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
Adding liquid to
the moat is an option when roasting any type of meat or poultry. The liquid
adds flavour and moisture to the meats. Stuffing ingredients may simply be
combined and used, but you may prefer to fry the onion first.
Serves 4-6
Ingredients
1 x 1.5 kg (3lb) chicken Oil Salt and freshly ground black pepper 250 ml (1 cup) water, wine or chicken stock
(optional) Stuffing
Ingredients
1 Tblsp Oil 1 medium Onion, chopped 100 g (3 oz) Mushrooms, chopped 4 tsp chopped Parsley 1 tsp Oregano 1 cup fresh White Wine Breadcrumbs 1 Egg 2 tsp Soy Sauce Salt and freshly ground Black Pepper Directions:
First make the stuffing. Prepare your Cobb Cooker , light a Cobblestone and heat oil in Wok, add onion and cook for a few minutes, then add the mushrooms. Stir to coat with the oil, then cover and cook for 5 minutes. Combine the remaining ingredients in a bowl and add in the onion mixture. Use to stuff the chicken. Rub the chicken with oil, then sprinkle with seasonings. Pour the Water/Wine or Chicken Stock into the moat, fit the Grill and heat covered for 2 minutes. Place chicken breast side down on the Grill, cover and cook for 1 1/2 hours, turning after 50-60 minutes. Serve plain or with Mushroom Gravy Variation
Simply rub the chicken with a mixture
of 4 tsp Italian olive oil and 1 tblsp lemon juice, then sprinkle with salt and
pepper or your favourite spice. Cook the chicken as above.
Recipe Compliments of Cobb UK
Photo Compliments of Taste of Home
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
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.
Ingredients
2 Rainbow Trout fillets, boned 8 cups Water ¼ cup coarse Kosher Salt 1/3 cup White Sugar 2 tbsp Soy Sauce 1 tbsp Sriracha Sauce 1 tbsp Garlic powder 1 tbsp fresh Ground Black Pepper 1 tbsp Paprika 1 tsp Thyme Bradley Flavour Bisquettes – Maple , Alder or Pacific Blend Directions
Mix together the water with all the salt, sugar and spices until the salt and sugar are dissolved. Then place the fish, skin side down, in a dish and pour in the brine. Flip the fish a couple times and cover the dish with plastic wrap. Place in the fridge and let the fish marinate for 8-10 hours. Rinse the fish thoroughly and lay on smoker rack. Place the trout in a cool dry place for 1 hour to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process. Set the Smoker to 180°F (82°C) using wood Maple , Alder or Pacific Blend bisquettes. Smoke the fish for around 3-4 hours or until the internal temperature of the fish reaches 145°F (62°C). By Steve Cylka.
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
The Ultimate Outdoor Cooking Specialists
