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So,what's your favourite recipe?

Hi John

Tried this thread title some time back ....... never really took off .. shame .. hope this one goes better

Mine is roast bacon joint with the veggies cooked in the moat (carrots, swede and parsnip) not forgetting loads of roast spud's and god old yorkshire's 

Can folks say how and when they cook things ! I mean, what time do you add the veggies and the yorkshires after the big roast? Where do they place them in the Cobb?? When to add liquids to moat??? How many heat beads???? Top tips too please ;)

Cheers, Queeny :-)

Sorry Queeny

When beads (7) are ready

Wrap veggies in foil and place in the moat ... (if I get the spray oil out .. the chef will use it, if not he don't) ... same with liquid in the moat

Place the joint on the black tray and the potatoes (cut in half with skin still on) around it

Can't give times .. as when camping don't even know what day it is

Cooked more by smell .. turn a couple of times

When meat is ready ... pop in yorkshires (completely defrosted) lay them on the spuds (if put straight on tray they can burn rather than heat)

Once meat is carved .. serve the rest

Have ready prepared banana (per person) skinned and laid on foil with 3 marshmallow's and 2 squares of chocolate ... wrap and pop on tray, while eating dinner ... we eat them with greek style yoghurt from Sainburys (as cream is fattening) lol

Ummm got the munchies now lol

(chicken is cooked .. just the refection from sun caught it, so looks very pale)

I,ve only use my Cobb once but it did one of those basted joints in the foil thingy to a T.  Had a bit off a disaster with the veg - blame the weather (wet & windy).  But if you go to www.cobbamerica.com they have some very nice sounding recipes.  I,ve kept my Cobb handy and will be practicing - tonight for starts - over the winter.  I might even let my brother have a mess - he enjoys trying out things - he might be able to come up with somehing fancy. (I'll make him sign in blood that I get my precious Cobb back - he can keep hubbys car that he's got on loan BUT NOT MY C OBB).  I say lets keep people posted with what we discover.

Go for it Teepee - just having a joint instead of frying pan meat made a big difference.  The weather made bbq out of the question.  We went out for the evening and left the Cobb in the middle of the tent - it really took the chill off the tent.  Came in put the kids to bed and hubby and I sat down and had a couple of drinks next to the Cobb.

Yeah I am an expert; by trial and error ;-) Never forget the lovely smell of the sweetcorn and then find it burnt to a crisp with the heat 8-(  DON'T USE TOO MANY HEAT BEADS!!!!!!!!

Fave recipe: ALLINONEMIX which I invented 15 years ago and have twice a week every week...

Large pan or the wok. Heat up on ready heat beads. Add tin of toms with garlic and herbs added (quicker and easier). Peppers, sweetcorn, courgettes, mushrooms, onion or ANY little veg you might have handy (frozen is great) some pasta shapes, a veggie oxo, and cover in water. Just keep the lid on and remember to stir, adding more water as you go. Sensational with a little grated cheese. Takes 30-45 mins to cook.

I have a similar recipe called RISOTTO which involves frying rice in veg oil (then onion etc if you are using them) before the tin of toms and omitting the pasta shapes. But keep this one stirring or the rice will stick ;) My personal favourite thing to cook because its great to sit around ones Cobb cooker stiring away whilst chatting to folk...drink in hand, of course...

Queeny :-)

Hi lakelandlass

We wrap our veggies in foil ... have never notice the foil all greasy, and definately no fat on veg, but sometimes there is a lot of fat in the moat ....... can explain why ... maybe the magical mystery of the Cobb

One of my favourite things cooked on the Cobb , simple but nice........

Good quality thick pork sausages, brushed with plenty of brown sauce (or chilli sauce if you like it hot).

An amount of water/beer/red wine (sorry but the amount changes every time I do it). Heat the cobb & place the sausages onto the grill lid on. Turn (the sausages) as required

When the sausages are about cooked (20-30mins??? or look cooked) cut some apples (any type will do) so that everyone gets half any place them cut side down onto the grill and get caramalised (or lightly burnt as I call it) about 10-15mins.

Serve so that you can use your fingers to 'dip' out the cooked apple out of its skin with the sausages. Really nice with fresh salad, bread & loads of Guiness!! 

HMMMMmmmmm.......................