Category Archives: Cobb Cooker Recipes

Cobb Cooker Recipes, Poultry

COBB Yoghurt Roast Chicken

Servings – 2 – 3   

INGREDIENTS

Chicken Drumsticks 6-8 (skinless)
Black pepper – to taste
Salt – to taste
Lemon juice – to taste
Plain Yoghurt – 1 ½ Cups
Garlic – 2-3 cloves
Coriander leaf – 1 tablespoon
Lemon zest – ½ teaspoon
Chilli flakes – 1 teaspoon
Lemon juice – 1 tablespoon
Mixed herbs – 1 teaspoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Olive oil – 1 teaspoon
Olive oil – for brushing

PREPARATION

1. Score the drumsticks with a sharp knife (2 or 3 cuts ½ cm deep per side).

2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.

3. Marinate 10 – 15 minutes.

4. In a mixing bowl, add yoghurt, crushed garlic cloves, coriander, lemon zest, chilli flakes, lemon juice, mixed herbs, salt, and black pepper.  Mix well.

5. Add the chicken drumsticks, 1 teaspoon olive oil and combine coating the chicken.

6. Marinate for 3 hours.

7. Prepare your Cobb and light the Cobblestone or charcoal briquettes, allow to turn grey.

8. Place the chicken legs on the grill plate or on the roast rack and brush the leftover marinade on them. Spray with some more olive oil.

9. Cook on your Cobb with the hood on for 30 minutes (or until the internal temperature of chicken reaches 74C degrees).

10. Serve hot

Visit our COBB New Zealand Website  or check out our COBB New Zealand  Facebook Page for more ideas!

Cobb Cooker Recipes, Poultry, Vegetables

COBB’s Avocado Smoked Chicken Salad

This Avocado Chicken Salad recipe is a keeper!

SALAD INGREDIENTS

  • 2 large chicken breasts
  • 3 medium or 2 large avocados
  • 1 cup corn (from 1 cooked cob)
  • 200g Bacon, cooked and chopped
  • ¼ cup Chives or spring onion, chopped
  • 2 Tbsp chopped Dill
  • 2 hard boiled eggs, cut in halves or quarters
  • 3-4 slices mango or seeds of ½ pomegranate (optional)

LEMON DRESSING

  • 3 Tbsp fresh lemon juice
  • 3 Tbsp extra virgin olive oil
  • 1 tsp sea salt, or to taste
  • ⅛ tsp black pepper

INSTRUCTIONS:

  1. Start your COBB Cooker by lighting a Cobblestone and allow to turn grey before placing a Bradley Smoker Maple bisquette on the hot cobblestone. Put the hotplate and roasting rack in place.  Season the chicken breasts with salt and pepper.  Hot Smoke in your COBB Premier with the Dome Lid on, for 1 ½ – 2 hours or when the internal temperature of the chicken reaches 74C degrees.  Cool, then dice or shred the cooked chicken breasts and place into a large mixing bowl.
  2. Peel and pit 2 large avocados, slice into bite-sized pieces and add to the mixing bowl.
  3. Add 1 cup of cooked corn (freshly cooked corn is best), toss in ¼ cup chopped spring onion, chopped bacon, and 2 Tbsp fresh Dill.
  4. Add dressing ingredients to a small bowl and stir to combine. Drizzle over your salad and toss to combine. Serve with slices of hard-boiled egg, and sliced Mango or Pomegranate (if desired)

Original recipe by Natashaskitchen.com adapted by Cobb New Zealand

 

 

Beef, Cobb Cooker Recipes

Cobb’s Bacon Wrapped Smoky Cheesesteak Meatloaf

INGREDIENTS:    

  • 2 green capsicum, chopped into strips
  • 1 onion, thinly sliced
  • 1 tsp salt
  • 1kg beef mince
  • 1 Egg
  • 2-3 Tablespoons BBQ or tomato sauce
  • 1 Onion finely diced
  • ½ Cup breadcrumbs
  • 2 Tbsp dried oregano
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp pepper
  • 15 slices provolone (or mix of mozzarella and tasty) cheese
  • 20 rashers of streaky bacon

Bradley Smoker Wood Bisquettes – your favourite or Mesquite and Hickory work great with Beef

METHOD:

  1. Light your Cobb with a Cobblestone in the fire grid and allow to turn grey in colour. Half fill the moat with water and place fry pan or frying dish on the base.
    2. Sauté the capsicum and sliced onions with the salt until the peppers have softened and the onions have turned a dark golden colour. Leave to cool in a bowl.  Remove fry pan with the lifting fork and place grill plate with roast rack on the Cobb.  Cover with dome lid.

    3. Mix the beef mince with the egg, sauce, bread crumbs, diced onion, dried oregano, cayenne, salt and pepper. On a sheet of tin foil press the beef into an even rectangle.

    4. Lay slices of cheese across the middle and top with the capsicum and onion mixture.

    5. Gently roll the meat up from the smaller end of the rectangle, using the foil to push it into a large sausage shape.

    6. Lay the strips of bacon across another sheet of tin foil and repeat, making sure the meat roll is tightly wrapped up in a lovely bacon jacket.

    7. Lift the grill plate and add a Bradley Smoker wood bisquette on top of the Cobblestone. Replace the grill plate and place the uncovered meatloaf roll on top of the roast rack.  Cover with the dome lid.  Cook until it reaches the internal temperature of 70C (155F).  Baste the meatloaf with BBQ Sauce during the later stages of cooking if you like.

Original recipe by Twisted, adapted by Cobb NZ

Cobb Cooker Recipes, Seafood

Cobb’s Hot Smoked Fish with Garlic Butter

Serves 2

INGREDIENTS
• 2 fillets fresh white fish
• 1 Bradley Smoker Bisquette or a handful damp smoking chips
• 100g butter, room temperature
• 3 cloves garlic, peeled and crushed
• 1 lemon
• 1 tablespoon chopped parsley
• Salt and 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 bisquette or damp smoking chips on the CobbleStone and then place the Grill Grid and the Fenced Roast Rack.

3. Place the fish fillets onto the Grill Grid and close the Dome Lid.

4. To make the butter: Mix the garlic and parsley into the butter along with a pinch of salt and black pepper. Mix it well, roll it into a sausage in clingfilm tying up both sides and put into the fridge.

5. After about 20-30 minutes the fish should be cooked. This will depend on the thickness of your fillets.

6. Remove the butter from the fridge and slice up the butter and place on top of the warm fish.

7. Serve with lemon wedges to squeeze as you like and a crisp green salad and your favourite side dish.
Cobb Cooker Recipes, Pork, Uncategorized, Vegetables

COBB’s Bacon and Cheese Stuffed Mushrooms

Serves 4

Ingredients:

  • 4 big brown mushrooms (Portabello)
  • Salt and pepper
  • 1 Tbsp Butter
  • 2 cloves freshly crushed garlic
  • Cream cheese or cottage cheese
  • Coriander (fresh chopped)
  • 1 packet of streaky bacon, diced
  • Blue Cheese (optional)
  • Bradley Wood Bisquette (Mild flavour – Alder, Cherry, or Maple) – optional smokiness

Directions:

  1. Prepare and light your COBB with 1 Cobb Cobble Stone.
  2. Place the frying dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
  3. Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
  4. Carefully remove the stems and gills of the mushrooms.
  5. Melt the butter with 1 crushed garlic clove and brush the outside of the mushrooms.
  6. Mix the 2ns crushed garlic clove, half the crispy bacon pieces, salt & peper, chopped mushroom stems and gills in with the cream cheese, mix in the coriander and spoon carefully into the mushrooms. Top with rest of the crispy bacon and some crumbled blue cheese (optional).
  7. Place a Bradley Smoker wood bisquette (if you would like a subtle smokiness) onto the Cobble Stone and cook on the COBB roast rack with the dome lid on for about 10-15 minutes.

 

Cobb Cooker Recipes, Poultry

COBB Chicken Marinara Rolls

Serves 8

INGREDIENTS:

  • 4 chicken breasts
  • Marinara Sauce (or your favourite pasta sauce)
  • Fresh rocket
  • 8 floury Bap Rolls
  • Butter
  • 1 lemon

DIRECTIONS:

  1. Place the chicken breasts into marinara sauce – you can use any bought sauce that you like – and allow it to marinate for half an hour. You can marinate for longer if you have time (up to overnight if you wish).
  2. 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 charcoal briquettes in the Cobb.
  3. Place the fenced roast rack on the Cobb and close the lid to heat up for 5 minutes.
  4. Place the breasts onto the grid and close the lid again.
  5. Cook for 10 minutes and then turn, closing the lid. Cook for another 10 minutes and open the lid.
  6. Cook for a further 5-10 minutes with the lid off and turn once.
  7. In the meantime, butter the rolls.
  8. Slice the hot chicken breast and arrange onto the open rolls, top with rocket, a nice squeeze of lemon and serve.
  9. Serve with a green salad.

For more information on COBB and more recipe ideas head over to our Facebook page or visit our website www.thecobb.co.nz

Cobb Cooker Recipes, Poultry

COBB Stuffed Roast Chicken

Adding liquid to the moat is an option when roasting any type of meat or poultry. The liquid adds flavour and moisture to the meats.

Stuffing ingredients may simply be combined and used, or you may prefer to fry the onion first.

INGREDIENTS
1 x 1.5kg (size 14-16) Chicken
Olive Oil
Salt and freshly ground Black pepper

1 Cup Water, Wine or Chicken stock (optional)

STUFFING
1 Tbsp Olive Oil
1 medium Onion, chopped
100 g Mushrooms, chopped
4 tsp chopped Parsley
1 tsp Oregano
1 Cup fresh white Breadcrumbs
1 Egg
2 tsp Soy Sauce
Salt and freshly ground Black Pepper

First make the stuffing. Heat oil, add the onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes.

Combine the remaining ingredients in a bowl and add in the onion mixture. Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings.

Prepare your COBB by lighting the charcoal, and when it’s ready (grey in colour and no longer smoking), pour the liquid into the moat, fit the grill plate and roast rack, allow to heat covered with the dome lid for 2 minutes. Place chicken breast side down, replace the lid and cook for 1 ½ hours, turning after 50-60 minutes. Add some potatoes brushed with oil and seasoned with salt and pepper, and a sprig of fresh Rosemary beside the chicken.

Serve with your favourite sides

Serves 4-6

VARIATION
• Simply rub the chicken with a mixture of 4 teaspoons of Italian Olive Oil and 1 Tablespoon of Lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.

 
Beef, Cobb Cooker Recipes, Pork

COBB Delicious BBQ Back Ribs

The COBB creates that famous pink smoke ring that is only achieved with Charcoal BBQ! Try out this Ribs recipe!  

DELICIOUS COBB BBQ BABY BACK RIBS

3 Racks of Baby Ribs
Mustard
Dry Rub
½ Bottle of Beer
4 medium Potatoes (scrubbed or peeled)
Olive Oil
Salt & Pepper
Garlic
Fresh Rosemary
Aluminium Foil
½ Cup Apple Juice
½ Cup BBQ Sauce

Cut the ribs in half, and remove the membrane off the ribs. Coat the ribs with mustard and liberally apply dry rub. Set aside while getting your COBB ready.

In your fire grid light the Cobblestone or 8 Charcoal Beads. Add a handful of soaked Hickory Wood chips on top of the charcoal and pour the beer into the moat.

Stack the slabs on top of each other and let cook.

Brush the potatoes with Olive oil, and salt & pepper. Wrap the potatoes in individual pieces of foil with garlic and some fresh rosemary, creating foil packs.

After an hour of cooking, place the foil packs into the moat. Wrap the ribs in tinfoil with ½ Cup Apple juice and cook for another hour. Add a couple more charcoal briquettes if needed.

Remove the ribs from the aluminium parcel and brush them with BBQ sauce and cook on the roast rack or grill plate for 10 minutes.

The ribs will have that pink smoke ring, just like the BBQ Pit restaurants and the meat should fall off the bone.

Don’t lift the lid too often, as it will slow the cooking and take longer.

Bradley, Cobb Cooker Recipes, Pork

COBB One Pot Smoky Kassler Pork and Beans

Serves 6 

INGREDIENTS
• 6 Kassler pork chops, cut into small pieces
(see our Bradley Kassler Recipe)
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 red chilli (or more if desired)
• 2 t ground coriander
• 2 t ground cumin
• 2 t garam masala
• 1 t paprika
• 2 t chopped rosemary
• 2 tins chopped tomatoes
• 1 tin butter beans
• 1 tin mixed beans
• 250ml red wine
• Olive oil
• 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 Dish accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
3. Place the onion into the Frying Dish with some oil and cover with the Dome Cover. Let them cook for about 3-5 minutes and then add the garlic, chilli and dry spices except the garam masala.
4. Stir the spices, onions and garlic continuously until fragrant, for about 5-10 minutes.
5. Add the Kassler and toss in the spices for a few minutes.
6. Add the tomatoes and the wine and return the Dome Cover. Let this simmer away for 30 minutes.
7. After about 30 minutes, add the beans, rosemary and the garam masala and let it simmer uncovered for another 10 minutes.
8. Season well with salt and pepper and enjoy on its own or with crusty bread for a hearty one-pot wonder.

Cobb Cooker Recipes, Pork

COBB Bacon Wrapped Pork Fillet with Coleslaw

Serves 4

INGREDIENTS:
• 800g pork fillet (4 pork fillets)
• 2 packets streaky bacon
• 10g fresh sage
• 20ml olive oil
• Pinch of salt
• Grind of pepper

INSTRUCTIONS:
1. Chop the sage and add to the olive oil.
2. Brush the oil over the fillet and season, then wrap in bacon spiralling from top to bottom.
3. Prepare the Cobb with the roasting rack and heat for 5 minutes with the lid on.
4. Cook slowly so as not to burn the bacon before the pork is cooked.
5. Remove the wrapped fillet, let it rest for 5 minutes and then carve each fillet into about 6 slices.
6. Serve with cabbage salad.

COLESLAW:
• 2 cups shredded cabbage or 1/4 head green/red cabbage or a mixture of both.
• 1 large shredded carrot
• 2 stalks chopped spring onion / 1/4 red onion
• Handful chopped parsley
• 100ml creamy mayonnaise
• 50ml prepared salad dressing, oil based
• Salt and pepper
• 10ml sugar

1. Mix all the vegetables together.
2. Mix the parsley, mayonnaise, dressing and sugar.
3. Pour over the vegetables and season.