Tag Archives: Maple Syrup

Cobb Cooker Recipes, Lamb

Asian Lamb Ribs on Cobb Cooker

Serves 4

Ingredients

  • 1kg lamb ribs
  • Asian marinade
    • ½ cup Hoisin Sauce
    • 1/4 cup salt-reduced Soy Sauce
    • 3 tblsp Maple Syrup
    • 2 Garlic cloves, crushed
    • 4cm piece Ginger, finely grate
    • 1 teaspoon Chinese 5 Spice powder
  • Limes for garnish

Directions

  1. Prepare the Asian marinade and lay the lamb ribs it for a few hours. You can leave them overnight if you wish.
  2. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  3. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
  4. Place your ribs onto the Grill Grid and close the lid.
  5. Leave them to cook for about 40 mins to an hour, turning once or twice.
  6. Serve your sticky, delicious ribs with fresh wedges of limes or lemons and enjoy!

Recipe Compliments of Cobb USA

Bradley, Seafood

Demerara Cured Smoked Kahawai

Ingredients

  • Kahawai Fillets with skin on
  • Bradley Demerara Cure
  • Brown Sugar or Maple Syrup
  • Garlic powder

Preparation

  1. Lightly Sprinkle Bradley Demerara cure over fish fillets
  2. Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
  3. Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

  1. Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
  2. Dry at 60°C (140°F) with no smoke until the surface is dry. This will require at least one hour.
  3. Raise temperature to 71°C (160°F), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.
  4. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.

Recipe compliments of Bradley Canada

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, Seafood

Favourite Smoked Fish

Ingredients

Brine:

  • 4 cups (32 ounces) Apple Juice
  • ½ cup (4 ounces) Pickling Salt
  • ½ cup (4 ounces) Maple Syrup
  • ½ cup (4 ounces) Brown Sugar
  1. Add Salt to Apple Juice and stir to dissolve.
  2. Add Maple Syrup and stir.
  3. Add Brown Sugar and stir to dissolve.

Directions:

  • Place 3 inch pieces of Salmon or your favourite fish, skin side up, in a glass or plastic container or zip-lock bag.        
  • Add brine to fish and place in refrigerator 8 hours.
  • Remove fish from brine; pat dry with a clean cloth or paper towel.
  • Place fish skin side down on rack; place in Smoker.
  • Hickory smoke at 130°F (55°C) for 7 hours. Enjoy.

Compliments of Greg Kropf and Bradley North America

Bradley, Seafood

Smoked Salmon Candy

Smoked Salmon Candy is a smoky, sweet snack perfect anytime!

Ingredients

For cure:

  • 1 cup kosher Salt
  • 1 cup Brown Sugar
  • Bradley Flavour Bisquettes – Maple

Directions

  1. Mix together salt and brown sugar.
  2. Cut salmon into thick 2 inch slices.
  3. Lay down a layer of salt-sugar mixture in a container.
  4. Place salmon (skin-side up) over salt-sugar mixture then cover with remaining salt-sugar mixture.
  5. Cure for 2-3 hours.
  6. Remove from cure, rinse and pat dry.
  7. Allow to dry in a cool place for two hours.
  8. Place salmon inside Smoker (so temperature will raise gradually) and heat the smoker, with Maple Bisquettes, to approximately 200F or 93C.
  9. Every hour brush salmon with maple syrup.
  10. Smoke for 4-5 hours.
  11. Remove from smoker and brush with remaining maple syrup and cool.

    Recipe by Lena Clayton
Bradley, Pork

Smoked Maple Garlic Pork Chops

Ingredients

  • 4 Pork Chops
  • ½ tsp Salt
  • ½ tsp ground Black Pepper
  • 1 tsp Garlic Powder
  • 4 Tbsp Maple Syrup

Directions

  1. Sprinkle both sides of pork chops with salt, pepper and garlic powder. Brush half of the Maple Syrup on the chops.
  2. Set the Smoker to 135°C (275°F) using wood bisquettes of choice (Hickory, Apple or Cherry work great).
  3. Smoke the pork until they reach an internal temperature of 68°C (155°F), approximately 2 hours.
  4. Once the chops are finished smoking, brush them with the remaining maple syrup.
  5. Serve immediately.

Recipe Compliments of Bradley Smoker Canada

Bradley, Poultry

Smoked Maple Bourbon Wings

Ingredients

  • 2 Lbs. chicken wings

Sauce:

  • 1 Tbsp Butter
  • 2 Tbsp grated or finely minced Onions
  • ½ cup Bourbon Whiskey
  • ¾ cup Maple Syrup
  • 2 Tbsp Tomato Paste
  • 2 Sprigs fresh Rosemary
  • ¼ tsp Salt
  • ¼ tsp Black Pepper

Directions

  1. Melt butter in a medium saucepan on medium heat.
  2. Add the onions and cook until translucent.
  3. Add remaining ingredients for sauce.
  4. Simmer until thickened, 5-10 minutes, and remove from heat.
  5. Preheat Smoker to 121°C (250°F) with Maple Flavour Bisquettes.
  6. Toss wings with half of the glaze and place on an aluminium baking sheet.
  7. Smoke until an internal temperature of 73°C (165°F) is reached, about 2 hours.
  8. Remove from smoker and toss in remaining glaze.

Recipe by: Lena Clayton