Tag Archives: Potatoes

Warm Sweet, Salty & Smokey Chicken Salad

Ingredients – Brine

  • 75g Sea Salt
  • 25g Soft Brown Sugar
  • 100ml of Boiling Water & 400ml of Cold Water
  • 2 x Chicken Breasts

Ingredients – Dressing

  • 1 tsp Dijon Mustard
  • 1 Tblsp White Balsamic Vinegar
  • Pinch of Salt
  • 2-3 Tblsp Sunflower Oil

Ingredients – Salad

  • 150g Walnut Halves
  • 30g Butter
  • 30g Sugar
  • Small Salad Potatoes
  • 1 large Apple – cored and sliced
  • 1 medium Avocado – stoned, peeled and sliced
  • Salad leaves

Directions

  1. Make the brine by dissolving the sea salt and brown sugar in the boiling water.  Add in the cold water and immerse the chicken breasts.  Leave for 30 minutes, but not more than an hour.  Remove chicken breasts form the brine, rinse thoroughly and dry with a paper towel.
  2. Set the Bradley Smoker to 140°C (280°F) and smoke the Chicken Breasts using Bisquettes of choice, skin side up for 1 hour, or until internal temperature reaches 70°C when probed at their thickest part.
  3. Remove from smoker and allow to cool.  Store in the fridge until needed.
  4. Make a dressing by mixing Dijon Mustard, Balsamic Vinegar, Sugar and Sunflower oil. The dressing should be thick and creamy.  Set aside.
  5. Place Walnut Halves in a heavy based frying pan over medium heat, cook for a few minutes to roast them then add butter and sugar.  Toss to melt and as soon as the sugar browns, remove from heat, salt lightly and scatter onto a paper towel to cool.
  6. Boil a couple of handfuls of small salad potatoes to tender, drain.
  7. Slice the smoked chicken breasts thinly.
  8. To assemble the salad, divide the potatoes between 4 warmed plates, scatter with slices of avocado, apple, salad leaves and walnuts.  Top it all with the thinly sliced smoked chicken and a few drops of salad dressing.
  9. Serve.

Recipe Compliments of Bradley Smoker UK

Lamb Curry on Cobb Cooker

Cook your rice in the moat and your curry in your Cobb at the same time.

Serves 4

Ingredients

  • 2 Tbsp Olive Oil
  • 1 ½ Onions, chopped
  • 1 Green Pepper, chopped
  • 2 Cloves Garlic, chopped
  • 2 tsp Ginger
  • 2 tsp Curry Powder
  • 1 tsp Lamb Masala Paste
  • 600g Stewing Lamb, cubed
  • 1 Tbsp Flour
  • 2 Tomatoes, diced
  • 1 cup Beef Stock
  • 3 Potatoes, peeled and cubed
  • Salt and Ground Black Pepper

Directions:

  1. Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on.
  2. Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned.
  3. Toss the meat in the flour, add to wok and brown.
  4. Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid.
  5. Serve with rice.

Recipe Compliments Cobb International

Fish Cakes with Horseradish Mayonnaise on Cobb

Serves 4

Ingredients:

  • 600g Hake/Hoki fillets
  • 300g Potatoes, washed
  • 1 Tbsp Chives, chopped
  • 1 Tbsp Coriander, chopped
  • 1 Tbsp Parsley, chopped
  • Zest of 1 Lemon
  • 1 tsp Lemongrass, finely chopped
  • 1 Tbsp Plain Flour
  • Olive Oil
  • 80g Butter
  • 1 cup Mayonnaise
  • 3/4 cup Horseradish Sauce
  • Squeeze of Lemon juice
  • Salt and Black Pepper

Directions:

  1. For the horseradish mayonnaise, combine the mayonnaise, horseradish and a good squeeze of lemon juice. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey.
  3. Place the Frying Dish onto the Cobb Cooker and close the Dome Cover for at least 5 minutes until the pan is hot.
  4. Cut the potatoes into thin rounds, leaving the skins on.
  5. Add the potatoes to the Frying Dish and just cover with water.
  6. They will take about 30-45 minutes to cook through.
  7. When they are cooked, remove and drain them from the water (making sure all the water is gone as you want quite a dry mash). Mash the potatoes with the butter and season well.
  8. Place the Frying Pan on the Cobb Cooker and let it heat up for at least 5 minutes with the Dome Cover on.
  9. Fry the fish in a little olive oil with the Dome Cover on and then remove and add to the mash mixture.
  10. Wipe the Frying Pan and place back onto the Cobb Cooker.
  11. Add the fresh herbs, lemon zest, flour and a good pinch of salt and black pepper to the mash mixture and combine well.
  12. Shape into fish cakes.
  13. Add a good glug of olive oil to the pan and gently add your fishcakes.
  14. Let them cook for about 10 minutes on each side until they are crisp and golden.
  15. Serve with tangy horseradish mayo and a fresh green salad or enjoy with your favourite side dishes.

Recipe compliments of Cobb Global

Sour Cream Cheese Baked Potatoes on Cobb Cooker

Serves 4

Ingredients

  • 4 Potatoes
  • 1 cup Sour Cream Cheese
  • 100g Butter
  • 2 tbsp Chives, chopped

Directions

  1. Use a fork to prick holes in each potato and then cover them with foil.
  2. Light a Cobblestone and bake them on the Cobb Cooker for about 60min.
  3. Remove from Cobb and take off foil.
  4. Cut a cross on the top of each potato and squeeze the corners to open it.
  5. Dollop each with a tablespoon of sour cream cheese and a knob of butter, topped with chives.
  6. Serve while the butter’s still melting.

Recipe Compliments of Cobb Global

Smoked Vegetable Guide

We’ve made it easy to access great-tasting smoked recipes for popular veggies all in one place. Bookmark now so you can make quick reference to it whenever you need.

Because smoking is a low and slow process, make sure vegetable portions are of similar thickness. This helps them cook evenly throughout. We’ll specify how to cut each vegetable in the sections below.

Scroll down to find the vegetable you’re looking for.

Artichokes

Preparation: Trim spikes and cut stalks level with the base. Scrape out fuzzy choke. Steam for 20 minutes, rinse off with water and let dry.

Smoking Method: Smoke whole for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: For stuffed smoked artichokes, fill with your favourite dressing and top with parsley.

Asparagus

Preparation: Snip ends, brush with olive oil and sprinkle with kosher salt.

Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Drizzle with butter and roasted garlic and place over sautéed onions for a nice presentation.

Bell Peppers

Preparation: Smoking the peppers whole allows them to retain more liquid. Simply wash them and snip the stems.

Smoking Method: Smoke for 90 minutes with Mesquite flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Smoked bell peppers create better tasting omelettes’, salads, sandwiches and more. Stuff with Andouille sausage for the complete experience.

Cabbage

Preparation: Core out the cabbage and rinse well with water. Place a stick of butter down through the centre and stick two chicken bouillon cubes into the butter. Wrap partially in tinfoil, leaving the top open.

Smoking Method: Smoke for 4 hours with Hickory flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Sprinkle with about 1 1/2 teaspoons of steak seasoning for greater flavour.

Chili Peppers

Preparation: Using food grade gloves and protective eye wear, rinse off the peppers and put them directly onto the smoker rack. For hot peppers, remove stems and cut out seeds for less kick.

Smoking Method: Smoke for 3 hours with Pecan flavour Bisquettes at 95°C (200°F) or until tender.

Tip: You can finish off your chili peppers by dehydrating them so that they can be stored in a Ziploc bag. Re-hydrate them with either water or olive oil.

Corn on the Cob

Preparation: Gently pull back husks to remove silk. Soak in water for several hours. Brush corn with olive oil, sprinkle with a teaspoon of green onions and fold husks back how they were tying them off or twisting the ends.

Smoking Method: Smoke for 90 minutes with Alder flavour Bisquettes at 100°C (225°F), turning once halfway through.

Tip: Soak corn in water for several hours before putting them in the smoker for more moistness.

Eggplant

Preparation: Cut into 1/4-inch-thick round slices and marinate with garlic, basil, balsamic vinegar, salt and pepper. Let set for 15 minutes.

Smoking Method: Smoke for 60 minutes with Apple flavour Bisquettes at 95°C (200°F) or until tender. When done, transfer to a large bowl and coat lightly with olive oil.

Tip: When you serve eggplant off the grill, it seems to toughen up when it cools making it difficult to eat in sandwiches. Smoking the eggplant takes care of this!

Garlic

Preparation: Peel bulb and remove the root end. Brush with olive oil and place in smoker with at least 1/2-inch distance between each bulb.

Smoking Method: Smoke for 2 hours with Pecan flavour Bisquettes at 100°C (225°F).

Tip: After the smoke has been applied, you can finish roasting the bulbs in the oven at a higher temperature to accentuate its flavour.

Mushrooms

Preparation: Clean well and brush with olive oil. Sprinkle on some freshly ground black pepper, garlic salt and chopped herbs. Place in smoker basket.

Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Use large Portobello caps for greater flavour and slice thick to serve. For a nice presentation, serve topped with chopped tomato and green onion.

Onions

Preparation: Remove skin and slice off top and bottom portions of onions. Sprinkle with freshly ground black pepper, garlic salt and a slab of butter for each onion. Partially wrap in tinfoil, leaving the tops open.

Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Add a slice of bacon and plash with Marsala wine prior to putting it in the smoker for greater flavour.

Potatoes

Preparation: Leave whole or cut in half depending on size, brush with olive oil and sprinkle with kosher salt and fresh ground black pepper (rub with bacon grease?).

Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Sprinkle with a mixture of garlic powder, onion powder, paprika, dried rosemary and dried thyme for excellent seasoned taste.

Tomatoes

Preparation: Cut in half top to bottom. Brush with olive oil, sprinkle with kosher salt and place in smoker cut side facing down.Smoking Method: Smoke about 45 minutes with Mesquite flavour Bisquettes at 95°C (200°F) or until skin becomes easy to peel.

Tip: Can leftover tomatoes to be used in sauces and salsas following the same directions you normally would for regular tomatoes.

Zucchini & Squash

Preparation: Slice lengthwise into 1/2″ halves. Brush with olive oil, sprinkle with kosher salt and freshly ground black pepper.

Smoking Method: Smoke for 60 minutes with Hickory flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Lightly drizzle balsamic vinegar over zucchini to serve.

In Summary

Smoked vegetables are tasty whether you serve them up by themselves or alongside a delicious smoked meat.

Remember to brush vegetables with olive oil to keep them from sticking to smoking racks. A light sprinkle of kosher salt is always a good idea too. For greater flavour, add fresh spices and herbs of your liking.

Compliments of Bradley Smoker North America