Ingredients for
Salsa
1 ½ Tblsp fresh Lime Juice 2 tsp Brown Sugar 1 ½ cups diced ripe Mango 1 small Cucumber, peeled, seeded and cut into ½
inch dice 1 ½ Tblsp finely diced Red Onion ¼ – ½ Habanero or Scotch Bonnet Chile, seeded and
minced 1 ½ tsp finely chopped Candied Ginger 1 Tblsp fresh Mint, chopped Ingredients for
Scallops
2 pounds Sea Scallops (about 20 scallops) Sea Salt and freshly ground Black Pepepr Directions for
Salsa:
Combine the lime juice and sugar in a bowl and
whish until the sugar is dissolved. Add the remaining salsa ingredients and gently toss
to mix. Transfer to an attractive serving bowl and serve
within a few hours of making. Directions for Scallops:
Prepare your Bradley Smoker with Bisquettes of choice. Set temperature to 107°C (225°F). Arrange the scallops on Bradley Magic Mats on the smoker rack. Lightly sprinkle with salt and pepper. Smoke the scallops until lightly bronzed with smoke and translucent, about 20 minutes. Do not overcook. Arrange the scallops on a platter and serve with the mango salsa. Enjoy. Recipe compliments of Bradley Smoker
US
Ingredients
2-3lbs Pork Shoulder (cut into long 3inch strips) 2 Tblps Honey 1-2 cubes Red Fermented Tofu 2 Tblsp Hoisin Sauce 2 Tblsp Soy Sauce 2 cloves Garlic – roughly chopped 4 slices of Ginger – roughly chopped, approx. 2-3
Tblsp 2 tsp Chinese Five Spice Powder 2 Tblsp Chinese Rice Cooking Wine/ or dry Sherry ½ tsp Salt 1 Tblsp Korean Pepper Flakes – optional Glaze
2 Tblps Honey Leftover Marinade Directions
Cut the pork shoulder into thin 3inch thick strips. Combine marinade ingredients into a ziplock bag or large bowl and combine it with the pork. Marinate in the fridge for 24 hours. Remove the meat from the marinade and let it sit for an hour at room temperature. Add the marinade to a small pot and remove the chunks of garlic and ginger. Add 2 Tblsp Honey into the marinade and mix well. Cook it on low heat on a stove for 5 minutes or when the sauce starts to thicken. Set it aside for later. Prepare the Cobb Cooker , light a Cobblestone and wait a few minutes until it has turned grey. Insert the Grill plate. Cook the Pork for 20minutes on one side then flip it over for 10 minutes on the other side. Check for an internal temperature of 145°F (62°C) Glaze the pork 4-5 times, turning every minute to prevent burning. Keep basting and flipping the meat until it looks red and sticky. Remove from the Cobb and let it rest for 20minutes before cutting. Once the meat has rested, cut it up and enjoy. Recipe compliments of Pups with
Chopsticks, adapted to suit Cobb Cooker
Serves 4
Ingredients
1kg lamb ribs Asian marinade 1/4 cup
salt-reduced Soy Sauce 4cm piece Ginger,
finely grate 1 teaspoon Chinese
5 Spice powder Limes for garnish Directions
Prepare the Asian marinade and lay the lamb ribs it for a few hours. You can leave them overnight if you wish. Light a CobbleStone in your Cobb Cooker and wait a few minutes until it has turned grey. 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. Place your ribs onto the Grill Grid and close the lid. Leave them to cook for about 40 mins to an hour, turning once or twice. Serve your sticky, delicious ribs with fresh wedges of limes or lemons and enjoy! Recipe Compliments of Cobb USA
Cook your rice in
the moat and your curry in your Cobb at the same time.
Serves 4
Ingredients
2 Tbsp Olive Oil 1 ½ Onions, chopped 1 Green Pepper, chopped 2 Cloves Garlic, chopped 2 tsp Ginger 2 tsp Curry Powder 1 tsp Lamb Masala Paste 600g Stewing Lamb, cubed 1 Tbsp Flour 2 Tomatoes, diced 1 cup Beef Stock 3 Potatoes, peeled and cubed Salt and Ground Black Pepper Directions:
Prepare your Cobb Cooker with the Wok Pan and heat for 5 minutes with the lid on. Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for 5 minutes until the onion is browned. Toss the meat in the flour, add to wok and brown. Add remaining ingredients, stir and cover with lid and cook for 2 hours, or until eat is soft, stirring lightly every 15 minutes and checking there is enough fluid. Serve with rice. Recipe Compliments Cobb International
Serves 4
Ingredients
3-4 lbs of Boneless
Skinless Half Turkey Breast 4 tsp cracked Black
Peppercorns 2 Tbsp Coriander 4 tsp Brown Sugar 6 Garlic cloves,
minced 8 tsp Sea Salt 4 tsp Sweet Paprika 3 tsp Mustard Seeds 2 tsp ground Ginger Directions
Mix and pound all the spices together in a large mortar and pestle. Rub the spice mixture over both sides of the turkey breast. Place the turkey in a glass casserole dish or large plate and cover with plastic wrap. Refrigerate overnight then remove from the refrigerator and let it stand for 2 hours. Rub the smoker rack with oil. Preheat the Smoker to 98°C (210°F) using Apple Bisquettes . Place the turkey on the oiled rack and smoke, 2 hours for a 3lb turkey breast, until an internal thermometer reads 60°C (140°F). Let the turkey rest for about 20 minutes. For an authentic pastrami appearance, slice thinly, in long pieces. Recipe
Compliments of Bradley Smokers
Ingredients
4 Turkey Leg Drumsticks 4 Green Onions, including the green part 2 Garlic Cloves ½ Inch piece Ginger, peeled 1 Scotch Bonnet Pepper, with seeds 1½ Tbsp Oil 1 Tbsp Soy Sauce Juice of 1 Lime 1 Tbsp Brown Sugar 1 Tsp Ground Black Pepper 1 Tsp Allspice ½ Tsp Cinnamon ¼ Tsp Nutmeg ½ Tsp Salt Bradley Flavour Bisquettes – Premium Caribbean Blend Directions
Blend all ingredients and spices together to create the marinade mixture. Spread the jerk marinade mixture all over the turkey legs and place them on the smoker rack. Set the Smoker to 135°C (275°F) using Bradley Premium Caribbean Blend Bisquettes , or other Bisquette flavours of choice. Place the turkey legs in the smoker and cook until the internal temperature reaches 82°C (180°F), about 3 hours. Recipe
by: Steve Cylka
Serves 4
Ingredients
2 Tbsp Oil 1 Onion, chopped 2 cloves Garlic (crushed) 1 tsp Ginger 4 Chicken Breasts, cut into strips 1 Chilli, chopped 1 Tbsp Black Bean paste 3 Celery sticks, sliced 3 Carrots, sliced 4 Courgettes, sliced 5 Spring Onions, sliced 2 Tbsp Soy Sauce 2 pks Instant Noodles a handful of fresh Coriander Directions:
Prepare your CobbleStone in the COBB Cooker , using the Wok Pan , and heat for about five minutes. Add oil and when it’s hot, add onion, garlic, ginger and chicken. Fry for two minutes. Add rest of ingredients, stirring for five minutes. Place noodles in boiling water for five minutes, drain and serve the stir-fry on the noodles topped with chopped coriander Variations:
For a spicy kick, substitute the black bean paste
with some curry paste. Use cubes of beef or pork fillet or calamari rings
instead of the chicken. Use cooked rice in place of noodles. Add another chilli for extra heat. Recipe
Compliments of Cobb SA
Ingredients
8 Chicken Drumsticks / 16 Chicken Wings Toasted Sesame Seeds 1 Spring onion, chopped Marinade
½ cup Soy Sauce 15ml fresh Ginger, minced 15ml Garlic, chopped 5ml Tom Yum Paste 45ml Sunflower Oil Glaze
½ cup Honey 1 ½ Tblsp Hoisin Sauce or Plum Sauce or HP Sauce Mix the marinade ingredients together, pour over the chicken and leave for 1 hour. Mix the glaze and set aside. Prepare the Cobb with the Roasting Rack . Grill chicken for 30 minutes turning constantly until golden and just cooked. Using a brush glaze the chicken while grilling until the glaze caramelises (about 5-7 minutes). Sprinkle with sesame seeds and spring onions. Serve.
Serves 4
Ingredients
1 Tbsp Olive Oil 500g Snapper (approx.) 1 Lime, sliced 1 Tbsp Ginger, grated 2 Tbsp Coriander, chopped 1 Red Chilli, thinly sliced, with or without seeds
as preferred Directions
Prepare the Cobb with the Roasting rack , light a Cobblestone , and heat for 10-15 minutes with the lid on. Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish. Make cuts 2cm apart on the body of fish on both sides. Place cut Lime slices into the cuts on the fish. Sprinkle the ginger, coriander and chilli over the fish and drizzle the remaining oil over fish and herbs. Fold edges of foil around fish and ensure it is completely wrapped. Place the fish on prepared Cobb Roasting Rack, cover with lid and cook for 20-30mins. Check periodically to ensure Snapper is not overcooked. Photo and recipe, adapted to suit
Cobb Cooker, compliments of Natural Health Au.
Serves 4
Ingredients:
4 Pork Fillets 100ml Soy Sauce 50ml Balsamic
Vinegar 3 cloves Garlic,
peeled and crushed 1 thumb Ginger,
peeled and grated finely 2 tbsp Honey Oil for cooking 1 handful of Damp
Smoking Chips Directions
To make the marinade: mix the soy sauce, balsamic, honey, ginger and garlic together well. Lay the fillets in the mixture for a few hours. Light a Cobblestone and wait a few minutes until it has turned grey. Place the Griddle accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up. Lift the griddle off and place the damp smoking chips onto the Cobblestone. Place the griddle back onto the Cobb Cooker. Oil your griddle a little and cook the fillets for about 10-15 minutes a side with the Dome Cover on so they are smoked and cooked at the same time. These are great any time of the day! Recipe compliments of Cobb South Africa
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