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Cobb Recipes From Around the World
By Art | August 11, 2008
The other day I was surfing the net for some interesting Cobb sites from around the world. And boy did I find some – everything from Denmark to Dubai. I figured, why not broaden every body’s horizons with some Cobb recipes from across the pond. So, with the help of an online language translator, I present these for your perusal. I leave it up to you to figure out what a carpus and a sambal is. Good Luck.
Cobb Denmark
Grilled Pork Chops for 4
Ingredients:
4 pork chops il 150 Gs salty.
L tablespoon oil
L tablespoon Chinese soy
Newly-made pepper 1-2 teaspoon
full of mild paprika
possibly 1/2 cloves of crushed garlic.
Preparation:
Beat the cutlets lightly with the carpus.
Whip the ingredients for grill sauce together.
Put the cutlets, on a plate.
Decant the grill sauce over. Cover the cutlets and put them coldly.
Turn them often in the sauce.
Oil the grid with oil.
Put the roasting pan with foil down.
Pick the cutlets up off the marinade and let them drip well of.
Wipe them with the kitchen roll.
Put the cutlets on the grid.
Paint with grill sauce after 1 min.
Slowcoaches saltily over.
Paint often.
Fry the cutlets 4-6 min. on each page.
Red Wine Marinated Rump Steak
Ingredients:
About 1000-1200 Gs rump steak
pepper
1 clove of garlic
Preparation:
Tricks the rump steak off and sketches the fat layer.
Mix the marinade in a dish, and put the rump steak in.
Put the meat cold.
The meat is to marinate in 6?
12 hours.
Turned 1 time.
Stegen is picked up off the marinade.
When Cobbén is lucid is tilted about half by the marinade down into the edge and after this the rump steak is put on the grid with the fat aspect downwards. Fry 30. min. with lids and turned. When it has gone further 20 min. the cent room temperature is measured in the thickest part of the rump steak. If the meat is to be red the cent room temperature is to be 5 …
Grilled Tomatoes
Ingredients:
2-3 tomatos per perse. (not for large) 2 cloves of pressed garlic 1 twig thyme
Preparation:
Light a cross cut in the tomatos they are seasoned with garlics and thyme (other herbs can also be used) Grill them about 5-10 min.
Cobb Dubai
SALMON WITH FRESH HERB AND LIME MAYONNAISE
Keep it Simple………..
Brush the Salmon steaks with a little oil and season generously.
To use the Griddle – Light the Cobb with 7 – 8 briquettes. Wait the 20 minutes until the coals are ready then place the Cobb Griddle on the Cobb and cover with the dome. Wait 5 minutes until the Griddle is really hot and remove the dome.
Char grill the Salmon steaks for about 4 minutes on each side and serve warm or cold with a dollop of Herb and Lime Mayonnaise ….see below:
Herb and Lime Mayonnaise:
Homemade or bought mayonnaise is perfect for this dish.
Chop herbs and add lime zest and juice to the mayonnaise – according to taste.
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 I prefer to fry the onion first.
1 x 1,5 kg (3 lb) chicken
oil
salt and freshly ground pepper
250 ml (1 cup) water, wine or chicken stock (optional)
STUFFING
15 ml (1 tbl) oil
1 medium onion, chopped
100g (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 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 (available in the book).
Serves 4-6
Variation:
Simply rub the chicken with a mixture of 20 ml (4 tsp) Italian olive oil and 15 ml (1 tbl) lemon juice, then sprinkle with salt and pepper or your favourite spice. Cook the chicken as above.
GRILLED TROUT
You will find no better way to cook trout that have just come out of the river.
4 trout, about 400g (13 oz) each
30ml (2 tbl) Italian olive oil
small bunch dill
30ml (2 tbl) lemon juice
salt and freshly ground black pepper
To serve: wedges of lemon and toasted sesame seeds
SAUCE:
30ml (2 tbl) Italian olive oil
10ml (2 tsp) butter
15ml (1 tbl) lemon juice
Rinse trout well and then pat dry. Brush trout generously with olive oil. Stuff the cavity with plenty of dill, lemon juice and seasonings. Prepare your Cobb, when ready, fit the grill ad cover for 7 minutes. Grease or spray the grill and then lay the trout side by side. Cover and cook for 7 minutes per side. Serve the trout hot with wedges of lemon and a sprinkling of sesame seeds. Pour a little extra sauce over the trout.
Serves 2 .
Lamb knuckle curry and rice
Curry and rice would be wonderful on a chilly night, but you have only one Cobb – no problem!, the rice simmers away in the moat as the curry cooks on the top. You really will surprise your fellow diners.
Curry
2 tbl oil
1 onion, chopped
1-2 cloves garlic, crushed
1 small green pepper, chopped
2-3 tsp curry powder, paste or lamb masala
1 1/2 lbs lamb knuckles or stewing lamb
2 tsp cake flour
salt and freshly ground black pepper
2 tomatoes, skinned and chopped
2 cups beef stock
2 tsp apricot jam
2 potatoes, peeled and halved
Select a pot that will fit the Cobb. Prepare your Cobb, and after 20 
minutes fit the pot over the coals. Allow to heat for 5 minutes. Add the oil, onion, green pepper, garlic and curry powder and fry for 5-7 minutes until the onion is slightly brown. Toss the meat into the flour and seasonings, add to the pot and brown all over. Add remaining ingredients and stir to combine. Cover the pot with a lid, and fit the cover of the Cobb. Cook for 2 hours, stirring 3 times. Serve with rice and a selection of sambals.
Rice
1 1/2 cups raw American long grain rice
1 tsp salt
4-5 cups water
If you are cooking the curry, after about 1 hour of cooking time add 2 cups boiling water to the moat and then add rice and the salt and stir. Cover and cook for about 1 hour, adding more water 1 cup at a time as necessary. Stir each time you add the water. The curry and rice will be ready at the same time.
Sambals
Chopped fresh onion and tomato, add a little chili if you like
Grated cucumber with yoghourt and fresh coriander (cilantro)
Freshly chopped fresh pineapple
Chutney
Coconut and peanuts
Pizza
Breads were first baked with the help of fire – but it has taken some time for barbecue enthusiasts to get back to using this method. There is nothing more satisfying than the aroma and taste of freshly baked bread – try cooking a pizza on the Cobb and see how great it comes out!
BASIC ITALIAN DOUGH
If you are “out and about” there is no reason why you cannot make this dough using a “slapping” movement with you hand against the side of a bowl – it just takes a little longer.
250g (8 oz) cake flour
7ml (1 1/2 tsp) instant yeast
7ml (1 1/2 tsp) sugar
2 ml (1/2 tsp) salt
30 ml (2 tbl) olive oil
170 ml (2/3 cup) warm water
Using a food processor, combine three quarters of the flour with the yeast, sugar and salt. Add the oil and the water. Process to a sloppy dough, when smooth add remaining flour, adding until the dough is no 
longer sticky and forms a soft smooth ball. Turn into a plastic bag, close the bag, leaving room for expansion, and place in a warm spot. Allow to double in size – this takes about 45 minutes. Punch dough down to it’s original size and knead for a few minutes, adding a little extra flour as necessary. Use as required.
Dough for Italian pizza base – approx 10 inches in diameter
1/2 x 14 oz can chopped tomatoes, drain off liquid
1/2 cup grated or finely cubed mossarella 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.
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.
Baked apples
4 small cooking apples, cored 
1/3 cup water
1/3 cup brown sugar
1/2 tsp vanilla
2 tbl rum
3 tbl seedless raisins
1/2 tsp orange rind
4 tsp brown sugar
4 tsp butter
At least an hour in advance bring water and sugar to the boil. Stir to dissolve sugar, then simmer 5 min. Remove from heat, add vanilla, rum and raisins. Stand for at least an hour.
Cut 4 double circles of heavy foil and press into cups around base of apples. Add raisin mixture, then orange rind, sugar and butter. Prepare the Cobb. When it’s ready, fit the grilling plate.
Place apples on hot grill and cook covered for 15-20 minutes. Serve with custard. Serves 4
Cobb Germany
Butter Roasted Potatoes on the Cobb Wok
Ingredients:
750 g of triplets 30 g butter or margarine 20 g chopped Hasselnüsse salt
Preparation:
The Cobb grill is preheated (in addition 6-8 grill briquette necessarily) and is after already 15 min. ready for to cook. The butter or margarine in the Wok omit and the potatoes and the Hasselnüsse add. The cover close and about 15-20 min roast? until the potatoes are easily golden. Turn from time to time and with salt taste.
Cobb France
NAVARIN OF SHEEP
Preparation 45 mn, Cooking 1:45 mn. INGREDIENTS: For 4 people. 12 pieces of sheep D ? approximately 60 gr., 1 chopped onion, 2 peeled tomatos, 2 pods D ? garlic, 1 furnished bouquet, 2 cuil. with soup of flour, 10 white wine Cl, 60 butter gr., 8 turnips, 12 onions new, 12 carrots, 8 potatoes, 150 garden pea gr., 600 French bean gr., 1 branch D ? tarragon. PREPARATION: In the wok or a stewpan, make return the pieces of meat with L ? onion, powder with flour. Make bleach a little, add L ? garlic, salt and pepper, stir up. Pour the wine and supplement with L ? water with height of the meat, put the furnished bouquet and épépinées tomatos, cut out of dice and carry to boiling. Cover, let cook approximately 1 hour. At side, make gild with butter, the onions, the carrots, potatoes, the turnips, salt, pepper, wet and leave étuver 15 mn. Bleach peas and beans during 5 mn approximately. 30 mn before being useful, incorporate vegetables in the meat, leave mijoter and powder D ? chopped tarragon.
Well there you have it, Cobb recipes from around the world. First one that finds me a recipe for roasted yak ala Cobb gets a free Bacon Salt. Now get to work!
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