Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
Trim the mushroom stems to the same height as the brown fins.
Mix the crushed garlic into the softened butter and brush the outside of the mushrooms and spread generously on top of the mushrooms. Add black pepper to taste.
Mix together the cream cheese, coriander and half the bacon.
Spread a generous dollop of cream cheese mixture carefully over the whole mushroom to cover it.
Top with rest of the crispy bacon and some crumbled blue cheese (optional).
Cook on the COBB Roast Rack with the dome lid on for about 10-15 minutes.
Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved.
Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours.
Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
In a small bowl, mix together the ground beef, oregano, salt, garlic powder, and onion powder until thoroughly combined.
In a bowl, mix together the grated mozzarella, pepperoni and green olives.
Grab a small handful of the meat mixture and form a meatball that is about 1½ inches in size. Make a small indentation in the middle with your thumb. Put some of the cheese, pepperoni, and olive mixture into the indentation and fold the meat around the cheese mixture so that it is covered.
Using your two hands, roll the meat around so that it is fairly round. Place the meatball on the Bradley smoker racks. Do this with the remaining meat and cheese.
Place the smoking racks in the Bradley Smoker. Smoke the meatballs until they reach an internal temperature of 165°F (74°C), about 2½ hours.
Drizzle some of the pizza sauce on top of the meatballs and serve hot!
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.
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.
