FAQs Archive - COBB Australia

FAQs

Frequently Asked Questions


  • Use an easy bake pre-mix product or buy the dough from your local store.
  • Bread can take up to 45 minutes depending on the method of cooking used.
  • Bread rolls take 35 minutes in total with only 4 briquettes (20 minutes on one side and 15 on the other).
  • Scones take approximately 20 minutes with 6 briquettes.
  • 4 tortilla wraps
  • 600g chicken
  • 4 tomatoes, skinned, pipped and cut into blocks
  • 1 red pepper, chopped
  • 1 red onion, chopped
  • 2 spring onions, chopped
  • 60ml red wine vinegar
  • 15ml olive oil
  • 10ml sugar
  • Salt and pepper
  • 1 small packet mixed lettuce
  • 125ml mayonnaise
  • Handful of coriander, chopped
  • 200ml sweet chilli sauce
  1. Griddle or smoke the chicken and slice thinly.
  2. Griddle one side of the tortilla.
  3. Make a salsa by mixing the tomato, red pepper, red onion, spring onion and coriander with the vinegar, olive oil, sugar and seasoning.
  4. Spread the mayonnaise over half of the ungriddled side of the open tortilla.
  5. Place lettuce evenly and top with chicken and salsa.
  6. Roll the tortilla into a tight cigar.
  7. Place back on the griddle for a few minutes to heat through.
  8. Cut and serve with sweet chilli sauce.
OPTIONAL: For an alternative use beef, vegetables, salad, fish or game as a filling.

Use 1 batch focaccia dough

TOPPINGS

Tomato paste

  • Fresh basil, chopped
  • 1 chilli
  • Sliced red pepper
  • Anchovies
  • Salami slices
  • Black olives
  • Mozzarella
  • Oregano

Directions:

  1. Roll the dough out to fit into the pan, making sure that the dough is not more than 1/2 centimeter thick.
  2. Make the tomato sauce by mixing the paste with basil, chilli and seasoning.
  3. Spread over the dough and add the toppings.
  4. Prepare the Cobb with the frying pan and heat for 7 minutes with the lid on.
  5. Place the pizza on the frying pan and cook for 15 minutes with the lid on.

OPTION: this pizza can be made with any topping of your choice.

For the Dough:

FOCACCIA

  • 15ml dried yeast
  • Pinch of sugar
  • 450ml warm water
  • 750g strong white / bread flour
  • 2 teaspoons salt
  • 75ml olive oil

Directions

  1. Dissolve the yeast and sugar in half the warm water.
  2. Leave for 10 minutes.
  3. Mix the flour and salt and pour in the yeast and olive oil.
  4. Add the rest of the water and knead, then allow to rise to double in size in a covered bowl rubbed with olive oil.

Wrap in foil and cook in the moat. Hard vegetables such as potatoes, carrots and pumpkin should be cut into smaller pieces. Add butter, herbs and spices as required. Cook for ± 40 minutes.

NB! To cook lots of vegetables, you will require an extra briquette at the start.

The inner sleeve is designed to enable one to do small vegetables inside while cooking a meal and/or for fluids to keep food moist. Liquid can act as a flavouring aid.

  • Maximum of 250ml (1 cup) fluid (wine, beer or water).
  • You can include chopped garlic, onions and herbs in the fluid.
  • Make sure that the charcoal has burnt grey before you start the cooking process.
  • When cooking with the Cobble Stone, turn your roasts constantly as the Cobble Stone generates more heat than charcoal.
  • You can pour a cup of water, beer or wine into the moat of the Cobb when roasting. This adds moisture during the cooking process as well as helps to stop the fat burning during cooking.
  • Try to marinate the meats the night before to help tenderise and add flavour.
  • Allow the meat to reach room temperature before grilling to ensure even cooking.
  • Serve snacks before grilling so you can take your time cooking and the guests don’t get hungry.
  • To prevent burning, soak kebab sticks in water before threading the meat on.
  • Foil is used with the shiny side inwards so the heat can penetrate the foil and will not be deflected.
  • Always heat the Cobb with the lid on and leave lid on during the cooking process to retain the heat.
  • Always remove the lid and the griddle after cooking. NEVER leave the lid on an empty Cobb.
  • To hold the juices inside after the cooking process always let the meat rest before carving.


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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed imperdiet libero id nisi euismod, sed porta est consectetur. Vestibulum auctor felis eget orci semper vestibulum. Pellentesque ultricies nibh gravida.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed imperdiet libero id nisi euismod, sed porta est consectetur. Vestibulum auctor felis eget orci semper vestibulum. Pellentesque ultricies nibh gravida.


Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed imperdiet libero id nisi euismod, sed porta est consectetur. Vestibulum auctor felis eget orci semper vestibulum. Pellentesque ultricies nibh gravida.