Tag Archives: Thyme

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, 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

Bradley, Pork

Smoked Italian Meatballs

Ingredients

  • ½ Lb. ground pork
  • ¼ – ½  cup Breadcrumbs
  • 1 Egg
  • ½ Onion, diced
  • 2 Tbsp fresh Parsley, chopped
  • 1 Tbsp fresh Basil, chopped
  • 1 Tbsp fresh Thyme, chopped
  • ½ tsp Cayenne Pepper (optional)
  • Bradley Premium Sage Bisquettes

Directions

  1. Preheat Smoker to 225°F with Premium Sage Bisquettes.
  2. Mix all ingredients together until well combined. Add more breadcrumbs if necessary.
  3. Form into balls and place on aluminum baking sheet.
  4. Smoke for approximately 1-2 hours, until an internal temperature of 165°F is reached.
  5. Remove from smoker and serve with your favourite side or as part of a pasta dish.

Recipe by: Lena Clayton

Beef, Cobb Cooker Recipes, Herbs, Mushrooms, Vegetables

Sirloin with Wild Mushroom and Cream Sauce on Cobb Cooker

Serves 2

Ingredients:

  • 2 Sirloin Steaks, on the bone
  • Flaky Salt
  • Freshly Ground Pepper
  • Olive Oil

Sauce:

  • 1 punnet Wild Mushrooms
  • 250ml Cream
  • 2 Garlic cloves, crushed
  • Fresh Thyme
  • Salt and Pepper
  • Butter and Olive Oil

 Directions:

  1. Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
  2. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  3. Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
  4. Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
  5. Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
  6. Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
  7. Let the steaks rest for at least 5 minutes.

Sauce:

  • As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
  • Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
  • Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
  • Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
  • Let it simmer for 10 minutes.
  • By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.

Recipe Compliments of Cobb SA

Bradley, Herbs, Pork

Herbed Turkey Sausages

Digital Thermometer

Ingredients

  • 3 Lbs ground Turkey meat
  • ½ Onion, finely diced
  • 3 Tbsp fresh Sage, finely chopped
  • 3 Tbsp fresh Parsley, finely chopped
  • 1 Tbsp fresh Rosemary, finely chopped
  • 2 Tsp fresh Thyme, finely chopped
  • 3 Tsp Salt
  • 1 Tsp Black Pepper
  • Hog Casing
  • Bradley Flavour Bisquettes – Premium Sage Bisquettes or Alder 

Directions

  1. Combine ground turkey, onions, and all spices together.
  2. Soak hog casing in cold fresh water for 30 minutes.
  3. Flush casing with water.
  4. Stuff casing and twist off links.
  5. Preheat Smoker to 107-121°C (225-250°F).
  6. Hang sausages and smoke with Premium Sage Bisquettes or Alder Bisquettes until an internal temperature of  73°C (165°F) is reached.

Recipe by: Bradley Smokers Canada

Bradley, Herbs, Seafood

Smoked Trout with a Wet Brine

Ingredients

  • 2 Rainbow Trout fillets, boned
  • 8 cups Water
  • ¼ cup coarse Kosher Salt
  • 1/3 cup White Sugar
  • 2 tbsp Soy Sauce
  • 1 tbsp Sriracha Sauce
  • 1 tbsp Garlic powder
  • 1 tbsp fresh Ground Black Pepper
  • 1 tbsp Paprika
  • 1 tsp Thyme
  • Bradley Flavour Bisquettes – Maple, Alder or Pacific Blend

Directions

  1. Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.
  2. Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
  3. Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
  4. Set the Smoker to 180°F (82°C) using wood Maple, Alder or Pacific Blend bisquettes.
  5. Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145°F (62°C).

By Steve Cylka.

Cobb Cooker Recipes, Poultry

Lemon and Garlic Stuffed Roast Chicken on Cobb Cooker

Ingredients:

  • 1 whole Chicken
  • 4 whole Lemons, quartered
  • 8 cloves Garlic, crushed
  • Fresh Parsley, chopped
  • Fresh Thyme, chopped
  • Olive Oil
  • Salt and Pepper

Directions:

  1. Prepare COBB and light a Cobblestone.
  2. Stuff chicken with lemons, garlic, parsley, thyme. Rub entire chicken with olive oil, sprinkle with salt and pepper.
  3. Place chicken on the Fenced Roast Rack, close lid and cook about 90 minutes, turning once at 45 minutes.
  4. Once cooked, remove and set aside for about five minutes before carving.
  5. Don’t forget that you can cook your hard vegies (potatoes etc) in the moat while the chicken is cooking!

Recipe compliments of Cobb Global

Beef, Bradley, Vegetables

Pepper Crusted Smoked Sirloin Tip Roast

Ingredients

  • 1 Sirloin tip roast (about 2.5 to 3 pounds)
  • 2 Tbsp Olive Oil
  • 1½ Tbsp Sea Salt
  • 2 Tbsp fresh coarse Black Pepper
  • 1 tsp Chili Flakes
  • 1 tsp dried Thyme
  • Bradley Flavour Bisquettes – Premium Hunter’s Blend 

Directions

  1. Rub the olive oil all over the sirloin tip roast.
  2. Make the seasoning by mixing together the remaining ingredients in a small bowl. Rub the seasoning all over the roast.
  3. Set up your Smoker for 121°C (250°F) using Premium Hunter’s Blend Bisquettes.
  4. Lay the roast on a smoker rack and smoke for about 2½ – 3 hours, or until medium rare with an internal temperature of 62°C (145°F).
  5. Remove the roast from the smoker and let rest for 10 minutes. Slice and serve.

Recipe by: Steve Cylka