Success with Cobb Cooker
Submitted: Wednesday, Jul 28, 2004 at 13:13
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Rosscoe
Just a follow up to several post about peoples' experience with the Cobb.
I reported that I had had some success cooking a leg of lamb last Friday.
Well number 2 son (adult) fancies himself as a bit of a chef and decided I needed to be shown how to
cook on the Cobb.
Turned up last night with Chicken Florentine from Leonard's and proceeded to get dinner ready.
Used 8 beads, preheated the Cobb with a full moat of water, oiled the chicken with spray-on olive oil and placed it on the standard Cobb plate. Turned it after about 30 mins and again after another 30 mins. Inserted the BBQ thermometer through one of the holes in the lid and monitored the roast temperature until it was done.
Took about 1 hr 30 mins to 1 hr 45 mins and I have to admit it was a bit of alright tucker.
My conclusions so far:-
Only use quality heat beads.
Turn the roast regulary.
Start with small meals before trying to
cook for the multitude.
Start with boned or "easy carve" roasts.
Be patient and only take the lid off to turn the roast.
If adding extra water to the moat only use hot water and be very carefull not to splash any of the water onto the heat beads.
Using a BBQ thermometer minimises the times you need to take the lid off to
check progress and ensures the roast is cooked to your particular liking.
Have another glass of wine while the roast sits and then go for it.