YO! Cobb Cooker
Submitted: Wednesday, Dec 06, 2006 at 13:40
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cuffs
Bought a Cobb Cooker at the
Adelaide 4x4 show in Oct,
well I have cooked all my favourite meals but atlas a problem.
Email Brian Sinclair and presto immediate respons problem solved. Nothing wrong with the cooker just the
cook to much liquid in the
well and far to much red in the glass.
Big thanks to Brian but still need to get the crackling on the pork roast just right, more beads?, fat facing down?
I'll ponder this over another red.
Reply By: Member - Michael J (SA) - Wednesday, Dec 06, 2006 at 14:06
Wednesday, Dec 06, 2006 at 14:06
I had a similar problem cuffs, with the water/wine in the moat. One glass for me and one for the moat......geez that moats holds a lot eh!!!;))))
All about trial and error, but I seem to have created a monster 'cos my darling wife reckons the roasts taste so good I now
cook most of them.........I've been sucked in for sure......lol lol
BTW our small
camp oven fits neatly on the top of the coals, cooked a magnificent stew/casserole thingy a few days ago.
Bread in next on the list.
Happy munching
Michael
-probably the pork fat scored/salted and facing up.......but I've been wrong before...lol lol
AnswerID:
208923
Reply By: DavidT - Wednesday, Dec 06, 2006 at 14:54
Wednesday, Dec 06, 2006 at 14:54
Hi i am new to these have looked at them for a while are they worth the dollars and are they very succesful
Dave T
AnswerID:
208938
Follow Up By: cuffs - Wednesday, Dec 06, 2006 at 15:04
Wednesday, Dec 06, 2006 at 15:04
Yes I waited for the premier to come out to many complaint about the plastic base cracking, I ve cooked stews in the old
camp oven sitting on the top of the beads. Lamb Beef & pork roast (need more practice for the crackling), roast spuds and vegies, vegies rapped in foil in the
well. Stir frys, pizza and damper, pies pasties and BBQ, great investment for a family of 4. Hard to find
places that will allow
camp fires these days.
FollowupID:
468926
Follow Up By: Pajman Pete (SA) - Wednesday, Dec 06, 2006 at 17:27
Wednesday, Dec 06, 2006 at 17:27
We love ours:
!MPG:3!
It goes everywhere with us and gets used a lot at home in place of the big webber. 10 beads for a roast opposed to 50+.
Pete
FollowupID:
468969
Follow Up By: Sand Man (SA) - Wednesday, Dec 06, 2006 at 18:37
Wednesday, Dec 06, 2006 at 18:37
Bloody hell Pete,
How do you fit ten of them in. double decker?
Can only fit 8 in
mine but that is enough. Agree on the Weber thing. Haven't used
mine since I bought the Cobb.
DavidT,
Yes mate, they are really worth the money.
Cuffs,
Maybe transfer a
little red from the glass into the moat:-)))
Now, crackling. I confess to all ExplorOz readers that I cheat, badly.
I have a little gas torch that I use to "assist" the heat beads to burn properly when I'm not in a patient frame of mind.
After the required cooking of the Pork leg (1 1/2 hours or so), I remove the thick skin part, sprinkle a little salt on it and wave the "magic wand" over it.
Walla! perfect crackling.
Of course, at home, you can achieve a similar result by placing the skin under the griller (on a rack) for a few minutes, but that is somewhat messier to clean up afterwards.
Works for me anyway.
FollowupID:
468983
Follow Up By: Sand Man (SA) - Wednesday, Dec 06, 2006 at 22:02
Wednesday, Dec 06, 2006 at 22:02
Now everybody, don't go out a buy a flame thrower.
I've just had an idea. Don't know why it hasn't come to me before.
For crackling, try removing the cooked leg of pork from the Cobb, remove the skin, apply the mandatory salt and place the skin back on the plate of the Cobb for a few minutes. All you need is HEAT.
If anyone else tries this feat before I can and is successful, royalties are not expected, but a response on ExplorOz is.
Otherwise, folks will be going out a buying a gas torch because that definitely works. Beautiful, crisp, crunchy crackling and it speeds up the process of heat bead burning. (although somewhat defeating the aim)
FollowupID:
469057
Follow Up By: Pajman Pete (SA) - Thursday, Dec 07, 2006 at 08:38
Thursday, Dec 07, 2006 at 08:38
Sand Man,
7 on the bottom layer and three on top. Put the whole basket on the gas stove which gets all the beads ashed over in about 5 minutes then drop the basket in the cobb and you are cooking.
Pete
FollowupID:
469114
Reply By: RosscoH - Wednesday, Dec 06, 2006 at 17:31
Wednesday, Dec 06, 2006 at 17:31
How many beads do you use for a roast, can't seem to get enough heat in
mine to
cook a roast, cooked a lovely damper made with
scone mix though, just how much
water should you put in the moat. Gunna have to have a lot more practice at home or we won't be eating roasts at
camp.
Cheers Rossco
AnswerID:
208980
Follow Up By: Sand Man (SA) - Wednesday, Dec 06, 2006 at 18:46
Wednesday, Dec 06, 2006 at 18:46
7-8 heat beads is enough Rossco. Will
cook any roast that fits in.
I never put any
water in the moat. That's where I put the potatoes and carrots, wrapped up in foil.
The only "liquid" that ends up in the moat is the fat from the meat. I have put
water in the moat when we're not having roasted vegies (not very often) and I cannot taste the difference, flavour wise. It was no easier to clean though.
To my way of thinking, if you need to add
water to the cooking process, you are over cooking the meat. Each to his own I guess.
FollowupID:
468985
Follow Up By: titl4 - Wednesday, Dec 06, 2006 at 21:32
Wednesday, Dec 06, 2006 at 21:32
Rossco - the problem might be the beads you're using. Original Heat Beads are a bit dearer but with the small number that can fit in the firebox (about 8 max) cost is not really a factor and they do provide consistency and long term heat.
When roasting meat I almost always fill the moat with the recommended 200 mls or therabouts - beer for white meat, shiraz for red.
I lightly oil the bowl inside before use to make cleaning easier and put a piece of alfoil on the bottom of the firebox to make ash disposal easier. Heat beads go into a small sealable metal container when I've finished cooking to extinguish them quickly.
Cheers .......... Alan
FollowupID:
469040
Reply By: Oz Travellers - Wednesday, Dec 06, 2006 at 21:24
Wednesday, Dec 06, 2006 at 21:24
I would defy anyone to get good crackling with liquid in the moat. Dry heat is what is needed.
In a conventional oven it can take up to 30 minuites full heat on a lightly oiled and salted skin to get the crackling really bubbling. I then turn down the oven and
cook as per normal. Another idea at home is to pull off the cooked crackling wrap it in multiple layers of paper towel and microwave for several minutes. As this is not possible in a Cobb the "magic wand" is a great idea and I am sure would get a good crackling finish.
I will repeat whats been put in posts on Cobbs many times, dont skimp on the quality of the beads get the top ones recommended by the Cobb manufacturer.
I use 9 for a roast. This will heat long enough for a roast, a bread and butter pudding and a damper. I have successfully tested this out (its mentioned in their booklet).
There is just nothing like a pork roast mmmmmmmm
Carolyn
AnswerID:
209040
Reply By: Pajman Pete (SA) - Thursday, Dec 07, 2006 at 08:40
Thursday, Dec 07, 2006 at 08:40
Thanks a lot guys, now I'm hungry and it is 4 hours to lunchtime.
Peet
AnswerID:
209108