Tag Archives: Sesame Seeds

Cobb Cooker Recipes, Poultry, Vegetables

Sticky Chicken Drumsticks

Ingredients

  • 8 Chicken Drumsticks / 16 Chicken Wings
  • Toasted Sesame Seeds
  • 1 Spring onion, chopped

Marinade

  • ½ cup Soy Sauce
  • 15ml fresh Ginger, minced
  • 15ml Garlic, chopped
  • 5ml Tom Yum Paste
  • 45ml Sunflower Oil

Glaze

  • ½ cup Honey
  • 1 ½ Tblsp Hoisin Sauce or Plum Sauce or HP Sauce
  1. Mix the marinade ingredients together, pour over the chicken and leave for 1 hour.
  2. Mix the glaze and set aside.
  3. Prepare the Cobb with the Roasting Rack.
  4. Grill chicken for 30 minutes turning constantly until golden and just cooked.
  5. Using a brush glaze the chicken while grilling until the glaze caramelises (about 5-7 minutes).
  6. Sprinkle with sesame seeds and spring onions.
  7. Serve.
Bradley, Seafood

Smoked Salmon with Orange Hoisin Glaze

Ingredients

  • 1 large Salmon fillet, about 2 pounds
  • ½ cup Hoisin Sauce
  • 2/3 cup Orange juice
  • ½ cup Honey
  • 1 ½ tbsp Sriracha Sauce
  • 2 tbsp Sesame Oil
  • 1 tsp Garlic powder
  • 1 tbsp toasted Sesame Seeds
  • Bradley Flavour Bisquettes (Alder or Pacific Blend)

Directions

  1. Make the marinade by mixing together the hoisin sauce, orange juice, honey, sriracha sauce, sesame oil and garlic powder together in a small bowl. Measure out ½ cup of the marinade and set aside. Place the salmon in a flat dish and pour the remaining marinade over the salmon. Flip the salmon a couple times to ensure that all the salmon is coated in the marinade. Cover with plastic wrap and place in the fridge for 3-4 hours. Flip the salmon every hour.
  2. Set the Smoker to 250°F (121°C) using Alder or Pacific blend bisquettes.
  3. Smoke the fish for around 3 hours or until the internal temperature of the fish reaches 145°F (60°C).
  4. During the smoking time, pour the ½ of reserved marinade in a small saucepan. Let it come to a low boil and let it reduce until it thickens and turns into a nice glaze. This takes about 10 minutes or so. Remove from heat.
  5. Once the salmon has finished smoking, place it on a serving platter. Brush with the glaze. Sprinkle with toasted sesame seeds. Serve.