Category Archives: Fruit

Baking, Bradley, Fruit, Others

Smoked Strawberry and Rhubarb Crumble

Serves 8

Ingredients:

Directions

  1. Place the strawberries and rhubarb in a disposable foil lasagna pan. Place pan on a smoker rack.
  2. Set your Bradley Smoker to 94°C (200°F) using wood bisquettes of choice (apple or cherry work well with this recipe).
  3. Smoke the strawberries and rhubarb for 45 minutes. Remove from smoker.
  4. Dump the strawberries and rhubarb into a 13 x 9 baking dish. Sprinkle white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish.
  5. Preheat the oven to 175°C (350°F).
  6. In a large bowl, mix together the butter, sugar, flour and rolled oats until crumbly. Spread crumb mixture evenly on top of the fruit.
  7. Bake the crumble for 45 minutes. The fruit mixture should be bubbly along the sides.
  8. Cool before serving.

Compliments of Bradley USA

Bradley, Fruit, Seafood

Hot Smoked Scallops and Mango Salsa

Ingredients for Salsa

  • 1 ½ Tblsp fresh Lime Juice
  • 2 tsp Brown Sugar
  • 1 ½ cups diced ripe Mango
  • 1 small Cucumber, peeled, seeded and cut into ½ inch dice
  • 1 ½ Tblsp finely diced Red Onion
  • ¼ – ½ Habanero or Scotch Bonnet Chile, seeded and minced
  • 1 ½ tsp finely chopped Candied Ginger
  • 1 Tblsp fresh Mint, chopped

Ingredients for Scallops

  • 2 pounds Sea Scallops (about 20 scallops)
  • Sea Salt and freshly ground Black Pepepr

Directions for Salsa:

  1. Combine the lime juice and sugar in a bowl and whish until the sugar is dissolved.
  2. Add the remaining salsa ingredients and gently toss to mix.
  3. Transfer to an attractive serving bowl and serve within a few hours of making.

Directions for Scallops:

  • Prepare your Bradley Smoker with Bisquettes of choice.  Set temperature to 107°C (225°F).
  • Arrange the scallops on Bradley Magic Mats on the smoker rack.  Lightly sprinkle with salt and pepper.
  • Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes.  Do not overcook.
  • Arrange the scallops on a platter and serve with the mango salsa.
  • Enjoy.

Recipe compliments of Bradley Smoker US

Bradley, Fruit, Seafood

Alder Smoked Scallops with Citrus and Garlic Butter Sauce

Ingredients

  • 1 ½ – 2 pounds Sea Scallops (about 15-20 scallops)
  • 2 Tblsp Lemon Juice
  • Freshly Ground Black Peppercorns as needed
  • Kosher Salt as needed
  • 1 clove Garlic, finely minced
  • ½ small Orange Zest
  • ½ small Orange Juice
  • 14 Tblsp Worcestershire Sauce
  • 1 ½ Tblsp fresh Parsley or Tarragon, chopped

Directions

  1. Rinse the scallops under cold water and remove the “catch”, the small muscle running vertically on the side of the scallop.  Pat dry. 
  2. Season the scallops with salt and pepper and arrange them on Bradley Magic Mats on a smoker rack. 
  3. Prepare your Bradley Smoker with Alder Bisquettes.  Set temperature to 92°C (200°F).
  4. Smoke for 20-35 minutes (depending on size of scallops) or until the scallops are just translucent and slightly firm.  Do not overcook as the scallops with be rubbery and tasteless.
  5. Whilst the scallops are smoking, melt the butter in a small saucepan over medium/low heat.  Add the garlic, orange zest, orange juice, Worcestershire Sauce and parsley.  Simmer for 5 minutes.  Keep warm.
  6. Serve the scallops hot with the warm citrus butter sauce.
  7. Enjoy.

Recipe compliments of Traegergrills

Cobb Cooker Recipes, Fruit, Poultry

Chicken Skewers in a Lemon Sauce on Cobb Cooker

Serves 4

Ingredients:

  • Deboned skinless Chicken Thighs
  • 100ml Olive Oil
  • 2 Garlic Cloves, crushed
  • juice of 1 Lemon
  • zest of half a Lemon
  • 1 tsp Dijon mustard
  • 1 handful Fresh Parsley
  • Salt
  • Black Pepper

Directions:

  1. Mix the olive oil, lemon juice, garlic, lemon zest, mustard and parsley together well.
  2. Cut the thighs in half, length ways.
  3. Pour olive oil/lemon juice mixture over the chicken pieces and let them marinate whilst you light the Cobb Cooker.
  4. Light a Cobble Stone and wait a few minutes until it has turned grey.
  5. Place the Griddle on to the Cobb Cooker, close the Dome Cover and let it heat up for at least 5-10 minutes to make it is very hot.
  6. Thread the thighs onto the skewers. We use 1 per skewer but 2 would make a bigger one.
  7. Remove the lid and cook the skewers, they should take about 10-12 minutes a side. Don’t turn them too often or they won’t get a nice colour.
  8. Enjoy these as part of your bbq.

Recipe by Cobb International

Cobb Cooker Recipes, Fruit

Blueberry Pancakes with Lime & Sugar on Cobb Cooker

Makes about 10 Pancakes

Ingredients

  • 200g Flour
  • 2 Eggs
  • Pinch of Salt
  • 600ml Milk
  • Castor Sugar
  • Blueberries
  • 4 Limes
  • Butter

Directions

  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
  3. Place the flour in a large mixing bowl and make a well in the centre. Place the pinch of salt, the 2 eggs and a little milk in the well. With a small whisk, mix the eggs whilst slowly incorporating the flour and adding more milk as you go, mixing from the inside out – this prevents the batter from getting lumpy.
  4. When the batter is well mixed – the consistency should coat the back of a spoon. The thinner your batter, the thinner the pancake.
  5. Add a little butter to the Frying Pan and a large serving spoon of batter. Turn once after about 5 minutes or when starting to brown.
  6. Fold them into quarters, add lots of blueberries and sieve some castor sugar over the plate. Then squeeze lots of lime juice over the top and add some extra wedges.

Recipe Compliments of Cobb Global

Baking, Cobb Cooker Recipes, Fruit

Blueberry Flapjacks on Cobb Cooker

Ingredients

  • 2 cups cake Flour
  • pinch of Salt
  • 4 tbsp Castor Sugar
  • 2 tsps Baking Powder
  • 2 tbsp Oil
  • 2 tbsp Golden Syrup
  • 1 cup Milk
  • 1 tsp Vanilla Essence
  • 2 Eggs
  • 1 punnet fresh Blueberries
  1. Mix all dry ingredients together and make a well in centre.
  2. In separate bowl, mix all wet ingredients and slowly add to the dry, mixing constantly.
  3. Prepare COBB with the Fying Pan.
  4. When hot, add a little butter to pan and drop spoonfuls of flapjack mixture onto it.
  5. Place a tablespoon of Blueberries onto each flapjack whilst cooking.
  6. Cook for about three minutes each side until golden brown.
  7. Repeat till mixture used up.

Makes about 12 Flapjacks.

Cobb Cooker Recipes, Fruit, Seafood

Snapper Fillets with Lime on Cobb Cooker

Serves 2

Ingredients

  • 2 Snapper Fillets
  • 3 Large Limes, very thinly sliced
  • 2 tsp melted Butter per fillet
  • Smoked Paprika
  • Canola Oil Spray

Directions

  1. Prepare the Cobb with Cobblestones and heat for 5 minutes with the lid on.
  2. Rinse the fillets with cool water and pat dry with paper towels.
  3. Spray one side of the lime slices with canola oil and arrange them in on the Roasting Rack to form a bed for fillets.
  4. Lay the fillets on top of the lime slices and baste with the melted Butter and generous pinch of smoked paprika.
  5. Cover with the Cobb lid and cook for approx 10 minutes, checking to ensure they don’t overcook.  Fish is ready when it is opaque in colour and firm to the touch. 
  6. Using a spatula/slice, slide under limes and lift fish and limes onto a serving plate.
  7. Garnish with Parsley or Coriander and enjoy.

Photo and recipe, adapted to suit Cobb Cooker, compliments of Char-Broil

Baking, Cobb Cooker Recipes, Fruit

Apple Pancake on Cobb Cooker

Serves 4

Ingredients

  • 2 tbsp Unsalted Butter
  • 4 cups diced peeled tart Apples
  • 2 tbsp firmly packed Brown Sugar
  • 4 large Eggs – beaten
  • ½ Lemon – juiced
  • ½ tsp ground Cinnamon
  • 1 cup Milk – full fat for best results
  • 1 cup cake Flour
  • 2 tsp Vanilla Essence
  • pinch of Salt
  • Castor Sugar to sprinkle on the top for presentation

Directions

  1. Light a Cobble Stone in your Cobb Cooker and once ready to cook place the Deep Frying Dish into the Cobb with the lid on, to heat for 5 minutes.
  2. Whisk together the eggs, milk, vanilla, flour, and salt until just blended and set aside
  3. Melt 2 tablespoons of butter in the Deep Frying Dish and add the apples and saute, turning when required until tender.
  4. Once the apples are cooked sprinkle them with the brown sugar, lemon juice and cinnamon. Stir to make sure evenly combined and remove from heat and drain half the liquid from the apples. Try to ensure even distribution in the Deep Frying Pan of the apples.
  5. Place the Deep Frying Dish back over the Cobble Stone.
  6. Pour the batter prepared earlier over the warm apples.
  7. Put the Dome over the Deep Frying Pan and bake until puffed and golden brown. This should take 20 – 25 minutes.
  8. Serve with a dusting of castor sugar and a dollop of double thick cream.

Recipe Compliments of Cobb Australia

Cheese, Cobb Cooker Recipes, Fruit

Cream Cheese and Banana Stuffed French Toast on Cobb

Ingredients

  • Thick slices of French-Toast friendly Bread
    (French, Italian, challah or whatever your favorite bread for French toast is, just so long as you can cut thick slices)
  • Cream Cheese frosting or cream cheese softened to room temperature and mixed with a bit of vanilla extract, powdered sugar and milk (if needed), to taste
  • Thinly sliced Bananas
  • Eggs (about 1 egg per every 2 slices)
  • Dash of Milk
  • Dash of Vanilla Extract (more dashes for more eggs)

Directions

  1. Light the Cobblestone in your Cobb Cooker and once it is grey place the Frying Pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
  2. Put the dome over the top and leave to heat for 5 minutes.
  3. Whisk together eggs, milk and vanilla extract and set aside.
  4. Cutting halfway down the slice, cut a pocket into each thick slice of bread. As you pull the knife through the final time, when the tip enters the slice, angle it down so that you can make the pocket a little deeper inside the slice without cutting the edges of the pocket any further down than half way.
  5. Spread a thick-ish layer of cream cheese frosting or sweetened cream cheese inside the pocket, then add a layer of bananas.
  6. Dip stuffed slices as usual in the egg mixture and cook over medium heat on the stove until both sides are golden brown. Serve with butter and a sprinkle of powdered sugar. (You will not need any other sweeteners!)

Recipe Compliments of Cobb Global

Cobb Cooker Recipes, Fruit, Lamb, Vegetables

Grilled Lamb Kebabs on Cobb Cooker

Serves 4

Ingredients

  • 500g lamb loin, cut into cubes (1.1lbs)
  • 2 green peppers, cut into cubes
  • Dried apricots

Marinade

  • 2 garlic cloves, minced
  • Grinding of black pepper
  • 1/4 tablespoon crushed peppercorns (0.04oz)
  • 1/2 teaspoon salt (0.08oz)
  • 3 tablespoons olive oil (0.5oz)
  • Juice of 1 lemon

Directions

  1. Combine marinade ingredients.
  2. Add the cubed lamb, mix well and marinate for 1/2 an hour.
  3. Divide the lamb into 4, thread onto a skewer alternating the meat with apricots and peppers.
  4. Prepare the Cobb with the roasting rack.
  5. Grill on the Cobb for 15 minutes turning often and brushing with the marinade as the kebabs cook.

Any meat may be used for kebabs and marinated with a marinade of your choice.

Recipe Compliments of Cobb Australia