pod
  • 1 cup Sugar
  • 1 cup fresh Fennel

Directions:

  1. Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
  2. To make the fennel sugar combine sugar and fennel in a blender and blend until combined. Put aside.
  3. Cut the pineapple into chunks and put 3-4 pieces on each skewer.
  4. Place the Frying Dish on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
  5. To make the ginger syrup place the sugar, water, chilli, ginger and honey into the Frying Dish and stir until the sugar has dissolved. Simmer gently until the sugar syrup thickens. Pour the syrup over the skewers leaving some aside for serving.
  6. Remove the Frying Dish and place the Griddle on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
  7.  Place the skewers onto the Griddle. Grill on each side for 2 minutes until caramelised.
  8. Serve with a generous sprinkling of fragrant fennel sugar, a simple but impressive dessert.

Honey & Lime Snapper Fillets on Cobb Cooker

Ingredients

Serves 2

  • 4 Snapper Fillets
  • ¾ cup Lime Juice
  • ½ cup Honey
  • 2 tsp Chili Powder

Directions

  1. Combine lime juice and honey win a small bowl.  Pour ½ cup into a large resealable bag, add the fish.  Seal and turn to coat.  Refrigerate for up to 1 hour. 
  2. Place the remaining mixture in a small saucepan, set aside.
  3. Prepare the Cobb with grill and heat for 5-10 minutes with the lid on.
  4. Drain the fish and discard marinade.
  5. Sprinkle fillets with Chili Powder and place on greased grill.
  6. Cook for approx. 10minutes, until fish is opaque in colour and firm to touch.
  7. Bring reserved lime juice mixture to a boil, reduce heat and simmer uncovered, until reduced by half. 
  8. Place cooked fillets on serving plate and spoon lime juice mixture over the fish, serve.

Photo and recipe, adapted to suit Cobb Cooker, compliments of Taste of Home

Smoked Chili Lime Turkey Wings

Ingredients

  • 8 Turkey Wing portions
  • 3 Tbsp Chili Powder
  • 1 Tbsp White Sugar
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder
  • ½ Tsp Cayenne Pepper
  • 2 Limes
  • Bradley Flavour Bisquettes

Directions

  1. In a bowl, mix together the chili powder, white sugar, salt, garlic powder, and cayenne pepper.
  2. Toss the turkey wing portions in the spice mixture until coated and place them on the smoker rack.
  3. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice.
  4. Place the turkey wings in the smoker and cook until the internal temperature reaches 76°C (170°F), about 2 hours.
  5. Take the wings out of the smoker and squeeze lime juice all over the wings and serve.

Recipe by: Steve Cylka

Moroccan Smoked Lamb Shanks

Moroccan Smoked Lamb Shanks

Ingredients

  • 4 Lamb Shanks

For Harissa Paste:

  • 6-8 Bird’s Eye Chilies (or another spicy chili pepper), stems removed
  • 1 clove Garlic, skinned
  • 1 Tbsp Coriander
  • 1 Tbsp Cumin
  • 1½ Tbsp Kosher Salt
  • 3 Tbsp chopped fresh Mint
  • ½ cup chopped fresh Coriander
  • 1 Tbsp Sherry or Red Wine Vinegar
  • Juice and zest of one Lemon
  • ½ cup Olive Oil
  • Bradley Flavour Bisquettes – Premium Chili Cumin Bisquettes

Directions

  1. Blend together all ingredients for the Harissa paste in a blender or food processor until smooth. Add more oil if necessary to reach the right consistency.
  2. Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).
  3. Preheat your Bradley Smoker to 250°F (121°C) with Premium Chili Cumin Bisquettes.
  4. Place lamb shanks directly into the smoker and let smoke for 3 hours or until an internal temperature of 145°F (63°C) is reached.
  5. Let rest for 5-10 min before serving.

 

Recipe by: Lena Clayton