Cobb Cooker Recipes, Fruit

Blueberry Pancakes with Lime & Sugar on Cobb Cooker

Makes about 10 Pancakes

Ingredients

  • 200g Flour
  • 2 Eggs
  • Pinch of Salt
  • 600ml Milk
  • Castor Sugar
  • Blueberries
  • 4 Limes
  • Butter

Directions

  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Frying Pan on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
  3. Place the flour in a large mixing bowl and make a well in the centre. Place the pinch of salt, the 2 eggs and a little milk in the well. With a small whisk, mix the eggs whilst slowly incorporating the flour and adding more milk as you go, mixing from the inside out – this prevents the batter from getting lumpy.
  4. When the batter is well mixed – the consistency should coat the back of a spoon. The thinner your batter, the thinner the pancake.
  5. Add a little butter to the Frying Pan and a large serving spoon of batter. Turn once after about 5 minutes or when starting to brown.
  6. Fold them into quarters, add lots of blueberries and sieve some castor sugar over the plate. Then squeeze lots of lime juice over the top and add some extra wedges.

Recipe Compliments of Cobb Global

Bradley, Seafood, Vegetables

Citrus & Smoked Trout Endive Salad

Ingredients

  • 1lb Trout or other White Fish

For Brine

  • 500ml Water
  • 6 Tbsp Kosher (Sea) Salt
  • 6 Tbsp Granulated Sugar
  • 2 Cloves Garlic, peeled and halved
  • 1 Tbsp Lime Juice

For Salad:

  • 4 heads of Endive
  • 1 Grapefruit, sectioned and cubed
  • Juice and zest of 1 Lemon
  • 1 Shallot, Minced
  • 2-3 Tbsp fresh Parsley, chopped
  • Salt & Pepper to taste
  1. Combine all ingredients for the brine
  2. Place Trout in a glass bowl/container and cover with brine, refrigerate overnight
  3. Rinse Trout and pat dry
  4. Place Trout, skin-side down, in Smoker, preheated to 225°C with Alder Bisquettes and smoke for approximately 1.5-2 hours
  5. Flake off Trout meat from the boxes and remove skin
  6. Place Trout meat in a bowl and toss together with Grapefruit, Lemon juice and half of the zest and shallots and season with Salt & Pepper
  7. Cut off the base of each Endive head and remove individual spears from the head
  8. Scoop Trout mixture into spears
  9. Garnish with Parsley and remainder of Lemon Zest.
Bradley, Poultry

Beer Brined Smoked Chicken

Ingredients

  • 10 to 15 skin on, bone-in Chicken Thighs and Wings

For the brine

  • 2 Cups Amber Beer (approximately 1.5 cans)
  • 2 Cups Water
  • 3 Tbsp Kosher Salt
  • 3 Tbsp Sugar
  • 1 Tbsp Hot Sauce

For the rub

  • ¼ Cup Brown Sugar
  • 2 Tbsp Kosher Salt
  • 2 Tsp Paprika
  • 1 Tsp Cayenne Pepper
  • ½ Tsp Black Pepper
  • 1 Tsp granulated or dehydrated Garlic
  • 1 Tsp dried Oregano
  • 1 Tsp dried Basil
  • Bradley Flavour Bisquettes – Alder Flavour 

Directions

  1. Mix together ingredients for the brine. Add the beer in last as it will foam up a bit. 
  2. Cover chicken with the brine and place covered in the fridge overnight.
  3. Remove the chicken from the brine and rinse with cold water.
  4. Mix together the ingredients for the rub.
  5. Toss the chicken pieces evenly in the rub mixture.
  6. Place wings and thighs directly on the smoker rack.
  7. Set up Smoker and smoke the chicken at 107°C (225°F) with Alder Bisquettes.

Recipe by: Lena Clayton

Bradley, Cheese, Poultry, Tomatoes, Vegetables

Bacon Wrapped Cheesy Sun-Dried Tomato Stuffed Chicken Breast

Ingredients

  • 4 Boneless, skinless Chicken Breasts
  • 8 Bacon slices
  • 1 cup Cream Cheese, softened
  • 1 cup grated Mozzarella Cheese
  • 4 Sun-dried Tomatoes, rehydrated and finely minced
  • 1 tsp Salt
  • ½ tsp Ground Black Pepper
  • ½ tsp Oregano
  • Bradley Flavour Bisquettes – Oak, Maple, or Hickory

Directions

  1. Holding your knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
  2. Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
  3. Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
  4. Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
  5. Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
  6. Smoke the chicken until they reach an internal temperature of 165°F (74°C).

Recipe compliments of Bradley Smokers

Bradley, Herbs, Tomatoes, Vegetables

Bradley Smoked Red Pepper, Tomato & Chilli Dip

At last we have sunshine and warmth, and what better way to kick off the BBQ than some delicious dips? For vibrant colour and flavour this one is difficult to beat…

For a more intense flavour, grill the peppers and chilli prior to smoking – this means grilling to black, if you don’t grill as harshly as this the skins will not come off. Also, if you fail to cover completely in plastic, the skins, again, will not come off. This much I know from bitter experience and I have explained the method at length below.

Whilst the vegetables are smoking, you can also smoke some sea salt to season this and for later use – keep in a separate, labelled, jar.

 Ingredients 

  • 3 large Red Peppers
  • 4 large ripe Tomatoes
  • 1 Red Chilli
  • 3 tbsp Olive Oil
  • 1 clove Garlic, peeled & crushed
  • juice of ½ Lemon
  • 1 tbsp chopped Parsley
  • Salt, Pepper

Directions

  1. Start the Bradley Smoker with just 2-3 Oak Bisquettes in the stack.
  2. Meanwhile, preheat the grill to hot. Place the peppers and chilli on a roasting tray and grill until the skin blackens, turning occasionally until the entire surface is blackened and the peppers are collapsing. Transfer immediately to a plastic bag, loosely fasten and leave until cool enough to handle. Now remove the skin (it will come away easily) and then split the soft flesh to remove seeds and core, discard. After similarly removing the skin from the chilli you may wish to leave the seeds, or at least some of them, for a good heat to the dish. Place the flesh of the chilli and peppers in a shallow bowl.
  3. Make a small incision through the skin of the tomatoes at the top, and bottom. Place in a bowl and scald with boiling water. After 3 minutes, drain the tomatoes and peel away the skin, which will by now be loosened. Cut each in half and push out the seeds with your thumbs, discard. Add the tomato halves to the red peppers and chilli, drizzle with some of the olive oil and transfer to a shelf in the Bradley Smoker. Smoke for up to an hour (I smoked mine for 30 minutes, but then I like a subtle smokiness to mine).
  4. Place the smoked pepper, tomatoes and chilli into a small food processor and add the garlic, together with the lemon juice, salt, pepper and the remaining olive oil. Process to a thick paste then add chopped parsley and check the seasoning, adjust if necessary. The dip should be allowed to mellow for a few hours before serving with hot pitta breads and other mezze dishes.
Bradley, Cheese, Vegetables

Bradley Smoked Butternut Squash & Feta Cheese Salad

Ok, so we’ve had the big meat fest, time to lighten up – and this warm winter salad of smoked butternut squash and feta cheese is just the job …

Smoking the squash & feta cheese

First prepare a medium butternut squash by peeling, halving, removing the seeds and fibres (by scooping with a spoon), and then cutting into 2cm cubes. Leave the feta in a block but patted it dry with kitchen towel.

Cherry Bisquettes
Cold Smoke Adaptor

How smoky you want the cheese and squash to be is entirely up to you, if you want a light smokiness you can do this by placing all on a tray in the Bradley Smoker and Cold-Smoking them with Cherry Bisquettes for 40 minutes. Test the flavour by breaking off a small piece of cheese.  Leave longer if you want the flavour to be more pronounced.

          

Smoked Butternut Squash & Feta Salad 

It is best to serve the smoked butternut squash warm, and if you’re toasting the seeds yourself you can add them to the plate direct from the skillet too. The mixed seeds add a delightful nutty crunch to the salad – but you might also like to add crispy bacon too!

Ingredients – serves 4 

  • diced, smoked Butternut Squash (see above)
  • Olive Oil for roasting
  • 150g smoked Feta Cheese
  • 50g Wild Rocket Leaves
  • 50g toasted mixed Seeds
  • 2tbsp light Olive Oil
  • 2tsp Balsamic Vinegar
  • Salt, Pepper

Directions

  1. Preheat the oven to 220°C
  2. Toss the diced, smoked squash in enough olive oil to lightly coat it and season liberally with salt and pepper. Spread over a baking tray and transfer to the oven to roast for 20 minutes, or until it is tinged with colour and is tender when probed with the tip of a small, sharp knife.
  3. Remove from the oven and toss the diced squash in a large bowl together with the light olive oil and balsamic to dress it. Add the rocket leaves and turn briefly with your fingers. Divide between 4 plates. Crumble pieces of smoked feta over the squash and sprinkle with toasted seeds. Serve immediately with warm, crusty bread.

Recipe compliments of Bradley UK and Sandra Tate

Baking, Cobb Cooker Recipes, Fruit

Blueberry Flapjacks on Cobb Cooker

Ingredients

  • 2 cups cake Flour
  • pinch of Salt
  • 4 tbsp Castor Sugar
  • 2 tsps Baking Powder
  • 2 tbsp Oil
  • 2 tbsp Golden Syrup
  • 1 cup Milk
  • 1 tsp Vanilla Essence
  • 2 Eggs
  • 1 punnet fresh Blueberries
  1. Mix all dry ingredients together and make a well in centre.
  2. In separate bowl, mix all wet ingredients and slowly add to the dry, mixing constantly.
  3. Prepare COBB with the Fying Pan.
  4. When hot, add a little butter to pan and drop spoonfuls of flapjack mixture onto it.
  5. Place a tablespoon of Blueberries onto each flapjack whilst cooking.
  6. Cook for about three minutes each side until golden brown.
  7. Repeat till mixture used up.

Makes about 12 Flapjacks.

Cobb Cooker Recipes, Fruit, Seafood

Snapper Fillets with Lime on Cobb Cooker

Serves 2

Ingredients

  • 2 Snapper Fillets
  • 3 Large Limes, very thinly sliced
  • 2 tsp melted Butter per fillet
  • Smoked Paprika
  • Canola Oil Spray

Directions

  1. Prepare the Cobb with Cobblestones and heat for 5 minutes with the lid on.
  2. Rinse the fillets with cool water and pat dry with paper towels.
  3. Spray one side of the lime slices with canola oil and arrange them in on the Roasting Rack to form a bed for fillets.
  4. Lay the fillets on top of the lime slices and baste with the melted Butter and generous pinch of smoked paprika.
  5. Cover with the Cobb lid and cook for approx 10 minutes, checking to ensure they don’t overcook.  Fish is ready when it is opaque in colour and firm to the touch. 
  6. Using a spatula/slice, slide under limes and lift fish and limes onto a serving plate.
  7. Garnish with Parsley or Coriander and enjoy.

Photo and recipe, adapted to suit Cobb Cooker, compliments of Char-Broil

Beef, Cobb Cooker Recipes, Herbs, Mushrooms, Vegetables

Sirloin with Wild Mushroom and Cream Sauce on Cobb Cooker

Serves 2

Ingredients:

  • 2 Sirloin Steaks, on the bone
  • Flaky Salt
  • Freshly Ground Pepper
  • Olive Oil

Sauce:

  • 1 punnet Wild Mushrooms
  • 250ml Cream
  • 2 Garlic cloves, crushed
  • Fresh Thyme
  • Salt and Pepper
  • Butter and Olive Oil

 Directions:

  1. Remove the steaks from their packaging and place on a plate in the fridge to dry out. Do not cover. You can do this overnight or for a few days to dry-age in your fridge. If you don’t have time, pat the steaks dry with some kitchen towel.
  2. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  3. Place the Grill Grid on the Cobb and close the lid to heat up for 10 minutes.
  4. Rub the steaks with the oil and then season well on both sides with the salt and freshly ground pepper.
  5. Place the steaks on the hot grill grid and do not move (you want the grill lines) for 10 minutes.
  6. Turn once and cook for a further 10 minutes, or depending on the thickness of your steak, for longer.
  7. Let the steaks rest for at least 5 minutes.

Sauce:

  • As soon as you’ve removed the steaks, remove the grill grid and replace with the Deep Dish Pan. Close the lid and let it heat up for 5-10 minutes.
  • Remove the lid and add a big knob of butter and a good glug of olive oil, let the butter melt and mix it together.
  • Add the crushed garlic clove and the mushrooms. Do not keep mixing, let the mushrooms caramelise on one side and then turn them carefully. After about 15 minutes, they should be browning nicely. (You can also use any mushrooms really ie: porcini, brown, button, shiitake etc).
  • Add the cream, lots of freshly ground pepper and pull some thyme leaves (about a tablespoon) over the pan.
  • Let it simmer for 10 minutes.
  • By this time the steaks are perfectly well rested and you can add them to the pan to heat up for a minute or 2, or just serve the warm sauce over them.

Recipe Compliments of Cobb SA

Baking, Cobb Cooker Recipes, Others

Chocolate Fondant on Cobb Cooker

Makes 6 little cups

Ingredients:

  • 140g Dark Chocolate
  • 110g Butter
  • 200g Caster Sugar
  • 3 Eggs, beaten
  • 100g Flour

Directions:

  1. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey.
  2. Place the Frying Dish on the Cobb Cooker and leave it for at least 5 minutes until it has heated up.
  3. Melt the chocolate and butter gently in the Frying Dish. Remove from the heat and stir in the sugar.
  4. Whisk the eggs into the mixture a little at a time, then fold in the sifted flour and a little salt until you have a smooth mixture.
  5. Place the Grill Grid and the Fenced Roast Rack on the Cobb Cooker and close the Dome Lid. Leave it for at least 5 minutes until it has heated up.
  6. Pour the chocolate mixture into the little cups/ramekins leaving about 2 cm below the top as the mixture will rise on cooking.
  7. Place them onto the Cobb Cooker and cover with the Dome Cover. Leave them for about 25 minutes, they should still be a little soft in the centres.
  8. You can add some liqueur if you like, we added some delicious Amarula Cream.

Recipe Compliments of Cobb Global

The Ultimate Outdoor Cooking Specialists