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!
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
Heat olive oil on low-medium heat in a medium sized saucepan
Add garlic and onion and sauté until translucent
Add smoked tomatoes to the saucepan and simmer on low heat for 1 hour or until sufficiently reduce, stir on a regular basis to keep sauce from sticking to the base of the pan
Add balsamic vinegar and salt & pepper to taste
If you prefer a smoother sauce puree the sauce in a blender or with a hand blender to desired texture.
Put the smoked tomatoes in a saucepan with the stock.
Bring to a boil, lower to a simmer, cover, and let the mixture simmer for about 30 minutes to break down the tomatoes.
When the tomatoes are soft and breaking down, use an immersion blender to liquefy the mixture. You can also use a blender if you divide it into batches.
When the mixture is almost totally liquid, add the Cream and Salt and Pepper to taste.
Stir over low heat for 5 minutes and serve. Ideal with a grilled cheese sandwich.
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.
1 punnet Cherry Tomatoes (on the vine if you can get them)
1 bunch of Thyme
Salt
Pepper
Olive oil
Directions:
Light a cobblestone and wait a few minutes until it has turned grey.
Place the grill attachment onto the Cobb and close the lid to let it heat up for at least 5 minutes – you want it nice and hot to get those lovely grill lines.
Season the steaks well with salt and pepper and rub with a little olive oil – do the same for the tomatoes.
Place the steaks on the hot grill, leaving a little space between them, but also room to place the tomatoes around the sides.
Place the sprigs of thyme around the steaks and the tomatoes over these and close the lid.
Let them cook for 3-5 minutes and then turn both the steaks and the tomatoes. This timing will depend on the thickness of your steak.
Place the steaks onto a board and let them rest for 5 minutes before slicing.
Slice and serve alongside the tomatoes with a good crack of black pepper, extra salt on the side and garnish with fresh thyme.
This can be a snack for a larger crowd, starters for 4 or a main for 2.
