Tag Archives: Lime

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, Pork, Poultry

Spicy Smoked Caveman Clubs

Ingredients:

  • 1/3 cup Sriracha Sauce
  • 3 Tblsp Brown Sugar
  • Juice of 2 Limes
  • 12 Chicken Drumsticks, skinless
  • 12 Bacon Slices

Directions

  1. Mix together the sriracha, brown sugar and lime juice in a bowl.
  2. Toss chicken drumsticks in the sriracha and lime mixture.
  3. Wrap each drumstick with a slice of bacon and place on a smoker rack.
  4. Prepare your Bradley Smoker using Bisquettes of choice (Hickory or Oak work very well).  Bring the smoker up ot a temperature of 275°F.
  5. Place the chicken drumsticks in the smoker and cook until the internal temperature reaches 165°F for about 3 hours.
  6. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Bradley, Fruit, Seafood

Hot Smoked Scallops and Mango Salsa

Ingredients for Salsa

  • 1 ½ Tblsp fresh Lime Juice
  • 2 tsp Brown Sugar
  • 1 ½ cups diced ripe Mango
  • 1 small Cucumber, peeled, seeded and cut into ½ inch dice
  • 1 ½ Tblsp finely diced Red Onion
  • ¼ – ½ Habanero or Scotch Bonnet Chile, seeded and minced
  • 1 ½ tsp finely chopped Candied Ginger
  • 1 Tblsp fresh Mint, chopped

Ingredients for Scallops

  • 2 pounds Sea Scallops (about 20 scallops)
  • Sea Salt and freshly ground Black Pepepr

Directions for Salsa:

  1. Combine the lime juice and sugar in a bowl and whish until the sugar is dissolved.
  2. Add the remaining salsa ingredients and gently toss to mix.
  3. Transfer to an attractive serving bowl and serve within a few hours of making.

Directions for Scallops:

  • Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 107°C (225°F).
  • Arrange the scallops on Bradley Magic Mats on the smoker rack.  Lightly sprinkle with salt and pepper.
  • Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes.  Do not overcook.
  • Arrange the scallops on a platter and serve with the mango salsa.
  • Enjoy.

Recipe compliments of Bradley Smoker US

Bradley, Seafood

Smoked Scallops

Ingredients

  • 2 pounds Sea Scallops (about 20 scallops)
  • 2 Tblsp Lemon Juice
  • 1 Tblsp coarsely Ground Peppercorns
  • 1 tsp coarse Kosher Salt
  • Lemon & Lime Zest – for garnish

Directions

  1. Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop.  Pat dry.  Place the scallops in a mixing bowl and season with the lemon juice, pepper and salt.
  2. Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 92°C (200°F).
  3. Place the scallops on Braadley Smoker Magic Mats on smoker rack and smoke for 30-40 minutes or until the scallop are just translucent and slightly firm.  Do not overcook as the scallops with be rubbery and tasteless.
  4. Transfer the scallops to a warmed serving plate.  Garnish the scallops with the zest and serve.  Or place a small amount of spring salad mix in a scallop shell and plate two or three scallops per shell.
  5. Enjoy.

Recipe compliments of Fiery Foods

Cobb Cooker Recipes, Fruit

Blueberry Pancakes with Lime & Sugar on Cobb Cooker

Makes about 10 Pancakes

Ingredients

  • 200g Flour
  • 2 Eggs
  • Pinch of Salt
  • 600ml Milk
  • Castor Sugar
  • Blueberries
  • 4 Limes
  • Butter

Directions

  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
  3. Place the flour in a large mixing bowl and make a well in the centre. Place the pinch of salt, the 2 eggs and a little milk in the well. With a small whisk, mix the eggs whilst slowly incorporating the flour and adding more milk as you go, mixing from the inside out – this prevents the batter from getting lumpy.
  4. When the batter is well mixed – the consistency should coat the back of a spoon. The thinner your batter, the thinner the pancake.
  5. Add a little butter to the Frying Pan and a large serving spoon of batter. Turn once after about 5 minutes or when starting to brown.
  6. Fold them into quarters, add lots of blueberries and sieve some castor sugar over the plate. Then squeeze lots of lime juice over the top and add some extra wedges.

Recipe Compliments of Cobb Global

Bradley, Seafood, Vegetables

Smoked Tuna Cakes

Ingredients

  • 1 Albacore tuna loin

For tuna cakes 

  • 1 cup Bread Crumbs
  • 2 Celery Sticks, minced
  • 1 Onion, minced
  • 1 Red bell pepper, minced
  • 5-6 Spring Onions, chopped
  • 1 Tbsp Sriracha (Hot Chilli Sauce available at most supermarkets)
  • 1 Egg
  • ¼ cup Mayonnaise
  • Juice and zest of 1 Lime
  • 1 tsp Soy Sauce
  • 2 Tbsp Olive Oil (for cooking)
  • Bradley Flavour Bisquettes – Alder

For Marinade 

  • 3 Tbsp Brown Sugar
  • 1 Tbsp kosher Salt
  • 1 Tbsp Soy Sauce
  • 1 cup Water

DIRECTIONS

  1. Combine together ingredients for marinade and stir until dissolved.
  2. Cut tuna loin into 3 inch wide pieces and marinate for 30 minutes.
  3. Preheat Bradley Smoker to 140°F (60°C).
  4. Smoke tuna for 1 hour with Alder Bisquettes.
  5. Remove tuna from smoker and flake with a fork.
  6. Mix all ingredients until thoroughly combined.
  7. Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
  8. Heat olive oil in a large skillet over medium heat and add tuna cakes.
  9. Cook about 4 minutes per side until golden and crisp.

Recipe by: Lena Clayton

Cobb Cooker Recipes, Seafood

Snapper with Lime & Coriander on Cobb Cooker

Serves 4

Ingredients

  • 1 Tbsp Olive Oil
  • 500g Snapper (approx.)
  • 1 Lime, sliced
  • 1 Tbsp Ginger, grated
  • 2 Tbsp Coriander, chopped
  • 1 Red Chilli, thinly sliced, with or without seeds as preferred

Directions

  1. Prepare the Cobb with the Roasting rack, light a Cobblestone, and heat for 10-15 minutes with the lid on.
  2. Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish. 
  3. Make cuts 2cm apart on the body of fish on both sides.
  4. Place cut Lime slices into the cuts on the fish.  Sprinkle the ginger, coriander and chilli over the fish and drizzle the remaining oil over fish and herbs.
  5. Fold edges of foil around fish and ensure it is completely wrapped. 
  6. Place the fish on prepared Cobb Roasting Rack, cover with lid and cook for 20-30mins.  Check periodically to ensure Snapper is not overcooked.

Photo and recipe, adapted to suit Cobb Cooker, compliments of Natural Health Au.

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

Cobb Cooker Recipes, Seafood

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

Bradley, Fruit, Seafood

Lime Infused Smoked Snapper with Mango Salsa

Fresh Mango Salsa

Ingredients

  • 2-3 Medium Mangoes, diced
  • ½ cup Coriander leaves, chopped
  • ½ Red Onion, finely diced
  • 1 medium Red Pepper, diced
  • 1 small Chili, finely sliced (optional)
  • 1 clove Garlic, minced (optional)
  • Juice of 2 Limes
  • ¼ cup of Olive Oil
  1. Mix all ingredients in a bowl.
  2. Refrigerate and allow salsa to sit for at least an hour or preferably over night for flavours to marinate.

Lime Infused Smoked Snapper

Ingredients

  • 4 Snapper Filets, approx 6 oz. each
  • ¼ cup of Coarse Salt
  • ¼ cup Brown Sugar
  • Juice of 1 Lime
  • 2 Litres of water
  1.  Place Salt, Brown Sugar, Lime and Water in a deep bowl and stir until salt and sugar have dissolved. Add the fish, cover and place in the refrigerator for 12 hours, turning several times
  2. Remove fish from brine and discard the brine.  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 cooked through, approx. 30 to 45 minutes. Alternatively, using a thermometer, cook until the internal temperature reaches 60°C (140°F).
  5. Allow Snapper 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.

Original Recipe and Photo from The Fruit Company, adapted by Bradley Smokers