Chris shows you how to use a Cobb

Cobb BBQ Videos

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The New Fuel for the Cobb - Lokkii Briquettes

NOW AVAILABLE FROM US IN UK THIS BRIQUETTE USES AN ORGANIC FIRE LIGHTER, UNLIKE MANY OTHERS THAT USE POTENTIALLY HARMFUL PETROCHEMICALS OR NITRATES.

The LOKKII fits snugly in the Cobb fire basket.
If you don't have a Cobb they can be used in a standard BBQ. LOKKII burns for up to 2 hours and provides a higher & more even cooking temperature for that perfect BBQ with virtually no smoke ash or messy clean ups. One 2 pack of LOKKII BBQ briquettes is equivalent to about 2.25 kilos of easy light traditional petroleum based charcoal briquettes. Each LOKKII briquette comes fully sealed to avoid mess and to ensure that is is always dry and ready to light.

FAQ:

Q. How can LOKKII claim their product is Organic and Environmentally friendly? - LOKKII briquettes are unique. The lighting layer contains NO HARMFUL CHEMICALS, NO PETROLEUM DISTILLATES and NO NITRATES. LOKKII BBQ briquettes light from Organic based materials. The ignition layer is composed of a Patent Pending Organic formula. The briquette does not release harmful or toxic emissions that harm the atmosphere. LOKKII BBQ briquettes;have been extensively tested by International testing authorities and LOKKII can claim, "The briquette has no toxic emissions: The briquette has no known ingredients that can cause Cancer or Birth defects".

Q. How do I light the briquette? - LOKKII briquettes are clearly marked which side to light. Open the vacuum sealed briquette and place a match on the centre vent for a few seconds and the briquette will light naturally, the flame will move across the top surface of the briquette in a natural manner.

Q. How long do I have to wait until I can cook? - LOKKII briquettes reach premium cook temperature in around 12 mins. depending on the climate. If you are cooking in a very cold environment it may take a few minutes longer, if you are in a hot climate you may be ready to cook in less time.

Q. How many briquettes should I use? - The LOKKII team recommends you use 1 briquette for the Cobb, 2 briquettes for a medium size BBQ & 3 or more briquettes for a large BBQ.Q. How hot does a LOKKII briquette get? - Each briquette; reaches a temperature of approx 350F+ (Approx 11500 BTU;) equivalent to;Gas Burner gas BBQ .Cooking with 2 LOKKII briquettes is as hot as gas, but with the natural BBQ flavor. The heat seals in the juices of the meat and cooks the food to perfection.

Q. How long will the bricks stay hot? - Depending on the climatic conditions around 2 hours.

Q. What if I take the briquette on a camping trip and my backpack gets wet? - As each brick is vacuum sealed, water will not penetrate the vacuum seal. When you are ready to cook, open the vacuum seal and the LOKKII briquette is ready to light. Once you have opened the sealed pack, avoid getting the briquette wet.

Q. What should I do with the ash? - When the briquette is completely burnt, you will be left with a block of white ash. Just dispose of the ash when completely cold in a normal bin.

These are obtainable from http://www.TheBoatJumble.co.uk

Do's and Don'ts when using your Cobb

The Do's
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.

The Don'ts
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.

Take care
Mr D

Meat - Fillet Steak

Beef Empanadas - fillet steak by The Hairy Bikers Simon King & David Myers.

Makes 12 - Preparation time 1-2 hours
Cooking time 10 to 30 mins

Ingredients:
For the pastry
450g/1lb plain flour
2 tsp baking powder
1 tsp salt
60g/2¼ butter
60g/2¼ lard or vegetable shortening
chilled water, enough to form dough

For the empanada filling:
2 tbsp olive oil
½ beef stock cube, crumbled
400g/14oz fillet or sirloin steak, finely chopped
1 onion, finely chopped
1 small green pepper, finely chopped
3 garlic cloves, crushed
3 tbsp red wine
½ tsp ground cumin
½ tsp paprika
½ tsp chilli powder
12 pimento stuffed green olives, sliced
1 tsp salt
½ tsp ground black pepper
1 beaten egg, for brushing pastry

Method.
1. Preheat the Cobb or if using an oven to 180C/350F/Gas 42.
2. For the pastry, combine the flour, baking powder and salt in a mixing bowl.
3. Cut the lard and butter into sugarcube sized chunks, add to the flour, and rub the fat into the flour until it forms fine crumbs. Add enough cold water to form a soft dough. Set aside in the fridge to rest for an hour.
4. For the empanada filling, heat one tbsp of oil in a large frypan, sprinkle the stock cube into the hot oil and fry for thirty seconds, stirring continuously. Add the beef and fry for about two minutes until brown. Set the meat and the juices to one side.
5. Heat the remaining tbsp of olive oil, add the onion and green pepper, fry until soft, about three minutes. Add the garlic, and fry for a further minute. Add the wine, cumin, paprika, chilli powder, olives and the salt and pepper. Fry for a further minute, stirring continuously. Return the meat and juices to the pan and mix well, set aside to go cold.
6. To fill the empanadas, take the pastry out of the fridge, and on a well-floured surface, roll out a thin sheet. Using a saucer as a template, cut out discs of pastry.
7. On one half of the pastry circle place a tbsp of the filling, brush the edge with egg, fold over, and crimp the edges together.
8. Brush with egg and place on a on Cobb roasting rack or greased baking tray if using an oven. Bake for ten minutes or until golden.
9. Serve either hot or cold as a snack or starter.

Cobb Fish recipes (please add any of your own recipes you have done on the Cobb)

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.

Cobb Chicken recipes (please add any of your own recipes you have done on the Cobb)

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.