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Cobb Cooker Recipes, Vegetables

COBB Bacon Wrapped Maple Glazed Carrots

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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

 

Bradley, Cheese, Cobb Cooker Recipes, Mushrooms, Vegetables

COBB Smoky Stuffed Mushrooms

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INGREDIENTS

  • ½ Red Onion – finely diced
  • 1 Clove Garlic – crushed
  • ½ tsp Smoked Paprika
  • 2tsp Thyme – finely chopped
  • 50g Olives – pitted and finely chopped
  • 50g Panko Breadcrumbs
  • 50g Feta Cheese
  • 50g Smoked Cheese (Cold smoke in your Bradley Smoker for 3-4 hours using Apple, Cherry or Premium Beer bisquettes, and refrigerate. Vac & Seal into packs and leave in the fridge for as long as you can resist it – the longer you leave it, the better the flavour – we like to leave it for a month before using it, after taste testing some soon after its smoked and refrigerated)
  • Salt & Pepper
  • 70g Rocket
  • 10 White or 6 Portabello Mushrooms
  • 1 Tbsp Olive Oil

INSTRUCTIONS

Set up your COBB Cooker and light the Cobblestone.

Into a bowl add finely chopped stalks and gills, removed from each mushroom.  Add the red onion, thyme, paprika, olives, garlic, salt & pepper, ½ tsp olive oil, panko breadcrumbs, crumbled Feta and finely grated smoked cheese.  Mix until well combined.

Arrange the mushrooms onto the COBB Frying Pan and fill each one with the filling mixture, and drizzle with a little olive oil.

Using the Lifting Fork, place the Fry pan on the hot COBB.  For extra smoky flavour place a Bradley Smoker wood bisquette, or a water soaked wood chunk on the hot Cobblestone.  Cover with the dome lid and cook for about 20-25 minutes, until the tops are golden.  Remove Fry pan using the Lifting Fork.

Arrange Rocket on a platter and serve with the mushrooms on top.

Enjoy!

Visit our COBB New Zealand and Bradley Smoker Facebook pages for more inspiration and ideas!

Baking, Cobb Cooker Recipes, Fruit

COBB Strawberry Scones

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Buttery and flaky scones that melt in your mouth. These scones have  lots of fresh strawberries that are fresh and fruity when eaten right out of the oven.  The perfect Summer breakfast!

 

 

INGREDIENTS

  • 2 ¼ Cups Flour
  • 1/3 Cup Sugar
  • 3 tsp Baking Powder
  • 1/3 tsp Salt
  • 115g cold Butter, cubed
  • 1 ½ Cups fresh Strawberries, chopped
  • ¾ Cup Milk
  • 1 Egg
  • ½ Cup Icing Sugar
  • 2 Tbsp Milk

 

INSTRUCTIONS

  1. Light your Cobb, and leave for several minutes until the Cobblestone is grey.
  2. Set the Fenced Roast Rack on top of the grill grid or use a COBB Pizza Stone and close the dome lid.
  3. In a bowl, whisk together the flour, sugar, baking powder and salt.
  4. Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Or rub the butter into the flour using your fingertips.  Continue until a crumbly consistency is produced. Stir in the chopped strawberries.
  5. In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
  6. Spread a little flour on a flat work surface. Dump the batter onto the floured work surface and pat down to make a 20cm disc. Cut into 8 equal wedges.
  7. Place wedges on the roast rack lined with baking paper, or on top of the pizza stone (sprinkled with a little flour).
  8. Cover with the hood lid and bake for about 18-20 minutes. The scones should be just starting to brown on top.  If using the roast rack it may be necessary to flip the scones over after 10 minutes.
  9. Remove from the Cobb and let cool slightly.
  10. Make the drizzle by mixing the icing sugar with the milk until dissolved. Drizzle over all the scones.
  11. Enjoy!

Follow our COBB New Zealand Facebook page and visit www.thecobb.co.nz for more information

Beef, Cobb Cooker Recipes

COBB Korean BBQ Beef Short Ribs

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INGREDIENTS 

  • 1 ½ kg beef short ribs , cut in 2cm slices across the bones
  • 2/3 cup soy sauce
  • 2/3 cup brown sugar
  • 1/3 cup rice wine
  • 1/3 cup water
  • 2 garlic cloves , minced
  • 1 tsp sriracha sauce
  • 2 tsp sesame oil
  • sliced spring onions , for garnish
  • toasted sesame seeds , for garnish

 

INSTRUCTIONS

  1. Make the marinade by mixing together the soy sauce, brown sugar, rice wine, water, garlic, sriracha sauce and sesame oil. Pour the marinade over the short ribs, in a large bowl and toss so the meat is coated all over. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours.
  2. Set up your COBB and light the Cobblestone, allow to turn grey before placing the grill plate or griddle for cooking.
  3. Using tongs lift the ribs out of the marinade and let it drip off. Place the ribs on the grill and cook to desired doneness, flipping after 3-5 minutes or so.
  4. Remove from the grill and sprinkle the sesame seeds and sliced green onions on the ribs. Serve with kimchi.

Visit our COBB New Zealand Facebook Page or www.thecobb.co.nz website for more information on COBB Portable Cookers – Grill, Roast, Smoke, Boil, Bake anything, anytime!

Recipe by Steve Cylka

Beef, Cobb Cooker Recipes

COBB Grilled Sesame Beef Skewers

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INGREDIENTS  

  • 1 beef tenderloin
  • ½ Cup Sesame Oil
  • ½ Cup Vegetable Oil
  • 2/3 Cup Soy sauce
  • ½ Cup Sugar
  • 10 Garlic cloves , minced
  • 4 Tbsp grated Ginger
  • 1 tsp dried Chili flakes
  • 3 Tbsp Sesame seeds (White & Black)
  • 8 Spring Onions, sliced
  • Skewers

INSTRUCTIONS

  1. Trim the beef tenderloin of any fat and membrane. Cut into 1 inch cubes.
  2. Make the marinade by mixing the oils, soy sauce, sugar, garlic, ginger and chili flakes together.
  3. Place beef cubes in a bowl, pour the marinade over them and toss to ensure all the beef is coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for at least one hour to marinate.
  4. Soak skewers for at least 15 minutes before adding the meat.
  5. Light your COBB and allow CobbleStone to turn grey before putting the grill plate in place.
  6. When ready to grill, place the meat on the skewers.
  7. Grill either on the grill plate or on the roast rack for about 6 minutes, flipping halfway through. This will cook the beef to medium rare. Adjust the grill time for suit your desired doneness.
  8. Place on a serving platter. Sprinkle with sesame seeds and green onions.

Follow our COBB New Zealand Facebook Page and Visit our COBB New Zealand website for more product information www.thecobb.co.nz

Cobb Cooker Recipes, Poultry, Vegetables

COBB Chicken Cutlets with Vegetables in Dill Cream Sauce

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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!

 

Beef, Cobb Cooker Recipes, Vegetables

COBB Loaded Shepherd’s Pie

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INGREDIENTS 

Meaty Crust:

  • 250g minced lean Beef
  • 250g minced Pork
  • 1 medium onion, finely diced
  • ¼ Cup breadcrumbs
  • 1 tsp garlic powder
  • 2 Tbsp tomato paste
  • 1 large egg, beaten

Sour Cream Mashed Potatoes:

  • 1kg starchy potatoes (e.g. Agria), scrubbed and diced
  • 1 Cup milk
  • 3 Tbsp butter
  • 2/3 Cup sour cream
  • ½ Cup Cheddar or Tasty Cheese, grated
  • Kosher salt, to taste

Toppings:

  • 5 strips bacon, chopped and cooked
  • Diced tomato
  • Thinly sliced spring onion
  • Thinly sliced chives

 

INSTRUCTIONS

  1. Prepare your COBB and allow Cobblestone to turn grey. Put the grill plate and roast rack in place and cover with the dome lid.
  2. In a large bowl, combine beef, pork, onion, breadcrumbs, garlic powder, tomato paste, egg and salt until well blended. Press into the bottom of a lightly greased pie dish, forming a crust. Place pie dish on the roast rack and replace dome lid.  Cook for 25-30 mins (or until cooked).
  3. Meanwhile, place the potatoes in a large sauce pot. Cover them with cold water and season with salt. Bring to a boil then simmer, uncovered, for about 10 to 12 minutes.
  4. Gently heat the milk and butter in a small saucepan. Set aside until the potatoes are done.
  5. Strain potatoes then transfer to a large bowl and begin to mash. Once fully mashed, add the sour cream, then slowly whisk in enough of the hot milk/butter mixture to make the potatoes extra creamy.
  6. Remove the Meaty Crust from your COBB and evenly spread the mashed potatoes overtop. Sprinkle with cheese. Return to the COBB and cover with the dome lid for another 15 to 20 minutes, until the cheese is melted and begins to crisp.
  7. Top with diced tomatoes, bacon, scallions and chives to serve.

Bradley, Pork

Bradley Maple Cured Bacon

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CURE MIX FOR 5 LBS. (2.25 KG) OF BACON

  • 3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.)
  • 1 tsp. (5 ml) onion granules or onion powder
  • 1 tsp. (5 ml) garlic granules or garlic powder
  • 1 tsp. (5 ml) white pepper
  • maple syrup (optional) 1 to 3 Tbsp.
  • imitation maple flavour (optional) 1/2 to 1 tsp.

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.25 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation

For the kind of bacon popular in the United States, use pork belly. If you wish to make the British-style back bacon, use the same cut of meat that is used for ham, or use sirloin or loin. In all cases, however, the meat should not be more than about 2 inches (5 cm) thick. The width and length are not important, but the hunks or slabs of pork need to be small enough to fit in the curing containers and smoker. If the meat is more than about 2 inches (5 cm) thick, the curing time will be excessive

Blending and applying the curing blend

  1. Weigh the pork. If more than one curing container will be used, calculate separately the total weight of the meat that will be placed in each container. Refrigerate the meat while the cure mix is being prepared. (Any plastic food container with a tight-fitting lid — or a strong plastic bag — can be used as a curing container.)
  2. Prepare, calculate, and measure the required amount of curing mixture for each container. Mix this curing blend until it is uniform.
  3. Place the meat in the curing container(s). Rub the cure mix on all surfaces evenly. Cover, and refrigerate. The refrigerator temperature should be set between 34°F and 40°F (2.2°C to 4.4°C).
  4. Overhaul the pieces of meat after about 12 hours of curing. (Overhaul means to rub the surfaces of the meat to redistribute the cure.) Be sure to wet the meat with any liquid that may have accumulated in the bottom of the curing container.
  5. Overhaul the meat about every other day until the required curing time has elapsed. (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week; if the thickest piece is two inches, cure the whole batch 2 weeks.)
  6. When the curing is finished, rinse each piece of pork very well in lukewarm water. Drain in a colander, and blot with a paper towel.
  7. Wrap each piece of pork in a paper towel, and then wrap again with newspaper. Refrigerate overnight.

Smoking the bacon

  1. The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140°F (60°C) If a smoker is used, make sure that the damper is fully open. Do not use smoke. Drying the surface will require one or two hours.
  2. When the surface is dry, cold smoke the pork for 3 hours. If your smoke chamber temperature is higher than 85°F (about 30°C), the smoking time might have to be shortened to prevent excessive drying.
  3. Raise the smoke chamber temperature to about 150°F (65°C). Smoke about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown colour. Remove the meat from the smoke chamber.
  4. Let the meat cool at room temperature for about one hour. After cooling at room temperature, place the hunks of bacon in a container – uncovered – and chill overnight. The bacon may be sliced the following morning. Bacon that will not be consumed within about a week may be frozen.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Varieties of bacon

Irish bacon

Irish bacon is made from the same cut of meat used to make boneless pork chops: the boneless pork loin. Consequently, when Irish bacon is cured, smoked, and thinly sliced, it will have the same fat content and the same shape as a pork chop. Some people have been known to use a little Irish whiskey in the curing blend.

Canadian bacon

A product called Canadian bacon is very popular in the United States. In Canada, a similar product called peameal bacon is popular. Both of these back bacons are made from the well-trimmed eye of the loin. When the eye of the loin is trimmed, leave about 1/8 inch (3 mm) of fat on the top. However, peameal bacon is rolled in cornmeal (rolled in yellow peameal in the old days) and is not smoked. Canadian bacon is usually smoked. Use the Bradley Sugar Cure Mix to cure the eye of the loin.

Spicy bacon

You can put your own signature on bacon by adding your favourite spice to the curing blend. All spice flavoured bacon has a special appeal for some. A few people like the taste of cinnamon with pork. Use your imagination; you might make a great discovery!

Pepper bacon

Pepper bacon is very popular and it is easy to process. Select the cut of pork that you like for bacon and cure it with your favourite Bradley Cure. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey that has been diluted with a little water. Let the surface dry for a while until it becomes tacky, and then press on coarsely ground black pepper.

Jowl bacon

Jowl bacon is made from the cheek of the pig. It has layers of fat and lean just like belly bacon. Process it in the same way as you would process pork belly bacon.

Bradley, Lamb

Bradley Smoked Leg of Lamb

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Ingredients

  • 2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied

 

Paste

  • 1 small onion peeled and halved
  • 1 head of garlic peeled
  • 45 ml (3 tbsp) fresh lemon juice
  • 10 ml (2 tsp) lemon zest
  • 30 ml (2 tbsp) paprika
  • 5 ml (1 tsp) rosemary
  • 10 ml (2 tsp) coarse salt
  • 10 ml (2 tsp) coarse ground pepper
  • 90 ml (6 tbsp) olive oil

 

To Serve

  • lemon wedges
  • extra virgin olive oil
  • minced fresh mint

Preparation

  1. Prepare the paste by combining all the paste ingredients except the oil in a food processor.
  2. With the processor running, pour in the oil and continue processing until a paste forms.
  3. Spread the paste generously on the lamb.
  4. Place the lamb in a plastic bag/wrap and refrigerate overnight.
  5. Remove the lamb the next day and let stand for 45 minutes.

Smoking Method

  1. Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
  2. Place the lamb in the Bradley Smoker and using Special Blend flavour bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check.
  3. Remove lamb when done and let stand 10 minutes.

To Serve

  1. Slice and serve with a squeeze of lemon, a drizzle of olive oil and fresh mint.
Beef, Bradley, Game

Bradley Wild West Jerky

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Seasonings and other ingredients for 5 lbs. (2.25 kg)

  • 3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount)
  • 4 tsp. (20 ml) pepper, black
  • 2 tsp. (10 ml) garlic powder
  • 1 tsp. (5 ml) MSG (optional)
  • 1 tsp. (5 ml) liquid smoke (optional)
  • 1 tsp. (5 ml) cayenne
  • 1 tsp. (5 ml)) coriander
  • 1 tsp. (5 ml) chili powder
  • 6 Tbsp. (90 ml) soy sauce
  • 4 tsp. (20 ml) Worcestershire sauce
  • 1 1/2 cup (360 ml) apple juice
  • 4 cups (960 ml) cold water

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation and seasoning

  1. Begin with hunks of meat, rather than with meat that has been cut into steaks or chops. (Steaks and chops are cut across the grain of the meat.  This makes them unsuitable for jerky.)
  2. Chill the meat thoroughly. Cold meat is easier to cut, and bacterial growth is retarded.
  3. Trim the fat from the meat. It is impossible to remove the streaks of fat that are marbled into the meat, but you should remove all fat that can be removed easily.
  4. Use a long slicing knife or an electric meat slicer to slice 1/4 inch (7 mm) thick strips. The strips should be 1 to 2 inches (2.5 to 5 cm) wide.  The meat must be cut with the grain, not across the grain. If the meat is cut across the grain, it will be too fragile after it dries. You can determine if the strip has been correctly cut with the grain by pulling on the ends of the strip. If it has been properly cut with the grain, the strip will stretch; if not, the muscle fibres will separate, and the strip will tear.
  5. Chill the meat again while preparing the seasoning mixture.
  6. Combine and stir the seasoning blend well until all ingredients are dissolved. Chill the mixture well.
  7. Add the meat strips and stir them from time to time, especially during the first few hours of curing. Refrigerate overnight.
  8. During the morning of the second day, use a colander to drain the curing liquid from the meat. Do not rinse!

Drying and smoking the jerky

  1. Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets. (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.) A thermometer is not required for beef, pork, or any other kind of meat if the suggested high temperatures and long processing times are followed. You may use a common smoker with a heat source inside. To facilitate drying, the smoker chimney damper should be fully open.
  2. Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour. If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking.
  3. Raise temperature to 160°F (71°C), and smoke for 2 or 3 hours.
  4. Raise temperature to 175°F (80°C) – for poultry, raise the temperature to 185°F (85°C) – and continue to dry with no smoke until done. This final drying and cooking step will require about three hours. When the jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight. The jerky will not snap when it is bent, but a few of the muscle fibres will fray. If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty.
  5. Let the jerky cool to room temperature, and either freeze or refrigerate it.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.