Tag Archives: cumin

Bradley, Pork, Tomatoes, Vegetables

Smoked Pork Carnitas with Tropical Guacamole

Ingredients:

  • 1 Pork Roast (Butt, Shoulder or Blade)
  • 3 Tbsp Sugar
  • 2 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp dry Oregano
  • 2 tsp ground Chipotle Powder
  • 2 tsp ground Cumin
  • 2 tsp ground Coriander
  • 3 Avocados
  • 1 Lime, juiced
  • 1 medium Tomato, diced
  • ½ Pineapple, peeled and cored
  • 2 Jalapeno Peppers, cored and minced
  • 12 or more soft Tortilla shells, flour or corn

Directions

  1. Make the rub by mixing together the sugar and all the spices.  Generously rub the spice mixture all over the pork roast.
  2. Set your Bradley Smoker to 225°F using Bisquettes of choice.
  3. Smoke the pork roast until it reaches an internal temperature of 195°F.  This can take 14-18 hours, depending on the outside temperature.
  4. When smoking is complete, pull the pork into thin strips, discarding fat and bone.
  5. Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl.  Mash with a fort or potato masher.  Squeeze the lime juice and stir it into the mashed avocado.  Stir in the diced tomato, pineapple and minced jalapeno pepper.
  6. Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Vegetables

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

Cheese, Cobb Cooker Recipes, Vegetables

Quesadillas on the Cobb Cooker

These make an excellent “starter” to a meal. Serves 8 as a starter and 4 as a snack meal.

Ingredients

  • 6 tortillas, 20 cm (8 inches) diameter
  • 1 ½ cups grated Cheddar or any other sharp cheese
  • ½ cup Sour Cream
  • 1 medium-sized Avocado, mashed
  • 2 Spring Onions, chopped, including some of the green portion
  • 1 large Tomato, chopped
  • ¼ cup fresh Coriander
  • 1 – 3 pickled Jalapeno Chillies, thinly sliced (optional)
  • Salt and freshly ground Black Pepper
  • ½ tsp ground Cumin
  • ½ tsp ground Coriander
  • ¼  tsp Paprika
  • Optional Extras: Cooked Chicken, Chorizo, Corn

Directions:

  1. Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface.
  2. Combine remaining ingredients & divide between the tortillas, spreading evenly.
  3. Top each one with another tortilla and sprinkle lightly with water. Press together firmly.
  4.  Prepare your Cobb, and when it’s ready, fit the Grill.
  5. Grease or spray the grill and heat tortillas one at a time, covered.
  6. Allow to grill lightly for about 3 minutes each side.
  7. Cut into wedges and serve.


Variations:

  1. Prepare your Cobb, and when its ready, fit the Grill. Grease or spray lightly.
  2. Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado, chopped onion and grated Cheddar cheese.
  3. Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes. Add plenty of shredded lettuce and roll up & eat.

Recipe Compliments of Cobb UK

Photo Compliments of Olive

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

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

Uncategorized

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