Place oil in pan and fry the onion, peppers and garlic.
In a bowl, combine the meat, rice, egg, bread crumbs, chili, salt and pepper. Add the braised onions and pepper mix.
Shap mixture into 8 balls.
Mix the soup powder, mushrooms and water in the wok and bring to the boil, then add the meat balls and simmer for one hour with the lid on, turning the meatballs every 15 minutes.
Stir occasionally.
When serving, top with some sauce and sprinkling of fresh basil.
Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
Let the steaks rest for at least 5 minutes.
Sauce:
As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
Let it simmer for 10 minutes.
By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.
1 ½ Cups grated Mozzarella Cheese (or you can use Tasty or Cheddar Cheese if you prefer)
16 strips of streaky bacon (for the optional bacon weave)
Bradley Smoker Flavour Wood Bisquettes (Pecan or the New Premium Hunter’s Blend work great)
Instructions
Melt butter in a saucepan on medium heat. Add onions and Portobello mushrooms. Sauté until they are caramelized. Set aside to come to room temperature.
To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture below). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.
Mix the Beef and Pork mince, Worcestershire sauce, Balsamic Vinegar, Garlic Powder, Oregano, Thyme, Salt and Pepper until well combined. Shape and press the meat mixture into the size of the bacon weave.
Spread the onions and mushroom mixture along the middle of the meat mixture, staying away from the outer length edges. Sprinkle the grated cheese on top of the veggies.
Roll up the ground meat into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.
Light your Cobb and allow charcoal to turn grey in colour. Add a Bradley wood bisquette on top of the charcoal to create fragrant smoke. Place the Fatty on the roast rack, insert the probe into the centre of the fatty. Cover with the dome lid and remove from the COBB when the fatty’s internal temperature reaches 74C degrees.
