Cobb Cooker Recipes, Lamb

COBB Roast Boneless Leg of Lamb


Serves 4–5
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp HP sauce
• 2 cloves garlic, crushed
• 1 tsp oregano
• 1 tsp rosemary
• salt & ground black pepper
• ½ cup red wine
• 1 deboned butterflied leg of lamb (about 1.3kg)
• For the moat: 1 Cup beef stock
1. For the marinade, mix all the ingredients except the last two.
2. Place the lamb in a dish, pour the marinade over it, then let it stand for one hour.
3. Prepare the COBB.
4. Pour the stock into the moat.
5. Place the grill over the heat, lightly rubbed with oil.
6. Seal both sides of the leg of lamb in frying pan and place on roasting rack.
7. Cook for 1½ hours with the lid on, turning the meat every 30 minutes.
8. Once the meat is ready, let it stand for five minutes before carving it.
THE SAUCE:
Scoop the stock out of the moat, add the remaining marinade and bring it to the boil, adding 1 tablespoon of mint jelly to it. Thicken in the small COBB pan.

SMOKY TIP:
For a smoky flavour add a handful of pre-soaked woodchips onto the Cobblestone

Cobb Cooker Recipes, Seafood

COBB Smoked Trout

3 Trout, about 400 g (13 oz) each 
750 ml (3 cups) water
30 ml (2 tbl) salt
2 bay leaves, broken up
60 ml (1/4 cup) honey
1 lemon, sliced
A few sprigs fresh dill

Smoking Mixture
80 ml (3 tbl) smoking chips
3 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) black peppercorns
7 ml (1 ½ tsp) coriander seeds
15 ml (1 tbl) brown sugar
10 ml (2 tsp) rooibos tea (bush tea)

To serve: wedges of lemon and Sour Cream Sauce

Rinse trout well and place in a suitable dish. Add water (the water should cover the trout), then add the salt, bay leaves and honey. Stand for 1 hour.

Rinse trout and dry well. In fact, if time allows, stand on a rack and dry for 20 minutes. Arrange lemon slices and dill in the gut area and season with a little pepper.

Cover smoking chips with water and stand for 15 minutes. Drain off water, add remaining ingredients and stir to combine.
Prepare your Cobb, throw the smoking mixture into the fire and then fir the grill. Arrange fish on the grill and cover. Smoke for 7 minutes per side. Stand for at least 10 minutes before serving.

Smoked trout may be served hot or cold. Serve with wedges of lemon and sour cream sauce.

Beef, Cobb Cooker Recipes

COBB’s Fillet Steak with Creamy Peppercorn Sauce

Serves 4
INGREDIENTS:
• 4 fat slices of beef fillet
• 250ml cream
• 3 T green peppercorns in brine
• 1 splash brandy (optional)
• Fresh tomatoes
• Long stemmed broccoli
• Salt & black pepper

DIRECTIONS:
1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.

2. Place the Frying Dish onto the Cobb Cooker and let it heat up for at least 5 minutes. It must be very hot.

3. Salt and pepper the fillets on both sides and add a good splash of oil to the Frying Dish.
4. Pan-fry the fillets making sure to let them colour nicely, about 8 minutes each side. They should be medium rare but it does depend on the size and thickness of your steaks.

5. Set them aside to rest.

6. Pour a good splash of brandy into the Frying Dish and then add the peppercorns and the cream. Let this simmer for about 15 minutes, season to taste. Cover and set aside.

7. Place the Griddle onto the Cobb Cooker and cook the tomatoes and broccoli for a few minutes, turning every now and again (about 8-10 minutes).

8. Place the Frying Dish back onto the Cobb Cooker while you plate your dish and then pour over the hot, creamy sauce just before serving.

Cobb Cooker Recipes, Lamb

COBB Lightly Smoked, Thick Cut Lamb Chops

Serves 4
INGREDIENTS:
• 4 thick cut Lamb Chops
• Smoking chips (we used French oak)
• Flaky salt
• Freshly ground black pepper
• Olive oil
DIRECTIONS:
1. Light a cobblestone and wait a few minutes until it has turned grey. Or, if you don’t have a cobblestone on hand, ready your briquettes in the Cobb.
2. Place the grill grid on the Cobb and close the lid for 10 minutes to heat up nicely.
3. Rub the chops with oil and season well on both sides.
4. Remove the lid and the grid and sprinkle half a cup of the smoking chips over the cobblestone or briquettes.
5. Place the grill grid back on to the Cobb and then the lamb chops, fat side down on the grill – for ease, use a kebab stick to thread them all together and they will stand up well.
6. Close the lid and smoke for 10 minutes.
7. When you open again, the fat should be nice and crisp and the meat will have picked up a light smoky flavour.
8. Remove the chops from the kebab stick and place them all on 1 side.
9. Cook for about 5-10 minutes on each side depending on how well done you like your chops.

Cobb Cooker Recipes, Poultry

COBB Chicken Super Sub

Makes 6

INGREDIENTS
• 6 chicken breasts
• 1 punnet baby tomatoes
• 1 packet lettuce greens
• 1 jar bought Harissa paste
• 2 long French loaves
• Olive oil
• Freshly chopped red chillis (optional)
• Butter
• Salt & pepper

DIRECTIONS

1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
2. Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
3. Cut the chicken breasts in half, length ways (to make thinner fillets) and toss them in the whole jar of Harissa so they are all coated well.
4. Cut the loaves into 6 even pieces, cut them length ways almost all the way through and butter them.
5. Place the breasts onto the Frying Pan and cook for about 8-10 minutes a side, turning once. You will need to do 2 batches to make 6 subs.
6. When you have flipped them the first time, add the tomatoes to the Frying Pan to cook alongside the breasts. Add the chillis here too if you want to heat things up.
7. Line the loaves with the greens and when the chicken is ready, load them up with the chicken and tomatoes. Each sub gets 2 pieces of chicken (1 breast each cut into 2).
8. Enjoy!

Cobb Cooker Recipes, Seafood

COBB’s Creamy Mussels in White Wine Sauce

COBB’s CREAMY MUSSELS IN WHITE WINE SAUCE   

Serves 4

Ingredients:

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • fresh ginger, finely chopped
  • 2 cups white wine
  • 2 cups cream
  • 48 mussels
  • fresh coriander, roughly chopped
  • salt & pepper
  1. Prepare your Cobb with the Frying Dish. Cover and heat for 5 – 10min prior to use
  2. Place oil in pan and add onion, garlic and ginger.
  3. Pour white wine in pan and cook until liquid is reduced by half, then add cream. (Cover with Dome to keep the heat – reducing will occur due to the ventilation holes in the Dome Cover)
  4. Toss in mussels, close lid and allow to steam.
  5. Once mussels have all opened, add coriander, salt and pepper to taste.
  6. Serve immediately

For more information on COBB visit our Facebook Page COBB New Zealand 

 

Beef, Bradley

Bradley Smoked Prime Rib

Smoking meat is low and slow.  A slow cooking  process at a low heat. 

You can easily put the roast in an oven and it will be amazing but smoking will add an incredible flavour dimension that oven roasting won’t. Rib roasts don’t take long to cook either, so you can easily do this without blowing an entire day with a cut like brisket.

Whether you use a pellet, electric, or a wood and coal based smoker, the technique for the meat is the same.

INGREDIENTS

For the Prime Rib:

  • 2.25kg (5 lbs) Prime Rib or Rib Roast
  • ¼ Cup extra virgin Olive Oil
  • 2 tablespoons coarse ground Black Pepper
  • 2 tablespoons kosher salt

For the Herb Paste:

  • 3 cloves of Garlic
  • 1 tablespoon fresh Rosemary
  • 1 tablespoon fresh Thyme
  • 1 tablespoon fresh Sage
  • ¼ Cup extra virgin Olive Oil

 INSTRUCTIONS

For the Herb Paste

  1. Place everything into a food processor and pulse a few times until combined into a chunky paste.

COOKING

The key is to keep the temperature consistent and to impart the fragrant woodiness to the meat. Use apple or other fruit wood for a brighter flavour, or a mesquite or hickory for a flavour closer to that of a campfire. Also, plan ahead. When looking at times for cooking length look for smoking recipes, not roasting, it can be up to 45 minutes or more per pound. You are NOT cooking at 220 degrees Celcius.

* Remember you always cook to internal temp and not time.

For the Smoked Prime Rib:

  1. Preheat your Bradley Smoker to 225F (107C) degrees and load with your bisquettes (Apple, Hickory or Mesquite).
  2. Trim excess fat off of meat, rinse with cold water and pat dry.
  3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
  4. Place the rib roast in the smoker on a middle rack bone side down (acts as heat shield).
  5. Check temperature in the center of the meat to desired doneness. I like 125F (51.7C) degrees for Medium Rare, or 135C for Medium. (This should take roughly 3-4 hours for a 5 lb (2.25kg) prime rib). Always use a good thermometer to check the meat for doneness.
  6. Remove from smoker and let sit for 20 – 30 minutes.
  7. Slice and serve.

CARVING

Remove the foil and then the strings. Next, remove the bones from the roast. As much as I love the bone, I find a much more elegant presentation without the bone. Place the roast on a cutting board and slice into desired thickness. Plate and serve with your favourite sides.

Original recipe by vindulge.com

Bradley, Cobb Cooker Recipes, Others, Seafood

Bradley’s Seafood Stuffed Smoked Portobello Mushrooms

Filled with crab, shrimp, scallops, cheese, green onions and

more, these Portobello mushrooms are smoked to perfection then drizzled with melted butter afterwards.

INGREDIENTS

  • 6 Portobello mushrooms
  • ¾ Cup small shrimp (salad shrimp size or a little bigger), peeled
  • ¾ Cup scallops
  • ¾ Cup crab meat, in small pieces
  • ¼ Cup roasted red peppers , diced
  • 4 Spring onions, finely sliced
  • 1 Cup grated cheese
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 75g melted butter
  • 2 Tbsp fresh parsley, finely chopped

INSTRUCTIONS

  1. Set up smoker for 250F (125C) using wood of choice (I used Apple)
  2. Snap the stems off the Portobello mushrooms and, using a spoon, scrape the gills off the underside of the mushrooms.
  3. In a bowl, mix together the shrimp, scallops, crab, roasted red peppers, green onions, gouda, salt, garlic powder, paprika and cayenne together.
  4. Place the Portobello mushrooms on the smoker racks, top side facing down.
  5. Spoon the seafood mixture evenly on to
  6. p of the Portobello mushrooms.
  7. Place in the smoker and smoke until all the seafood is cooked, about 3 hours.
  8. In a small bowl, mix together the melted butter and parsley. Spoon onto the smoked stuffed mushrooms.
  9. Enjoy!

These can also be made in your Cobb   

Original recipe by theblackpeppercorn.com

 

Bradley, Pork

Bradley Maple Cured Bacon

Gallery

CURE MIX FOR 5 LBS. (2.25 KG) OF BACON

  • 3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.)
  • 1 tsp. (5 ml) onion granules or onion powder
  • 1 tsp. (5 ml) garlic granules or garlic powder
  • 1 tsp. (5 ml) white pepper
  • maple syrup (optional) 1 to 3 Tbsp.
  • imitation maple flavour (optional) 1/2 to 1 tsp.

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.25 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation

For the kind of bacon popular in the United States, use pork belly. If you wish to make the British-style back bacon, use the same cut of meat that is used for ham, or use sirloin or loin. In all cases, however, the meat should not be more than about 2 inches (5 cm) thick. The width and length are not important, but the hunks or slabs of pork need to be small enough to fit in the curing containers and smoker. If the meat is more than about 2 inches (5 cm) thick, the curing time will be excessive

Blending and applying the curing blend

  1. Weigh the pork. If more than one curing container will be used, calculate separately the total weight of the meat that will be placed in each container. Refrigerate the meat while the cure mix is being prepared. (Any plastic food container with a tight-fitting lid — or a strong plastic bag — can be used as a curing container.)
  2. Prepare, calculate, and measure the required amount of curing mixture for each container. Mix this curing blend until it is uniform.
  3. Place the meat in the curing container(s). Rub the cure mix on all surfaces evenly. Cover, and refrigerate. The refrigerator temperature should be set between 34°F and 40°F (2.2°C to 4.4°C).
  4. Overhaul the pieces of meat after about 12 hours of curing. (Overhaul means to rub the surfaces of the meat to redistribute the cure.) Be sure to wet the meat with any liquid that may have accumulated in the bottom of the curing container.
  5. Overhaul the meat about every other day until the required curing time has elapsed. (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week; if the thickest piece is two inches, cure the whole batch 2 weeks.)
  6. When the curing is finished, rinse each piece of pork very well in lukewarm water. Drain in a colander, and blot with a paper towel.
  7. Wrap each piece of pork in a paper towel, and then wrap again with newspaper. Refrigerate overnight.

Smoking the bacon

  1. The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140°F (60°C) If a smoker is used, make sure that the damper is fully open. Do not use smoke. Drying the surface will require one or two hours.
  2. When the surface is dry, cold smoke the pork for 3 hours. If your smoke chamber temperature is higher than 85°F (about 30°C), the smoking time might have to be shortened to prevent excessive drying.
  3. Raise the smoke chamber temperature to about 150°F (65°C). Smoke about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown colour. Remove the meat from the smoke chamber.
  4. Let the meat cool at room temperature for about one hour. After cooling at room temperature, place the hunks of bacon in a container – uncovered – and chill overnight. The bacon may be sliced the following morning. Bacon that will not be consumed within about a week may be frozen.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Varieties of bacon

Irish bacon

Irish bacon is made from the same cut of meat used to make boneless pork chops: the boneless pork loin. Consequently, when Irish bacon is cured, smoked, and thinly sliced, it will have the same fat content and the same shape as a pork chop. Some people have been known to use a little Irish whiskey in the curing blend.

Canadian bacon

A product called Canadian bacon is very popular in the United States. In Canada, a similar product called peameal bacon is popular. Both of these back bacons are made from the well-trimmed eye of the loin. When the eye of the loin is trimmed, leave about 1/8 inch (3 mm) of fat on the top. However, peameal bacon is rolled in cornmeal (rolled in yellow peameal in the old days) and is not smoked. Canadian bacon is usually smoked. Use the Bradley Sugar Cure Mix to cure the eye of the loin.

Spicy bacon

You can put your own signature on bacon by adding your favourite spice to the curing blend. All spice flavoured bacon has a special appeal for some. A few people like the taste of cinnamon with pork. Use your imagination; you might make a great discovery!

Pepper bacon

Pepper bacon is very popular and it is easy to process. Select the cut of pork that you like for bacon and cure it with your favourite Bradley Cure. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey that has been diluted with a little water. Let the surface dry for a while until it becomes tacky, and then press on coarsely ground black pepper.

Jowl bacon

Jowl bacon is made from the cheek of the pig. It has layers of fat and lean just like belly bacon. Process it in the same way as you would process pork belly bacon.

Bradley, Lamb

Bradley Smoked Leg of Lamb

Gallery

Ingredients

  • 2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied

 

Paste

  • 1 small onion peeled and halved
  • 1 head of garlic peeled
  • 45 ml (3 tbsp) fresh lemon juice
  • 10 ml (2 tsp) lemon zest
  • 30 ml (2 tbsp) paprika
  • 5 ml (1 tsp) rosemary
  • 10 ml (2 tsp) coarse salt
  • 10 ml (2 tsp) coarse ground pepper
  • 90 ml (6 tbsp) olive oil

 

To Serve

  • lemon wedges
  • extra virgin olive oil
  • minced fresh mint

Preparation

  1. Prepare the paste by combining all the paste ingredients except the oil in a food processor.
  2. With the processor running, pour in the oil and continue processing until a paste forms.
  3. Spread the paste generously on the lamb.
  4. Place the lamb in a plastic bag/wrap and refrigerate overnight.
  5. Remove the lamb the next day and let stand for 45 minutes.

Smoking Method

  1. Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
  2. Place the lamb in the Bradley Smoker and using Special Blend flavour bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check.
  3. Remove lamb when done and let stand 10 minutes.

To Serve

  1. Slice and serve with a squeeze of lemon, a drizzle of olive oil and fresh mint.

The Ultimate Outdoor Cooking Specialists