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The Magnificent Cobb Grill Oven

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Recipes

Stuffed Roast Chicken

Pizza

Smoked Trout

Quesadillas / Tortillas

Grilled Vegetables

Burgers to die for

New !!!!!!

Visit our homepage for a list of articles you can click on and read. These articles have all been featured on Ezine Articles and may have been picked up by other publishers.

The featured articles cover not only the Cobbs use when camping, but also when boating, my other great love.

I will be adding to these over time and sincerely hope you enjoy them.

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USA and Americas

Cobb Cooking Station with 6 pack chiller. Brilliant!

UK and Europe

Not available at present unfortunately.....

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United States Visitors

UK and European Visitors

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Buy the Cobb
United States Visitors

UK & European Visitors

Visitors from other
countries order from
either of the above for
delivery details

BBQ Brethren
This is an excellent resource, one of the 'hottest' forums on the internet. You can visit them by clicking the avatar.

Somethings you may not know about the Cobb

The Cobb was originally designed for rural areas where people had no access to mains electricity or gas. The original fuel for this marvellous piece of engineering was the humble dried corn cob, an abundant fuel in rural Africa and the basis of the units adopted name It's hoped that through international aid programmes the unit will eventually be distributed throughout the third world to help avoid disastrous fires and subsequent ecological damage and loss of life.

On its launch The Cobb was awarded 'one of the best inventions of the year' by Time Magazine, and has continued to evolve.

What can the Cobb do for me?

You may have guessed that I am possibly the Cobb's number one fan (along with thousands of other who have used it!) The Cobb is so versatile and can be used in so many ways. I have placed several independant videos on this site that show the Cobb being used for different types of cooking and I hope you will enjoy them.

When I first saw the Cobb in action I was on a camping holiday. Another camper on the site was using one and I was fascinated. I bought one myself shortly afterwards and it didn't take me long to realise what a little gem this is. I also realised that the Cobb is just as happy under a kitchen cooker hood as it is on our camping holidays or on the boat. The Cobb is probably the only part of your camping or boating gear that won't live in a garage between vacations.

Using the Cobb you can BBQ, grill, fry, steam, smoke, stew, cook a full roast meal with all the trimming and even bake bread in it!

My first video shows how easy it is to cook pizza on the Cobb.

Okay pizza is easy, what about a full roast dinner?

No problem. have a look at the following short video:

The video quality is not perfect on this one, but bear in mind that this is an amateur video shot by an obvious Cobb fan.

Do you think a chef might use the Cobb? You betcha!

If you've seen the 'Hairy Bikers' on UK television you'll know that the two chefs, David Myers and Simon King have travelled the world on their motorbikes cooking all sorts of cuisine on their Cobb.

Here's a video of chef David Grier cooking a rack of lamb, with asparagus, at the top of a mountain in Africa. It looks delicious!

If there ever was a demonstration of how useful the Cobb is in camping then this is it.

Can I make bread on the Cobb?

Here we feature Chef David again. This time he's roasting Lamb and cooking fresh bread rolls, I can almost smell it! There's nothing to beat the smell of fresh baked bread.

To see the full 10 minute video -Click here- The Youtube version misses out all but the first two minutes and you miss the best parts. It will open in a new window, so when you've watched just close the window and it will bring you back here.

What other video have you got? You know, something extreme, or somewhere remote.

Well as it happens, yes I have. Take a look at this.

Well I hope I've managed to whet your appetite. The Cobb is a versatile cooker that can be used anywhere. Some other ideas include, but are not limited to:

Emergency cooker for use in a power cut.

BBQ, inside or out that will easily feed half a dozen people, without all the smoke.

Camping and boating vacations without the need to 'go native'.

Before I go I'd better mention that the Cobb unit is fully stainless steel. Nothing to rust, nothing to break. Will last for many, many years. This is not a purchase in the traditional sense, but it is rather, an investment in the future.

Enjoy yours, Stu Haynes

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Recipies For 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.
Pizza
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 will 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.
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 fit 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.
Quesadillas-Tortilla
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 & 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.
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.
Burgers-to-Die-For
There is nothing to beat a home prepared and grilled burger.
Burgers are best served medium rare.
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 (Try Lee & Perrins, spicier!)
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 pickle
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 4-5 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 (website note: use STILTON, it's fabulous!)
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.
Recipies courtesy of CobbAmerica / Video courtesy Youtube
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We are currently compiling a series of recipes that are suitable for use either at home, or when you are out Cobbing. The first is being sent out now (spicy pork in plum sauce) and depending on our own time constraints we hope to send out at least one recipe a week. The next one is Peppered steak.
These recipes are suitable for use either at home or in the Cobb, just adapt quantities and cooking times to suit!
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