Tag Archives: Honey

Bradley, Pork

Honey Sriracha Smoked Side Ribs

Ingredients

Directions

  1. Set your Bradley Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Hickory, Pecan, and Whiskey Oak all work great for ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the honey, Sriracha, salt, black pepper, and garlic powder.
  4. Brush about half the honey Sriracha mixture on both sides of the ribs.
  5. Place the ribs in the smoker and smoke for 3-4 hours.
  6. Brush the ribs with the remaining sauce.
  7. Let them rest for 10 minutes before cutting and serving.

Recipe by Steve Cylka, compliments of Bradley Smokers

Cobb Cooker Recipes, Pork

Sweet and Sticky Chinese Pork

Ingredients

  • 2-3lbs Pork Shoulder (cut into long 3inch strips)
  • 2 Tblps Honey
  • 1-2 cubes Red Fermented Tofu
  • 2 Tblsp Hoisin Sauce
  • 2 Tblsp Soy Sauce
  • 2 cloves Garlic – roughly chopped
  • 4 slices of Ginger – roughly chopped, approx. 2-3 Tblsp
  • 2 tsp Chinese Five Spice Powder
  • 2 Tblsp Chinese Rice Cooking Wine/ or dry Sherry
  • ½ tsp Salt
  • 1 Tblsp Korean Pepper Flakes – optional

Glaze

  • 2 Tblps Honey
  • Leftover Marinade

Directions

  1. Cut the pork shoulder into thin 3inch thick strips.
  2. Combine marinade ingredients into a ziplock bag or large bowl and combine it with the pork.
  3. Marinate in the fridge for 24 hours.
  4. Remove the meat from the marinade and let it sit for an hour at room temperature.
  5. Add the marinade to a small pot and remove the chunks of garlic and ginger.
  6. Add 2 Tblsp Honey into the marinade and mix well.
  7. Cook it on low heat on a stove for 5 minutes or when the sauce starts to thicken.  Set it aside for later.
  8. Prepare the Cobb Cooker, light a Cobblestone and wait a few minutes until it has turned grey.  Insert the Grill plate.
  9. Cook the Pork for 20minutes on one side then flip it over for 10 minutes on the other side.  Check for an internal temperature of 145°F (62°C)
  10. Glaze the pork 4-5 times, turning every minute to prevent burning.  Keep basting and flipping the meat until it looks red and sticky.
  11. Remove from the Cobb and let it rest for 20minutes before cutting.
  12. Once the meat has rested, cut it up and enjoy.

Recipe compliments of Pups with Chopsticks, adapted to suit Cobb Cooker

Bradley, Cheese

Smoked Brie Wheel

Cold Smoke Adaptor

Ingredients

  • Wheel of Brie Cheese
  • Desired toppings such as:
    • Caramelized Onions
    • Cranberries
    • Honey
    • Pistachios/Almonds etc

Directions

  1. Cold Smoke Brie Wheel, using Cold Smoke Adaptor, for 1.5hrs with Hickory Bisquettes.
  2. Wrap in cheesecloth and place in an airtight container, store in fridge overnight to absorb flavour.
  3. Place Brie in a baking dish and top with desired topping (I used a drizzle of Maple Syrup, Caramelized Onions and Almonds).
  4. Bake at 175°C for 5-10 minutes, depending on size of wheel.  Bake until oozing, but not entirely melted.
  5. Serve with apple slices, crackers, crostini etc.

Compliments of Bradley Australia

Bradley, Herbs, Poultry

Honey Orange Smoked Turkey Legs

Ingredients

  • 6 Turkey Legs (1 to 1 ½ pounds each)
  • 4 Quarts (1 gallon) water
  • ¾ cup Honey
  • ¾ cup coarse Salt (sea or kosher)
  • 1 Tbsp Bradley Cure (or Pink Curing Salt, Prague Powder or Insta Cure No.1)
  • The zest (remove it in strips with a vegetable peeler) and juice of 1 Orange
  • 4 Whole Cloves
  • 4 Allspice Berries, lightly crushed with the side of a cleaver
  • 2 Bay Leaves
  • 2 Cinnamon sticks (3 inches each)
  • 1 Tbsp Whole Black Peppercorns
  • Bradley Flavour Bisquettes – Cherry

Directions

  1. Make the brine: Combine 2 quarts of water, the honey, salt, curing salt, orange zest and juice, cloves, allspice, bay leaves, cinnamon sticks, and peppercorns in a large stockpot. Bring to a boil over high heat, whisking to dissolve the salt and sugar. Remove from the heat and add the remaining 2 quarts water. Let cool to room temperature, then refrigerate until thoroughly chilled. 
  2. Rinse the turkey drumsticks in a colander under cold running water. Prick the skin on all sides with a fork or needle.
  3. Add the turkey drumsticks to the brine, making sure they’re completely submerged. You can hold them down with a dinner plate or a resealable plastic bag filled with ice. Brine the drumsticks in the refrigerator for 48 hours.
  4. When you’re ready to smoke, drain the drumsticks and discard the brine. Pick off and discard any clinging spices. Blot the drumsticks dry with paper towels.
  5. Set up your Bradley Smoker and preheat to 121°C (250°F). (I like to smoke the turkey with Cherry Bisquettes)
  6. Place the drumsticks on the wire grates in the smoker. Smoke the turkey legs until darkly browned and very tender (3 to 4 hours). You’re looking for an internal temperature of 76°C (170°F) on an instant-read thermometer.
  7. Do not be alarmed (on the contrary-be proud) if the meat under the skin is pinkish: That’s a chemical reaction to the cure and the smoke. Serve hot or at room temperature.

Recipe by: Steven Raichlen

Photo courtesy of Richard Dallett

Bradley, Seafood

Smoked Salmon with Orange Hoisin Glaze

Ingredients

  • 1 large Salmon fillet, about 2 pounds
  • ½ cup Hoisin Sauce
  • 2/3 cup Orange juice
  • ½ cup Honey
  • 1 ½ tbsp Sriracha Sauce
  • 2 tbsp Sesame Oil
  • 1 tsp Garlic powder
  • 1 tbsp toasted Sesame Seeds
  • Bradley Flavour Bisquettes (Alder or Pacific Blend)

Directions

  1. Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out ½ cup of the marinade and set aside. Place the salmon in a flat dish and pour the remaining marinade over the salmon. Flip the salmon a couple times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.
  2. Set the Smoker to 250°F (121°C) using Alder or Pacific blend bisquettes.
  3. Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145°F (60°C).
  4. During the smoking time, pour the ½ of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10 minutes or so. Remove from heat.
  5. Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.
Cobb Cooker Recipes, Pork

Hot Smoked Pork Fillets on Cobb Cooker

Serves 4

Ingredients:

  • 4 Pork Fillets
  • 100ml Soy Sauce
  • 50ml Balsamic Vinegar
  • 3 cloves Garlic, peeled and crushed
  • 1 thumb Ginger, peeled and grated finely
  • 2 tbsp Honey
  • Oil for cooking
  • 1 handful of Damp Smoking Chips

Directions

  1. To make the marinade: mix the soy sauce, balsamic, honey, ginger and garlic together well. Lay the fillets in the mixture for a few hours.
  2. Light a Cobblestone and wait a few minutes until it has turned grey.
  3. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
  4. Lift the griddle off and place the damp smoking chips onto the Cobblestone.
  5. Place the griddle back onto the Cobb Cooker.
  6. Oil your griddle a little and cook the fillets for about 10-15 minutes a side with the Dome Cover on so they are smoked and cooked at the same time.
  7. These are great any time of the day!

Recipe compliments of Cobb South Africa

Cobb Cooker Recipes, Others

French Toast on Cobb Cooker

Serves 2-4

Ingredients

  • 4 slices of White Bread
  • 3 Eggs
  • 50ml Milk
  • Butter
  • Honey

Directions

  1. Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
  2. Place the Frying Pan accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
  3. Whisk the eggs and milk together and place the bread into the mixture so it can lie flat. After a minute, turn it around. You want the bread to really absorb the egg mixture well.
  4. Place a small knob of butter on the Frying Pan and let it melt, then place the bread onto it.
  5. Close the Dome Cover and let it cook for about 5-8 minutes. Do check that it is not browning too much, but you do want a nice caramelisation on it.
  6. Flip the bread and repeat. The bread puffs up beautifully with the Dome Cover on.
  7. Serve drizzled with honey, cinnamon sugar and lemon or your favourite topping.

Recipe compliments of Cobb Global

Bradley, Seafood

Smoked Trout with Cognac

This recipe works best for thick trout fillets that weigh approx. .9kg each.

Ingredients:

  • 2.2kg of Trout fillets
  • 1.2 lt Cold Water
  • 1 cup coarse Salt
  • 1 cup Brown Sugar or Maple Syrup
  • 8 Tbsp Cognac
  • 8 Tbsp Honey
  • ¼ cup Lemon Juice, fresh
  • 1 Onion, coarsely chopped
  • 2 cloves Garlic, coarsely chopped

Directions

  1. Combine all ingredients, except fish, in a large non-reactive container.  Mix well until all the salt and sugar have dissolved.
  2. Place trout fillets in the brine, making sure that all parts of the fish are submerged.  Refrigerate for 18hrs for thick large fillets, or for thinner fillets, ½ inch thick or less for 5-7hrs.  Occasionally stir the fish around.
  3. Remove fish from brine and quickly rinse under cold water.  Pat dry with paper towels and allow to air dry for 2 hours.

Smoking/Cooking

Technique A:

  1. Place fillets in a 57° C (135°F) preheated Smoker.
  2. Apply 2 hours of smoke (preferably Apple or Cherry) and continue to cook until fillets reach the texture you like.  Total smoke/cook time should be 6-7 hours.

Technique B:

  1. Starting at 43°C (110°F) smoke for the first hour.
  2. Increase temperature to 60° C (140°F) for 1 hour.
  3. Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).

After Smoking:

  1. For best results allow fish to ‘age’ in the refrigerator for at least 24 hours.  This will allow for the smoke and other flavours to fully blend together.
  2. Fillets will keep refrigerated for 2 weeks, and at least 6 months frozen.

Compliments of Bradley Australia

Cobb Cooker Recipes, Fruit, Herbs

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.
Bradley, Seafood

Smoked Snapper with Honey & Lime Brine

  • Ingredients
  • 1 ½ pounds skinless fresh Snapper

Brine

  • ¼ cup Honey
  • ¼ cup coarse Salt (kosher or sea)
  • 1 tablespoon freshly cracked Black Peppercorns
  • 2 Cloves
  • 2 Allspice Berries
  • 1 Lime, zest removed in strips, fruit cut in half
  • 1 Chile, cut in half and seeded
  • 2 quarts water

Directions:

  1. Place brine ingredients in a large deep bowl and stir until the honey and salt are dissolved. Add lemon zest, stir, then add the fish.  Cover with plastic wrap, and place in the refrigerator for 12 hours, turning several times
  2. Drain the fish and discard the brine and lime zest.  Rinse the snapper well under cold running water, drain, and blot dry with paper towels. Place on an oiled wire rack and let the snapper air-dry in the refrigerator approx 2 hours.
  3. Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
  4. Smoke the fish on the wire rack until bronzed with smoke and cooked through, approx. 30 to 45 minutes. To test for doneness, press it with your finger; the flesh should break into clean flakes. Alternatively, using a thermometer, until the internal temperature reaches 60°C (140°F).
  5. Transfer the snapper to a rimmed baking sheet to allow to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.

Photo compliments of Smokey