Tag Archives: cobb

Beef, Cobb Cooker Recipes, Herbs, Vegetables

Seared Rump on Cobb Cooker with Herb Butter and Seasonal Vegetables

Serves 2

Ingredients:

  • 2 good pieces of aged Rump
  • 4 baby Marrows, halved
  • 1 Red Pepper, sliced
  • 1 Yellow Pepper, sliced
  • Herb Butter (Recipe)
  • Salt and Black Pepper
  • Fresh Thyme

Directions:

  1. Slice baby marrows and peppers and brush lightly with olive oil. Season with salt and pepper.
  2. Light a CobbleStone and wait a few minutes until it has turned grey.
  3. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 10 minutes so it can get really hot.
  4. Season your rump steaks with salt and black pepper just before you put them on the Griddle. Place your vegetables around the rumps and grill. For medium rare, cook the steak for 10 minutes a side for a steak that is 4cm thick. It will vary depending on the thickness of your steak.
  5. Only turn once to get those lovely grill lines on both the steak and the vegetables.
  6. Rest the rump for 5 minutes before serving with a big heap of herby butter and grilled seasonal vegetables.

Recipe compliments of Cobb Global

 

Cheese, Cobb Cooker Recipes, Mushrooms

Cream Cheese and Garlic Stuffed Mushrooms

Serves 4

Ingredients:

  • 4 big brown Mushrooms
  • 1 pot Cream Cheese
  • 2 Garlic cloves, crushed
  • 4 Spring Onions, sliced thinly
  • 1 Green Chilli, chopped finely
  • Zest of half a Lemon
  • Salt
  • Black Pepper
  • 1 handful damp smoking chips

Directions:

  1. Light a CobbleStone and wait a few minutes until it has turned grey.
  2. Mix the cheese, garlic, spring onions, chilli and lemon zest together, combining well. Season with salt and lots of black pepper.
  3. Spread the mixture onto the mushrooms.
  4. Place the damp smoking chips on the CobbleStone and then place the Grill Grid and Fenced Roast Rack onto the Cobb Cooker.
  5. Place the mushrooms onto the Fenced Roast Rack.
  6. Let the mushrooms hot smoke for about 20-30 minutes until they are cooked through.
  7. The mushrooms will have a gorgeous smoky taste.
  8. Serve with lots of fresh leaves and lemon wedges.
  9. These are the perfect vegetarian meal or side dish.

 

Recipe Compliments of Cobb Global

Beef, Cobb Cooker Recipes, Mushrooms

Hearty & Meaty Winter Pizza

FOCACCIA PIZZA DOUGH RECIPE

  • 15ml dried Yeast
  • Pinch of Sugar
  • 450ml warm Water
  • 750g strong white Bread Flour
  • 2 teaspoons Salt
  • 75ml Olive oil

Directions

  1. Dissolve the yeast and sugar in half the warm water
  2. Leave for 10 minutes
  3. Mix the flour and salt and pour in the yeast and olive oil
  4. Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil

TOPPINGS

  • Premade Meatballs
  • Salami
  • Black Olives
  • Mushrooms
  • Green Peppers
  • Tomato Paste
  • Mozzarella
  • Oregano

Directions

  1. Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 centimeter thick.
  2. Spread the tomato paste onto the dough and add the toppings
  3. Prepare your Cobblestone in your COBB as per usual
  4. Once your fuel (CobbleStone) is ready, place grill grid and fenced rack on the inner sleeve
  5. Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  6. Close the cover dome and heat up your pizza stone for a minimum of 15mins
  7. You are now ready to bake delicious, crispy-base pizza
  8. Place pizza directly on pizza stone surface and close the cover dome. Depending on thickness of base your pizza
    should be ready within 15mins

Recipe compliments of COBB Global

Cobb Cooker Recipes, Lamb

Spiced Butterflied Lamb on the Cobb

Ingredients

  • 1 deboned Leg of Lamb

Spice mix:

  • 1 x tsp Cumin
  • 1 x tsp Fennel Seeds
  • 1 x tsp Garam Marsala
  • 1 x Tbsp Paprika
  • 2 x Tbsp  Sumac
  • 1 Chilli (to taste)
  • 2 x Garlic Cloves
  • 5 Tbsp Olive Oil
  • 2 Red Onions
  • 500ml Wine
  • 200ml Water
  • 2-3 sprigs Rosemary

Method

  1. Cut the lamb in the fattest areas to allow for even cooking (about an inch downwards).
  2. Chop the chilli and crush the garlic.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. 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’.
  8. 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).
Cobb Cooker Recipes, Seafood

White Wine Mussels on the Cobb

Ingredients

Serves 4

  • 1kg fresh Mussels (2.2lbs), cleaned (remove the beard) and scrubbed
  • 3 large Spring Onions
  • 1/2 Onion, peeled and chopped
  • 2 fat Garlic cloves, peeled
  • 1 fresh Red Chilli
  • Handful flat-leaf Parsley
  • +-150ml Dry White Wine (5.2oz)
  • 2 tablespoons Crème Fraiche/Fresh Cream (1oz)
  • ½ Lemon
  • 2 tablespoons Olive Oil (1oz)

  1. Prepare the Cobb with the frying dish and heat for 7 minutes, lid on.
  2. Add olive oil and sauté the onions, garlic, and chilli for 3 minutes.
  3. Bring the wine to the boil with the onions, garlic and chilli.
  4. Add the mussels and the cream.
  5. Place the lid on and steam in its own juices until the mussels are open.
  6. Discard any that did not open.
  7. Top with roughly chopped parsley and a squeeze of fresh lemon juice.

Recipe from Cobb Australia

 

 

Cobb Cooker Recipes, Poultry

COBB Sweet and Spicy Bacon Wrapped Chicken 

 INGREDIENTS 

  • 6 boneless, skinless Chicken Thighs
  • ½ Cup Brown Sugar
  • 2 tsp Cayenne Pepper
  • 1 tsp Salt
  • 6 slices streaky Bacon
  • 1 Tbsp fresh parsley, chopped

INSTRUCTIONS

  1. Set up your Cobb Cooker and light the Cobblestone and allow to turn grey in colour, cover with hood lid.
  2. In a medium bowl, add brown sugar and cayenne and stir to combine. Season chicken with salt, and roll chicken in brown sugar mixture, making sure it is fully coated.
  3. Wrap chicken with a slice of bacon, and tuck the end under the bottom of the chicken. Arrange on the Cobb Frying Pan. Repeat with remaining chicken. Sprinkle about 1 teaspoon of the sugar mixture over each piece of chicken. Bake 25 to 30 minutes until the internal temperature of the chicken reaches 74C degrees Celsius and bacon is golden.
  4. Remove from oven and garnish with parsley before serving.

Original recipe by Tastemade – adapted slightly by Cobb New Zealand

Follow our Cobb New Zealand Facebook Page for more delicious and creative ideas

Beef, Cobb Cooker Recipes, Mushrooms

Cobb Cheese Caramelised Onion and Portobello Mushroom Fatty

Gallery

Ingredients 

  • 3 Tbsp Butter
  • 2 Onions, diced
  • 2 Portobello mushrooms, diced very finely
  • 500g Beef mince
  • 250g Pork mince
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp Balsamic Vinegar
  • ½ tsp Garlic powder
  • ½ tsp dried Oregano
  • ½ tsp dried Thyme
  • ½ tsp ground Black Pepper
  • 1 tsp Salt
  • 1 ½ Cups grated Mozzarella Cheese (or you can use Tasty or Cheddar Cheese if you prefer)
  • 16 strips of streaky bacon (for the optional bacon weave)
  • Bradley Smoker Flavour Wood Bisquettes (Pecan or the New Premium Hunter’s Blend work great)

Instructions

  1. Melt butter in a saucepan on medium heat. Add onions and Portobello mushrooms. Sauté until they are caramelized. Set aside to come to room temperature.

 

  1. To make the bacon weave, lay eight bacon strips, side by side, vertically. Horizontally, weave the top bacon strip through the vertical strips. For the remaining horizontal strips, pull back every other vertical bacon strip (see the picture below). Lay a bacon strip down up snug to the horizontal strips. Pull the vertical strips back down. Do the same thing again, but with the other vertical bacon strips. Do this for the rest of the bacon until you have a complete bacon weave.

 

  1. Mix the Beef and Pork mince, Worcestershire sauce, Balsamic Vinegar, Garlic Powder, Oregano, Thyme, Salt and Pepper until well combined. Shape and press the meat mixture into the size of the bacon weave.
  2. Spread the onions and mushroom mixture along the middle of the meat mixture, staying away from the outer length edges. Sprinkle the grated cheese on top of the veggies.

 

  1. Roll up the ground meat into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of. Lay the beef on the bacon weave and wrap the weave around the beef log.

 

  1. Light your Cobb and allow charcoal to turn grey in colour. Add a Bradley wood bisquette on top of the charcoal to create fragrant smoke.  Place the Fatty on the roast rack,  insert the probe into the centre of the fatty.  Cover with the dome lid and remove from the COBB when the fatty’s internal temperature reaches 74C degrees.

 

Check out our COBB New Zealand Facebook Page  for more inspiration!

Original recipe by Steve Cylka adapted by COBB NZ

 

 

 

Beef, Cheese, Cobb Cooker Recipes

COBB Philly Cheesesteak Pizza

Gallery

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

Cobb Cooker Recipes, Lamb

COBB Roast Leg of Lamb

Gallery

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

Gallery

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