Category Archives: Cobb Cooker Recipes

Cobb Cooker Recipes, Poultry

COBB Butterflied Chicken with Sweet Potato Crisps

Serves 4

INGREDIENTS
• 1 spatchcock chicken
• 2 T Cajun spice
• Olive oil
• 2 sweet potatoes
• Herb yoghurt dip
• Salt and black pepper
DIRECTIONS
1. To prepare your butterflied/spatchcock chicken turn it breast side down. Remove the spine by cutting along each side of the spine from the neck downward. Turn the chicken over and press down so it lays flat.
2. Pour over a good lug of olive oil and season with Cajun spice.
3. For the sweet potato crisps slice each potato thinly with a mandolin slicer or a knife.
4. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
5. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
6. Place your Chicken skin side down onto the Fenced Roast Rack and cover with the Dome Lid. Let the chicken cook like this for about 30 minutes until the skin is golden and crispy then turn over and cook for a further 20-30 minutes.
7. Remove the chicken and set aside to keep warm. Replace the Fenced Roast Rack with the Griddle.
8. Brush your sweet potato crisps with a little olive oil and place onto the Griddle. Cook for about 5-6 minutes on each side until cooked through and golden.
9. Serve your spicy spatchcock chicken with the sweet potato crisps and herb yoghurt dipping sauce.
HERB YOGHURT DIPPING SAUCE

Serves 4
INGREDIENTS
• 1 cup Greek yoghurt
• 1 T parsley, chopped
• 1 T coriander, chopped
• 1 T dill, chopped
• Zest of 1/2 lemon
• Squeeze of lemon juice
• Salt and black pepper

DIRECTIONS
1. Combine all ingredients and mix together. Season with a good pinch of salt and black pepper.
2. Serve as a deliciously light and herby sauce for meat, chicken or fish as well as over potatoes.

Cobb Cooker Recipes, Lamb

COBB Roast Boneless Leg of Lamb


Serves 4–5
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp HP sauce
• 2 cloves garlic, crushed
• 1 tsp oregano
• 1 tsp rosemary
• salt & ground black pepper
• ½ cup red wine
• 1 deboned butterflied leg of lamb (about 1.3kg)
• For the moat: 1 Cup beef stock
1. For the marinade, mix all the ingredients except the last two.
2. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour.
3. Prepare the COBB.
4. Pour the stock into the moat.
5. Place the grill over the heat, lightly rubbed with oil.
6. Seal both sides of the leg of lamb in frying pan and place on roasting rack.
7. Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
8. Once the meat is ready, let it stand for five minutes before carving it.
THE SAUCE:
Scoop the stock out of the moat, add the remaining marinade and bring it to the boil, adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.

SMOKY TIP:
For a smoky flavour add a handful of pre-soaked woodchips onto the Cobblestone

Cobb Cooker Recipes, Seafood

COBB Smoked Trout

3 Trout, about 400 g (13 oz) each 
750 ml (3 cups) water
30 ml (2 tbl) salt
2 bay leaves, broken up
60 ml (1/4 cup) honey
1 lemon, sliced
A few sprigs fresh dill

Smoking Mixture
80 ml (3 tbl) smoking chips
3 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) black peppercorns
7 ml (1 ½ tsp) coriander seeds
15 ml (1 tbl) brown sugar
10 ml (2 tsp) rooibos tea (bush tea)

To serve: wedges of lemon and Sour Cream Sauce

Rinse trout well and place in a suitable dish. Add water (the water should cover the trout), then add the salt, bay leaves and honey. Stand for 1 hour.

Rinse trout and dry well. In fact, if time allows, stand on a rack and dry for 20 minutes. Arrange lemon slices and dill in the gut area and season with a little pepper.

Cover smoking chips with water and stand for 15 minutes. Drain off water, add remaining ingredients and stir to combine.
Prepare your Cobb, throw the smoking mixture into the fire and then fir the grill. Arrange fish on the grill and cover. Smoke for 7 minutes per side. Stand for at least 10 minutes before serving.

Smoked trout may be served hot or cold. Serve with wedges of lemon and sour cream sauce.

Beef, Cobb Cooker Recipes

COBB’s Fillet Steak with Creamy Peppercorn Sauce

Serves 4
INGREDIENTS:
• 4 fat slices of beef fillet
• 250ml cream
• 3 T green peppercorns in brine
• 1 splash brandy (optional)
• Fresh tomatoes
• Long stemmed broccoli
• Salt & black pepper

DIRECTIONS:
1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.

2. Place the Frying Dish onto the Cobb Cooker and let it heat up for at least 5 minutes. It must be very hot.

3. Salt and pepper the fillets on both sides and add a good splash of oil to the Frying Dish.
4. Pan-fry the fillets making sure to let them colour nicely, about 8 minutes each side. They should be medium rare but it does depend on the size and thickness of your steaks.

5. Set them aside to rest.

6. Pour a good splash of brandy into the Frying Dish and then add the peppercorns and the cream. Let this simmer for about 15 minutes, season to taste. Cover and set aside.

7. Place the Griddle onto the Cobb Cooker and cook the tomatoes and broccoli for a few minutes, turning every now and again (about 8-10 minutes).

8. Place the Frying Dish back onto the Cobb Cooker while you plate your dish and then pour over the hot, creamy sauce just before serving.

Cobb Cooker Recipes, Lamb

COBB Lightly Smoked, Thick Cut Lamb Chops

Serves 4
INGREDIENTS:
• 4 thick cut Lamb Chops
• Smoking chips (we used French oak)
• Flaky salt
• Freshly ground black pepper
• Olive oil
DIRECTIONS:
1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
2. Place the grill grid on the Cobb and close the lid for 10 minutes to heat up nicely.
3. Rub the chops with oil and season well on both sides.
4. Remove the lid and the grid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.
5. Place the grill grid back on to the Cobb and then the lamb chops, fat side down on the grill – for ease, use a kebab stick to thread them all together and they will stand up well.
6. Close the lid and smoke for 10 minutes.
7. When you open again, the fat should be nice and crisp and the meat will have picked up a light smoky flavour.
8. Remove the chops from the kebab stick and place them all on 1 side.
9. Cook for about 5-10 minutes on each side depending on how well done you like your chops.

Cobb Cooker Recipes, Poultry

COBB Chicken Super Sub

Makes 6

INGREDIENTS
• 6 chicken breasts
• 1 punnet baby tomatoes
• 1 packet lettuce greens
• 1 jar bought Harissa paste
• 2 long French loaves
• Olive oil
• Freshly chopped red chillis (optional)
• Butter
• Salt & pepper

DIRECTIONS

1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
2. Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
3. Cut the chicken breasts in half, length ways (to make thinner fillets) and toss them in the whole jar of Harissa so they are all coated well.
4. Cut the loaves into 6 even pieces, cut them length ways almost all the way through and butter them.
5. Place the breasts onto the Frying Pan and cook for about 8-10 minutes a side, turning once. You will need to do 2 batches to make 6 subs.
6. When you have flipped them the first time, add the tomatoes to the Frying Pan to cook alongside the breasts. Add the chillis here too if you want to heat things up.
7. Line the loaves with the greens and when the chicken is ready, load them up with the chicken and tomatoes. Each sub gets 2 pieces of chicken (1 breast each cut into 2).
8. Enjoy!

Cobb Cooker Recipes, Seafood

COBB’s Creamy Mussels in White Wine Sauce

COBB’s CREAMY MUSSELS IN WHITE WINE SAUCE   

Serves 4

Ingredients:

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • fresh ginger, finely chopped
  • 2 cups white wine
  • 2 cups cream
  • 48 mussels
  • fresh coriander, roughly chopped
  • salt & pepper
  1. Prepare your Cobb with the Frying Dish. Cover and heat for 5 – 10min prior to use
  2. Place oil in pan and add onion, garlic and ginger.
  3. Pour white wine in pan and cook until liquid is reduced by half, then add cream. (Cover with Dome to keep the heat – reducing will occur due to the ventilation holes in the Dome Cover)
  4. Toss in mussels, close lid and allow to steam.
  5. Once mussels have all opened, add coriander, salt and pepper to taste.
  6. Serve immediately

For more information on COBB visit our Facebook Page COBB New Zealand 

 

Bradley, Cobb Cooker Recipes, Others, Seafood

Bradley’s Seafood Stuffed Smoked Portobello Mushrooms

Filled with crab, shrimp, scallops, cheese, green onions and

more, these Portobello mushrooms are smoked to perfection then drizzled with melted butter afterwards.

INGREDIENTS

  • 6 Portobello mushrooms
  • ¾ Cup small shrimp (salad shrimp size or a little bigger), peeled
  • ¾ Cup scallops
  • ¾ Cup crab meat, in small pieces
  • ¼ Cup roasted red peppers , diced
  • 4 Spring onions, finely sliced
  • 1 Cup grated cheese
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 75g melted butter
  • 2 Tbsp fresh parsley, finely chopped

INSTRUCTIONS

  1. Set up smoker for 250F (125C) using wood of choice (I used Apple)
  2. Snap the stems off the Portobello mushrooms and, using a spoon, scrape the gills off the underside of the mushrooms.
  3. In a bowl, mix together the shrimp, scallops, crab, roasted red peppers, green onions, gouda, salt, garlic powder, paprika and cayenne together.
  4. Place the Portobello mushrooms on the smoker racks, top side facing down.
  5. Spoon the seafood mixture evenly on to
  6. p of the Portobello mushrooms.
  7. Place in the smoker and smoke until all the seafood is cooked, about 3 hours.
  8. In a small bowl, mix together the melted butter and parsley. Spoon onto the smoked stuffed mushrooms.
  9. Enjoy!

These can also be made in your Cobb   

Original recipe by theblackpeppercorn.com