Tag Archives: Herbs

Beef, Cobb Cooker Recipes, Tomatoes, Vegetables

Beef Meatballs in a rich Tomato Sauce on Cobb Cooker

Serves 4-6

Ingredients:

  • 1kg Beef Mince
  • 1 Onion, chopped finely
  • 2 cloves Garlic, grated
  • 2 tsp dried Mixed Herbs
  • 1 Tbsp Worcester Sauce
  • 2 tins Chopped tomatoes
  • Splash of White/Red wine (optional)
  • 1 Chilli, finely chopped (optional)
  • Salt
  • Freshly ground Black Pepper
  • 2 tsp Brown Sugar
  • Olive Oil

Directions:

  1. Place the mince, onion, garlic, Worcester sauce and herbs into a bowl and mix together with 2 T olive oil. Season well with salt and pepper.
  2. Roll them into small meatballs.
  3. Light a Cobblestone in your Cobb Cooker and wait a few minutes until it has turned grey.
  4. Place the Deep Frying Dish on to the Cobb and close the dome lid, wait for 5-10 minutes for it to heat up nicely.
  5. Remove the dome lid and add a glug of oil. Place the meatballs in the pan and brown them evenly making sure not to overcrowd them.
  6. Remove the meatballs and set aside.
  7. Then add the tomato tins, chilli (optional) and the sugar, along with a good splash of your choice of wine (the wine is optional).
  8. Give it a good stir and close the lid for 10 minutes. Then remove the dome lid and add the meatballs. Let it simmer, stirring occasionally for another 10 minutes (dome lid off) and season to taste.
  9. Enjoy this with some fresh crusty bread to mop up the sauce – a great one for the whole family.

Recipe compliments of Cobb Global

Bradley, Pork

Mesquite Smoked Pork Chops

Ingredients

  • 6 Centre cut Pork Chops
  • ¼ cup Kosher Salt
  • ⅓ cup Brown Sugar
  • 2 Tbsp Black Pepper
  • 1 Tbsp Thyme
  • 1 Tbsp Sage
  • 2 Tbsp Garlic Powder
  • 1 Tbsp Cayenne
  • Bradley Flavour Bisquettes – Mesquite

Directions

  1. Preheat Smoker to 107 – 121°C (225 – 250°F) with Mesquite Flavour Bisquettes.
  2. Mix together ingredients for rub.
  3. Cover all sides of the pork chops with the rub.
  4. Smoke pork chops for 1½ to 2 hours.
  5. Serve warm.

Recipe by: Lena Clayton

Recipe Compliments of Bradley Smoker Canada

Cobb Cooker Recipes, Seafood

Snapper with Lime & Coriander on Cobb Cooker

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

  1. Prepare the Cobb with the Roasting rack, light a Cobblestone, and heat for 10-15 minutes with the lid on.
  2. Rub the Snapper with some of the oil and place on piece of foil large enough to wrap the whole fish. 
  3. Make cuts 2cm apart on the body of fish on both sides.
  4. 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.
  5. Fold edges of foil around fish and ensure it is completely wrapped. 
  6. 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.

Bradley, Pork

Smoked Pulled Pork Butt/Shoulder

Serves 8

Ingredients

  • 1 Pork Butt or Pork Shoulder roast (typically 7-9 pounds)
  • ¼ cup Brown Sugar
  • 3 tbsp Paprika
  • 2 tbsp Salt
  • 2 tbsp ground Black Pepper
  • 1 tbsp dry Mustard
  • 1 tbsp Garlic powder
  • 2 tsp Cayenne Pepper
  • 2 tsp ground Cumin
  • 1 tsp ground Sage
  • Bradley Flavour Bisquettes – Hickory, Maple or Whiskey Oak

Directions

  1. Make the rub by mixing together the sugar and all the spices. Generously rub the spice mixture all over the pork roast.
  2. Set the Smoker to 107°C (225°F) using wood Bisquettes of choice (hickory, maple and whiskey oak) work great.
  3. Smoke the pork roast until it reaches an internal temperature of 96°C (205°F). This can take up to 12 or more hours, depending on the outside temperature and if other food is in the smoker.
  4. Pull the pork into clumps or strings.
  5. Serve.

Recipe Compliments of Bradley US

Cobb Cooker Recipes, Lamb

Deboned Butterflied Leg of Lamb on Cobb Cooker

Serves 4–5

Ingredients

  • 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 lamb or beef Stock

Directions

  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.

Recipe Compliments of Cobb Global

Bradley, Fruit, Pork

Smoked Herbed Apple Pork Loin

Ingredients

  • 1 Boneless Centre Cut Pork Loin Roast (about 2 pounds)
  • 1 Garlic Clove, minced
  • 2 Tbsp fresh Oregano, minced
  • 2 Tbsp fresh Parsley, minced
  • 2 tsp Salt
  • ½ tsp Ground White Pepper
  • 1 tsp fresh Ground Black Pepper
  • 1-2 Royal Gala Apples, cored, halved and cut into half circles
  • Bradley Flavour Bisquettes – Apple, Cherry, or Hickory

Directions

  1. Trim the pork loin of any excess fat. Every ½ inch, cut slits into the pork loin from the top halfway down into the roast. These slits are to wedge the apple slices into the pork loin.
  2. In a small bowl mix together the garlic, oregano, parsley, salt, white and black pepper. Rub all over the pork loin so that it is evenly coated.
  3. Stick an apple slice into each of the slits in the pork loin.
  4. Set the Smoker to 135°C (275°F) using Bradley Flavour Bisquettes of choice (Apple, Cherry or Hickory work great).
  5. Smoke the pork until it reaches an internal temperature of 68°C (155°F), approximately 3 hours.
  6. Carve and serve.

Recipe by: Steve Cylka

Cobb Cooker Recipes, Others, Uncategorized, Vegetables

Fresh Summer Pizza on COBB Cooker

Serves 4-5

Ingredients:

  • 15ml Dried Yeast
  • Pinch of Sugar
  • 450ml Warm Water
  • 750g strong White/Bread Flour
  • 2 tsp 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

  • Fresh Basil, chopped
  • Sundried Tomatoes
  • Tomato Paste
  • Green Olives
  • Mozzarella
  • Parmesan
  • Oregano
  • Chili Flakes
  • Olive Oil

Directions

  • Roll the dough out to fit onto pizza stone, making sure that the dough is not more than 1/2 cm thick.
  • Spread the tomato paste onto the dough and add the toppings
  • Prepare your Cobblestone in your COBB
  • Once your Cobblestones is ready, place grill grid and fenced rack on the inner sleeve
  • Place pizza stone inside the fenced roast rack and ensure the 4 legs are resting on a ring
  • Close the cover dome and heat up your pizza stone for a minimum of 15mins
  • You are now ready to bake delicious, crispy-base pizza
  • 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 South Africa