Place one empty rack lined with cheesecloth in the top rack position.
Using Hickory flavour bisquettes, smoke/roast almonds at approximately 90°C (200°F) for about 3 hours.
Stir nuts around every ten minutes to ensure even exposure.
At 1.5 hours alternate rack positions to allow even smoking.
Cool and store in airtight containers.
To Serve
Smoked Almonds make an addictive snacking treat. A great hit at parties, they also make a welcome addition as hiking snacks. Other nuts, such as cashews, peanuts, hazelnuts or pecans can also be smoked, but make sure to stir nuts as you smoke to guarantee an evenly smoked product.
For Sugar-spiced Smoked Nuts beat an egg white with a tsp of water until frothy. Remove nuts from smoker after 2 hours and toss in the egg white, then toss in 250 ml (1 c) sugar and 15 ml (1 tbsp) pumpkin pie spice. Continue smoking process for last hour.
1 punnet Cherry Tomatoes (on the vine if you can get them)
1 bunch of Thyme
Salt
Pepper
Olive oil
Directions:
Light a cobblestone and wait a few minutes until it has turned grey.
Place the grill attachment onto the Cobb and close the lid to let it heat up for at least 5 minutes – you want it nice and hot to get those lovely grill lines.
Season the steaks well with salt and pepper and rub with a little olive oil – do the same for the tomatoes.
Place the steaks on the hot grill, leaving a little space between them, but also room to place the tomatoes around the sides.
Place the sprigs of thyme around the steaks and the tomatoes over these and close the lid.
Let them cook for 3-5 minutes and then turn both the steaks and the tomatoes. This timing will depend on the thickness of your steak.
Place the steaks onto a board and let them rest for 5 minutes before slicing.
Slice and serve alongside the tomatoes with a good crack of black pepper, extra salt on the side and garnish with fresh thyme.
This can be a snack for a larger crowd, starters for 4 or a main for 2.
Blend together all ingredients for the Harissa paste in a blender or food processor until smooth. Add more oil if necessary to reach the right consistency.
Rub lamb shanks generously in Harissa paste and let marinate overnight (or a minimum of two hours before smoking).
Cut the lamb in the fattest areas to allow for even cooking (about an inch downwards).
Chop the chilli and crush the garlic.
Pound the fennel seeds in a pestle and mortar and then mix in a bowl with the chilli, garlic, olive oil and the dry spices.
Rub the spice mix all over the lamb and make sure it is evenly coated. You can cook right away but it would benefit the lamb for it to marinate for anywhere between 10 minutes and 3 hours.
Fire up your Cobb to cooking ready using one Cobble Stone. Once it is grey or the Cobble Stone has stopped smoking, put the Grill Grid in place with the Fenced Roast Rack, cover with the Dome and leave to heat for 10 minutes.
To make the sauce: Chop the red onions into eighths and place into the moat with the red wine, water and rosemary before you place the lamb on top. PLEASE NOTE: The moat can only take one cup of liquid at a time, you will need to top up the liquid with the above mixture throughout the cooking period!
Place the lamb on the Fenced Roast Rack, and close the lid. Do not open often. After 1hr 30 mins, it should be done to just pink for the average deboned leg of lamb but do check after an hour for your own desired ‘doneness’.
When you remove the lamb from the Cobb, carefully pour the sauce into a jug (making sure to hold the base with a cloth so you don’t burn yourself).
To make the bread dough, sift the flour and salt into a bowl. Rub in the olive oil.
Mix the yeast into the flour and make a well in the centre. Add the sugar and enough water to make a sticky dough.
Knead the dough for at least 10 minutes until smooth and no longer sticky. Place in a greased bowl cover with a damp cloth and leave in a warm place until it has doubled in bulk, (about 1 hour).
Knock back the dough and knead again briefly to make sure all the air has been knocked out.
Shape the dough into flat circles about the size of your palm, and fill with sun-dried tomatoes, a generous sprinkling of Pecorino and a few sprigs of chopped rosemary leaves. Season with salt and black pepper. Bring all the sides together and make a sealed ball so that the filling doesn’t ooze out while the bread cooks.
Place the stuffed ‘bread rolls’ into greased pots (grease with a little butter on all sides and the base) or individual tins and cover with a damp cloth. Making sure the pots are not more than about half to three quarters full with dough or they will be too big. Cover and allow to prove for a second time for 20 minutes. Brush the tops with egg wash. Egg wash is just 1 egg whisked well.
While the bread is proving for the second time, light a Cobble Stone and wait a few minutes until it has turned grey.
Place the Grill Grid, the Fenced Roast Rack, onto the Cobb Cooker.
Arrange the baby pots on the Fenced Roast Rack and bake for about 20-30 minutes or until golden and delicious. You can also make 1 large loaf in a loaf tin and that will cook for about an hour.
Serve this cheesy pull a-part bread as a decadent side to any dish on your bbq.
