Tag Archives: Oregano

Bradley, Herbs, Poultry

Smoked Southwest Flattened Chicken

Ingredients:

  • 1 Whole chicken
  • 1 Tbsp Chili powder
  • 2 tsp Paprika
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp dried Oregano
  • ½ tsp Cumin
  • ½ tsp ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Salt
  • 1½ Tbsp White Sugar
  • Bradley Flavour Bisquettes – Premium Chili Cumin

Directions

  1. Using kitchen shears, cut along each side of the backbone of the chicken. Remove the backbone and discard. Open up the chicken and cut into the cartilage and bone that is in between the breasts. Flip the chicken breast side up. Press down to flatten.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the chicken, including the inner cavity of the bird.
  3. Set up your Smoker to 135° (275°F) using Premium Chili Cumin Bisquettes or another bisquette flavour of choice.
  4. Lay the chicken skin side up on a smoker rack and spread it out so that it is flat on the rack. Smoke the chicken for about 3 hours, or until the internal temperature is 74° (165°F).
  5. Remove the chicken from the smoker and let rest for 10 minutes before serving.

Recipe Compliments Steve Cylka and Bradley Smoker

Bradley, Herbs, Others, Seafood

Smoked Prawn and Pesto Linguine

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 3 Tbsp Oil, divided
  • 1 Tbsp dried Oregano
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Red Pepper, cored and diced
  • 1 Bunch of Asparagus, chopped into 4 smaller pieces
  • ½ cup Pesto
  • ⅓ cup Parmesan Cheese, grated
  • 500 g Linguine Pasta, cooked according to directions
  • Bradley Flavour Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with 2 tbsp oil, oregano, garlic powder, and salt. Place the Prawns on smoker racks.
  2. Set your Bradley Smoker to 107°C (225°F) using Bradley Flavour Bisquettes of choice (Alder, Apple, or Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink. This can take 30 -45 minutes.
  4. Add remaining tablespoon of oil to a skillet and set to medium heat. Add red pepper and asparagus, and cook, stirring often until the vegetables are cooked.
  5. Stir in the pesto and Parmesan and remove from heat.
  6. Toss the cooked linguine pasta with the Prawns, red peppers and asparagus mixture.
  7. Serve.

Recipe by Steve Cylka, compliments of Bradley Smokers

Bradley, Tomatoes, Vegetables

Smoked or Grilled Prawn Subs with Cajun Mayo

Ingredients:

  • 2 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper
  • ½ tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Thyme
  • 1 tsp Oregano
  • ½ tsp Basil
  • 1 pound fresh Prawns, peeled and deveined
  • 2 large Tomatoes, sliced
  • bunch of leaf Lettuce
  • 1/3 cup Mayonnaise
  • 1 ½ tblsp Sweet Relish
  • 4 Buns, sliced horizontally

Directions

  1. Make the Cajun seasoning by mixing together the paprika, salt, black pepper, cayenne pepper, onion powder, thyme, oregano and basil. Set aside.
  2. Make the cajun mayo by mixing together the mayonnaise, relish and 1 teaspoon of the Cajun seasoning.
  3. Set the Bradley Smoker to 106°C (225°F) using wood bisquettes of choice (Alder, Apple, and Pacific Blend work great).
  4. Toss the Shrimps/Prawns in the remaining Cajun Seasoning and place on a smoker rack and smoke until they turn pink. This can take 30-45 minutes, depending on their size.
  5. Assemble the Subs by spreading some of the cajun mayo in each bun and top with shrimp, tomatoes and lettuce.
  6. Serve and enjoy!

Variation:

Note: The shrimp in this recipe can easily be grilled instead of being smoked.

Heat grill to high heat. Toss the shrimp in the Cajun seasoning. Place the shrimp on the grill grate and cook for about 3 minutes. Flip and cook another 3 minutes or until done.

Compliments of Bradley USA

Bradley, Seafood

Smoked Herb and Garlic Prawns

Ingredients

  • 1 Pound fresh Prawns, peeled and deveined
  • 2 Tbsp Oil
  • 1 Tbsp dried Oregano
  • 1 Tbsp dried Basil
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • Bradley Flavor Bisquettes – Alder, Apple, or Pacific Blend

Directions

  1. In a large bowl, toss the Prawns with oil, oregano, basil, garlic powder, and salt. Place the shrimp on smoker racks.
  2. Set the your Bradley Smoker to 106°C (225°F) using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend all work great).
  3. Smoke the Prawns until they turn pink (around 30-45 minutes).
  4. Serve right away.

Recipe by Steve Cylka, compliments of Bradley Smokers

Cobb Cooker Recipes, Lamb

Roast Lamb with Mint on the Cobb Cooker

Serves 6

Ingredients

  • 1 butterflied Leg of Lamb 1.3k
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon juice
  • 2 tbsp Soy Sauce
  • 1-2 cloves Garlic, crushed
  • 1 tsp Oregano
  • 1 tbsp fresh Mint chopped
  • Salt & ground Black Pepper
  • ¾ cup Beef or Lamb Stock

Directions

  1. For the marinade, mix all the ingredients except the last two.
  2. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour.
  3. Prepare the COBB Cooker and light a Cobblestone.
  4. Pour the stock into the moat.
  5. Place the grill over the heat, lightly rubbed with oil.
  6. Season the Lamb with Salt & Pepper, seal both sides of the leg of lamb in Frying Pan and place on roasting rack.
  7. Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
  8. Once the meat is ready, let it stand for five minutes before carving it.

The Sauce:

Scoop the stock out of the moat, add the remaining marinade and bring it to the boil, adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.

Recipe Compliments of Cobb Global

Photo Compliments of Taste.com

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

Smoked St Louis Cut Pork Ribs

The St Louis Smoked Pork Ribs are perfect with our Bacon Wrapped Smoked Corn Recipe

Ingredients:

  • 2 racks Pork, St Louis cut side ribs
  • 1 cup packed Brown Sugar
  • 2 Tbsp Paprika
  • 1 Tbsp Salt
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Ground Black Pepper
  • 1 tsp Dry Mustard
  • 1 tsp Cayenne Pepper
  • 1 tsp Thyme
  • 1 tsp Dry Oregano
  • 2 cups BBQ Sauce

Directions

  1. Set your Bradley Smoker to 275°F (135°C) using Bisquettes of choice (Hickory, Pecan or Whiskey Oak work great for Ribs).
  2. Peel the membrane off the back of each rack of ribs.
  3. Mix together the brown sugar with all the spices.  Generously rub the racks of ribs on both sides with the brown sugar spice mixture.
  4. Place the ribs in the smoker and smoke for 3-4 hours.
  5. Generously coat the ribs with BBQ Sauce.
  6. Let them rest for 10 minutes before cutting and serving.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Cobb Cooker Recipes, Poultry, Vegetables

Stuffed Roast Chicken on the Cobb Cooker

Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats. Stuffing ingredients may simply be combined and used, but you may prefer to fry the onion first.

Serves 4-6

Ingredients

  • 1 x 1.5 kg (3lb) chicken
  • Oil
  • Salt and freshly ground black pepper
  • 250 ml (1 cup) water, wine or chicken stock (optional)

Stuffing Ingredients

  • 1 Tblsp Oil
  • 1 medium Onion, chopped
  • 100 g (3 oz) Mushrooms, chopped
  • 4 tsp chopped Parsley
  • 1 tsp Oregano
  • 1 cup fresh White Wine
  • Breadcrumbs
  • 1 Egg
  • 2 tsp Soy Sauce
  • Salt and freshly ground Black Pepper

Directions:

  1. First make the stuffing. Prepare your Cobb Cooker, light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.
  2. Combine the remaining ingredients in a bowl and add in the onion mixture.
  3. Use to stuff the chicken.
  4. Rub the chicken with oil, then sprinkle with seasonings.
  5. Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes.
  6. Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes.
  7.  Serve plain or with Mushroom Gravy
    Serves 4-6

Variation

Simply rub the chicken with a mixture of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.

Recipe Compliments of Cobb UK

Photo Compliments of Taste of Home

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

Hamburger on Cobb Cooker

Ingredients

  • 1 Egg
  • 1 Tbsp Water
  • 1 tsp Soy Sauce
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Tomato Sauce
  • 1 tsp Whole Grain Mustard
  • 2 Tbsp Bread Crumbs
  • 500g Lean Mince
  • Hamburger Buns
  • 1 Large Onion, finely chopped
  • 1 Tbsp fresh Basil and Oregano (or 1 tsp dry Mixed Herbs)
  • 2 Tbsp Olive Oil
  • Salt and Ground Black Pepper

Directions:

  1. Mix egg, water, soy, Worcestershire and tomato sauces, mustard and bread crumbs in a bow.
  2. Add the rest of the ingredients, mix well, season and form into 4-6 patties.
  3. Brush with Olive Oil and let rest for 10 minutes in a fridge.
  4. Prepare Cobb Cooker with the Griddle Plate.
  5. When hot, sear both sides of the patties till light brown and cook for 8 minutes with lid on.
  6. Serve on Hamburger Buns with a sliced Tomato, Onion and Lettuce.
  7. Season with Salt and Pepper.

Recipe Compliments Cobb International

Bradley, Poultry

Beer Brined Smoked Chicken

Ingredients

  • 10 to 15 skin on, bone-in Chicken Thighs and Wings

For the brine

  • 2 Cups Amber Beer (approximately 1.5 cans)
  • 2 Cups Water
  • 3 Tbsp Kosher Salt
  • 3 Tbsp Sugar
  • 1 Tbsp Hot Sauce

For the rub

  • ¼ Cup Brown Sugar
  • 2 Tbsp Kosher Salt
  • 2 Tsp Paprika
  • 1 Tsp Cayenne Pepper
  • ½ Tsp Black Pepper
  • 1 Tsp granulated or dehydrated Garlic
  • 1 Tsp dried Oregano
  • 1 Tsp dried Basil
  • Bradley Flavour Bisquettes – Alder Flavour 

Directions

  1. Mix together ingredients for the brine. Add the beer in last as it will foam up a bit. 
  2. Cover chicken with the brine and place covered in the fridge overnight.
  3. Remove the chicken from the brine and rinse with cold water.
  4. Mix together the ingredients for the rub.
  5. Toss the chicken pieces evenly in the rub mixture.
  6. Place wings and thighs directly on the smoker rack.
  7. Set up Smoker and smoke the chicken at 107°C (225°F) with Alder Bisquettes.

Recipe by: Lena Clayton