Success with the COBB
Submitted: Sunday, Feb 25, 2007 at 18:57
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Member - John T (NSW)
Thanks for all the assistance from the COBB cooks
Bit of a follow up from yesterdays post re COBB cooking. The leg of lamb was a huge success - heaps of garlic and rosemary and drizzled with honey and left to it's own devices in the fridge for a few hours. Veges in foil around the moat and on the plate with the lamb. Freshly made garlic bread and nice bottle of red to help it all down - all in all a very nice meal and enjoyed with good company - what more could any man (or woman) for that matter ask for.
Cheers
John T
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Reply By: Ozrover - Sunday, Feb 25, 2007 at 19:09
Sunday, Feb 25, 2007 at 19:09
John,
Great to hear it was a success, I can't wait for my Cobb to turn up next week & start experimenting.
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Follow Up By: Member - John T (NSW) - Sunday, Feb 25, 2007 at 20:19
Sunday, Feb 25, 2007 at 20:19
Evening Jeff
Mate you will never regret getting the COBB. I fell in love with it when I was at a 4X4 show at Dubbo some years ago - the bloke was doing roast lamb and veges and the smell was driving ppl's crazy.
Enjoy
John T
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Reply By: tricatic - Sunday, Feb 25, 2007 at 21:10
Sunday, Feb 25, 2007 at 21:10
John T
Glad to hear it was a success, how many heat beads did you use? My wife asks did the vegies in the moat burn?
Steve
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Follow Up By: Member - John T (NSW) - Monday, Feb 26, 2007 at 08:05
Monday, Feb 26, 2007 at 08:05
Morning
The veges in the moat were the green stuff - wrapped in a couple of layers of foil and did not burn - but not in there for the entire cooking time either. Used 8 heat beads for a 1.5 kg leg. And the wine was a nice Hunter Valley cab-merlot
Damm fine food
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Reply By: Sand Man (SA) - Sunday, Feb 25, 2007 at 21:37
Sunday, Feb 25, 2007 at 21:37
And what more could any friends ask for, than to be treated to such a gourmet meal. [Unless they were vegetarians of course:-)))]
Good on you, but, now you have set a new standard, maybe raised the bar a little?
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Reply By: Member - Brenton H (SA) - Sunday, Feb 25, 2007 at 21:40
Sunday, Feb 25, 2007 at 21:40
It's also very handy for those rolled prepacked chicken thingys you get these days at the
supermarket food outlet. Lamb shanks are great too.
It's not perfect and (crap for BBQ steak IMHO, but OK for slow cooked meat patties)
but
well worth the money and wouldn't part with it. We often
cook with it at
home when it's just the wife and I on the rare occassion...sit out the back and make out we're camping.
Brenton
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Follow Up By: Rick (S.A.) - Sunday, Feb 25, 2007 at 22:25
Sunday, Feb 25, 2007 at 22:25
What red would a fine
young man such as yourself be drinking with those lamb shanks?
I anticipate a reciprocal (i.e. after our Arkaroola
campground evening) degustation when next we travel together.
Cheers
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Follow Up By: Member - Brenton H (SA) - Monday, Feb 26, 2007 at 08:20
Monday, Feb 26, 2007 at 08:20
G'day Rick.
Lamb shanks deserve only the best...
If you want a reciprocal degustation you'll have to hurry and pack as we leave for the Eyre peninsula on Wednesday...maybe we can talk you into joining us for the
Birdsville races in Sept?...surely a fine time for the Cobb and many evening reds.
Brenton
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Follow Up By: Rick (S.A.) - Monday, Feb 26, 2007 at 10:46
Monday, Feb 26, 2007 at 10:46
Birdsville in September?
Sounds OK, but I'll be there for the Burke & Wills Historical Society bi-annual conference in August ( I'll be delivering a minor part of the proceedings) - thanks anyway.
have fun on the EP.
Cheers
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Reply By: Wayne - Monday, Feb 26, 2007 at 10:02
Monday, Feb 26, 2007 at 10:02
Glad to hear you are having success with your Cobb
John. PerhapsCan I ask you how
well the spuds cooked around the roast? Also how long were they in?
Cheers, Wayne
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