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Recipe: Barbecue & Grill Recipes

Grilled vegetables

 A selection of suitable vegetables:

1,5 cm (1/2 inch) slices of peeled butternut squash or pumpkin, baby marrows (zucchini), brinjal (aubergine).
Italian olive oil
Salt and freshly ground
black pepper

Chopped fresh mint leaves.

Salt the brinjal and the baby marrow for 15 minutes, rinse well and pat dry. Brush all the vegetables with oil and sprinkle with black pepper. Prepare your Cobb, and when it’s ready, fit the grill and heat for 7 minutes. Grease or spray the grill and then arrange the vegetables on the grilling surface. Cover and cook for 7 to 10 minutes on each side – depending on the vegetable. Before serving sprinkle with a little extra olive oil and the chopped mint.

Other variations:
Sprinkle with toasted sesame seeds or chopped fresh herbs, such as basil and parsley.

 

Hamburger

There is nothing to beat a home prepared and grilled burger.
Burgers should always be served fully cooked.
1 slice brown bread, made into crumbs
30 ml (2 tblsp) water
500 g (16 oz) lean mince
1 very small onion, chopped
4 ml (1 tsp) made mustard
salt and freshly ground black pepper
10 ml (2 tsp) Worcestershire sauce
30 ml (2 tbl) tomato sauce (ketchup)
5 ml (I tsp) mixed herbs
To serve: 4 burger buns, lettuce, slices of tomato, onion rings,
slices of dill pickles

Place the crumbs into a large bowl, sprinkle with water and stand for a few seconds. Add remaining ingredients and mix thoroughly. Form into 4-6 patties. Prepare your Cobb, and when it is ready, fit the grill and heat covered for 10 minutes. Oil or spray the grill generously and then cook the patties for 7-10 minutes per side. Serve on warm buns with additions of your choice. Serves 4.

Alternatives

Brush raw patties with Beef Baste
Stuff each raw pattie with 10ml (2 tsp) crumbed blue cheese
Add 5ml (1 tsp) curry paste to the raw mixture
Top cooked burgers with slices of cheese, grilled bacon, or pineapple
Add 150g (5 oz) raw pork mince to the basic mixture and top with peanut sauce for a Thai burger.

IMPORTANT:

To make sure you kill bacteria, cook hamburger and other ground meats thoroughly, as ground beef can turn brown before disease-causing bacteria are killed. Use a digital instant read food thermometer to ensure thorough cooking to an internal temperature of 71ºC (160ºF)

 

Recipe: Roasting & Baking

Stuffed Roast Chicken

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.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
15 ml (1 tblsp) oil
1 medium onion, chopped
100 g (3 oz) mushrooms, chopped
20 ml (4 tsp) chopped parsley
5 ml (1 tsp) oregano
250 ml (1 cup) fresh white
breadcrumbs
1 egg
10 ml (2 tsp) soy sauce
salt and freshly ground black pepper

First make the stuffing. Heat oil, 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. Prepare your Cobb, and when it's ready, pour the liquid into the moat, fit the grill and heat covered for 2 minutes. Place chicken breast side down, cover and cook for 1 1/2 hours, turning after 50-60 minutes. Serve plain or with Mushroom Gravy
Serves 4-6

Variation
Simply rub the chicken with a mixture of 20 ml (4 tsp) Italian olive oil and 15 ml (1 tblsp) lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.

 

Pizza

Quantities below refer to the recipe booklet

1/3 quantity of Basic Italian Dough
1/2 x 410 g (1/2 x 14 oz (can chopped tomatoes, drain off
excess liquid
125 ml (1/2 cup) grated or finely cubed mozzarella cheese
one or more of the following:
chopped salami, mushrooms, olives, anchovies, capers,
diced peppers, salt and freshly ground black pepper, basil
and/or oregano
Divide the dough in two Roll one piece into a thin circle, the same size as the grill. Spray or grease the grill and top with the
thin dough. Now add half of the tomatoes and half of the cheese.

Top generously with goodies of your choice and then season.
Sprinkle with herbs, stand for about 5 minutes - until the dough
is puffy at the edges

Prepare your Cobb, allowing it to burn for at least 30 minutes. Now fit the grill that has the risen pizza on it. Cover and cook for 10 - 12 minutes The topping with be soft and the base crispy brown While the first pizza is cooking, prepare
the second one in the same way, lifting onto the grill once risen. Serve cooked pizzas at once.
Serves 2
VARIATIONS

• Fry 80 g (3 oz) peeled and thawed prawns in 15 ml (1 tbl) Italian olive oil, add a shake of
cayenne pepper, a few gratings of lemon rind and a good squeeze of lemon juice. Season
with salt and black pepper, allow to cool. Top dough with a smearing of Pesto and then
add prawn mixture. Cook as for pizza.
• Top each tomato base with 2 - 3 rashers cooked, crumbled bacon, 60 ml (4 tbl) crumbled
Feta cheese and a few cubes of firm avocado pear. Cook as for pizza.

 

Quesadilla

 Ready-made tortillas are available from most supermarkets. Unopened they have a long shelf life. These make an excellent "starter" to a meal.
6 tortillas, 20 cm (8 inches) diameter
375 ml (1 1/2 cups) grated Cheddar or any other sharp cheese
125 ml (1/2 cup) sour cream
1 medium-sized avocado, mashed
2 spring onions, chopped, including some of the green portion
1 large tomato, (roasted in the fire), chopped
60 ml (1/4 cup) fresh coriander (cilantro)
1 - 3 pickled jalapeno chillies, thinly sliced (optional)
salt and freshly ground black pepper
2 ml (1/2 tsp) ground cumin
2 ml (1/2 tsp) ground coriander
I ml (1/4 tsp) paprika


Sprinkle 3 tortillas very lightly with water. Lay tortillas, sprinkled sides downwards, on a flat surface. Combine remaining ingredients & divide between the tortillas, spreading evenly. Top each
one with a another tortilla and sprinkle lightly with water. Press together firmly. Prepare your Cobb, and when it's ready, fit the grill. Grease or spray the grill and heat tortillas one at a time, covered. Allow to grill lightly for about 3 minutes each side. Cut into wedges and serve.
Serves 8 as a starter and 4 as a snack meal.

VARIATIONS
• Prepare your Cobb, and when its ready, fit the grill. Grease or spray lightly.
• Top lightly sprinkled tortillas with ready-made salsa, then top with diced avocado,
chopped onion and grated Cheddar cheese.
• Do not add a second tortilla. Place on the grill and cook covered for about 4 minutes.
Add plenty of shredded lettuce and roll up & eat.

 

Recipe: Smoking

Smoked Trout

3 Trout, about 400 g (13 oz) each
750 ml (3 cups) water
30 ml (2 tbl) salt
2 bay leaves, broken up
60 ml (1/4 cup) honey
1 lemon, sliced
A few sprigs fresh dill

Smoking Mixture
80 ml (3 tbl) smoking chips
3 ml (1/2 tsp) dried thyme
2 ml (1/2 tsp) black peppercorns
7 ml (1 ½ tsp) coriander seeds
15 ml (1 tbl) brown sugar
10 ml (2 tsp) rooibos tea
(bush tea)
To serve: wedges of lemon and Sour Cream Sauce


Rinse trout well and place in a suitable dish. Add water (the water should cover the trout), then add the salt, bay leaves and honey. Stand for 1 hour. Rinse trout and dry well. In fact, if time allows, stand on a rack and dry for 20 minutes. Arrange lemon slices and dill in the gut area and season with a little pepper. Cover smoking chips with water and stand for 15 minutes. Drain off water, add remaining ingredients and stir to combine. Prepare your Cobb, throw the smoking mixture into the fire and then fir the grill. Arrange fish on the grill and cover. Smoke for 7 minutes per side. Stand for at least 10 minutes before serving. Smoked trout may be served hot or cold. Serve with wedges of lemon and sour cream sauce.

 

Tips
How hot does the Cobb get?
When cooking, the internal temperature reaches over 500f degrees. At the same time, the black base is completely cool. You can pick up the grill, move it, place it on a plastic table or boat deck without the worry of getting burned or items melting.
How long do I have to wait for the Charcoal before I start cooking?
The charcoal should be 30% gray for optimal cooking temperatures.
Do's and Don'ts of the Cobb
1. Clean the Cobb after each use.
2. Have a heatproof surface next to the Cobb - when lifting the lid you will need a surface to rest it on.
3. When cooking, remove the lid as INFREQUENTLY as possible. Resist the urge to peek!
4. Turn the food at least once during the cooking time.
5. Use the metal handle for lifting up the grill when adding food to the moat.
6. Remove the grill/skillet/wok cooking surface after cooking - this prevents a build up of heat in the Cobb.
7. Add water to the moat after cooking and leave until coals burn out. This creates steam and makes cleaning easier.

DO NOT USE LIGHTER FLUID in the Cobb.
Do not cover the Cobb with the dome when not cooking.
Do not put the pan, wok, griddle or dome on when there are open flames while lighting the charcoal briquettes.
Do not overload the Cobb.
Do not light the Cobb indoors.
Do not cover the Cobb until coals are 30% grey in color.
Do not add extra unlit coals when you are cooking food.
Do not close airvents. The Cobb needs air circulation.
When smoking food, do not add liquid to the moat.

Good Cobbing!

 

 
 
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