Tag Archives: olives

Smoked Pizza Bombs

Ingredients

  • 2 pounds (.9 kgs) Ground Beef
  • 1 tsp Oregano
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • 1½ cups grated Mozzarella Cheese
  • ¾ cup Pepperoni, diced
  • ½ cup Green Olives, diced
  • 1 cup Pizza Sauce
  • Bradley Flavour Bisquettes

 

Directions

  1. Set the Smoker to 275°F (135°C) using Bradley Flavour Bisquettes of choice.
  2. In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
  3. In a bowl, mix together the grated mozzarella, pepperoni and green olives.
  4. Grab a small handful of the meat mixture and form a meatball that is about 1½ inches in size. Make a small indentation in the middle with your thumb. Put some of the cheese, pepperoni, and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered.
  5. Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoker racks. Do this with the remaining meat and cheese.
  6. Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F (74°C), about 2½ hours.
  7. Drizzle some of the pizza sauce on top of the meatballs and serve hot!

Recipe by: Steve Cylka

Marinated Smoked Black Olives

Ingredients:

  • 2 x 6oz or 8oz cans Ripe Black Olives, Pitted and packed in water
  • ¼ cup Balsamic Vinegar
  • 1 to 2 Tbsp Cider Vinegar (adjust to how tangy you like it)
  • 2 Tbsp Extra Virgin Olive Oil
  • ½ large Yellow Onion, cut root to stem and sliced very thin
  • 2 medium cloves Garlic, sliced very thin
  • 1 tsp Worcestershire Sauce
  • Pinch Dry Crushed Red Pepper Flakes
  • Salt and Pepper to taste

(Recipe can be easily doubled if you have more olives)

Directions

  1. Drain olives and spread them out on a few layers of paper towels and allow to air dry for 30 minutes.  Lightly coat the olives with olive oil (very thin film).  Using the Cold Smoke Adaptor on the Smoker, cold smoke for 2hrs.  Pecan, Apple or Maple bisquettes work well.
  2. While olives are in the smoker: in a small bowl mix all ingredients except onion and garlic.  When ingredients are well blended, taste and adjust seasonings.  Add the onions and garlic (adjust quantity of these to taste), finally blend in the smoked olives.  Place all ingredients into an air tight, non-reactive container, eg mason jar. If olives are not fully submerged, add more balsamic vinegar and olive oil (2 parts balsamic/1 part oil) and adjust the cider vinegar if necessary.
  3. Let sit in a cool area of the room for 24 hours, stirring/shaking occasionally.  Then transfer to refrigerator and for best results let them marinade for 2 more days, the flavour increased the longer you leave.  Remove from fridge and allow to sit at room temperature for 20mins before serving.
  4. Olives can be stored in fridge about 2 weeks.

Variations:

  1. If you like you can mix black and kalamata olives, or any combination of mixed olives.  If you use green brined olives, be careful about adding extra salt.
  2. Stuff the olives with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
  3. Use sliced fresh ginger in place of garlic.

Compliments of Bradley Australia

Snapper with Tomatoes and Olives on Cobb Cooker

Serves 2

Ingredients

  • ¼ cup Extra Virgin Olive Oil
  • 1 medium Yellow Onion, peeled and thinly sliced
  • 4 x 8oz boneless Snapper Fillets
  • ¼ cup Dry White Wine
  • 1 x 14oz can diced Tomatoes
  • ¼ cup Black Olives, pitted and halved
  • ½ bunch Parsley, chopped
  • Pinch of Red Pepper flakes
  • Salt

Directions

  1. Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
  2. Heat the oil in a Frying Dish (Wok) and add onions, stirring occasionally, until onions are fragrant and slight soft.  Add Snapper, skinned side up, and cook until lightly golden on outside, approx. 3 minutes.  Turn fish over and cook other side 2 minutes.
  3. Add wine, tomatoes, olives, half of the parsley and red pepper flakes to the pan with the onions and fish.  Season to taste with salt and bring to simmer.
  4. Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
  5. Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
  6. Pour over fish and sprinkle with remaining parsley, enjoy.

Photo and recipe, adapted to suit Cobb Cooker, compliments of The Comfort of Cooking

Hearty & Meaty Winter Pizza

FOCACCIA PIZZA DOUGH RECIPE

  • 15ml dried Yeast
  • Pinch of Sugar
  • 450ml warm Water
  • 750g strong white Bread Flour
  • 2 teaspoons Salt
  • 75ml Olive oil

Directions

  1. Dissolve the yeast and sugar in half the warm water
  2. Leave for 10 minutes
  3. Mix the flour and salt and pour in the yeast and olive oil
  4. Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil

TOPPINGS

  • Premade Meatballs
  • Salami
  • Black Olives
  • Mushrooms
  • Green Peppers
  • Tomato Paste
  • Mozzarella
  • Oregano

Directions

  1. Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 centimeter thick.
  2. Spread the tomato paste onto the dough and add the toppings
  3. Prepare your Cobblestone in your COBB as per usual
  4. Once your fuel (CobbleStone) is ready, place grill grid and fenced rack on the inner sleeve
  5. Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  6. Close the cover dome and heat up your pizza stone for a minimum of 15mins
  7. You are now ready to bake delicious, crispy-base pizza
  8. Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza
    should be ready within 15mins

Recipe compliments of COBB Global