Tag Archives: garlic

Bradley, Poultry

Fettuccine Alfredo with Smoked Chicken and Peas

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp ground black pepper
  • 1/4 cup butter
  • 3 cloves garlic, minced
  • 1/2 brick of cream cheese
  • 1/3 cup parmesan cheese
  • 1 cup half and half cream
  • 1 cup frozen peas
  • 5-6 cups of cooked fettuccine pasta
  • 3 tbsp fresh parsley, minced

Directions

  1. Mix together the salt, garlic powder, oregano and black pepper. Rub all over the chicken breasts. Place them on a smoker rack.
  2. Set your Bradley Smoker to 121°C (250°F) using Wood Bisquettes of choice.
  3. Smoke the chicken until they reach an internal temperature of 74°C (165°F). Cut the Chicken breasts into small chunks (around 1/2 – 1 inch cubes).
  4. In a saucepan melt the butter then add garlic. Sauté for a few minutes.
  5. Stir in the cheeses and cream. The cream cheese will melt and and blend into the cream creating a smooth sauce.
  6. Add the frozen peas and let the sauce simmer, just under the boiling point, for 5 more minutes.
  7. Stir in the cooked pasta, cubed chicken breasts and parsley. Serve.

Recipe Compliments Bradley Smoker

Bradley, Cheese

Smoked Gouda & Sage Risotto

Bradley Cold Smoke Adaptor

Ingredients:

  • 100g Gouda
  • 200g Arborio Rice
  • ½ medium sized Onion, chopped
  • 4 cloves Garlic, minced
  • 1 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 175ml dry White wine
  • 500ml-750ml Vegetable Stock
  • 6-10 Sage leaves, chopped
  • Salt & Pepper

Directions

  1. Set up your Smoker with the Cold Smoker Adaptor and ensure cabinet temperature remains below 38°C (100°F)
  2. Smoke gouda for 1-2 hours, depending on the degree of smokiness you’re going for (smoke more than you need for this recipe, you’ll want to nibble on it while you cook!)
  3. Heat the vegetable stock in a small pot and keep warm
  4. In a shallow and wide pan/pot, heat olive oil
  5. Add onion and garlic and sauté on medium heat until translucent, stirring constantly (from this point on you should be stirring constantly)
  6. Add rice to pan, until rice also becomes slightly translucent in appearance
  7. Pour in wine and allow to evaporate
  8. Lower heat and add ladlefuls of stock until the rice is fully cooked, tender and creamy
  9. Finish risotto by stirring in butter and grated smoked gouda
  10. Stir in sage leaves and season with salt & pepper to taste

Recipe Compliments Lena Clayton and Bradley Smoker

Bradley, Seafood

Alder Smoked Snapper

Ingredients

  • 4 tbsp Olive Oil
  • 1 clove Garlic, minced
  • ½ tsp Salt
  • ¼ tsp Ground Black Pepper
  • 2 tbsp Lemon Juice
  • ½ cup Dry White Wine
  • ½ tsp dried Tarragon
  • 1 tbsp finely chopped Chives
  • Snapper Fillets – 1kg
  • Lemon Wedges
  • Parsley

Directions

  1. In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives. 
  2. Arrange fish fillets in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour.
  3. Remove from fridge and let stand for 20 mins.
  4. Preheat Bradley Smoker to between 100-120°C.  Using Alder flavour bisquettes smoke/cook for approximately 60mins, checking periodically to make certain you do not overcook.
  5. Serve garnished with parsley and lemon wedges.
Bradley, Seafood

Alder Smoked Kingfish

Ingredients:

  • 60 ml (4 tbsp) Olive Oil
  • 1 clove Garlic, minced
  • 2 ml (1/2 tsp) Salt
  • 0.5 ml (1/8 tsp) ground Black Pepper
  • 30 ml (2 tbsp) Lemon juice
  • 120 ml (1/2 c) Dry White Wine
  • 2 ml (1/2 tsp) tsp dried Tarragon
  • 15 ml (1 tbsp) finely chopped Chives
  • Kingfish steaks – 1 kg (2 lbs)
  • Lemon wedges
  • Parsley

Directions

  1. Combine marinade ingredients in a bowl; olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
  2. Arrange Kingfish steaks in a single layer in a shallow glass pan.
  3. Pour marinade over fish, cover and refrigerate for an hour.
  4. Remove from refrigerator and let stand for 20 minutes.
  5. Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F).
  6. Using Alder flavour bisquettes smoke/cook for approximately 1-2 hours, checking to make certain you do not overcook.
  7. Serve garnished with parsley and lemon wedges.

Recipe Compliments Bradley Smoker

Bradley, Herbs, Others, Seafood

Smoked Prawn and Pesto Linguine

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 3 Tbsp Oil, divided
  • 1 Tbsp dried Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Red Pepper, cored and diced
  • 1 Bunch of Asparagus, chopped into 4 smaller pieces
  • ½ cup Pesto
  • ⅓ cup Parmesan Cheese, grated
  • 500 g Linguine Pasta, cooked according to directions
  • Bradley Flavour Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with 2 tbsp oil, oregano, garlic powder, and salt. Place the Prawns on smoker racks.
  2. Set your Bradley Smoker to 107°C (225°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
  4. Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
  5. Stir in the pesto and Parmesan and remove from heat.
  6. Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
  7. Serve.

Recipe by Steve Cylka, compliments of Bradley Smokers

Bradley, Seafood

Smoked Herb and Garlic Prawns

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 2 Tbsp Oil
  • 1 Tbsp dried Oregano
  • 1 Tbsp dried Basil
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • Bradley Flavor Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks.
  2. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink (around 30-45 minutes).
  4. Serve right away.

Recipe by Steve Cylka, compliments of Bradley Smokers

Bradley, Poultry

Smoked BBQ Chicken Thighs & Legs

Ingredients

  • 12-14 Chicken Thighs and Legs
  • 1 cup of your favourite BBQ sauce
  • ½ Pound butter

For Brine

  • 4 cups Water
  • ¼ cup Kosher Salt
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Black Pepper

For Rub 

  • ¼ cup Kosher Salt
  • ⅓ cup Brown Sugar
  • 2 Tbsp Paprika
  • 2 Tbsp Garlic Powder
  • 2 Tbsp dried Parsley
  • 1 Tbsp Black Pepper
  • Bradley Flavour Bisquettes – Hickory

Directions

  1. Dissolve together ingredients for the brine.
  2. Submerge chicken thighs and legs in brine and leave covered in the fridge overnight or a minimum of 4 hours.
  3. Remove from brine, rinse and pat dry.
  4. Mix together ingredients for rub.
  5. Coat chicken evenly in rub.
  6. Preheat your Bradley Smoker to 106°C (225°F) with Bradley Hickory Flavour Bisquettes.
  7. Melt ½lb of butter and add remaining rub to an aluminium baking dish.
  8. Place chicken in the butter bath and smoke for 1½ hours.
  9. Remove the chicken from the butter bath.
  10. Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
  11. Serve warm with extra BBQ sauce.

Recipe by: Lena Clayton

Cobb Cooker Recipes, Seafood

Spicy Prawns on the Cobb Cooker

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

  1. Combine sauce ingredients and marinate the prawns for 1 hour.
  2. Prepare your Cobb Cooker with Cobb Grill Plate and light a Cobblestone.
  3. Cook prawns and marinade until prawns are pink, 2-3 minutes each side, depending on size.
  4. Serve with fresh lemon wedges.
Cobb Cooker Recipes, Lamb

Roast Lamb with Mint on the Cobb Cooker

Serves 6

Ingredients

  • 1 butterflied Leg of Lamb 1.3k
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon juice
  • 2 tbsp Soy Sauce
  • 1-2 cloves Garlic, crushed
  • 1 tsp Oregano
  • 1 tbsp fresh Mint chopped
  • Salt & ground Black Pepper
  • ¾ cup Beef or Lamb Stock

Directions

  1. For the marinade, mix all the ingredients except the last two.
  2. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour.
  3. Prepare the COBB Cooker and light a Cobblestone.
  4. Pour the stock into the moat.
  5. Place the grill over the heat, lightly rubbed with oil.
  6. Season the Lamb with Salt & Pepper, seal both sides of the leg of lamb in Frying Pan and place on roasting rack.
  7. Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
  8. Once the meat is ready, let it stand for five minutes before carving it.

The Sauce:

Scoop the stock out of the moat, add the remaining marinade and bring it to the boil, adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.

Recipe Compliments of Cobb Global

Photo Compliments of Taste.com

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