1 large packet of Baby
Spinach or fresh Spinach with veins removed
2 Garlic cloves
1 Onion
Olive oil and Butter
Salt and Pepper
Directions
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Chop the onion finely and crush the garlic.
Place the Deep Dish Pan onto the Cobb and close the lid for 5-10 minutes.
Add a good glug of oil and about a tablespoon of butter, let the butter melt and add the chopped onion. Close the lid and let it cook for 5 minutes with the lid closed and then remove the lid.
Sauté the onions until they start to soften and then add the garlic, stir and let the mixture caramelise – about 20 minutes.
When the onions are ready, add the spinach and season with salt and pepper.
Place the lid on for 2 minutes and then remove – the spinach will have wilted almost completely.
Stir it all together for a minute or 2 and it’s ready (you can add a further knob of butter for a bit of extra richness).
Lay the fish on pieces of foil (enough to totally wrap the fish). Make 3 shallow cuts in the thickest part of each side of the fish.
Place Butter, Parsley and Lemon slices in the cavities of each fish, with a little bit of butter and parsley kept aside to put on top of each fish.
Season with Salt and Pepper to taste.
Wrap the fish completely in the foil to seal.
Prepare Cobb Cooker, light a Cobblestone and place the fish parcel on Cobb Grill, cover and cook approx. 20 mins. Cooking time depends on size of the fish, you may need to check from 15mins onwards to avoid overcooking.
Serve with salad and steamed baby potatoes with parsley and lemon wedges.
Heat the olive oil in a cast iron pot, or deep cast iron pan.
Add ground beef, garlic, and onions to the pan.
Once the beef is browning and the onions have become translucent add the tomatoes, tomato sauce, paprika, basil, oregano, salt and pepper, and stir together.
Leave to simmer for 5 minutes, stirring occasionally.
Remove cast iron pot from stove, and place in preheated smoker.
Smoke for 1 – 1½ hours, stirring occasionally.
While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
When sauce is finished smoking, remove from smoker and stir in butter.
Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.
Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
Roll them into small meatballs.
Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
Remove the meatballs and set aside.
Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.
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.
Hand press into patties, if patties are too dry and aren’t sticking together well then add more mayonnaise. If they are too sticky then add more bread crumbs.
Heat olive oil in a large skillet over medium heat and add tuna cakes.
Cook about 4 minutes per side until golden and crisp.
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!
