Slice baby marrows and peppers and brush lightly with olive oil. Season with salt and pepper.
Light a CobbleStone and wait a few minutes until it has turned grey.
Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 10 minutes so it can get really hot.
Season your rump steaks with salt and black pepper just before you put them on the Griddle. Place your vegetables around the rumps and grill. For medium rare, cook the steak for 10 minutes a side for a steak that is 4cm thick. It will vary depending on the thickness of your steak.
Only turn once to get those lovely grill lines on both the steak and the vegetables.
Rest the rump for 5 minutes before serving with a big heap of herby butter and grilled seasonal vegetables.
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.
Cut the lamb in the fattest areas to allow for even cooking (about an inch downwards).
Chop the chilli and crush the garlic.
Pound the fennel seeds in a pestle and mortar and then mix in a bowl with the chilli, garlic, olive oil and the dry spices.
Rub the spice mix all over the lamb and make sure it is evenly coated. You can cook right away but it would benefit the lamb for it to marinate for anywhere between 10 minutes and 3 hours.
Fire up your Cobb to cooking ready using one Cobble Stone. Once it is grey or the Cobble Stone has stopped smoking, put the Grill Grid in place with the Fenced Roast Rack, cover with the Dome and leave to heat for 10 minutes.
To make the sauce: Chop the red onions into eighths and place into the moat with the red wine, water and rosemary before you place the lamb on top. PLEASE NOTE: The moat can only take one cup of liquid at a time, you will need to top up the liquid with the above mixture throughout the cooking period!
Place the lamb on the Fenced Roast Rack, and close the lid. Do not open often. After 1hr 30 mins, it should be done to just pink for the average deboned leg of lamb but do check after an hour for your own desired ‘doneness’.
When you remove the lamb from the Cobb, carefully pour the sauce into a jug (making sure to hold the base with a cloth so you don’t burn yourself).
To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
Knead the dough for at least 10 minutes until smooth and no longer sticky. Place in a greased bowl cover with a damp cloth and leave in a warm place until it has doubled in bulk, (about 1 hour).
Knock back the dough and knead again briefly to make sure all the air has been knocked out.
Shape the dough into flat circles about the size of your palm, and fill with sun-dried tomatoes, a generous sprinkling of Pecorino and a few sprigs of chopped rosemary leaves. Season with salt and black pepper. Bring all the sides together and make a sealed ball so that the filling doesn’t ooze out while the bread cooks.
Place the stuffed ‘bread rolls’ into greased pots (grease with a little butter on all sides and the base) or individual tins and cover with a damp cloth. Making sure the pots are not more than about half to three quarters full with dough or they will be too big. Cover and allow to prove for a second time for 20 minutes. Brush the tops with egg wash. Egg wash is just 1 egg whisked well.
While the bread is proving for the second time, light a Cobble Stone and wait a few minutes until it has turned grey.
Place the Grill Grid, the Fenced Roast Rack, onto the Cobb Cooker.
Arrange the baby pots on the Fenced Roast Rack and bake for about 20-30 minutes or until golden and delicious. You can also make 1 large loaf in a loaf tin and that will cook for about an hour.
Serve this cheesy pull a-part bread as a decadent side to any dish on your bbq.
Set up your Cobb Cooker and light the Cobblestone and allow to turn grey in colour, cover with hood lid.
In a medium bowl, add brown sugar and cayenne and stir to combine. Season chicken with salt, and roll chicken in brown sugar mixture, making sure it is fully coated.
Wrap chicken with a slice of bacon, and tuck the end under the bottom of the chicken. Arrange on the Cobb Frying Pan. Repeat with remaining chicken. Sprinkle about 1 teaspoon of the sugar mixture over each piece of chicken. Bake 25 to 30 minutes until the internal temperature of the chicken reaches 74C degrees Celsius and bacon is golden.
Remove from oven and garnish with parsley before serving.
Original recipe by Tastemade – adapted slightly by Cobb New Zealand
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
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.
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.
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.
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.
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.
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.
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
Setup your COBB Cooker and light a Cobblestone, allow to turn grey in colour before putting the frypan in place.
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.
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.
Flour your hands and work the pizza dough until it is a circle large enough to fit on the pizza stone.
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.
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.
