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.
Put the smoked tomatoes in a saucepan with the stock.
Bring to a boil, lower to a simmer, cover, and let the mixture simmer for about 30 minutes to break down the tomatoes.
When the tomatoes are soft and breaking down, use an immersion blender to liquefy the mixture. You can also use a blender if you divide it into batches.
When the mixture is almost totally liquid, add the Cream and Salt and Pepper to taste.
Stir over low heat for 5 minutes and serve. Ideal with a grilled cheese sandwich.
Prepare your Cobb Cooker and light a CobbleStone and wait a few minutes until it has turned grey.
Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
Combine the sweetcorn and flour in a bowl and season with a pinch of salt.
Drizzle a little oil into the Frying Pan and cook the bacon until crispy – about 20 minutes. Cover with foil and set aside.
Spoon the batter onto the Frying Pan with the lovely bacon fat in it. Each fritter should be a heaped tablespoon and make sure to spread them a little to cook evenly.
Let them brown on one side before you turn them. Bubbles should come up through the fritter and then you know it is time to turn (about 8-10 minutes a side).
On turning, press them down in the centre for even cooking.
When they are done, plate them with the crispy bacon, drizzle with honey or maple syrup and enjoy.
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recipes for popular veggies all in one place. Bookmark now so you can make
quick reference to it whenever you need.
Because smoking is a low and slow process, make sure vegetable portions are of similar thickness. This helps them cook evenly throughout. We’ll specify how to cut each vegetable in the sections below.
Scroll down to find the vegetable you’re looking for.
Artichokes
Preparation: Trim spikes and cut stalks level
with the base. Scrape out fuzzy choke. Steam for 20 minutes, rinse off with
water and let dry.
Smoking Method: Smoke whole for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: For stuffed smoked artichokes, fill
with your favourite dressing and top with parsley.
Asparagus
Preparation: Snip ends, brush with olive oil and
sprinkle with kosher salt.
Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Drizzle with butter and roasted
garlic and place over sautéed onions for a nice presentation.
Bell
Peppers
Preparation: Smoking the peppers whole allows
them to retain more liquid. Simply wash them and snip the stems.
Smoking Method: Smoke for 90 minutes with Mesquite flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Smoked bell peppers create better
tasting omelettes’, salads, sandwiches and more. Stuff with
Andouille sausage for the complete experience.
Cabbage
Preparation: Core out the cabbage and rinse well
with water. Place a stick of butter down through the centre and stick two
chicken bouillon cubes into the butter. Wrap partially in tinfoil, leaving the
top open.
Smoking Method: Smoke for 4 hours with Hickory flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Sprinkle with about 1 1/2 teaspoons
of steak seasoning for greater flavour.
Chili
Peppers
Preparation: Using food grade gloves and
protective eye wear, rinse off the peppers and put them directly onto the
smoker rack. For hot peppers, remove stems and cut out seeds for less kick.
Smoking Method: Smoke for 3 hours with Pecan flavour Bisquettes at 95°C (200°F) or until tender.
Tip: You can finish off your chili
peppers by dehydrating them so that they can be stored in a Ziploc bag.
Re-hydrate them with either water or olive oil.
Corn
on the Cob
Preparation: Gently pull back husks to remove
silk. Soak in water for several hours. Brush corn with olive oil, sprinkle with
a teaspoon of green onions and fold husks back how they were tying them off or
twisting the ends.
Smoking Method: Smoke for 90 minutes with Alder flavour Bisquettes at 100°C (225°F), turning once halfway through.
Tip: Soak corn in water for several hours before putting them in the smoker for more moistness.
Eggplant
Preparation: Cut into 1/4-inch-thick round slices
and marinate with garlic, basil, balsamic vinegar, salt and pepper. Let set for
15 minutes.
Smoking Method: Smoke for 60 minutes with Apple flavour Bisquettes at 95°C (200°F) or until tender. When done, transfer to a large bowl and coat lightly with olive oil.
Tip: When you serve eggplant off the
grill, it seems to toughen up when it cools making it difficult to eat in
sandwiches. Smoking the eggplant takes care of this!
Garlic
Preparation: Peel bulb and remove the root end.
Brush with olive oil and place in smoker with at least 1/2-inch distance
between each bulb.
Smoking Method: Smoke for 2 hours with Pecan flavour Bisquettes at 100°C (225°F).
Tip: After the smoke has been applied,
you can finish roasting the bulbs in the oven at a higher temperature to accentuate
its flavour.
Mushrooms
Preparation: Clean well and brush with olive oil.
Sprinkle on some freshly ground black pepper, garlic salt and chopped herbs.
Place in smoker basket.
Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Use large Portobello caps for
greater flavour and slice thick to serve. For a nice presentation, serve topped
with chopped tomato and green onion.
Onions
Preparation: Remove skin and slice off top and
bottom portions of onions. Sprinkle with freshly ground black pepper, garlic
salt and a slab of butter for each onion. Partially wrap in tinfoil, leaving
the tops open.
Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Add a slice of
bacon and plash with Marsala wine prior to putting it in the smoker for greater
flavour.
Potatoes
Preparation: Leave whole or cut in half depending
on size, brush with olive oil and sprinkle with kosher salt and fresh ground
black pepper (rub with bacon grease?).
Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.
Tip: Sprinkle with a mixture of garlic
powder, onion powder, paprika, dried rosemary and dried thyme for excellent
seasoned taste.
Tomatoes
Preparation: Cut in half top to bottom. Brush with olive oil, sprinkle with kosher salt and place in smoker cut side facing down.Smoking Method: Smoke about 45 minutes with Mesquite flavour Bisquettes at 95°C (200°F) or until skin becomes easy to peel.
Tip: Can leftover tomatoes to be used in
sauces and salsas following the same directions you normally would for regular
tomatoes.
Zucchini
& Squash
Preparation: Slice lengthwise into 1/2″ halves.
Brush with olive oil, sprinkle with kosher salt and freshly ground black
pepper.
Smoking Method: Smoke for 60 minutes with Hickory flavour Bisquettes at 100°C (225°F) or until tender.
Tip: Lightly drizzle balsamic vinegar
over zucchini to serve.
In
Summary
Smoked vegetables are tasty whether you serve them
up by themselves or alongside a delicious smoked meat.
Remember to brush vegetables with olive oil to
keep them from sticking to smoking racks. A light sprinkle of kosher salt is
always a good idea too. For greater flavour, add fresh spices and herbs of your
liking.
Light a cobblestone and wait a few minutes until it has turned grey.
Place the griddle accessory onto the Cobb and close the lid for 5 minutes so it can heat up.
Toss the prawns and calamari in the Cajun spices (in separate bowls).
Place the asparagus onto the griddle and grill for a few minutes – take care not to overdo them. Remove and set aside.
Place some oil onto the grill and add the prawns and Chorizo. Cook them for 5-7 minutes a side, turning once. Set aside.
Remove the griddle and add the Deep Frying Dish and close the dome lid to let it heat up for 5-10 minutes.
Remove the dome lid and add a nice glug of oil to the pan. Cook the tomatoes and garlic together, stirring for about 5 minutes, add the calamari and let it cook for about 5 minutes.
Add the calamari, prawns and asparagus and let them warm through. Add the leaves just before it is time to serve and toss it carefully.
Season with salt and pepper and serve right away in the pan.
Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.
Directions
Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
Continue with the rest of the pizzas.
Chefs tip: These are such an easy way
to make a lovely thin-base pizza. Place on any toppings, the world is your
pizza! They are a great snack starter or you can let your guests build
their own.
Peel back many layers of husk, leaving one or two layers covering all sides of the corn. This will keep the corn from drying out while allowing the smoke to penetrate.
Trim off about 1 inch from end to end of the cob (the end that the silk is showing).
