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Beef, Bradley, Pork

Bradley Smoked Salsa Fatty Meatloaf

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Smoked pork meatloaf stuffed with salsa and cheddar cheese.

Ingredients

  • 1.5kg Pork mince
  • 1 tsp Chili powder
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp Salt
  • 1 Cup Salsa
  • 1 ½  Cups grated Cheese
  • Bradley Smoker Bisquettes (our suggestions for Pork: Apple, Maple, Hickory)

Instructions

  1. Mix the ground pork, chili powder, garlic powder, oregano, and salt until well combined. Roll the meat mixture into a 10×10 inch square. Roll in a large freezer bag or on parchment paper so the meat will roll into the fatty easily.
  2. Spoon the salsa in a line in the middle of the sausage meat. Sprinkle the grated cheddar on top of the salsa.
  3. Roll up the fatty so that the cheese and salsa are completely surrounded by the meat mixture. Place the fatty on a smoker rack.
  4. Set your Bradley Smoker to 120C and smoke the fatty for about 2 ½ hours using your favourite bisquettes.
  5. Remove when the internal temperature is at 74C.

 

Bradley, Poultry

Bradley Smoked Chicken Pot Pie

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Ingredients:
2 Chicken Breasts (boneless and skinless)
1 Cup diced Potatoes
1 Cup diced Carrots
1 Cup diced Onion
1 Cup frozen Peas
2 Sheets of ready-made Puff Pastry
2-3 Garlic cloves (minced)
1 Cup grated Cheese
1 tsp Salt
1 tsp Black Pepper
½ tsp Cayenne
4 Tbsp Butter
4 Tbsp Flour
2 Cups Chicken Stock
3 Tbsp Cream
1 Egg (large)

Directions:

Turn on your Bradley Smoker, set it to 87C and load with bisquettes.

Arrange the chicken breasts on a smoker rack and place into the smoker for about 40 minutes (or less if you want slightly less smokiness).  Remove from the smoker and cut the chicken into small pieces.

In medium saucepan, melt the butter, whisk in the flour and chicken stock and stir continuously for about 8 minutes as it thickens, on medium heat.

Add in the salt, black pepper, and cayenne pepper, cream and stir through.
Next, add the chicken, potatoes, carrots, onion, garlic, and simmer for about 5-10 minutes.

Transfer the filling into a bowl and place it in the fridge to cool for 30 minutes.

Using flour to prevent sticking, roll out the puff pastry.

Cut pie lids out of pastry, using one of your pie dishes as a guide cut the lid slightly larger.

Ladle the chilled filling into the dish and sprinkle some cheese on top.  Brush the rim with egg wash (egg, heavy cream)

Lay the pastry piece over the dish and seal the edges with a fork.  Brush the top with more egg wash.
Place the pies on an oven tray and bake for 30 minutes at 175C degrees until the pastry is golden brown.

Enjoy with a Fresh Salad or Kumara Mash.

Bradley, Poultry

Smoked Chicken with Alabama White BBQ Sauce

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A finishing baste of white barbecue sauce embeds a deep tangy character into the meat that makes this chicken something special. 

 

INGREDIENTS


For the Sauce

  • 2 Cups Mayonnaise
  • 1 Cup Apple Cider Vinegar
  • ½ Cup Apple Juice
  • 2 tsp grated Horseradish
  • 2 tsp freshly ground Black Pepper
  • 2 tsp fresh lemon juice
  • 1 tsp Kosher salt
  • ½ tsp Mustard Powder
  • ½ tsp Cayenne Pepper


For the Brine

  • 1 Litre Apple Juice
  • 1 Litre Water
  • ½ Cup Kosher Salt
  • ¼ Cup Brown Sugar
  • 2 Tbsp Molasses
  • 1 whole chicken, butterflied or halved
  • ¼ Cup of your favourite BBQ Rub
  • Bradley Smoker Bisquettes – Apple or Cherry

 

PROCEDURE

To make the sauce: Place mayonnaise, vinegar, apple juice, horseradish, black pepper, lemon juice, salt, mustard powder, and cayenne pepper in a medium bowl and whisk to combine. Transfer to a jar and store in refrigerator until ready to use.

 To make the brine: Whisk together apple juice, water, salt, brown sugar, and molasses until solids have dissolved. Submerge chicken in brine, breast side down, and place in refrigerator for 1½ hours.

 Remove chicken from brine and pat dry with paper towels. Season both sides of chicken liberally with BBQ Rub.

 Set up your Bradley Smoker and set to 120C (248F). Load with bisquettes of your choice. Place chicken, skin side up, on smoker rack and place in the smoker. Cook until breast meat registers 75C (167F) degrees on a Bradley Digital Thermometer inserted in thickest part of meat.

 Brush chicken liberally with white barbecue sauce. Transfer to cutting board and let rest for 10 minutes.

Cut chicken into quarters, and serve.

Bradley, Vegetables

Smoked Guacamole

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Smoked Guacamole

 

Enjoy Smoked Guacamole with your favourite Nachos dish, or in Tacos, Fajitas, Burgers, and more!

 

Ingredients:

3 Avocados, halved and pitted

4 Tbsp lime juice

½ Tsp salt

3 Tbsp fresh coriander, minced (optional)

Bradley Bisquettes – Alder, Apple or Cherry

Instructions:

  1. Place the avocado halves on a smoker rack.
  2. Set the smoker to 94°C (200°F) using Bradley Bisquettes of choice.   Smoke the avocado for 20 minutes. Depending on the level of smoke you may want to increase or decrease the time the avocados are in the smoker.
  3. Scoop the smoked avocado out of the skin into a large bowl and mash with a fork or potato masher. If you want a creamier guacamole, you can blend it in a food processor.
  4. Add the rest of the ingredients and stir until combined.
  5. Serve with tortilla chips or use to top tacos, burgers, fajitas, and more!

Recipe by: Steve Cylka

 

Bradley, Poultry

Bradley Stuffed Jerk Chicken

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INGREDIENTS:  

1 tsp Allspice
½ tsp Nutmeg
½ tsp Cinnamon
½ tsp Garlic Powder
½ tsp ground Ginger
½ tsp ground Black Pepper
½ tsp Cayenne Pepper
1 tsp Salt
4 Boneless Skinless Chicken Breasts
1 Cup Cream Cheese, softened
1 Cup grated Mozzarella cheese
½ Cup Apricot jam, divided
1 Scotch Bonnet or Habanero Pepper, seeded
2 Tbsp Rum

Bradley Smoker Bisquettes – Premium Caribbean Blend, Maple, Hickory, Oak or Whiskey Oak

DIRECTIONS:

  1. Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper, cayenne pepper and salt together in a small bowl. Set aside.
  2. Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
  3. In a bowl, mix together the cream cheese, mozzarella cheese and ¼ Cup apricot jam until well combined.
  4. Spoon the cheese mixture evenly into the pockets of each chicken breast.
  5. Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub the spice into the meat.
  6. Make the glaze, by blending the remaining ¼ Cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
  7. Set the smoker to 120C (250F) using wood bisquettes.
  8. Place the chicken breasts on smoker rack and put the rack in the Bradley smoker. Smoke the chicken until they reach an internal temperature of 74C (165F), about 3 hours.
  9. Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.

Beef, Cobb Cooker Recipes, Mushrooms

Cobb Cheese Caramelised Onion and Portobello Mushroom Fatty

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Ingredients 

  • 3 Tbsp Butter
  • 2 Onions, diced
  • 2 Portobello mushrooms, diced very finely
  • 500g Beef mince
  • 250g Pork mince
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Balsamic Vinegar
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp dried Thyme
  • ½ tsp ground Black Pepper
  • 1 tsp Salt
  • 1 ½ Cups grated Mozzarella Cheese (or you can use Tasty or Cheddar Cheese if you prefer)
  • 16 strips of streaky bacon (for the optional bacon weave)
  • Bradley Smoker Flavour Wood Bisquettes (Pecan or the New Premium Hunter’s Blend work great)

Instructions

  1. Melt butter in a saucepan on medium heat. Add onions and Portobello mushrooms. Sauté until they are caramelized. Set aside to come to room temperature.

 

  1. To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture below). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.

 

  1. Mix the Beef and Pork mince, Worcestershire sauce, Balsamic Vinegar, Garlic Powder, Oregano, Thyme, Salt and Pepper until well combined. Shape and press the meat mixture into the size of the bacon weave.
  2. Spread the onions and mushroom mixture along the middle of the meat mixture, staying away from the outer length edges. Sprinkle the grated cheese on top of the veggies.

 

  1. Roll up the ground meat into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.

 

  1. Light your Cobb and allow charcoal to turn grey in colour. Add a Bradley wood bisquette on top of the charcoal to create fragrant smoke.  Place the Fatty on the roast rack,  insert the probe into the centre of the fatty.  Cover with the dome lid and remove from the COBB when the fatty’s internal temperature reaches 74C degrees.

 

Check out our COBB New Zealand Facebook Page  for more inspiration!

Original recipe by Steve Cylka adapted by COBB NZ

 

 

 

Beef, Cheese, Cobb Cooker Recipes

COBB Philly Cheesesteak Pizza

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Ingredients  

  • Pizza Dough(Recipe enough for 2 x 20cm pizza below)
  • 1 Tbspoil
  • 2Tbsp Flour
  • ¾ CupBBQ sauce
  • 1Sirloin steak, cooked and sliced into 1/4 inch slices
  • 1small Red Onion , thinly sliced
  • 1Red Capsicum, thinly sliced
  • 1cup Tasty cheese , grated
  • 1cup Mozzarella cheese , grated

 

Instructions

  1. Setup your COBB Cooker and light a Cobblestone, allow to turn grey in colour before putting the frypan in place.
  2. Add 1 tbsp of oil to the Cobb frypan and cook the sliced onion and pepper until they soften and caramelize and remove from pan. Cook steak to medium rare.  Rest for 5 minutes and slice.
  3. Place the COBB Pizza Stone on top of the Roast Rack and allow to heat for several minutes while you prepare your pizza. Cover with the dome lid.
  4. Flour your hands and work the pizza dough until it is a circle large enough to fit on the pizza stone.
  5. Spread the BBQ sauce on the pizza dough. Sprinkle half the tasty and half the mozzarella cheese evenly on top of the pizza. Spread the sliced steak, onions and peppers evenly on top of the cheese mixture. Top with remaining cheese.
  6. Gently place on the hot Pizza Stone and replace dome lid. Cook for approximately 20-25 minutes. The crust should be golden and the cheese bubbly. Remove from the COBB and let the pizza rest for 5-10 minutes before slicing.

Pizza Dough

Ingredients:
½ Cup lukewarm water
½ tsp sugar
1 ½ tsp active dry yeast
1 Cup flour
½ tsp salt
1 Tbsp vegetable oil

Directions:
Combine water and sugar, then sprinkle yeast on top and leave for 15 minutes until frothy.
Sift flour into a mixing bowl with salt. Make a well in the middle, add oil and yeast mixture. Mix and combine.
Turn out dough onto a floured surface and knead dough until smooth and elastic (if sticky add a little extra flour). Shape into a ball and place in a greased bowl. Leave covered in bowl until ball doubles in size (time depends on temp of room but about 40 minutes). Finally punch down dough, divide into 2 and knead lightly and shape into rounds.

The COBB Pizza Stone is now available

Beef, Bradley

Bradley Drunk Brisket with Bacon BBQ Sauce

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Ingredients   

  • 1½ Kg Beef Brisket (alternatively you can use Chuck or Blade Steak)
  • 2 tsp Coarse Salt
  • 2 tsp Cracked Black Pepper
  • 2 tsp Garlic Powder
  • 500g Bacon
  • 1 Onion – chopped
  • 4 Cloves Garlic – minced
  • 1 Can Diced Tomatoes
  • 2 Cups Beef Stock
  • 1 ½ Cup Ketchup
  • ¾ Cup Brown Sugar
  • 1 Tbsp Molasses
  • 1 bottle Dark Beer
  • ¼ Cup Apple Cider Vinegar

Instructions

  1. Set your Bradley Smoker to 87C for 3 ½ hours and load with wood bisquettes (Mesquite works great with Beef).
  2. Season the meat on all sides with the salt/pepper/garlic mixture (reserve ½ Tbsp of the seasoning for later use). Place meat into the smoker rack and smoke for 3 hours.
  3. After 3 hours, remove from smoker and wrap with plastic wrap. Refrigerate overnight to infuse the smoke flavour.  If you are cooking the same day, skip the wrapping.
  4. Preheat a cast iron grill pan or heavy frying pan to high heat. Place the brisket fat side up and grill for 8-10 minutes per side, or until the meat has developed a nice colour on both sides.
  5. Heat a large heavy pot and cook the bacon until golden brown and crisp. Add the chopped onions to the pan and cook until tender (about 5 mins), add the garlic and cook for several more minutes.  Lower heat and add the tomatoes, ketchup, brown sugar, molasses, beef stock and the remaining seasoning (reserved from earlier). Bring to a simmer and nettle the meat into the BBQ Sauce, cover with lid or tin foil.
  6. Preheat oven to 170C and place pot into oven – Cook for 1 ½ hours. The liquid will have decreased by about half.  Pour in the beer to bring the liquid back above the meat.  Replace lid and return to oven for an additional 1 ½ hours.
  7. Remove the meat from the pot and allow it to rest on a chopping board for at least 15 minutes. To the pot, add the cider vinegar and cook over medium heat.  Bring the sauce to a boil and stir frequently until it is reduced to a thick BBQ Sauce consistency.  You may need to separate any excess bacon fat from the top with a spoon.
  8. Slice the meat into approximately 6mm slices and drizzle with the warm BBQ sauce.

Serve immediately and enjoy!

Original recipe by Hey Grill, Hey – adapted by Bradley Smoker New Zealand

Follow our Bradley Smoker New Zealand Facebook Page and our www.bradleysmoker.co.nz website for more mouth-watering inspiration.

 

Bradley, Lamb

Bradley Greek Style Leg of Lamb

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Ingredients

  • 1 boneless leg of Lamb (about 1 to 1 ½ kg in weight)
  • 4 Garlic cloves, minced
  • 2 Tbsp Salt
  • 1 Tbsp fresh ground Black Pepper
  • 2 Tbsp Oregano
  • 1 tsp Thyme
  • 2 Tbsp Olive Oil

Bradley Smoker Wood Bisquette suggestions: Apple, Oak, Hickory, Premium Sage, Premium Caribbean Blend and Premium Hunters Blend

Instructions

  1. Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast.
  2. Mix together the garlic, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate.
  3. Place the lamb on a smoker rack.
  4. Set the Bradley Smoker to 120C using your favourite wood bisquettes – Apple, Oak and Hickory are great choices or try the New Premium Sage, Caribbean Blend or Hunters Blend Bisquettes.
  5. Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 63C (145F), which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.

 

Original recipe by Steve Cylka

For more delicious recipes visit our Bradley Smoker Facebook Page and our BradleySmoker.co.nz website

 

Cobb Cooker Recipes, Lamb

COBB Roast Leg of Lamb

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Ingredients

  • 2kg Boneless Lamb Leg Roast
  • Salt & Pepper
  • 2 Tbsp fresh Rosemary
  • 2 Cloves Garlic
  • 10-15 small Potatoes – peeled

Marinade

  • 1 Cup Oil
  • ½ Cup Soy Sauce
  • 1 Cup dry Red Wine
  • 4 Cloves Garlic – crushed
  • Small handful of fresh Rosemary
  • ½ tsp Salt and Pepper

Method

Mix all the ingredients for the marinade and blend well, either in a blender or whisk together.

Use a pestle and mortar to squash the rosemary and salt, then add the garlic and crush together with the Rosemary.

Make small incisions in the lamb roast and push the herb mixture into these gaps.

Place the meat into a shallow dish, pour over the marinade and refrigerate for at least 2 hours, turning several times.

Prepare your COBB Cooker and light the Cobblestone.

Once the Cobblestone is grey in colour arrange 10-15 small potatoes around the moat, sprinkle with salt and rosemary (the drippings off the roast will create very delicious roast potatoes)

Fit the grill grid and roast rack onto the Cobb and place the marinated Lamb on the Roast Rack and cover with the hood lid.  Leave to roast and try to not lift the lid too often, as this will lengthen the cooking time.

After an hour or more, using a COBB probe thermometer or a digital thermometer, check the internal temperature until it has reached your desired doneness.  Replace the dome lid quickly so it doesn’t slow the cooking down too much.
Medium Rare is between 55-60ºC,  and Medium is between 60-65ºC

Cover and rest for 10-15 minutes before serving.

Remove the potatoes from the moat and place into a serving dish.

Enjoy!

For more COBB recipes and inspiration visit our website www.thecobb.co.nz and follow our COBB New Zealand Facebook Page.