1 large packet of Baby
Spinach or fresh Spinach with veins removed
2 Garlic cloves
1 Onion
Olive oil and Butter
Salt and Pepper
Directions
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Chop the onion finely and crush the garlic.
Place the Deep Dish Pan onto the Cobb and close the lid for 5-10 minutes.
Add a good glug of oil and about a tablespoon of butter, let the butter melt and add the chopped onion. Close the lid and let it cook for 5 minutes with the lid closed and then remove the lid.
Sauté the onions until they start to soften and then add the garlic, stir and let the mixture caramelise – about 20 minutes.
When the onions are ready, add the spinach and season with salt and pepper.
Place the lid on for 2 minutes and then remove – the spinach will have wilted almost completely.
Stir it all together for a minute or 2 and it’s ready (you can add a further knob of butter for a bit of extra richness).
Heat the olive oil in a cast iron pot, or deep cast iron pan.
Add ground beef, garlic, and onions to the pan.
Once the beef is browning and the onions have become translucent add the tomatoes, tomato sauce, paprika, basil, oregano, salt and pepper, and stir together.
Leave to simmer for 5 minutes, stirring occasionally.
Remove cast iron pot from stove, and place in preheated smoker.
Smoke for 1 – 1½ hours, stirring occasionally.
While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
When sauce is finished smoking, remove from smoker and stir in butter.
Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.
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.
Heat olive oil in a large skillet over medium heat and add tuna cakes.
Cook about 4 minutes per side until golden and crisp.
In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
In a bowl, mix together the grated mozzarella, pepperoni and green olives.
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.
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.
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.
Drizzle some of the pizza sauce on top of the meatballs and serve hot!
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
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.
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.
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.
Olives can be stored in fridge about 2 weeks.
Variations:
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.
Stuff the olives
with cheese, pieces of ham, or even nuts prior to smoking and/or marinating.
Prepare the Cobb, light a Cobblestone and wait a few minutes until it has turned grey.
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.
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.
Partially cover until fish is just cooked through, approx. 10 minutes, spooning sauce over fish occasionally whilst cooking.
Remove fish and simmer sauce until it is thickened slightly, about 3 minutes.
Pour over fish and sprinkle with remaining parsley, enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of The Comfort of Cooking
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
Combine all
ingredients, except fish, in a large non-reactive container. Mix well until all the salt and sugar have
dissolved.
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.
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:
Place fillets in a 57° C (135°F) preheated Smoker.
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:
Starting at 43°C (110°F) smoke for the first hour.
Increase temperature to 60° C (140°F) for 1 hour.
Finish at 80° C (175°F) until the trout reaches an internal temperature of 60° C (140°F).
After Smoking:
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.
Fillets will keep
refrigerated for 2 weeks, and at least 6 months frozen.
