Tag Archives: vegetables

Grilled Vegetables on Cobb Cooker

Ingredients

  • Slices of peeled Butternut or Pumpkin
  • Eggplant
  • Zucchini
  • Mixed Vegetables – Celery/Tomatoes/Capsicum
  • Italian Olive Oil
  • Salt and Freshly Ground Black Pepper
  • Chopped Fresh Mint

Directions:

  1. Salt the Eggplant and Zucchini and leave to ‘sweat’ for 15 minutes, rinse well and pat dry.
  2. Brush all vegetables with oil and sprinkle with black pepper.
  3. Prepare your Cobb Cooker and light a Cobblestone.  When it’s ready, fit the Grill and heat for seven minutes.
  4. Grease or spray the grill and arrange vegetables on it.
  5. Cover and cook for 7-10 minutes on each site – depending on the vegetables. If using smaller vegetables, use the Wok Dish to cook them.
  6. Before serving, sprinkle with a little extra olive oil and the mint.

Variations:   Leave the mint out and instead serve with a good sprinkling of toasted Sesame Seeds or a good sprinkling of fresh Basil and Parsley.

Recipe Compliments Cobb International

Smoked Vegetable Guide

We’ve made it easy to access great-tasting smoked recipes for popular veggies all in one place. Bookmark now so you can make quick reference to it whenever you need.

Because smoking is a low and slow process, make sure vegetable portions are of similar thickness. This helps them cook evenly throughout. We’ll specify how to cut each vegetable in the sections below.

Scroll down to find the vegetable you’re looking for.

Artichokes

Preparation: Trim spikes and cut stalks level with the base. Scrape out fuzzy choke. Steam for 20 minutes, rinse off with water and let dry.

Smoking Method: Smoke whole for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: For stuffed smoked artichokes, fill with your favourite dressing and top with parsley.

Asparagus

Preparation: Snip ends, brush with olive oil and sprinkle with kosher salt.

Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Drizzle with butter and roasted garlic and place over sautéed onions for a nice presentation.

Bell Peppers

Preparation: Smoking the peppers whole allows them to retain more liquid. Simply wash them and snip the stems.

Smoking Method: Smoke for 90 minutes with Mesquite flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Smoked bell peppers create better tasting omelettes’, salads, sandwiches and more. Stuff with Andouille sausage for the complete experience.

Cabbage

Preparation: Core out the cabbage and rinse well with water. Place a stick of butter down through the centre and stick two chicken bouillon cubes into the butter. Wrap partially in tinfoil, leaving the top open.

Smoking Method: Smoke for 4 hours with Hickory flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Sprinkle with about 1 1/2 teaspoons of steak seasoning for greater flavour.

Chili Peppers

Preparation: Using food grade gloves and protective eye wear, rinse off the peppers and put them directly onto the smoker rack. For hot peppers, remove stems and cut out seeds for less kick.

Smoking Method: Smoke for 3 hours with Pecan flavour Bisquettes at 95°C (200°F) or until tender.

Tip: You can finish off your chili peppers by dehydrating them so that they can be stored in a Ziploc bag. Re-hydrate them with either water or olive oil.

Corn on the Cob

Preparation: Gently pull back husks to remove silk. Soak in water for several hours. Brush corn with olive oil, sprinkle with a teaspoon of green onions and fold husks back how they were tying them off or twisting the ends.

Smoking Method: Smoke for 90 minutes with Alder flavour Bisquettes at 100°C (225°F), turning once halfway through.

Tip: Soak corn in water for several hours before putting them in the smoker for more moistness.

Eggplant

Preparation: Cut into 1/4-inch-thick round slices and marinate with garlic, basil, balsamic vinegar, salt and pepper. Let set for 15 minutes.

Smoking Method: Smoke for 60 minutes with Apple flavour Bisquettes at 95°C (200°F) or until tender. When done, transfer to a large bowl and coat lightly with olive oil.

Tip: When you serve eggplant off the grill, it seems to toughen up when it cools making it difficult to eat in sandwiches. Smoking the eggplant takes care of this!

Garlic

Preparation: Peel bulb and remove the root end. Brush with olive oil and place in smoker with at least 1/2-inch distance between each bulb.

Smoking Method: Smoke for 2 hours with Pecan flavour Bisquettes at 100°C (225°F).

Tip: After the smoke has been applied, you can finish roasting the bulbs in the oven at a higher temperature to accentuate its flavour.

Mushrooms

Preparation: Clean well and brush with olive oil. Sprinkle on some freshly ground black pepper, garlic salt and chopped herbs. Place in smoker basket.

Smoking Method: Smoke for 90 minutes with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Use large Portobello caps for greater flavour and slice thick to serve. For a nice presentation, serve topped with chopped tomato and green onion.

Onions

Preparation: Remove skin and slice off top and bottom portions of onions. Sprinkle with freshly ground black pepper, garlic salt and a slab of butter for each onion. Partially wrap in tinfoil, leaving the tops open.

Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Add a slice of bacon and plash with Marsala wine prior to putting it in the smoker for greater flavour.

Potatoes

Preparation: Leave whole or cut in half depending on size, brush with olive oil and sprinkle with kosher salt and fresh ground black pepper (rub with bacon grease?).

Smoking Method: Smoke for 2 hours with your choice of Bisquettes at 100°C (225°F) or until tender.

Tip: Sprinkle with a mixture of garlic powder, onion powder, paprika, dried rosemary and dried thyme for excellent seasoned taste.

Tomatoes

Preparation: Cut in half top to bottom. Brush with olive oil, sprinkle with kosher salt and place in smoker cut side facing down.Smoking Method: Smoke about 45 minutes with Mesquite flavour Bisquettes at 95°C (200°F) or until skin becomes easy to peel.

Tip: Can leftover tomatoes to be used in sauces and salsas following the same directions you normally would for regular tomatoes.

Zucchini & Squash

Preparation: Slice lengthwise into 1/2″ halves. Brush with olive oil, sprinkle with kosher salt and freshly ground black pepper.

Smoking Method: Smoke for 60 minutes with Hickory flavour Bisquettes at 100°C (225°F) or until tender.

Tip: Lightly drizzle balsamic vinegar over zucchini to serve.

In Summary

Smoked vegetables are tasty whether you serve them up by themselves or alongside a delicious smoked meat.

Remember to brush vegetables with olive oil to keep them from sticking to smoking racks. A light sprinkle of kosher salt is always a good idea too. For greater flavour, add fresh spices and herbs of your liking.

Compliments of Bradley Smoker North America

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

COBB Bacon Wrapped Maple Glazed Carrots

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

 

COBB Chicken Cutlets with Vegetables in Dill Cream Sauce

INGREDIENTS 

  • 3 Chicken Breasts (boneless and skinless)
  • 3 Tbsp Cooking Oil
  • 1½ Cups Panko Bread Crumbs
  • 4 Cups Broccoli (separated into florets)
  • 1 Red Capsicum (cored and sliced)
  • 1 Orange or Yellow Capsicum (cored and sliced)
  • 2 Cups Mushrooms (halved)
  • ½ Cup Water
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 3 Cups Buttermilk (or substitute with ¾ Cup of Milk mixed in with 2¼ Cups plain Yoghurt)
  • ½ Cup Parmesan Cheese grated
  • 1 Tbsp dried Dill (or about 3 Tbsp fresh Dill)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 packet of your favourite Pasta (cooked according to directions on package)

 

INSTRUCTIONS

  1. Set up your COBB and light a CobbleStone. Wait a few minutes until it has turned grey.  Or, if you don’t have a CobbleStone on hand, ready your BBQ briquettes in the COBB’s fire grid.
  2. Place a chicken breast on a cutting board. Rest your one hand on the top of the chicken breast. Use a long sharp knife to slice the chicken breast in half so you have two thinner cutlets of chicken. Place a piece of plastic wrap over one chicken cutlet and pound it so that it is an even thickness. Flatten the other cutlet the same way. Do this with the remaining chicken breasts.
  3. Dredge the chicken cutlets in panko bread crumbs.
  4. Heat oil in the COBB Frying Dish/Wok over medium heat (place on top of Roast Rack to cook at a lower temperature). Place the breaded chicken cutlets in the frying dish and fry until cooked through, flipping hallway. Since these cutlets are thinner than a whole chicken breast, it will take less time to cook through, usually around 8-10 minutes. Depending on the size of the skillet, all the cutlets might not fit, so you may need to cook them in batches.
  5. Remove the chicken cutlets from the frying dish, for now, and place on a plate. Add the vegetables to the frying dish and pour in the water. Cover with the hood lid and allow the vegetables to steam. Check every once in a while and stir so they do not stick or burn on the bottom of the frying dish. Continue to cook until the broccoli is tender, probably around 6-7 minutes.
  6. Remove the vegetables, for now, from the frying dish and place in a large bowl. Melt the butter in the frying dish and whisk in the flour to create a roux. Remove from the COBB and slowly whisk in the buttermilk, parmesan cheese, dill, salt and pepper. Return frying dish to the roast rack and let simmer for 3-4 minutes, stirring slowly.
  7. Add the vegetables and chicken back to the frying dish and gently stir to coat in the sauce.
  8. Serve over your favourite cooked pasta

Check out our website http://www.thecobb.co.nz and our Cobb New Zealand Facebook Page for more inspiration!