Melt ½lb of butter and add remaining rub to an aluminium baking dish.
Place chicken in the butter bath and smoke for 1½ hours.
Remove the chicken from the butter bath.
Baste with BBQ sauce and smoke directly on the smoker rack (Bradley Magic Mats recommended to prevent sticking) for another 30-45 minutes or until an internal temperature of 165°F is reached.
Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat the oil in the frying dish.
Add the onions and garlic and fry for 10 minutes with the lid on until the onions are soft and translucent.
Mix the cumin, coriander, paprika and chilli into the mince and add to the onions in the pan, stir, making sure to break up any lumps.
Fry for about 10 minutes, stirring occasionally.
Keep the lid on to maintain a high temperature.
Add the carrot and red pepper and fry for another 5 minutes (lid off).
Pop in the tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to combine and add more seasoning to taste. Bring the mixture to the boil, then cook for about 20-30 minutes (lid off), stirring every now and then to make sure it doesn’t burn on the bottom.
Remove from the COBB and serve straight from the pan with sour cream or full fat plain yoghurt and fresh coriander.
PS
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
Prepare the Cobb with Cobblestones and heat for 5 minutes with the lid on.
Rinse the fillets with cool water and pat dry with paper towels.
Spray one side of the lime slices with canola oil and arrange them in on the Roasting Rack to form a bed for fillets.
Lay the fillets on top of the lime slices and baste with the melted Butter and generous pinch of smoked paprika.
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.
Using a spatula/slice, slide under limes and lift fish and limes onto a serving plate.
Garnish with Parsley or Coriander and enjoy.
Photo and recipe, adapted to suit
Cobb Cooker, compliments of Char-Broil
Heat the olive oil in a cast iron pot, or deep cast iron pan.
Add ground beef, garlic, and onions to the pan.
Once the beef is browning and the onions have become translucent add the tomatoes, tomato sauce, paprika, basil, oregano, salt and pepper, and stir together.
Leave to simmer for 5 minutes, stirring occasionally.
Remove cast iron pot from stove, and place in preheated smoker.
Smoke for 1 – 1½ hours, stirring occasionally.
While sauce is smoking, prepare the pasta of your choosing (as per the instructions). You can never go wrong with the classic spaghetti.
When sauce is finished smoking, remove from smoker and stir in butter.
Drain pasta, once cooked, and serve with your freshly smoked Bolognese sauce.
If desired, cut each chicken wing into three portions: drumette, middle portion, and tip. Discard the tip of the wings and place the other portions in a large bowl.
Mix together the chipotle powder, paprika, garlic powder, onion powder, black pepper, salt, and brown sugar together. Toss the wings in the seasonings so they are evenly coated.
