Wouldn't be without mine. If you think of it as a 'charcoal oven' then the list is endless. We had roasted butternut squash with garlic as a veggie this weekend. Takes a while, but seriously good.
Quote: Originally posted by chrisfh on 19/6/2007
Wouldn't be without mine. If you think of it as a 'charcoal oven' then the list is endless. We had roasted butternut squash with garlic as a veggie this weekend. Takes a while, but seriously good.
I missed something somewhere... what Aussie Heat Beads are recommended and where do you get them from and how much are they?. I have found that the charcoal beads vary in quality and the results can be dramatic..
Cut squash in half lengthways and scoop out seeds. Put criss-cross slashes into flesh of squash, not too deep. Chop up garlic and put in the seed hole. (You may be able to put some into the slashes). Add olive oil to the hole and rub some up the remaining flesh. Place on Cobb (we use the roasting rack) and wait. Took about an hour to soft juicy flesh. Then scoop the flesh and garlic away from the skin and put on plates, or give each person a half and let them deal with it!
Quote: Originally posted by garethmorgan50 on 19/6/2007
I missed something somewhere... what Aussie Heat Beads are recommended and where do you get them from and how much are they?. I have found that the charcoal beads vary in quality and the results can be dramatic..
Aussie Heat Beads available from Tesco £3.99 Great advantage is that they burn much hotter and when you have finished cooking, you can put them in water to stop them burning, then dry them and use next time.
Cooked half shoulder of Lamb, new potatoes, carrots & courgettes yesterday. Yum, Yum, YUM !!!
Potatoes in tin foil in the moat. Carrots also in tin foil on the rack and courgettes straight off the plants, on to the rack 30 mins before the end of cooking time.
I was cursing over half term when I forgot mine, even if it was only for the jacket spuds. Must remember to look up the Cobb receipes and take them with me when we go away in July,
Try not to comit the Cobb faux-par, as I did recently when roasting a chicken. I failed to remove the plastic mat thingy (packaging) from it, and so when I first peeped at it having doggedly left the lid on for an hour, the source of the burning plastic smell was confirmed. One black in-edible chicken, and one blackened, stinking and very hard to clean Cobb. Veggies obviuosly a write off too. The neighbours were probably wondering what the hell we were having, as they often are when I'm cobbing, but not usually in a negative way.
I've almost done this at home a few times (left giblets in bag inside once), but that's not so public.
Tried mine too for the first time weekend just gone. I did sausages,mushrooms, steak and burgers on plate and new pots wrapped in foil in moat (got a bit greasy though) and because there was still loads of heat left cooked chicken fillets for next days lunch. How do you all reccommend doing jacket pots?
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Topic: tried cobb for 1st time and???
