I'm having a really hard time catching up with new Ciao! Guess it will improve with time - here's ho...
I'm having a really hard time catching up with new Ciao! Guess it will improve with time - here's hoping!
Member since:17.09.2003
Reviews:9
Members who trust:1
Another proudly South African produt, this amazing little barbeque does so much more. You can bbq, roast, bake and cook a meal using 6 charcoal briquettes. It is economical to use, portable, light weight and healthy.
The Cobb makes it possible to bbq all year round, at home or when travelling. Perfect to take camping or on picnics - pack it with fire lighters and briquettes before you leave, the just light up at your destination and you'll be cooking and enjoying your meal in no time.
Designed by South African Ken Hall, the Cobb was voted as one of the best inventions of 2001 by Time Magazine. The original Cobb was ceramic and used dried corn cobbs for fuel. However, the ceramic Cobb was heavy and breakable so Ken continued to refine his design... see it in action at www.cobbglobal.com
The new improved Cobb's design consists of a heat resistent base into which a stainless inner sleeve fits. The inner sleeve has a built in container for the firelighter and a fire grid on top of which the briquettes
are placed. The fire grid has 3 feet - these point upward. Once the briquettes are 'ashy', the non-stick grill is placed on top and you are ready to cook. Cooking is generally done with the dome (lid) on as this retains the heat. The 6 briquettes will give a cooking time of between 2.5 and 3 hours.
What can you cook with your Cobb? BBQ or Roast: Meat, Fish, Chicken, Lobster, Vegetables Bake: Bread, pizza, scones Cook: Stews, soup, vegetables, etc.
Meat cooked on the Cobb turns out crispy on the outside and succulent on the inside - even chicken breast which is usually pretty dry! It's pretty healthy too since the fat runs off into the moat or 'flavour well'.
The moat can also be used to cook vegetables in or to do Jamie Oliver type foil parcels (think mussles, prawns, mushrooms, etc). Veggies need to be cut into smaller pieces and take longer to cook because the heat goes to the grill first - if cooking meat in less than 2 hours, wrap vegetables in foil (shiny side in).
Vegetables such as potato and butternut, cut into slices are yummy roasted on the grill - no need to add oil - just a bit of spice! Try roasting sweet peppers, cut in quarters lengthwise - these will need a bit of olive oil. Or whole garlic!
EASY TO USE:
1. Light you Cobb outside - the briquettes smoke for about 10-15 minutes and you don't want that indoors. 2. Bring it inside if you wish, the heat resistent base stays cool on the outside so you can carry the Cobb while its cooking - and it weighs only 4kg. 3. Place the Cobb on any level surface, it's cool on the outside so it won't damage your table top. 4. Put the non-stick grill in place - make sure the pointed side of the grill is facing up - this allows the fat to drain into the 'flavour well' at the bottom. The grill is solid in the middle which keeps the fat from falling on the briquettes - and that means NO smoke while cooking! 5. Place your pre-spiced meat on the grill and close with the dome. Turn you meat at least once. TIP: Put half cup water and half cup wine into the flavour well, add garlic, rosemary and diced onion (great with chicken) or other spices/herbs depending on your meat. This flavours the meat while cooking and keeps it succulent! Be careful not to pour onto the briquettes. I use a bottle to make pouring easier.
General guidelines: Size and weight of the food will determine the cooking time. A whole chicken will take approximately 1 to 1.5 hours, depending on size. Spice and place breast down. Turn after about 20 minutes. Pork and lamb should take about 120 minutes for a 1.5kg piece. For steak - use 8-10 briquettes and use the Cobb without the dome.
Baking: Use 3-4 briquettes for bread. Breadrolls take about 35 minutes (20 on one side, 15 on the other). Scones take about 20 minutes on 6 briquettes.
Cooking: 6 briquettes. Remove the grill. Use any pot from your kitchen but make sure it does not fit tightly into the Cobb. There must be airflow to the briquettes or they will smother and die. Place the pot on the 'feet' of the fire grid. If you are making soup and stews, its quicker to use boiled water. Just do as you normally would, braise your meat and onions or whatever, add spices and liquid. Place the pot's lid on and stir when necessary. This will slow cook for approximately 3 hours.
Smoking fish and chicken: Soak hickory chips or wood shavings for 10-15 minutes. When the briquettes are ready, fit the dome to heat the inside of the Cobb for 10 minutes. Place the wood chips in a heavy duty foil container with holes punched in the bottom. Place this container onto the briquettes. Put grill in place and start smoking!
Cleaning: I spray the grill and inner sleeve with a non-stick spray before starting to make cleaning easier. Allow the briquettes to burn out. Soak the grill grid in hot soapy water and wash the dome with soapy water. Remove the inner sleeve and thow out the ash and wipe out the excess fat and liquid. The inner sleeve and fire grid can be scoured and can also be washed in a dishwasher. Wash the base with soapy water, and rinse.
Accessories: There is a carry bag and a recipe book available and a wok and frying pan set will be available soon.
I think it's the sort of thing I'd love to have on my wedding list (if I was getting married now - lol - too bad it wasn't available when I got married nearly 28 years ago) - oh, well - maybe if I save up I can afford one for my 30th anniversary? ≈≈≈≈{; -)-{{:::::|||||<
mumsymary 26.02.2004 18:23
ohhh for simmer evenings and barbeque days
Kezzalea 28.12.2003 17:56
VGood Op - bit too pricy for me but sound great time to save..... Kezza xx
very helpful by (92%):
helpful by (8%):
