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Topic: Cobb cooking

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nnooddlleess

17/5/2012 at 4:30pm
Location: None Entered
Outfit: Bear Lake 6

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I am thinking about buying a cobb but am unsure about how long it takes to cook things on them i.e how long for a full chicken, baked potatoes, beef joint etc? I'm rubbish at being able to tell if something is cooked properly and don't want to make anyone ill. Obviously it will depend on the size of meat but a rough idea would be great.
Also any more ideas for a family of 4 would be great, I do have a campingaz stove aswell.

Freebird

17/5/2012 at 5:52pm
Location: Dutch Mountains
Outfit: Sharp talons beak and a hernia!

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Here's a little something I;ve done this afternoon on my new Weber One Touch Premium with Craycort Cast Iron grate.

Fill a chimnea lighter full of coconut briquettes and light the lighters underneath. Wait 15 ~ 20 minutes until the briquettes are turning grey and flames are shown. There will be no smoke anymore.

Carefully 'pour' the briquettes on one side of the lower/fire grate for indirect barbecuing. Put on the lid and let the BBQ heat up for 15 minutes.

Meanwhile, liberally rub a nice rack of lamb with a good olive oil and sprinkle a good mix of Italian herbs on it, both sides. Then wrap it in tinfoil and let it rest 10 minutes.
Marinade some chicken drumsticks with some Sweet soy sauce and add a drizzle of Maple Syrup and a good dusting of Gold Dust or your prefered spice mix.

Cut two or three LARGE potatoes lengthwise and 'sandwich' a few slices of raw onion in them with a dollop of salted butter. Wrap them up in tinfoil, too.

Then, bung it all on the grate and keep a keen eye on the temperature. No need for Low & Slow as we're hungry. So, I keep a steady 230ºC for 1½ hours, turning the meat and spuds every 30 minutes.

I've started at 15:30 local time and we had scoffed the lot at 17:00 'O clock! Spuds were completely cooked and made a very good mash with salted butter to taste. The chicken was very well done and just fell off of the bone and the lamb ribs were very tender, as well...

Guess whose nose was doing overtime...

Yup! I'm well chuffed with the newest addition to my BBQ addiction and so are Toto and Debbie!

magnolia

20/5/2012 at 7:27am
Location: North Yorkshire
Outfit: None

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Ya gotta love the one touch - I had one in the past and used to cook my Christmas Turkey on it every year - left with a wonderful smokey flavour but still nice and moist.

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