Prepare the Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
To make the fennel sugar combine sugar and fennel in a blender and blend until combined. Put aside.
Cut the pineapple into chunks and put 3-4 pieces on each skewer.
Place the Frying Dish on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
To make the ginger syrup place the sugar, water, chilli, ginger and honey into the Frying Dish and stir until the sugar has dissolved. Simmer gently until the sugar syrup thickens. Pour the syrup over the skewers leaving some aside for serving.
Remove the Frying Dish and place the Griddle on the Cobb Cooker and close the Dome Cover. Leave it for at least 5 minutes until it has heated up.
Place the skewers onto the Griddle. Grill on each side for 2 minutes until caramelised.
Serve with a generous sprinkling of fragrant fennel sugar, a simple but impressive dessert.
Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
Stick an apple slice into each of the slits in the pork loin.
Refrigerate and allow
salsa to sit for at least an hour or preferably over night for flavours to
marinate.
Lime Infused Smoked Snapper
Ingredients
4 Snapper Filets, approx 6 oz. each
¼ cup of Coarse Salt
¼ cup Brown Sugar
Juice of 1 Lime
2 Litres of water
Place Salt, Brown Sugar, Lime and Water in a deep bowl and stir until salt and sugar have dissolved. Add the fish, cover and place in the refrigerator for 12 hours, turning several times
Remove fish from brine and discard the brine. Rinse the snapper well under cold running water, drain, and blot dry with paper towels. Place on an oiled wire rack and let the snapper air-dry in the refrigerator approx 2 hours.
Set up your Smoker and preheat to 135°C (275°F) using Bisquettes of choice.
Smoke the fish on the wire rack until cooked through, approx. 30 to 45 minutes. Alternatively, using a thermometer, cook until the internal temperature reaches 60°C (140°F).
Allow Snapper to cool to room temperature, then wrap in plastic wrap and refrigerate until serving. It will keep for at least 3 days in the refrigerator.
Original Recipe and Photo from The
Fruit Company, adapted by Bradley Smokers
Light a Cobble Stone in the Cobb Cooker and wait a few minutes until it has turned grey.
Place the Frying Dish accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes to heat up.
Combine sugar and water in the Frying Dish and stir gently until the sugar has dissolved. Add strawberries, black pepper to taste and rum (optional).
Cover with the Dome Cover and allow to simmer gently for 20-30 minutes, until the strawberries are soft and coated in a delicious red syrup. Stir every now and again.
Serve this strawberry sauce with your S’mores or pour over ice cream for a gorgeous, easy dessert.
0.5kg apples; peeled, cored and cut into small cubes
½ medium sized Onion, cut into small cubes
100g Raisins
250g Brown Sugar
1 tsp Mustard Seeds
1 tsp freshly minced Ginger
½ tsp Salt
225ml Apple Cider Vinegar
Buttery and flaky scones that melt in your mouth. These scones have lots of fresh strawberries that are fresh and fruity when eaten right out of the oven. The perfect Summer breakfast!
INGREDIENTS
2 ¼ Cups Flour
1/3 Cup Sugar
3 tsp Baking Powder
1/3 tsp Salt
115g cold Butter, cubed
1 ½ Cups fresh Strawberries, chopped
¾ Cup Milk
1 Egg
½ Cup Icing Sugar
2 Tbsp Milk
INSTRUCTIONS
Light your Cobb, and leave for several minutes until the Cobblestone is grey.
Set the Fenced Roast Rack on top of the grill grid or use a COBB Pizza Stone and close the dome lid.
In a bowl, whisk together the flour, sugar, baking powder and salt.
Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Or rub the butter into the flour using your fingertips. Continue until a crumbly consistency is produced. Stir in the chopped strawberries.
In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 20cm disc. Cut into 8 equal wedges.
Place wedges on the roast rack lined with baking paper, or on top of the pizza stone (sprinkled with a little flour).
Cover with the hood lid and bake for about 18-20 minutes. The scones should be just starting to brown on top. If using the roast rack it may be necessary to flip the scones over after 10 minutes.
