Beef, Cheese, Cobb Cooker Recipes

COBB Philly Cheesesteak Pizza

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Ingredients  

  • Pizza Dough(Recipe enough for 2 x 20cm pizza below)
  • 1 Tbspoil
  • 2Tbsp Flour
  • ¾ CupBBQ sauce
  • 1Sirloin steak, cooked and sliced into 1/4 inch slices
  • 1small Red Onion , thinly sliced
  • 1Red Capsicum, thinly sliced
  • 1cup Tasty cheese , grated
  • 1cup Mozzarella cheese , grated

 

Instructions

  1. Setup your COBB Cooker and light a Cobblestone, allow to turn grey in colour before putting the frypan in place.
  2. Add 1 tbsp of oil to the Cobb frypan and cook the sliced onion and pepper until they soften and caramelize and remove from pan. Cook steak to medium rare.  Rest for 5 minutes and slice.
  3. Place the COBB Pizza Stone on top of the Roast Rack and allow to heat for several minutes while you prepare your pizza. Cover with the dome lid.
  4. Flour your hands and work the pizza dough until it is a circle large enough to fit on the pizza stone.
  5. Spread the BBQ sauce on the pizza dough. Sprinkle half the tasty and half the mozzarella cheese evenly on top of the pizza. Spread the sliced steak, onions and peppers evenly on top of the cheese mixture. Top with remaining cheese.
  6. Gently place on the hot Pizza Stone and replace dome lid. Cook for approximately 20-25 minutes. The crust should be golden and the cheese bubbly. Remove from the COBB and let the pizza rest for 5-10 minutes before slicing.

Pizza Dough

Ingredients:
½ Cup lukewarm water
½ tsp sugar
1 ½ tsp active dry yeast
1 Cup flour
½ tsp salt
1 Tbsp vegetable oil

Directions:
Combine water and sugar, then sprinkle yeast on top and leave for 15 minutes until frothy.
Sift flour into a mixing bowl with salt. Make a well in the middle, add oil and yeast mixture. Mix and combine.
Turn out dough onto a floured surface and knead dough until smooth and elastic (if sticky add a little extra flour). Shape into a ball and place in a greased bowl. Leave covered in bowl until ball doubles in size (time depends on temp of room but about 40 minutes). Finally punch down dough, divide into 2 and knead lightly and shape into rounds.

The COBB Pizza Stone is now available

Beef, Bradley

Bradley Drunk Brisket with Bacon BBQ Sauce

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Ingredients   

  • 1½ Kg Beef Brisket (alternatively you can use Chuck or Blade Steak)
  • 2 tsp Coarse Salt
  • 2 tsp Cracked Black Pepper
  • 2 tsp Garlic Powder
  • 500g Bacon
  • 1 Onion – chopped
  • 4 Cloves Garlic – minced
  • 1 Can Diced Tomatoes
  • 2 Cups Beef Stock
  • 1 ½ Cup Ketchup
  • ¾ Cup Brown Sugar
  • 1 Tbsp Molasses
  • 1 bottle Dark Beer
  • ¼ Cup Apple Cider Vinegar

Instructions

  1. Set your Bradley Smoker to 87C for 3 ½ hours and load with wood bisquettes (Mesquite works great with Beef).
  2. Season the meat on all sides with the salt/pepper/garlic mixture (reserve ½ Tbsp of the seasoning for later use). Place meat into the smoker rack and smoke for 3 hours.
  3. After 3 hours, remove from smoker and wrap with plastic wrap. Refrigerate overnight to infuse the smoke flavour.  If you are cooking the same day, skip the wrapping.
  4. Preheat a cast iron grill pan or heavy frying pan to high heat. Place the brisket fat side up and grill for 8-10 minutes per side, or until the meat has developed a nice colour on both sides.
  5. Heat a large heavy pot and cook the bacon until golden brown and crisp. Add the chopped onions to the pan and cook until tender (about 5 mins), add the garlic and cook for several more minutes.  Lower heat and add the tomatoes, ketchup, brown sugar, molasses, beef stock and the remaining seasoning (reserved from earlier). Bring to a simmer and nettle the meat into the BBQ Sauce, cover with lid or tin foil.
  6. Preheat oven to 170C and place pot into oven – Cook for 1 ½ hours. The liquid will have decreased by about half.  Pour in the beer to bring the liquid back above the meat.  Replace lid and return to oven for an additional 1 ½ hours.
  7. Remove the meat from the pot and allow it to rest on a chopping board for at least 15 minutes. To the pot, add the cider vinegar and cook over medium heat.  Bring the sauce to a boil and stir frequently until it is reduced to a thick BBQ Sauce consistency.  You may need to separate any excess bacon fat from the top with a spoon.
  8. Slice the meat into approximately 6mm slices and drizzle with the warm BBQ sauce.

Serve immediately and enjoy!

Original recipe by Hey Grill, Hey – adapted by Bradley Smoker New Zealand

Follow our Bradley Smoker New Zealand Facebook Page and our www.bradleysmoker.co.nz website for more mouth-watering inspiration.

 

Bradley, Lamb

Bradley Greek Style Leg of Lamb

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Ingredients

  • 1 boneless leg of Lamb (about 1 to 1 ½ kg in weight)
  • 4 Garlic cloves, minced
  • 2 Tbsp Salt
  • 1 Tbsp fresh ground Black Pepper
  • 2 Tbsp Oregano
  • 1 tsp Thyme
  • 2 Tbsp Olive Oil

Bradley Smoker Wood Bisquette suggestions: Apple, Oak, Hickory, Premium Sage, Premium Caribbean Blend and Premium Hunters Blend

Instructions

  1. Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast.
  2. Mix together the garlic, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate.
  3. Place the lamb on a smoker rack.
  4. Set the Bradley Smoker to 120C using your favourite wood bisquettes – Apple, Oak and Hickory are great choices or try the New Premium Sage, Caribbean Blend or Hunters Blend Bisquettes.
  5. Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 63C (145F), which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.

 

Original recipe by Steve Cylka

For more delicious recipes visit our Bradley Smoker Facebook Page and our BradleySmoker.co.nz website

 

Cobb Cooker Recipes, Lamb

COBB Roast Leg of Lamb

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Ingredients

  • 2kg Boneless Lamb Leg Roast
  • Salt & Pepper
  • 2 Tbsp fresh Rosemary
  • 2 Cloves Garlic
  • 10-15 small Potatoes – peeled

Marinade

  • 1 Cup Oil
  • ½ Cup Soy Sauce
  • 1 Cup dry Red Wine
  • 4 Cloves Garlic – crushed
  • Small handful of fresh Rosemary
  • ½ tsp Salt and Pepper

Method

Mix all the ingredients for the marinade and blend well, either in a blender or whisk together.

Use a pestle and mortar to squash the rosemary and salt, then add the garlic and crush together with the Rosemary.

Make small incisions in the lamb roast and push the herb mixture into these gaps.

Place the meat into a shallow dish, pour over the marinade and refrigerate for at least 2 hours, turning several times.

Prepare your COBB Cooker and light the Cobblestone.

Once the Cobblestone is grey in colour arrange 10-15 small potatoes around the moat, sprinkle with salt and rosemary (the drippings off the roast will create very delicious roast potatoes)

Fit the grill grid and roast rack onto the Cobb and place the marinated Lamb on the Roast Rack and cover with the hood lid.  Leave to roast and try to not lift the lid too often, as this will lengthen the cooking time.

After an hour or more, using a COBB probe thermometer or a digital thermometer, check the internal temperature until it has reached your desired doneness.  Replace the dome lid quickly so it doesn’t slow the cooking down too much.
Medium Rare is between 55-60ºC,  and Medium is between 60-65ºC

Cover and rest for 10-15 minutes before serving.

Remove the potatoes from the moat and place into a serving dish.

Enjoy!

For more COBB recipes and inspiration visit our website www.thecobb.co.nz and follow our COBB New Zealand Facebook Page.

Cobb Cooker Recipes, Vegetables

COBB Bacon Wrapped Maple Glazed Carrots

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Ingredients

 

1 ½ Kg Whole Carrots
1 Kg Streaky Bacon
½ Cup Bradley Smoker Maple Syrup
Salt and Pepper

Instructions

  1. Set up your COBB and light the Cobblestone. Once the Cobblestone is grey, put the griddle in place.
  2. Thoroughly scrub and peel each carrot. Wrap each carrot in a piece of bacon, overlapping the ends so they are secured. Sprinkle each carrot with salt and pepper.
  3. Place the wrapped carrots on the griddle. Close the dome lid and cook for 20-25 minutes or until the bacon is golden and crisp.
  4. During the last 5 minutes of grilling, brush the carrots with the maple syrup. Grill until the syrup starts to bubble, remove from the COBB and serve.

For more information and delicious ideas visit our COBB New Zealand Facebook Page

 

Bradley, Cheese, Cobb Cooker Recipes, Mushrooms, Vegetables

COBB Smoky Stuffed Mushrooms

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INGREDIENTS

  • ½ Red Onion – finely diced
  • 1 Clove Garlic – crushed
  • ½ tsp Smoked Paprika
  • 2tsp Thyme – finely chopped
  • 50g Olives – pitted and finely chopped
  • 50g Panko Breadcrumbs
  • 50g Feta Cheese
  • 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
  • Salt & Pepper
  • 70g Rocket
  • 10 White or 6 Portabello Mushrooms
  • 1 Tbsp Olive Oil

INSTRUCTIONS

Set up your COBB Cooker and light the Cobblestone.

Into a bowl add finely chopped stalks and gills, removed from each mushroom.  Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese.  Mix until well combined.

Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.

Using the Lifting Fork, place the Fry pan on the hot COBB.  For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone.  Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden.  Remove Fry pan using the Lifting Fork.

Arrange Rocket on a platter and serve with the mushrooms on top.

Enjoy!

Visit our COBB New Zealand and Bradley Smoker Facebook pages for more inspiration and ideas!

Baking, Cobb Cooker Recipes, Fruit

COBB Strawberry Scones

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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

  1. Light your Cobb, and leave for several minutes until the Cobblestone is grey.
  2. Set the Fenced Roast Rack on top of the grill grid or use a COBB Pizza Stone and close the dome lid.
  3. In a bowl, whisk together the flour, sugar, baking powder and salt.
  4. 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.
  5. 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.
  6. 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.
  7. Place wedges on the roast rack lined with baking paper, or on top of the pizza stone (sprinkled with a little flour).
  8. 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.
  9. Remove from the Cobb and let cool slightly.
  10. Make the drizzle by mixing the icing sugar with the milk until dissolved. Drizzle over all the scones.
  11. Enjoy!

Follow our COBB New Zealand Facebook page and visit www.thecobb.co.nz for more information

Beef, Cobb Cooker Recipes

COBB Korean BBQ Beef Short Ribs

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INGREDIENTS 

  • 1 ½ kg beef short ribs , cut in 2cm slices across the bones
  • 2/3 cup soy sauce
  • 2/3 cup brown sugar
  • 1/3 cup rice wine
  • 1/3 cup water
  • 2 garlic cloves , minced
  • 1 tsp sriracha sauce
  • 2 tsp sesame oil
  • sliced spring onions , for garnish
  • toasted sesame seeds , for garnish

 

INSTRUCTIONS

  1. Make the marinade by mixing together the soy sauce, brown sugar, rice wine, water, garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs, in a large bowl and toss so the meat is coated all over. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours.
  2. Set up your COBB and light the Cobblestone, allow to turn grey before placing the grill plate or griddle for cooking.
  3. Using tongs lift the ribs out of the marinade and let it drip off. Place the ribs on the grill and cook to desired doneness, flipping after 3-5 minutes or so.
  4. Remove from the grill and sprinkle the sesame seeds and sliced green onions on the ribs. Serve with kimchi.

Visit our COBB New Zealand Facebook Page or www.thecobb.co.nz website for more information on COBB Portable Cookers – Grill, Roast, Smoke, Boil, Bake anything, anytime!

Recipe by Steve Cylka

Beef, Cobb Cooker Recipes

COBB Grilled Sesame Beef Skewers

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INGREDIENTS  

  • 1 beef tenderloin
  • ½ Cup Sesame Oil
  • ½ Cup Vegetable Oil
  • 2/3 Cup Soy sauce
  • ½ Cup Sugar
  • 10 Garlic cloves , minced
  • 4 Tbsp grated Ginger
  • 1 tsp dried Chili flakes
  • 3 Tbsp Sesame seeds (White & Black)
  • 8 Spring Onions, sliced
  • Skewers

INSTRUCTIONS

  1. Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
  2. Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
  3. Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
  4. Soak skewers for at least 15 minutes before adding the meat.
  5. Light your COBB and allow CobbleStone to turn grey before putting the grill plate in place.
  6. When ready to grill, place the meat on the skewers.
  7. Grill either on the grill plate or on the roast rack for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
  8. Place on a serving platter. Sprinkle with sesame seeds and green onions.

Follow our COBB New Zealand Facebook Page and Visit our COBB New Zealand website for more product information www.thecobb.co.nz

Cobb Cooker Recipes, Poultry, Vegetables

COBB Chicken Cutlets with Vegetables in Dill Cream Sauce

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INGREDIENTS 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets)
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)

 

INSTRUCTIONS

  1. Set up your COBB and light a CobbleStone. Wait a few minutes until it has turned grey.  Or, if you don’t have a CobbleStone on hand, ready your BBQ briquettes in the COBB’s fire grid.
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Dredge the chicken cutlets in panko bread crumbs.
  4. Heat oil in the COBB Frying Dish/Wok over medium heat (place on top of Roast Rack to cook at a lower temperature). Place the breaded chicken cutlets in the frying dish and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  5. Remove the chicken cutlets from the frying dish, for now, and place on a plate. Add the vegetables to the frying dish and pour in the water. Cover with the hood lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the frying dish. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  6. Remove the vegetables, for now, from the frying dish and place in a large bowl. Melt the butter in the frying dish and whisk in the flour to create a roux. Remove from the COBB and slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Return frying dish to the roast rack and let simmer for 3-4 minutes, stirring slowly.
  7. Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
  8. Serve over your favourite cooked pasta

Check out our website http://www.thecobb.co.nz and our Cobb New Zealand Facebook Page for more inspiration!

 

The Ultimate Outdoor Cooking Specialists